Description

A comforting and elegant Italian-American dish featuring pan-seared chicken breasts simmered in a creamy garlic, spinach, and Parmesan sauce—simple yet indulgent.

Ingredients

Units Scale

4 boneless, skinless chicken breasts (about 6 oz each)
Salt and black pepper, to taste
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 small yellow onion, finely chopped
8 oz fresh baby spinach, roughly chopped
1 cup heavy cream
1/2 cup low-sodium chicken broth
3/4 cup finely grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh parsley, for garnish

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Instructions

Season both sides of the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side, until golden brown and cooked through. Remove chicken and set aside.
Lower heat to medium. Add onion to the skillet and sauté until softened, about 3 minutes.
Add minced garlic and cook for 30 seconds until aromatic.
Stir in chopped spinach and cook until wilted, about 2–3 minutes.
Pour in heavy cream and chicken broth, stirring to combine.
Mix in Parmesan, Italian seasoning, and red pepper flakes. Let the sauce simmer for 3–4 minutes until thickened.
Return chicken to the skillet, spoon the sauce over the chicken, and warm through for about 2 minutes.
Garnish with fresh parsley and serve immediately.

Notes

For a lighter version, substitute half-and-half for heavy cream.
Feel free to add sliced mushrooms or sun‑dried tomatoes for extra flavor.
Pair with pasta, rice, quinoa, or crusty bread to soak up the creamy sauce.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 chicken breast with sauce (about 1¼ cups)
Calories: 450 kcal
Sugar: 2 g
Sodium: 600 mg
Fat: 30 g
Saturated Fat: 17 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 140 mg