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Creamy spinach chicken in a skillet with golden chicken cutlets and wilted spinach in garlic cream sauce

Creamy Spinach Chicken

Golden chicken cutlets coated in a rich garlic spinach cream sauce, all made in one pan in under 30 minutes. An easy, comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 281
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken cutlets thinly sliced; or slice regular chicken breasts lengthwise in half
  • salt and black pepper to taste for seasoning the chicken
  • vegetable oil for pan-frying; avocado oil also works
  • 4 tbsp all-purpose flour divided -- 2 tbsp for the chicken, 2 tbsp for the sauce
  • 2 tbsp butter
  • 4 cloves garlic smashed -- do not substitute garlic powder
  • 1 cup half and half
  • 0.25 cup chicken broth or white wine -- cook wine down 1 minute before adding other sauce ingredients
  • 0.5 tsp salt for the sauce
  • 0.5 tsp black pepper for the sauce
  • 2 cups fresh spinach do not substitute frozen spinach

Equipment

  • 10 or 12-Inch Non-Stick Skillet
  • Meat thermometer

Method
 

  1. Season chicken cutlets on both sides with salt and pepper. Coat both sides evenly with 2 tablespoons of flour and shake off any excess.
  2. Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Add chicken cutlets without overlapping and sear until lightly golden on each side. Remove from the pan as soon as the internal temperature reaches 165 degrees F. Set aside.
  3. Lower heat to medium. Add butter and smashed garlic to the same skillet. Cook for about 1 minute until fragrant but not browned.
  4. Add the remaining 2 tablespoons of flour to the pan and stir for 30 seconds. Pour in the half and half and chicken broth, stirring continuously. Bring to a gentle boil until the sauce thickens and coats the back of a spoon. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  5. Add the fresh spinach and fold it in gently until wilted, about 30 to 60 seconds. Do not overcook.
  6. Return the chicken to the skillet and spoon sauce over each piece. Heat for no more than 1 minute, then remove from heat immediately and serve right away.

Notes

Pull chicken at exactly 165 degrees F and do not leave it in the sauce for more than 1 minute. Use fresh spinach only -- frozen releases too much water. Smash garlic rather than mince for a milder flavor. Remove from heat promptly so the sauce does not over-thicken.