Instructions
Step 1: Season chicken breasts with salt, pepper, and garlic powder on both sides.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes per side or until golden brown and cooked through. Remove from skillet and set aside.
Step 3: In the same skillet, reduce heat to medium. Add butter and minced garlic. Sauté for 30 seconds until fragrant.
Step 4: Stir in heavy cream and chicken broth. Bring to a simmer and cook for 3–4 minutes, stirring occasionally.
Step 5: Add Parmesan cheese and stir until melted and smooth. Season with thyme and red pepper flakes if using.
Step 6: Add spinach to the sauce and cook until wilted, about 2 minutes.
Step 7: Return chicken to the skillet and spoon sauce over the top. Simmer for 2–3 minutes to heat through.
Step 8: Garnish with fresh thyme or parsley if desired. Serve hot over rice, pasta, or mashed potatoes.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if needed. Not ideal for freezing due to the cream-based sauce.
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