Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (30ml)
  • 3 cloves garlic, minced
  • 4 cups fresh spinach (about 120g)
  • 1 cup heavy cream (240ml)
  • 1 cup grated Parmesan cheese (100g)
  • 1 teaspoon lemon juice (5ml)

Instructions:

  1. Season chicken breasts with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add chicken to the pan; cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F / 74°C).
  4. Remove chicken from the skillet and set aside.
  5. In the same skillet, reduce heat to medium.
  6. Add minced garlic, sauté for about 1 minute until fragrant (do not let it burn).
  7. Stir in fresh spinach and cook until wilting, about 2 minutes.
  8. Pour in heavy cream, mix well, and bring to a gentle simmer.
  9. Stir in grated Parmesan cheese and lemon juice until cheese is melted and sauce thickens slightly.
  10. Return sautéed chicken to the skillet, spoon sauce over it, and let it cook for 1-2 more minutes.
  11. Adjust seasoning with salt and pepper if needed.
  12. Plate the chicken with sauce and spinach on top; enjoy.