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Ingredients
- 2 boneless, skinless chicken breasts, cut lengthwise into 4 filets
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded Parmesan cheese (plus more for garnish)
- 1 tsp. Italian seasoning
- ¼ tsp. red pepper flakes
- 5 cups fresh spinach
- 2 Tbsp. chopped fresh parsley (for garnish)
Instructions
- Pat the chicken filets dry with paper towels.
- Rub evenly with salt and pepper.
- In a large skillet over medium-high heat, heat the olive oil.
- Add the chicken in an even layer and sear until golden-brown and an internal temperature of at least 165 degrees is reached, about 3–4 minutes per side.
- Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the garlic and cook until fragrant, about 1 minute.
- Pour in the chicken broth and scrape to loosen any browned bits from the pan.
- Stir in the cream, milk, Parmesan cheese, Italian seasoning and red pepper flakes.
- Bring the mixture to a gentle simmer until the sauce thickens slightly, about 3–5 minutes.
- Add the spinach and stir until just wilted, about 1–2 minutes.
- Return the chicken to the pan and nestle it into the cream sauce.
- Simmer an additional 2–3 minutes to reheat the chicken and meld flavors.
- Garnish with additional Parmesan cheese and parsley and serve.
NUTRITION FACTS
PER SERVING
Calories: 615
Protein: 43g
Carbohydrate: 11g
Fiber: 1g
Total Fat: 46g
Saturated Fat: 22g
Cholesterol: 195mg
Calcium: 435mg
Sodium: 620mg
Sodium: 3g
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