Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels. If you haven't already, thinly slice or cut them into uniform, bite-sized pieces. Season generously on both sides with salt and freshly ground black pepper. This initial seasoning is crucial for building flavor from the start.1.5 lbs boneless, skinless chicken breasts, to taste salt, to taste black pepper
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear for 2-3 minutes per side, until golden brown and cooked through. The goal here is to create a beautiful crust and lock in the juices. Remove the chicken from the skillet and set aside on a plate. Don't worry about a little browning on the bottom of the pan; that's where the flavor is!2 tablespoons olive oil
- Reduce the heat to medium. Add the tablespoon of butter to the same skillet. Once melted, add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Resist the urge to rush this step, as the softened onion adds a sweet base to the sauce.1 tablespoon butter, 1 small onion
- Add the minced garlic to the skillet with the onions. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as this can turn it bitter.2-3 cloves garlic
- Pour in the 1 cup of chicken broth. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. These are packed with flavor and will form the foundation of your delicious sauce. Let the broth simmer for about 2 minutes to reduce slightly.1 cup chicken broth
- Pour in the 1.5 cups of heavy cream, stirring to combine with the broth. Add the dried Italian seasoning. Bring the mixture to a gentle simmer, then reduce the heat to low, allowing it to thicken slightly as it warms through.1.5 cups heavy cream, 1/4 teaspoon dried Italian seasoning
- Gradually add the 1 cup of freshly grated Parmesan cheese, whisking continuously until the cheese is melted and the sauce is smooth and creamy. Continue to stir until the sauce is well incorporated and has reached your desired consistency. If the sauce becomes too thick, you can add a splash more chicken broth or cream. Taste and adjust seasoning with salt and pepper as needed. If you enjoy a little heat, now is the time to add a pinch of red pepper flakes.1 cup freshly grated Parmesan cheese, to taste salt, to taste black pepper, Optional red pepper flakes
- Add the roughly chopped fresh spinach to the sauce. Stir gently until the spinach wilts down into the creamy mixture. This usually takes only a minute or two. The vibrant green of the spinach makes the dish visually appealing and adds a healthy boost.5 ounces fresh spinach
- Add the seared chicken back into the skillet with the creamy spinach Parmesan sauce. Stir gently to coat the chicken evenly. Allow the chicken to simmer in the sauce for a few minutes, just to heat through and absorb the flavors, typically 2-3 minutes.
- Your Creamy Chicken Breast Spinach Parmesan Sauce is now ready to be served! Ladle it generously over cooked pasta, fluffy rice, or alongside crusty bread for dipping. This dish is also wonderfully complemented by steamed broccoli, asparagus, or green beans for a complete meal.cooked pasta, rice, crusty bread, steamed vegetables
Notes
This dish is best enjoyed fresh but can be stored and reheated. The sauce may thicken upon cooling; add a splash of chicken broth or milk when reheating if needed. Avoid overcooking when reheating to prevent the sauce from separating.