Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon nutmeg
- Optional: 1/4 teaspoon red pepper flakes for a bit of heat
For a lighter version, you can substitute the heavy cream with half-and-half and use low-fat cheese. If you’re looking for a dairy-free option, coconut milk and nutritional yeast work as great substitutes for the cream and cheese.
Instructions
- Preheat your oven to 375°F. Season the chicken breasts with salt and pepper on both sides.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the butter and melt it over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the fresh spinach to the skillet, stirring occasionally, until wilted, about 2 minutes.
- Pour in the heavy cream, and stir in the Parmesan cheese, thyme, and nutmeg. Let the mixture simmer for 2-3 minutes until it begins to thicken.
- Return the chicken breasts to the skillet, spooning the creamed spinach over the top of each piece.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the sauce is bubbly.
- If you like a bit of spice, sprinkle some red pepper flakes over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International