Description
A rich, healthy dish blending tender chicken breasts, spinach, and garlic in a light cream sauce. This Italian-inspired recipe uses skim milk or reduced-fat alternatives for a velvety, calorie-conscious texture.
Ingredients
2 chicken breasts (6 oz each), boneless, skinless
1 cup light cream (or half-and-half/whole milk)
4 cups baby spinach, fresh or frozen
3 cloves garlic, minced or pressed
1 tbsp olive oil (or avocado oil)
1 tbsp lemon juice, freshly squeezed
½ tsp dried oregano (or fresh thyme)
Salt and pepper to taste
Instructions
Pat chicken dry; season with salt and pepper.
Heat olive oil in a skillet over medium-high; cook chicken 5-6 minutes per side until golden.
Add garlic and cook 30 seconds until fragrant.
Pour in light cream, reduce heat to low, and stir to combine.
Add spinach and oregano; simmer 5 minutes until wilted.
Squeeze lemon juice over the mixture and stir thoroughly.
Taste and adjust seasoning before serving.
Notes
Chicken thighs can be used for juicier results.
Stir garlic constantly during the first 15 seconds to prevent burning.
Add fresh basil or thyme during simmering for aromatic depth.
Blend 2 tbsp of cooked spinach for a smoother sauce if desired.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320
- Sugar: 2g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 75mg