Description
Creamy garlic chicken with spinach is the ultimate comfort food that combines tender chicken, a rich garlic sauce, and vibrant spinach. This dish is not only quick to prepare but also perfect for family dinners or gatherings with friends. Each bite is bursting with flavor, making it an irresistible meal that everyone will love. Whether served over pasta, rice, or crusty bread, this creamy delight is sure to impress your guests and create lasting memories around the dinner table.
Ingredients
- 4 boneless skinless chicken breasts
- 4 cloves fresh garlic, minced
- 4 cups fresh spinach
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- ½ cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep your ingredients: Mince garlic and ensure chicken breasts are thawed.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper; cook until golden brown on both sides (about 5-7 minutes per side). Remove from skillet.
- Sauté garlic and spinach: In the same skillet, add minced garlic and sauté until fragrant (about 30 seconds). Add fresh spinach and cook until wilted.
- Create the sauce: Pour in heavy cream and chicken broth; stir to combine and bring to a gentle simmer.
- Melt cheese and combine: Stir in Parmesan cheese until melted. Return chicken to the skillet to soak up the flavors.
- Serve: Plate the creamy garlic chicken over pasta or rice if desired, garnishing with extra cheese or herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce (200g)
- Calories: 487
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 140mg
Keywords: For added texture, consider including sun-dried tomatoes or nuts. Swap chicken for shrimp or tofu for a different variation. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently on low heat.