Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 tablespoon all-purpose flour (7.5 g), for dredging
  • 1 tablespoon unsalted butter (15 g)
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth (120 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1/4 cup grated Parmesan cheese (25 g), plus more for serving
  • 5 ounces fresh spinach (140g), roughly chopped
  • 1/4 teaspoon salt (1.25 ml), or to taste
  • 1/8 teaspoon red pepper flakes (0.625 ml) (optional, for a little kick)

Instructions:

  1. Pound chicken breasts to an even thickness (about ½ inch/1.25 cm). Season with salt and pepper. Dredge lightly in flour.
  2. Heat olive oil in the skillet over medium-high heat. Sear chicken breasts until golden brown on both sides and cooked through (internal temperature 165°F/74°C). Remove from skillet and set aside.
  3. Melt butter in the same skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
  4. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
  5. Stir in heavy cream and Parmesan cheese. Simmer until the sauce thickens slightly (about 2-3 minutes).
  6. Add spinach and red pepper flakes (if using) to the sauce. Cook until the spinach wilts (about 1-2 minutes).
  7. Return chicken breasts to the skillet and nestle them in the sauce. Spoon sauce over the chicken. Simmer for a minute or two to heat through. Serve immediately, garnished with extra Parmesan cheese.