Description
This Creamy Garlic Skillet Chicken with Spinach is a quick and flavorful dish featuring tender chicken cutlets cooked in a luscious garlic cream sauce with fresh spinach and a hint of white wine. Perfect for a comforting weeknight dinner, it combines simple ingredients for an elegant and satisfying meal.
Ingredients
Scale
Chicken
- 1 pound chicken cutlets
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 tablespoon extra-virgin olive oil
Sauce and Vegetables
- 3 large cloves garlic, grated or minced
- ½ cup dry white wine
- 2 cups coarsely chopped fresh spinach
- ½ cup heavy cream
Instructions
- Season the Chicken: Sprinkle the chicken cutlets evenly with ¼ teaspoon salt and ¼ teaspoon ground pepper on both sides. Set aside to allow the seasoning to settle.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken cutlets and cook for about 6 minutes, turning once, until they are browned and cooked through. Transfer the cooked chicken to a plate and set aside.
- Sauté the Garlic: In the same skillet, add the grated or minced garlic. Cook while stirring constantly for approximately 30 seconds until the garlic becomes fragrant but not browned.
- Deglaze with Wine: Increase the heat to medium-high and pour in the dry white wine. Stir and cook for about 1 minute, allowing the wine to reduce slightly and infuse the flavors.
- Add Spinach and Cream: Reduce the heat to medium. Stir in the chopped fresh spinach, heavy cream, and the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Let the sauce simmer for 2 minutes until the spinach wilts and the sauce thickens slightly.
- Combine and Serve: Return the cooked chicken cutlets to the skillet, coat them with the creamy sauce by turning them gently, and simmer for an additional minute. Serve hot, garnishing with fresh herbs if desired.
Notes
- For a lower-fat version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Dry white wine can be substituted with chicken broth if preferred.
- Ensure not to overcook the chicken to keep it tender and juicy.
- Fresh spinach is best, but frozen spinach can be used; just thaw and drain before adding.
- Serve with rice, pasta, or crusty bread to soak up the delicious sauce.
