Ingredients
4 boneless, skinless chicken breasts
4 cups fresh spinach leaves
2 cups heavy cream
1 cup grated parmesan cheese
4 garlic cloves (minced)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C)
Pat chicken dry, season with salt and pepper
Sear chicken in a skillet over medium-high heat until golden (3-4 minutes/side)
Transfer to oven and bake for 10 minutes
Add butter and garlic to the same skillet, sauté for 1 minute
Stir in spinach and wilt (3-4 minutes)
Pour in heavy cream, bring to a simmer
Stir in parmesan until melted, season with salt and pepper
Return baked chicken to the skillet, baste with sauce
Serve immediately, garnished with extra parmesan
Notes
Use fresh garlic for optimal flavor
Add lemon zest for brightness
Pair with cauliflower rice or zucchini noodles
Leftovers store in fridge for up to 3 days
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Baking/Searing
- Cuisine: Italian-American
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 2g
- Sodium: 500mg
- Fat: 38g
- Saturated Fat: 23g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 180mg