Description
This Creamy Garlic Skillet Chicken with Spinach is a quick and flavorful dish perfect for weeknight dinners. Tender chicken cutlets are pan-seared to golden perfection, then simmered in a luscious garlic, white wine, and cream sauce with fresh spinach. Ready in just 20 minutes, this skillet meal combines rich and fresh flavors for a comforting yet elegant entrée.
Ingredients
Scale
Chicken
- 1 pound chicken cutlets
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
Sauce & Vegetables
- 1 tablespoon extra-virgin olive oil
- 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 salt and ¼ teaspoon ground pepper. Set aside to allow seasoning to penetrate.
- 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 6 minutes, turning once until they are browned on both sides and cooked through. Transfer the 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 about 30 seconds until fragrant but not browned to avoid bitterness.
- Deglaze with Wine: Increase the heat to medium-high and pour in ½ cup dry white wine. Stir well and cook until the wine reduces slightly, about 1 minute, scraping up any browned bits from the pan for extra flavor.
- Add Spinach and Cream: Lower the heat back to medium. Stir in 2 cups chopped fresh spinach, ½ cup heavy cream, and the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Let the mixture simmer gently for 2 minutes until the spinach wilts and the sauce thickens slightly.
- Combine and Serve: Return the cooked chicken to the skillet, turning it to coat thoroughly with the creamy garlic sauce. Simmer together for an additional minute to meld flavors. Serve the chicken hot, optionally garnished with fresh herbs such as parsley or basil for added color and freshness.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream or a non-dairy creamer of your choice.
- Use chicken breasts sliced thinly as an alternative to cutlets if needed.
- Choose a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor in the sauce.
- Serve with crusty bread or over cooked pasta or rice to soak up the creamy sauce.
- Make sure not to overcook the garlic to avoid a bitter taste; cooking it just until fragrant is ideal.
