Creamy Garlic Chicken Spinach

Last Tuesday, I stood at the stove watching butter foam in the pan, realizing sometimes the best meals happen when you use up what's in the fridge. My husband had walked in the door hungry, and I threw together this creamy garlic chicken without even looking at a recipe. The way the sauce clingled to every bite reminded me why simple ingredients, treated right, beat complicated cooking every time.

My sister texted me at midnight that night asking for the recipe, which is how I know this one's a keeper. I'd served it with nothing but some crusty bread and a simple green salad, but everyone acted like I'd spent hours at the stove. That's the thing about creamy garlic sauces: they make everything feel special without the fuss.

Ingredients

• 4 boneless skinless chicken breasts: Pat them completely dry before seasoning or they'll steam instead of sear
• 1 teaspoon salt and ½ teaspoon black pepper: Season generously since this is your main flavor base
• 2 tablespoons all-purpose flour: Creates that golden crust and helps thicken the sauce later
• 2 tablespoons olive oil: Use a neutral oil with a high smoke point for proper searing
• 3 tablespoons unsalted butter: Unsalted lets you control the seasoning better
• 4 cloves garlic minced: Fresh garlic makes all the difference here, don't even think about using jarred
• ½ cup sundried tomatoes drained and sliced: These little pockets of concentrated sweetness balance the rich cream
• 1 cup chicken broth: Deglazes the pan and adds depth to the sauce base
• 1 cup heavy cream: The backbone of that luxurious restaurant-style texture
• ½ cup grated Parmesan cheese: Adds savory umami and helps thicken the sauce naturally
• 2 cups fresh baby spinach: Wilts down to almost nothing but adds color and freshness
• Fresh basil chopped: The finishing touch that brightens everything up

Instructions

Season and Prep the Chicken:

Pat each chicken breast completely dry with paper towels, then season both sides generously with salt and pepper. Lightly coat each piece in flour, shaking off any excess so you don't end up with a thick coating.

Sear to Perfection:

Heat olive oil in your largest skillet over medium-high until it shimmers. Add chicken breasts and cook undisturbed for 4-5 minutes per side until deeply golden and cooked through. Set aside on a plate.

Build the Flavor Base:

Reduce heat to medium and melt butter in the same pan. Add minced garlic and cook just until fragrant, about 1 minute, being careful not to burn it.

Add Depth and Tang:

Stir in sliced sundried tomatoes and let them cook briefly to release their oils. Pour in chicken broth and use a wooden spoon to scrape up all those flavorful browned bits from the bottom.

Create the Creamy Sauce:

Pour in heavy cream and sprinkle with Parmesan. Stir constantly until cheese melts and sauce thickens enough to coat a spoon, about 3-4 minutes.

Wilt the Spinach:

Toss in fresh spinach and stir gently until just wilted, about 30 seconds. You want it to retain some brightness, not turn into mush.

Bring It All Together:

Return chicken to the pan and spoon sauce generously over each piece. Let everything simmer together for 3-4 minutes so flavors meld.

Finish and Serve:

Sprinkle with fresh basil and serve immediately while sauce is at its silkiest.

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This recipe has become my go-to when friends drop by unexpectedly because it looks impressive but requires zero stress. The first time my mother-in-law tried it, she asked if I'd been taking cooking classes, which I consider the ultimate compliment.

Make It Lighter

Sometimes I swap half the heavy cream for half-and-half and nobody notices the difference. The sauce still coats beautifully but feels a little less indulgent for weeknight meals.

Perfect Pairings

I've found this dish works best with something that can soak up all that sauce. Angel hair pasta, roasted potatoes, or even just plenty of crusty bread turn this into a complete meal.

Make It Ahead

The sauce actually tastes better the next day after flavors have had time to marry. Store it separately from the chicken and recombine gently when reheating.

• Add a splash of pasta water when reheating to revive the sauce's silky texture
• The chicken dries out if over-reheated, so warm it gently just until heated through
• Spinach loses its vibrant color overnight, so stir in fresh when serving leftovers

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There's something deeply satisfying about a recipe that delivers restaurant results with such humble ingredients. Hope this becomes one of those weeknight staples you turn to again and again.

Recipe FAQs

→ How do I keep the chicken tender?

Season and lightly dredge the chicken before searing it on medium-high heat to lock in the juices. Cooking until golden and fully cooked ensures tenderness.

→ Can I substitute any ingredients for dietary needs?

Use gluten-free flour and broth to maintain a gluten-free dish. Half-and-half can replace heavy cream for a lighter sauce.

→ What is the best way to wilt the spinach?

Add fresh spinach to the sauce last and cook just until wilted to preserve its bright color and delicate texture.

→ Can I use other cuts of chicken?

Boneless skinless thighs can be substituted for a juicier and more forgiving option during cooking.

→ How can I enhance the sauce flavor?

Add a splash of white wine along with the chicken broth for an extra depth of flavor before simmering the sauce.