Creamy Garlic Chicken Spinach

The first time I made this creamy garlic chicken, my kitchen smelled like an Italian bistro. I had sundried tomatoes languishing in the pantry and fresh spinach about to turn, so I threw everything together on a Tuesday night. My husband actually stopped scrolling through his phone and asked what smelled so incredible. That's when I knew this recipe was a keeper.

Last winter, my sister came over after a terrible week at work. I made this chicken while she sat at my counter, complaining about her boss and sipping wine. By the time we sat down to eat, she'd forgotten half her stress. Food has this magical way of fixing things, doesn't it?

Ingredients

• 4 boneless, skinless chicken breasts: Pat them completely dry before seasoning or they won't get that gorgeous golden sear
• 1 teaspoon salt and ½ teaspoon black pepper: Season generously since this is your main flavor for the chicken itself
• 2 tablespoons all-purpose flour: This creates the lightest coating and helps thicken your sauce later
• 2 tablespoons olive oil: Use an oil you can heat to high smoke point without burning
• 3 tablespoons unsalted butter: Unsalted lets you control the seasoning, and butter makes everything better
• 4 cloves garlic, minced: Don't use pre-minced garlic here, fresh makes such a difference in the sauce
• ½ cup sundried tomatoes, drained and sliced: These packed in oil have the best flavor, just drain them well
• 1 cup chicken broth: Use a good quality broth, preferably one you'd drink on its own
• 1 cup heavy cream: The real deal here, sorry, but milk just won't give you that luxurious sauce
• ½ cup grated Parmesan cheese: Freshly grated melts better and tastes infinitely better than the powdered stuff
• 2 cups fresh baby spinach: It shrinks down to almost nothing, so don't be shy with it
• Fresh basil, chopped: This bright garnish makes the whole dish look restaurant worthy

Instructions

Season and coat the chicken:

Pat each chicken breast completely dry with paper towels, then season both sides generously with salt and pepper. Lightly dredge each piece in flour, shaking off any excess, you just want a whisper of coating.

Sear to perfection:

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add chicken and cook for 4 to 5 minutes per side until deeply golden brown and cooked through. Set aside on a plate, you'll want those juices back later.

Build your flavor base:

In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté until fragrant, about 1 minute, but don't let it brown or it'll turn bitter.

Add the tangy elements:

Stir in sliced sundried tomatoes and cook for 1 minute to wake up their flavor. Pour in chicken broth, scraping up all those gorgeous browned bits from the bottom of the pan, that's where the magic lives.

Create the creamy sauce:

Add heavy cream and Parmesan cheese, stirring until the cheese melts completely. Let it simmer for 3 to 4 minutes until slightly thickened, it should coat the back of a spoon.

Wilt in the greens:

Toss in spinach and stir for just 30 seconds to 1 minute until it wilts down. Don't overcook it or it'll turn sad and mushy.

Bring it all together:

Return chicken breasts to the skillet, spooning that luscious sauce over the top. Simmer for 3 to 4 minutes until everything's heated through and the flavors have become best friends.

Finish with flair:

Garnish with fresh chopped basil and serve immediately while the sauce is still glossy and gorgeous.

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This recipe became my go-to for new moms, stressed friends, and basically anyone who needs a hug in food form. There's something about that combination of creamy, tangy, and savory that just feels like being taken care of.

Make It Your Own

I've played around with this recipe more times than I can count. Sometimes I add a splash of white wine with the broth for extra depth. Other times I use chicken thighs instead of breasts because they stay so juicy. The sauce is incredibly forgiving, it's hard to mess it up once you understand the technique.

What To Serve Alongside

You absolutely need something to soak up that sauce, it's criminal to leave any behind. I usually make garlic mashed potatoes or buttery egg noodles. Crusty bread works too, just tear off pieces and dip away. A simple arugula salad with lemon vinaigrette cuts through the richness beautifully.

Planning Ahead

The chicken re heats surprisingly well, though the sauce might need a splash of cream to loosen up. I've prepped everything except the spinach up to two days in advance. Just bring the sauce back to a gentle simmer before finishing.

• Double the sauce recipe if you're serving pasta on the side
• Chicken thighs stay juicier if you're reheating leftovers
• Freeze cooked portions for up to three months

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I hope this becomes one of those recipes you make without thinking, the one everyone asks for when they come over. There's something pretty wonderful about having a dish in your back pocket that never fails to impress.

Recipe FAQ

→ Can I use chicken thighs instead of breasts?

Yes, boneless thighs work well and offer a juicier texture while absorbing the sauce flavors beautifully.

→ What can I substitute for heavy cream?

Half-and-half or a dairy alternative can be used for a lighter sauce, though the texture may be less rich.

→ How do I prevent the sauce from curdling?

Simmer the sauce gently on medium heat and avoid boiling once cream is added for a smooth texture.

→ Are sundried tomatoes necessary?

They add a tangy sweetness that balances the creamy sauce, but fresh tomatoes can be substituted in a pinch.

→ Can I make this dish gluten-free?

Use gluten-free broth and flour alternatives to keep the dish safe for gluten sensitivities.