Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup fresh spinach leaves
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Optional: lemon wedges for serving
Instructions
- Season the chicken breasts generously with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 6-8 minutes per side. Remove and set aside.
- In the same skillet, sauté minced garlic for about 30 seconds until fragrant. Add spinach and cook until wilted, about 2-3 minutes.
- Pour in heavy cream and stir to combine. Lower heat and add Parmesan cheese, stirring until the sauce thickens. Adjust seasoning with salt and pepper if needed.
- Return the chicken breasts to the skillet, spoon the sauce over them, and simmer for 2-3 minutes to meld flavors.
- Serve hot, optionally garnished with lemon wedges for a fresh touch.
Notes
- For extra flavor, add a pinch of crushed red pepper flakes.
- Can be served with mashed potatoes, rice, or crusty bread.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- To make it dairy-free, substitute coconut cream and nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian
- Diet: High-Protein, Low-Carb, Ketogenic
Nutrition
- Serving Size: 1 piece
- Calories: 420 kcal Kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg