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Creamy Garlic Chicken with Spinach

Pan-seared chicken breasts in a rich garlic Parmesan cream sauce with wilted spinach, ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless chicken breasts
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach
  • salt to taste
  • pepper to taste
  • paprika pinch

Equipment

  • large skillet
  • Meat Thermometer
  • wooden spoon or spatula

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Pat chicken breasts dry and season both sides with salt, pepper, and paprika.
  3. Add chicken to skillet and cook for 5-6 minutes per side until golden brown and cooked through to 165°F internal temperature. Remove from skillet and set aside.
  4. Reduce heat to medium-low. Add minced garlic to the same skillet and sauté for 30 seconds, stirring constantly until fragrant.
  5. Pour in heavy cream, scraping up browned bits from the bottom of the pan. Stir in grated Parmesan cheese until melted and sauce begins to thicken, about 2-3 minutes.
  6. Add fresh spinach and stir for 1-2 minutes until completely wilted.
  7. Return chicken to the skillet, nestling it into the sauce. Spoon sauce over the top and simmer for 2-3 minutes.
  8. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.

Notes

Storage: Refrigerate in airtight container for up to 3 days. Reheat gently over low heat, adding splash of cream to restore consistency. Not recommended for freezing due to cream sauce. Substitutions: Use chicken thighs for juicier results; half-and-half for lighter sauce; frozen spinach (thawed and squeezed dry). Variations: Add sun-dried tomatoes, mushrooms, or bacon; use Italian seasoning and basil instead of spinach. Serving suggestions: Serve over cauliflower rice, zucchini noodles, or mashed cauliflower for complete low-carb meal. Pro tips: Let chicken come to room temperature before cooking; don't overcrowd skillet; keep heat medium-low once cream is added to prevent curdling. Keto-friendly with 6g carbs and 35g protein per serving.