Ingredients
- Boneless, Skinless Chicken Breasts: 4 medium (about 6-8 oz each), pounded to an even thickness (approx. ¾ inch) for consistent cooking.
- Olive Oil: 2 tablespoons, extra virgin, for searing the chicken and sautéing.
- Salt: 1 teaspoon, or to taste, for seasoning the chicken and sauce.
- Black Pepper: ½ teaspoon, freshly ground, or to taste, for seasoning.
- Garlic: 4 cloves, minced, for aromatic depth in the sauce.
- Yellow Onion: ½ cup, finely chopped, to build a savory base for the cream sauce.
- All-Purpose Flour: 2 tablespoons, to help thicken the creamy spinach sauce (can substitute with gluten-free blend).
- Chicken Broth: 1 cup, low sodium, to deglaze the pan and form the liquid base of the sauce.
- Heavy Cream: 1 cup, for that essential rich and creamy texture.
- Parmesan Cheese: ½ cup, freshly grated, for a salty, umami flavor boost and to help thicken the sauce.
- Fresh Spinach: 10 ounces, baby spinach preferred, washed thoroughly. It looks like a lot, but it wilts down significantly.
- Nutmeg: ¼ teaspoon, freshly grated if possible, a classic pairing with cream sauces and spinach.
- Red Pepper Flakes: ¼ teaspoon (optional), for a subtle hint of warmth.
- Lemon Juice: 1 tablespoon, freshly squeezed, to brighten the flavors at the end.
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with ½ teaspoon of salt and ¼ teaspoon of black pepper. Pounding them to an even thickness ensures they cook evenly and stay juicy.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron is excellent here) over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the skillet, ensuring not to overcrowd it (work in batches if necessary). Sear for 3-4 minutes per side, until nicely golden brown. The chicken will not be cooked through at this point. Remove the chicken from the skillet and set it aside on a plate.
- Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and sauté for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Build the Sauce Base: Sprinkle the all-purpose flour over the onions and garlic. Cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste. This forms a roux that will thicken your sauce.
- Deglaze and Create Sauce: Gradually whisk in the chicken broth, scraping up any browned bits (fond) from the bottom of the skillet – this is where a lot of flavor lies! Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 2-3 minutes.
- Add Creaminess: Reduce the heat to low. Stir in the heavy cream and freshly grated Parmesan cheese. Continue to stir gently until the Parmesan is melted and the sauce is smooth. Season with the remaining ½ teaspoon salt, ¼ teaspoon black pepper, nutmeg, and optional red pepper flakes. Taste and adjust seasonings if necessary.
- Wilt the Spinach: Add the fresh spinach to the skillet in handfuls, stirring it into the sauce as it wilts. This might take a couple of minutes. The volume will reduce dramatically.
- Return Chicken to Skillet: Nestle the seared chicken breasts back into the creamy spinach sauce in the skillet. Spoon some of the sauce over the top of the chicken.
- Bake to Perfection: Transfer the oven-safe skillet to a preheated oven at 400°F (200°C). Bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) on a meat thermometer inserted into the thickest part.
- Rest and Finish: Remove the skillet from the oven. Stir the fresh lemon juice into the sauce around the chicken. Let the chicken rest in the sauce for 5-10 minutes before serving. This allows the juices in the chicken to redistribute, resulting in a more tender and flavorful bite.
Nutrition
- Serving Size: one normal portion
- Calories: 650
- Fat: 45g
- Carbohydrates: 15g
- Protein: 55g