Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 4 cups fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- 1 tablespoon freshly squeezed lemon juice
Feel free to substitute the chicken breasts with thighs if you prefer a juicier cut. You can also use half-and-half instead of heavy cream for a lighter version.
Instructions
- Begin by seasoning the chicken breasts with salt, pepper, and smoked paprika, ensuring they are well coated on all sides.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, reduce the heat to medium, add the butter, and allow it to melt. Toss in the minced garlic and sauté for about a minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Let it reduce slightly, about 3-4 minutes.
- Stir in the heavy cream, and let the sauce simmer for another 2 minutes. Add the fresh spinach and cook until wilted, which should take about 1-2 minutes.
- Return the chicken to the skillet, ensuring each piece is coated with the sauce. Sprinkle the Parmesan cheese over the top and let it melt into the sauce, stirring gently.
- Before serving, drizzle with lemon juice to brighten the flavors. Serve hot, and enjoy the comforting embrace of this dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International