Creamy Garlic Chicken Spinach (Printable)

Tender chicken cooked in creamy garlic sauce with spinach and sundried tomatoes for a savory meal.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons all-purpose flour
05 - 2 tablespoons olive oil

→ Creamy Sauce

06 - 3 tablespoons unsalted butter
07 - 4 cloves garlic, minced
08 - 1/2 cup sundried tomatoes, drained and sliced
09 - 1 cup chicken broth
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese
12 - 2 cups fresh baby spinach

→ Optional Garnish

13 - Fresh basil, chopped

# Directions:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Lightly dredge each breast in flour, shaking off excess to ensure even coating.
02 - Heat olive oil in large skillet over medium-high heat until shimmering. Add chicken breasts and sear 4 to 5 minutes per side until golden brown and cooked through to internal temperature of 165°F. Transfer chicken to plate and tent with foil.
03 - Reduce heat to medium. Add butter and minced garlic to skillet. Sauté until fragrant and garlic is pale golden, about 1 minute, being careful not to burn.
04 - Stir in sliced sundried tomatoes and cook for 1 minute to rehydrate and release flavors.
05 - Pour in chicken broth and bring to gentle simmer, using wooden spoon to scrape up browned bits from bottom of pan. Let reduce slightly for 2 minutes.
06 - Add heavy cream and grated Parmesan cheese. Stir continuously until cheese melts completely and sauce thickens enough to coat back of spoon, about 3 to 4 minutes.
07 - Add fresh baby spinach to sauce, stirring until just wilted but still vibrant green, about 1 minute.
08 - Return chicken breasts to skillet, spooning sauce generously over top. Simmer 3 to 4 minutes until chicken is heated through and flavors meld. Garnish with fresh basil if using. Serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like something you'd order at a nice Italian restaurant
  • Leftovers reheat beautifully for tomorrow's lunch, if there are any
02 -
  • Don't crowd the pan or your chicken will steam instead of getting that gorgeous golden crust
  • The sauce continues thickening as it stands off heat, so remove it from the stove slightly earlier than you think
03 -
  • Let the chicken rest for a few minutes after searing so it stays juicy when returned to the sauce
  • Grate your own Parmesan instead of buying pre-grated for better melting and flavor

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