Chicken in Spinach Cream Sauce

Serves: 4 | Cook time: 20 minutes

Chicken in spinach cream sauce is one of my go-to recipes. I almost always have these basic ingredients on hand: Chicken breasts, garlic, heavy cream, spinach (frozen or fresh), parmesan. It’s such a quick one-pan entree, and can be served alongside a veggie, a potato, or on top of pasta.

Now we all know that the worst part of food blogs is the elaborate story that has to be shared before you are allowed to read the recipe itself. You hate it, I hate it, let’s just skip it and get to cooking:

What you’ll need:

  • 4 thin-cut chicken breasts (or 2 large chicken breasts, sliced down the middle)
  • 1 cup baby spinach (if using frozen, thaw and squeeze out the liquid)
  • 1 cup chicken broth (or 1 cup water + 1 tbsp chicken bouillon base)
  • 1.5 cups heavy cream
  • 0.5 cups parmesan cheese
  • 2 cloves garlic, minced
  • Salt/pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp butter
  • OPTIONAL: Pinch of red pepper flakes
  • OPTIONAL: 2 tbsp sun dried tomatoes, chopped (I prefer the type that comes packed in oil/seasonings)

How to make it:

  • Season chicken with salt/pepper on both sides. If you’d like, add other seasonings like garlic powder, onion powder, paprika.
  • Heat a pan over medium-high. When the pan is hot, add the olive oil. Allow olive oil to heat for 30 seconds.
  • Add chicken to the pan, brown on both sides, until fully cooked through (165°F). Will take 3-6 minutes per side, depending on the size of your chicken.
  • Remove chicken from pan, set aside and cover to keep warm.
  • Lower the heat of your pan to medium.
  • Add butter, garlic and red pepper flakes to the pan. Heat until garlic is fragrant, about 30 seconds. Do not allow garlic to burn.
  • Stir in chicken stock, heavy cream and sun dried tomatoes. Scrape the brown bits up from the bottom of the pan, using a plastic or wooden spoon. Whisk continually until the sauce is thickened, about 5-8 minutes.
  • When the sauce has thickened, add the parmesan and spinach. Return chicken to the pan, allow to warm through in the sauce.

And that’s it! And remember that you can always customize your recipe if you don’t have one of these ingredients. This dish would be great with pork instead of chicken, or broccoli in place of spinach. If you don’t have cream, just make the chicken with the same seasonings on a bed of spinach. Or if you have Alfredo sauce on hand, use that and just doctor it up with your own spices (and remember that it won’t need time to thicken in the pan).

I hope you enjoy!

One thought on “Chicken in Spinach Cream Sauce

  1. Pingback: Pantry Dishes

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