4small chicken breasts or 2 large cut in half lengthwiseabout 1.5 lb or 680g
Sea salt and freshly ground black pepperto taste
1 1/2tbspolive oildivided
1/2cup (120ml)chicken broth
1cup (240ml)heavy cream
2.5oz (70g)fresh baby spinachroughly chopped
1/2cup (50g)freshly grated parmesan cheese
Season the chicken with salt and pepper on both sides.
Heat the oil in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides and cooked through, about 5-7 minutes per side. Once the chicken is cooked through, set aside on a clean plate and cover to keep warm.
To the same preheated skillet, melt the butter, then add the garlic. Sauté just until fragrant, no more than 1 minute.
Add in the broth, basil and chili flakes.
Stir and scrape the bottom of the pan to loosen any brown bits stuck there. Bring to a simmer for a couple of minutes until the liquid is mostly absorbed.
Add the cream and whisk well to emulsify. Allow the sauce to simmer for a few minutes to thicken up.
Season with a pinch of salt and pepper and stir in the roughly chopped spinach.
Return the chicken to the pan and allow it to cook for a few more minutes, until hot and bubbly.
Turn off the heat and generously sprinkle with grated parmesan cheese.
Here's a brief summary of all of my Tips & Tricks for this recipe, detailed above:
For my recommended ingredient swaps, see Tip #1.
To make this creamy chicken recipe gluten-free, paleo, and/or Whole30-friendly, see Tip #2.
Tip #3 includes crockpot instructions.
See Tip #4 for how to make this creamy chicken and spinach in an Instant Pot or electric pressure cooker.