Chicken Breasts with Creamy Spinach Sauce
Cozy creamed spinach meets chicken in this new classic comfort dish. Make these chicken breasts with creamy spinach sauce in your cast iron skillet and serve it for a weeknight family dinner.
Equipment
- 1 Pressure cooker for tender chicken
Ingredients
Ingredients
- 4 boneless skinless chicken breasts about 2 to 2 and a half lbs
- Kosher salt and pepper for seasoning like you like it
- ¼ cup Wondra flour or all purpose flour for that light coating
- 2 tablespoon extra virgin olive oil to get a golden crust on chicken
- 3 cloves garlic minced up fine for a punch of flavor
- ½ cup dry white wine for deglazing and an extra layer of taste
- 6 oz fresh baby spinach that wilts down nice and creamy
- 1 cup chicken stock
- 1 cup heavy cream for rich sauce base
- ¼ cup parmesan cheese grated or shredded
- ¼ teaspoon nutmeg ground or grated
- Juice of half a lemon
Instructions
Instructions
- Season the chicken with kosher salt and pepper on both sides. Don't be shy, get some good coverage so the flavor soaks in.
- Dredge the chicken breasts in Wondra flour but try to shake off all the extra. You want just a thin dust to help sauce thicken later.
- Heat your olive oil in a big skillet over medium-high heat. When it's shimmering, add chicken carefully so it sizzles right away.
- Cook chicken about six to seven minutes a side till golden brown and you get a good tender pull. Remove and set aside while you make sauce.
- Add minced garlic to skillet and sauté real quick for about thirty seconds till fragrant. Don’t let it burn or get bitter.
- Pour in dry white wine and use a wooden spoon to scrape all those tasty browned bits off the pan bottom. That stuff is flavor gold.
- Add chicken stock and bring it up to a simmer. Stir in heavy cream and let it cook a couple minutes so sauce thickens just right.
- Toss in the baby spinach and stir till it wilts nice and soft. Sprinkle in parmesan and a little nutmeg, then stir till cheese melts and blends perfectly.
- Return chicken back into skillet, coat with sauce and serve right away.
Notes
All purpose flour will work for the chicken, but Wondra flour gives the chicken the perfect golden brown sear. I use thicker chicken breasts for this recipe, but thin cut ones will work as well. Just reduce the cooking time. Season this dish with salt and pepper throughout the cooking process. Taste, season, taste, adjust! Do not skip reducing the sauce after the chicken comes out of the oven. It needs to thicken slightly. Add a squeeze of lemon juice right before serving. It really brightens up the sauce and brings a pop of acid.