Pan-Seared Chicken with Spinach and Parmesan Cream

A refined, quick-cooking skillet meal featuring tender chicken cutlets smothered in a velvety garlic and Parmesan cream sauce, punctuated with fresh spinach.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb chicken breast, boneless, skinless
• 4 cups spinach
• 5 cloves garlic
• 1.5 tbsp olive oil
• 1 tbsp unsalted butter
• 0.5 cup chicken stock
• 0.5 cup heavy cream
• 0.33 cup parmesan cheese
• 0.75 tsp salt
• 0.5 tsp black pepper

Cooking instructions

1. Slice the chicken breasts horizontally into 4 thin cutlets. Season both sides with 1/2 teaspoon of salt and the black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and the internal temperature reaches 165°F, about 3 to 4 minutes per side. Remove chicken from the pan and set aside on a plate. (about 8 min)
3. Reduce heat to medium. Add the butter to the same skillet. Mince the garlic and cook until fragrant, about 1 minute. (about 1 min)
4. Pour in the chicken stock and simmer for 2 minutes, scraping the bottom of the pan to release any browned bits. Stir in the heavy cream, Parmesan cheese, and the remaining 1/4 teaspoon of salt. Simmer for 2 minutes until slightly thickened. (about 4 min)
5. Add the spinach to the sauce and stir until wilted, about 1 to 2 minutes. Return the cooked chicken to the skillet, spooning the sauce over the top, and heat through for 1 minute. (about 2 min)