For the Chicken Breasts
Rub the chicken breasts with a drizzle of olive oil and season with salt, pepper, paprika garlic powder, basil, and rosemary.
Heat 1 tablespoon olive oil in a skillet set over medium heat. Place chicken breasts in the skillet and cook for 8 minutes, or until chicken is easy to move and edges are opaque.
Flip over; cover the pan, and lower heat to medium-low. Continue to cook for 10 minutes. Remove chicken from skillet, keep covered, and set aside.
For the Creamed Spinach
In the same skillet, heat 1 tablespoon olive oil. Add diced onions and cook over medium heat for 3 minutes, or until softened. Stir in the garlic and cook for 30 seconds, or until fragrant.
Add chicken broth and scrape up the pieces stuck at the bottom of the pan. Stir in the heavy cream and let simmer for a couple minutes.
Add baby spinach; cook for a minute, or until just wilted. Melt in the parmesan cheese.
Return chicken breasts to the skillet to simmer with the sauce for about 3 to 4 minutes. Remove from heat and serve.
- Chicken: This recipe uses boneless skinless chicken breasts; if you decide to use chicken thighs, remember that thighs will need a little longer to cook through. You can also adjust the ingredients and seasonings to your taste and add a variety of seasonings, such as Italian seasoning, thyme, or oregano.
- If time permits, I advise letting the chicken sit in salted water (brine) for 15 minutes, just as I have done here with my Oven Baked Chicken Breasts. The method ensures tender and juicy chicken breasts.
- If you decide to brine the chicken breasts, be careful with how much salt you use when seasoning the chicken.
- Spinach: I used baby spinach to make the creamed spinach, but you could also use frozen but thawed and drained spinach.
Serving: 7 ounces | Calories: 482 kcal | Carbohydrates: 9 g | Protein: 33 g | Fat: 36 g | Saturated Fat: 17 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 12 g | Trans Fat: 0.01 g | Cholesterol: 151 mg | Sodium: 437 mg | Potassium: 981 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 7788 IU | Vitamin C: 24 mg | Calcium: 239 mg | Iron: 3 mg | Net Carbs: 7 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.