Chicken Breasts with Creamy Spinach Sauce

Make these chicken breasts with creamy spinach sauce in your cast iron skillet and serve it for a weeknight family dinner.

This sauce is ridiculously flavorful….it’s got garlic, white wine, cream, parmesan, nutmeg, and a pop of lemon. I dare you not to grab a spoon and slurp it up right out of the pan!

INGREDIENTS

– chicken breasts – Kosher salt and pepper – Wondra flour – extra virgin olive oil – garlic – dry white wine – fresh baby spinach – chicken stock – heavy cream – parmesan cheese – nutmeg – lemon

Preheat the oven to 400 degrees. Season the chicken liberally with salt and pepper and coat with flour.

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Heat a large skillet (oven-safe) or cast iron pan over high heat. Add the olive oil and swirl around in the pan. Arrange the chicken breasts in a single layer and cook until golden brown.

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Remove the chicken breasts to a plate, reduce the heat to medium, and add the minced garlic to the pan. Cook the garlic about 2 mins and add the white wine.

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Cook until the white wine is almost completely reduced and add the spinach and a pinch of salt. Stir and cook until the spinach is wilted.

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Stir in the chicken stock, cream, parmesan cheese, nutmeg, and bring to a boil. Season with salt and pepper and turn off the heat.

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Lay the chicken breasts in the pan, turning once to coat and place in the oven to cook. Remove the pan from the oven and place the chicken on a plate, cover, and rest.

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Return the pan to the stove and bring the sauce to a boil and reduce until just slightly thickened, about 5 mins. Turn off the heat and stir in the lemon juice.

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Serve the chicken with the sauce spooned over the top, slicing the chicken if desired.

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FOR DETAILED RECIPE, VISIT WHAT SHOULD I MAKE FOR

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