Creamy Garlic Chicken Spinach (Printable version)

Tender chicken with creamy garlic sauce, wilted spinach, and sundried tomatoes in an easy, flavorful dish.

# List of ingredients:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 2 tablespoons all-purpose flour or gluten-free alternative
05 - 2 tablespoons olive oil

→ Creamy Sauce

06 - 3 tablespoons unsalted butter
07 - 4 cloves garlic minced
08 - ½ cup sundried tomatoes drained and sliced
09 - 1 cup chicken broth gluten-free if needed
10 - 1 cup heavy cream
11 - ½ cup grated Parmesan cheese
12 - 2 cups fresh baby spinach

→ Optional Garnish

13 - Fresh basil chopped

# Directions:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Lightly dredge each breast in flour, shaking off any excess coating.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4–5 minutes per side until golden brown and cooked through to internal temperature of 165°F. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Add butter and minced garlic to the same skillet. Sauté until fragrant, approximately 1 minute, being careful not to burn the garlic.
04 - Stir in sliced sundried tomatoes and cook for 1 minute to release their flavors. Pour in chicken broth and bring to a gentle simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
05 - Add heavy cream and grated Parmesan cheese. Stir continuously until the cheese completely melts and the sauce thickens slightly, about 3–4 minutes. The sauce should coat the back of a spoon.
06 - Add fresh baby spinach to the sauce. Cook for 1–2 minutes until just wilted, stirring gently to incorporate.
07 - Return chicken breasts to the skillet, spooning the sauce generously over the top. Simmer for 3–4 minutes to heat the chicken through and blend the flavors. Garnish with chopped fresh basil if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Its sophisticated enough for dinner guests but easy enough for a Wednesday
  • The sundried tomatoes add this incredible tangy sweetness that cuts through all that rich cream
02 -
  • Don't crowd your pan when searing chicken or it will steam instead of getting that beautiful crust
  • The sauce will continue thickening as it stands off the heat, so don't reduce it too much
  • Sundried tomatoes packed in oil add more richness than the dry kind, but drain them well either way
03 -
  • Room temperature chicken cooks more evenly, so take it out 20 minutes before you start
  • Pre-minced garlic from a jar works in a pinch, but fresh garlic transforms the dish completely
  • Let the chicken rest for 5 minutes after searing, it'll be infinitely more tender

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