Let Me Tell You About This Creamy Garlic Chicken
Okay, so you know those nights where you open the fridge, stare at a lonely pack of chicken breasts, and sigh dramatically? That’s actually how this dish wandered into my kitchen. I was craving something cozy, but not, you know, fussy. My friend Rachel swears by her roasted chicken, but honestly, sometimes roasting feels like a whole song and dance. Plus, my kiddo claims spinach is only edible when it’s swimming in sauce—so, here we are. Trust me, this creamy garlic chicken with sautéed spinach is weeknight magic. Also, I once made it for my in-laws and my mother-in-law asked for the recipe. (Never happened before. You can imagine.)
Why You’ll Probably Love This (I Sure Do)
I make this when I want to impress people but can’t be bothered to spend all evening in the kitchen. The whole thing is basically one pan (and we all know I’m allergic to extra washing up). My family goes wild for it because it’s creamy without being heavy, garlicky but not vampire-repellent, and the spinach feels like I tried to be healthy. Plus, if you “accidentally” use extra garlic, nobody’s ever caught on. I used to stress about the sauce splitting, but you know what? A little patience (and lowering the heat) fixed that.
What You’ll Need (And What You Can Totally Swap)
- 2 biggish chicken breasts (or thighs—those are juicier, honestly)
- Salt and pepper (I usually just eyeball it)
- 1-2 tablespoons olive oil (but I’ve used butter in a pinch, or even that random sunflower oil lurking in the back)
- 4-5 cloves garlic, minced—sometimes I just smash them up quick, no fancy mincing needed
- 1 cup heavy cream (double cream is lush, but I’ve made it with half-and-half too; my gran says always use Elmlea, but I just use whatever is cheapest)
- 1/2 cup chicken stock (or vegetable stock if you forgot to buy chicken, which I do…often)
- 3-4 big handfuls fresh spinach (frozen works if you thaw and squeeze it, but fresh just wilts nicer)
- 1/2 cup grated parmesan (or whatever hard cheese is knocking about in your fridge—no parmesan police here)
- Pinch of nutmeg (optional, but wow, it does something cozy)
- Squeeze of lemon (if you remember—otherwise, skip it!)
How the Cooking Actually Goes Down
- Pound the chicken a bit if it’s super thick—mine always is. Salt, pepper, both sides. (See? Easy.)
- Heat a big pan—nonstick or whatever you’ve got—medium-high. Splash in oil. When it’s shimmery, add the chicken. Cook till golden on both sides, about 4 minutes per side. Don’t panic if it sticks a bit. Mine always does, but the sauce sorts it out.
- Remove the chicken. Lower the heat. (Seriously, don’t skip this—I once burned the garlic and the whole house smelled like regret.) Toss in the garlic, let it get fragrant; about a minute. This is where I usually sneak a taste of something else—chocolate, maybe? Don’t judge.
- Pour in the cream and stock. Scrape up the tasty brown bits. Let it bubble gently. Add nutmeg now, if using.
- Return the chicken to the pan. Simmer till the chicken is cooked through, and the sauce thickens a bit—maybe 6-8 minutes. I sometimes poke it with a knife to check. Not very cheffy, but it works.
- Tumble in the spinach. It’ll look like you used way too much, then wilt down to nothing. Give it a minute.
- Stir in the parmesan. Taste. Needs more salt? Add it. More cheese? Always. Squeeze over the lemon right before serving—if you remembered it. If not, oh well.
Some Notes From My Actual Kitchen
- The sauce sometimes looks thin, then thickens up at the end. Don’t panic and dump in flour. It’s fine.
- If you use frozen spinach, squeeze out the water, or you’ll have soup (learned that the hard way—soggy city).
- Chicken thighs are way more forgiving than breasts, but, well, I use whatever is on sale.
Variations (Including a Slight Fail)
- Once swapped the chicken for turkey cutlets—tasted decent, but a bit dry. Would only do again if desperate.
- I sometimes add mushrooms, just slice them in with the garlic. Tastes earthy, but my daughter picks them out anyway.
- For a dairy-free option, I tried coconut cream. Not bad, but it’s a bit odd with parmesan—so maybe skip the cheese, or use a vegan one? Haven’t cracked the code yet.
Stuff You Might Want (But Can Improvise Without)
- Big frying pan. If you don’t have one, just use a pot. It won’t brown as much, but hey, it still works.
- Tongs help for flipping the chicken, but a fork will do in a pinch (just don’t fling sauce on yourself like I have).
- Garlic press—never owned one, yet somehow my garlic always gets minced. Use a knife, bash with a jar, whatever you like.
Keeping Leftovers (If You Somehow Have Any)
Store in the fridge, tightly covered. It’s good for about two days, though honestly, in my house it never lasts more than a day! I think it tastes even better the next day, but maybe that’s just me.
How to Serve This (And What We Do)
I love it over mashed potatoes (soaks up the sauce, yum), but I’ve also piled it onto rice or even pasta. My husband claims he needs bread with it—preferably something crusty, to mop up the sauce. Sometimes I toss a salad together just so I can say we had something green.
Pro Tips (Learned The Hard Way)
- Don’t rush the simmer. I once cranked the heat to finish faster and the sauce split. Not tragic, but not pretty either.
- If your sauce looks lumpy, keep stirring and it’ll smooth out. (Well, unless you used pre-grated parmesan—it sometimes clumps, but it still tastes fine.)
- Actually, I find it works better if you let the chicken rest a minute before slicing—keeps it juicy.
FAQ—Real Questions I’ve Actually Heard
- Can I make this ahead?
- Yep! Just reheat gently; the sauce might thicken, so add a splash of milk or stock.
- What if I don’t have fresh spinach?
- Frozen is fine—just squeeze it out really well. Otherwise you’ll have green puddles (not fun).
- Is it low carb?
- Well, kinda. The sauce is rich, but you could skip the bread or pasta if you want. Not that I ever do.
- Can I leave out the cream?
- Honestly, I wouldn’t—it’s called creamy chicken for a reason! But you could try Greek yogurt or even sour cream, though the flavor will change a bit.
- Where do you get your parmesan?
- I just use whatever’s at the supermarket. If you want to get fancy, this Serious Eats parmesan guide has some ideas, but I’m not that posh most days.
- What if I want more garlic?
- Then, by all means, go for it! I think I once doubled the garlic and survived.
- Any good sides?
- Roast potatoes are brill, honestly. Or try these garlic butter potatoes—I made them once and they disappeared fast.
Anyway, hope you fancy giving this a whirl. Let me know how it goes—or, you know, what hilarious chaos ensues. Happy cooking!
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 6 cups fresh spinach leaves
- 1 teaspoon dried Italian herbs
- Salt and black pepper to taste
Instructions
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1Season the chicken breasts with salt, black pepper, and dried Italian herbs on both sides.
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2Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
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3In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 1 minute until fragrant.
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4Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer, then add the Parmesan cheese. Stir until the sauce thickens, about 3-4 minutes.
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5Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
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6Return the chicken breasts to the skillet, spoon the creamy garlic sauce and spinach over the top, and simmer for another 2-3 minutes. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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