Ingredients
For the chicken:
▢4 thin sliced chicken breasts see notes
▢1 teaspoon garlic powder
▢½ teaspoon Italian seasoning
▢½ teaspoon salt
▢½ teaspoon cracked pepper
▢1 tablespoon olive oil
For the sauce:
▢2 tablespoons butter
▢¼ cup onion chopped
▢1 cup spinach chopped
▢3 cloves garlic minced
▢1 ½ cups heavy cream
▢1 ounce cream cheese
▢¼ cup shredded Parmesan
▢Salt and pepper to taste
Instructions
To make the chicken:
Season the chicken on both sides with the garlic powder, Italian seasoning, salt, and pepper.
Heat a large skillet over medium heat and add the olive oil. Once hot, add the chicken and cook on both sides for 4-5 minutes or until cooked through.
Remove the chicken from the pan and set aside.
To make the sauce:
Using the same pan you cooked the chicken in, add the butter and melt over medium heat. Stir in the onion and cook for 5 minutes, stirring occasionally, until onions are translucent and soft.
Add the spinach to the pan and cook, stirring frequently, for 1-2 minutes, until wilted.
Add the garlic and cook for 30 seconds more, until fragrant.
Add the heavy cream and cream cheese to the pan and cook over medium low heat, whisking constantly, until the cream cheese has melted and the sauce is hot. Stir in the Parmesan and continue whisking until you have a smooth, creamy sauce.
Season the sauce with salt and pepper, to taste. We used about ½ teaspoon of each.
Return the chicken to the pan and cook over low heat for 1-2 minutes to rewarm the chicken.
Tips & Notes:
We use thin sliced chicken breasts in the recipe, but you can also pound out thicker breasts to an even thickness. Adjust cook time as needed to cook the chicken to a safe internal temperature of 165 degrees.
Add a little heat to this recipe by stirring in some red pepper flakes with the Parmesan.
