Ingredients
Scale
- 4 boneless skinless chicken breasts or thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup all-purpose or gluten-free flour (for dietary restrictions)
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced (or substitute with tomatoes)
- 4 cups fresh spinach
- 4 ounces cream cheese (reduced-fat for a healthier option)
- 1 cup half-and-half or heavy cream
- 1/2 cup chicken broth or dry white wine
- 1/2 cup grated Parmesan cheese
Instructions
- Prep the Chicken: Begin by pounding the thick parts of the chicken breasts or thighs to ensure even cooking. This will help the chicken cook uniformly, preventing any dry or undercooked spots.
- Season and Coat: Season the chicken with kosher salt, black pepper, and garlic powder. Then, lightly dredge each piece in flour, shaking off any excess. This step gives the chicken a nice golden crust when cooked.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the chicken and cook until browned on all sides and fully cooked through. This should take about 5-7 minutes per side. Once done, remove the chicken from the skillet and set it aside.
- Sauté the Vegetables: In the same skillet, add the finely chopped shallots and minced garlic. Sauté them until they’re fragrant, which should take about 2 minutes. Be careful not to let the garlic burn.
- Add the Bell Pepper: Toss in the diced red bell pepper (or tomatoes, if you prefer). Cook until the peppers are softened, adding a nice pop of color and flavor to the dish.
- Cook the Spinach: Stir in the fresh spinach, allowing it to wilt down. This should only take a few minutes.
- Create the Sauce: Lower the heat and add the cream cheese to the skillet. Stir continuously until it’s melted and smooth, creating a rich base for the sauce.
- Combine Liquids: Pour in the half-and-half (or heavy cream) and chicken broth (or white wine), stirring to combine. Allow the sauce to simmer and thicken slightly.
- Return the Chicken: Place the cooked chicken back into the skillet, spooning the sauce over each piece. Let it simmer for a few minutes to meld the flavors together.
- Finish with Parmesan: Sprinkle the grated Parmesan cheese over the chicken. Continue cooking until the cheese is melted and bubbly, adding an extra layer of flavor and creaminess.
Notes
Pounding the Chicken: Ensure even cooking by pounding the chicken to an even thickness. This step is crucial for a consistent texture throughout.nGarlic Watch: Garlic can quickly turn from golden to burnt, which would give a bitter taste to your dish. Keep a close eye when sautéing.