Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each), pounded to ½-inch thickness
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon onion powder (5 ml)
  • ½ teaspoon paprika (2.5 ml)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter (30g)
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 1 cup chicken broth (240 ml)
  • ½ cup heavy cream (120 ml)
  • ¼ cup grated Parmesan cheese (about 25g), plus more for garnish
  • 1 tablespoon cornstarch (7g) mixed with 2 tablespoons cold water (30ml) (slurry)
  • 5 ounces fresh spinach (about 140g), roughly chopped

Instructions:

  1. Pound chicken breasts to an even thickness. Season generously with garlic powder, onion powder, paprika, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
  4. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in heavy cream and Parmesan cheese.
  5. Whisk the cornstarch slurry and slowly pour it into the simmering sauce, whisking constantly. Continue to simmer until the sauce thickens slightly, about 1-2 minutes.
  6. Add chopped spinach to the skillet and stir until wilted, about 1-2 minutes.
  7. Return the chicken breasts to the skillet. Spoon sauce over the chicken. Simmer for a minute or two to heat through. Garnish with extra Parmesan cheese, if desired. Serve immediately.