Chicken Spinach Recipe
Make Chicken Spinach Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Spinach & Aromatics
Sauce & Finish
Method
Chicken
- 1
Prep the chicken
Pat the chicken breasts dry with paper towels. If breasts are thick, slice them horizontally to make 2 thinner cutlets or pound to an even thickness about 1/2 inch. Season both sides evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.
- 2
Sear the chicken
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed 4-5 minutes until a deep golden crust forms. Flip and cook another 4-5 minutes until internal temperature reaches 160-165°F (71-74°C) depending on thickness. Remove chicken to a plate and tent with foil to rest while you prepare the sauce. Reserve any browned bits in the pan.
Spinach & Aromatics
- 3
Sweat onion and garlic
Reduce heat to medium. Add 1 tablespoon unsalted butter and 1 tablespoon extra virgin olive oil to the same skillet. Add 1/2 cup finely diced yellow onion and sauté 4-5 minutes until translucent and slightly golden. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes; cook 30-45 seconds until fragrant but not browned.
- 4
Wilt the spinach
Add the 10 oz baby spinach in batches, letting each batch wilt before adding the next. Toss to combine with onions and garlic. After all spinach has wilted, season with 1/4 tsp freshly ground black pepper and a pinch of kosher salt (adjust to taste). Squeeze the juice of half a lemon over the spinach and stir to combine.
Sauce & Finish
- 5
Build the sauce
Push the spinach mixture to the sides of the pan to create a small well. Pour in 1/2 cup low-sodium chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon. Let simmer 1-2 minutes. Stir in 1/2 cup heavy cream and 1 tsp Dijon mustard; bring to a gentle simmer and cook 2-3 minutes until slightly thickened.
- 6
Finish with cheese
Stir in 1/2 cup grated Parmesan until melted and the sauce is creamy. Taste and adjust seasoning with kosher salt to taste and additional black pepper if desired.
- 7
Combine with chicken
Return the rested chicken breasts to the skillet, nestling them into the spinach and sauce. Spoon sauce over the top and simmer 2-3 minutes more just to reheat the chicken and meld flavors. Ensure chicken reaches 165°F (74°C) before serving if it had cooled below that.
- 8
Garnish and serve
Turn off heat. Sprinkle 2 tablespoons chopped fresh parsley over the dish (optional) and serve immediately. Serve alone, over rice, pasta, or with crusty bread to soak up the sauce.
