Description
A rich, health-conscious Italian-American dish of tender baked chicken breast paired with a creamy spinach and garlic sauce. Light but indulgent, this balanced meal offers protein and greens in under an hour with an easy-to-follow three-step process for a silky finish.
Ingredients
2 large chicken breasts
4 cups fresh spinach (or 2 cups thawed and pressed frozen)
1 cup heavy cream (or milk for a lighter option)
4 cloves fresh minced garlic
2 tbsp unsalted butter (or olive oil)
Instructions
Cover chicken breasts in salt and pepper. Press olive oil into both sides using palms.
Roast chicken on 400°F (200°C) for 18-20 minutes until no longer pink. Set aside.
Let chicken rest 10 minutes before slicing against the grain for tenderness.
Heat butter in skillet over medium heat. Cook garlic until golden without browning.
Add chopped spinach in batches to avoid steaming instead of sautéing. Cook 2-3 minutes until wilted.
Stir in salt, black pepper, and fresh nutmeg. Transfer spinach mixture to bowl.
Return roasted chicken to the skillet. Spoon over 1/2 the spinach mixture and 1/2 the cream.
Add remaining spinach and cream. Cover and simmer 5-7 minutes at 300°F (150°C).
Uncover and cook another 2-3 minutes to reduce sauce. Serve with sauce over chicken.
Notes
For juicier chicken, choose USDA Choice labeled breasts
Use full-fat heavy cream for richest texture (or substitute milk)
Freshly minced garlic performs better than pre-chopped
Press dry frozen spinach thoroughly to avoid watery sauce
To avoid separation, cook sauce on low heat until fully incorporated
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0.5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg