Creamy Spinach Chicken Dish (Printable Version)
Succulent chicken breasts cooked in a smooth spinach cream sauce with garlic and parmesan notes.
# Ingredients Required:
→ Chicken
01 -
4 boneless, skinless chicken breasts (approximately 454 grams)
02 -
1 tablespoon (15 ml) olive oil, plus extra for drizzling
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
½ teaspoon smoked or sweet paprika
06 -
½ teaspoon garlic powder
07 -
½ teaspoon dried basil
08 -
½ teaspoon dried rosemary
→ Creamed Spinach
09 -
1 tablespoon (15 ml) olive oil
10 -
1 small yellow onion, finely diced
11 -
3 cloves garlic, minced
12 -
180 ml low sodium chicken broth
13 -
240 ml heavy cream
14 -
280 grams baby spinach
15 -
½ cup (50 grams) freshly grated Parmesan cheese
# Guide to Cooking:
01 -
Drizzle chicken breasts with olive oil and season evenly with salt, black pepper, smoked or sweet paprika, garlic powder, dried basil, and dried rosemary.
02 -
Heat 1 tablespoon olive oil in a skillet over medium heat. Place chicken breasts in the skillet and cook for 8 minutes until edges turn opaque and the chicken moves easily when agitated.
03 -
Flip chicken breasts, cover skillet, reduce heat to medium-low, and cook for an additional 10 minutes. Remove chicken, keep covered, and set aside.
04 -
In the same skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook until softened, approximately 3 minutes. Stir in minced garlic and cook for 30 seconds until aromatic.
05 -
Pour in chicken broth, scraping any browned bits from the pan. Stir in heavy cream and allow the mixture to simmer for two minutes.
06 -
Incorporate baby spinach into the sauce, cooking until just wilted (about one minute). Stir in freshly grated Parmesan until melted and combined.
07 -
Return chicken breasts to the skillet, simmer in the creamed spinach sauce for 3 to 4 minutes to meld flavors, then remove from heat and serve immediately.
# Extra Suggestions:
01 -
For juicier chicken, rest breasts covered for 5 minutes before slicing.