Description
A quick and indulgent one-pan meal with tender chicken in a rich Parmesan cream sauce, loaded with fresh spinach and garlicky flavor. Ready in 30 minutes with minimal cleanup.
Ingredients
Boneless chicken breasts (2 lbs)
Fresh baby spinach (5 oz or 10 oz frozen)
Heavy cream (1 cup)
Chicken broth (1/2 cup)
Parmesan cheese (1 cup, grated)
Unsalted butter (2 tbsp)
Olive oil (1 tbsp)
Garlic (3 cloves)
Italian seasoning (1 tsp)
Onion powder (1/2 tsp)
Salt (1 tsp)
Black pepper (to taste)
Sun-dried tomatoes (optional, 1/2 cup)
Extra Parmesan or fresh parsley for garnish
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil and 1 tbsp butter in a large oven-safe skillet over medium heat.
Season chicken with salt, pepper, and half the Italian seasoning/onion powder.
Sear chicken for 2-3 minutes per side, remove, and set aside.
Add remaining butter to the pan, sauté garlic, then stir in Italian seasoning/onion powder.
Pour in chicken broth and cream, bring to a simmer.
Stir in spinach until wilted, then remove from heat.
Return chicken to the skillet, spoon sauce over it, and optionally add sun-dried tomatoes.
Transfer to oven and bake for 15 minutes.
Sprinkle with Parmesan and bake 5-7 minutes until bubbly and golden.
Garnish with parsley or Parmesan before serving.
Notes
For frozen spinach, thaw and squeeze out excess moisture before adding.
Use half-and-half for lighter version, or add a splash of lemon juice for brightness.
Leftovers keep in the fridge for 3 days; freeze in airtight containers.
Substitute mozzarella or cream cheese for Parmesan.
- Prep Time: 10
- Cook Time: 20
- Category: chicken
- Method: Stovetop/Oven Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (200g)
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg