Description
This Creamy Garlic Skillet Chicken with Spinach is a quick and delicious meal perfect for busy weeknights. Tender chicken cutlets are pan-seared to a golden brown and simmered in a luscious sauce made from garlic, white wine, fresh spinach, and rich heavy cream. The result is a comforting, flavorful dish that combines protein and greens in one skillet, ready in just 20 minutes.
Ingredients
Scale
Chicken
- 1 pound chicken cutlets
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
Sauce & Vegetables
- 1 tablespoon extra-virgin olive oil
- 3 large cloves garlic, grated or minced
- ½ cup dry white wine
- 2 cups coarsely chopped fresh spinach
- ½ cup heavy cream
Instructions
- Prepare the Chicken: Sprinkle the chicken cutlets evenly with ¼ teaspoon salt and ¼ teaspoon ground pepper. Let them rest while preparing the other ingredients.
- Cook the Chicken: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the seasoned chicken cutlets and cook for about 3 minutes per side, turning once, until they are browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté the Garlic: In the same skillet, add the grated or minced garlic. Cook over medium heat, stirring constantly, for about 30 seconds until the garlic becomes fragrant but not browned.
- Deglaze with Wine: Increase the heat to medium-high and pour in the ½ cup dry white wine. Stir and cook for about 1 minute, allowing the wine to reduce slightly and lift any browned bits from the bottom of the skillet.
- Add Spinach and Cream: Reduce the heat back to medium. Add the coarsely chopped fresh spinach, the remaining ¼ teaspoon salt, the remaining ¼ teaspoon ground pepper, and ½ cup heavy cream to the skillet. Stir to combine and let the sauce simmer gently for about 2 minutes until the spinach wilts and the cream slightly thickens.
- Combine and Serve: Return the cooked chicken cutlets to the skillet, turning them to coat thoroughly with the creamy garlic spinach sauce. Simmer together for an additional minute to allow flavors to meld. Serve hot, optionally garnished with fresh herbs like parsley or thyme for added freshness.
Notes
- Use fresh spinach for the best texture and flavor; frozen spinach can make the sauce watery.
- Dry white wine is preferred, but chicken broth can be substituted if avoiding alcohol.
- Adjust seasoning to taste, especially salt and pepper depending on your preference.
- Serve this dish over rice, pasta, or with crusty bread to soak up the delicious sauce.
- To make it lighter, substitute heavy cream with half-and-half or a mixture of milk and cream.
