Description
This Creamy Garlic Skillet Chicken with Spinach is a quick and delicious meal perfect for busy weeknights. Tender chicken cutlets are cooked to a golden brown, then simmered in a luscious sauce made from garlic, dry white wine, fresh spinach, and rich heavy cream. The recipe yields a comforting, flavorful dish that’s ready in just 20 minutes and serves four.
Ingredients
Scale
Chicken
- 1 pound chicken cutlets
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 tablespoon extra-virgin olive oil
Sauce
- 3 large cloves garlic, grated or minced
- ½ cup dry white wine
- 2 cups coarsely chopped fresh spinach
- ½ cup heavy cream
Instructions
- Prepare the Chicken: Sprinkle the chicken cutlets evenly with ¼ teaspoon of salt and ¼ teaspoon of ground pepper on both sides. Set aside to allow the seasoning to absorb.
- Cook the Chicken: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the seasoned chicken cutlets and cook for about 3 minutes on each side or until they develop a golden brown crust and are cooked through, approximately 6 minutes total. Transfer the chicken to a plate and set aside.
- Sauté the Garlic: Using the same skillet, add the grated or minced garlic. Cook over medium heat, stirring constantly for about 30 seconds until the garlic becomes fragrant and starts to soften, being careful not to burn it.
- Deglaze with Wine: Increase the heat to medium-high and pour in ½ cup of dry white wine to deglaze the skillet. Stir well, scraping the bottom to loosen any browned bits, and cook until the wine reduces slightly, about 1 minute.
- Add Spinach and Cream: Reduce the heat back to medium. Stir in 2 cups of coarsely chopped fresh spinach, ½ cup of heavy cream, and the remaining ¼ teaspoon each of salt and ground pepper. Let the mixture simmer for about 2 minutes, or until the spinach wilts and the sauce thickens slightly.
- Combine and Serve: Return the cooked chicken cutlets to the skillet and turn them in the creamy sauce to coat thoroughly. Simmer for an additional minute to meld the flavors. Serve hot, garnished with fresh herbs such as parsley or thyme if desired.
Notes
- For a lower-fat version, substitute heavy cream with half-and-half or a light cream alternative.
- You can use fresh baby spinach instead of coarsely chopped regular spinach for a more delicate texture.
- If you prefer a non-alcoholic option, replace the white wine with chicken broth or water with a splash of lemon juice.
- Make sure not to overcook the chicken to keep it juicy and tender.
- This recipe pairs well with rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
