Description
A quick and easy weeknight meal featuring seared chicken breasts in a creamy Parmesan sauce with fresh spinach.
Ingredients
- 2 skinless, boneless chicken breasts (total about 1–1¼ lb)
- Salt and freshly ground black pepper, to taste
- 1–2 tablespoons olive oil (for cooking)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 cups fresh spinach, packed (about 2 handfuls)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (freshly grated preferred)
Instructions
- Pat the chicken dry with paper towels. Season both sides with salt and pepper. If breasts are very thick, slice horizontally or pound to an even 1/2–3/4-inch thickness.
- Heat a large skillet over medium heat. Add the olive oil and butter. Wait until butter is foaming but not browned.
- Add the chicken and sear without moving for 6–7 minutes per side, until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and let rest for a few minutes.
- Reduce heat to medium-low. Add the minced garlic to the same skillet and sauté 30–60 seconds until fragrant—don’t let it brown.
- Add the spinach and sauté 1–2 minutes until wilted. Stir so garlic and spinach are evenly distributed.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan and cook 2–3 minutes until the sauce thickens slightly. Taste and season with salt and pepper.
- Return the chicken to the pan and spoon sauce over it. Simmer 1–2 minutes so the chicken heats through and the flavors meld. Serve immediately.
Notes
For a lighter option, use half-and-half plus cornstarch for thickening, and freshly grated Parmesan melts better than pre-grated cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian