Chicken & Spinach Recipe

Marinate chicken

Pat the chicken breasts dry with paper towel. In a shallow bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Add the chicken and turn to coat. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours. Remove from fridge 15 minutes before cooking if chilled.

Cook chicken

Heat a large skillet over medium-high heat. Add a thin film of oil or nonstick spray. When hot, add the chicken breasts and cook 5-7 minutes per side until golden and an instant-read thermometer reads 165°F (74°C) at the thickest part. Transfer cooked chicken to a plate and tent with foil to rest for 5 minutes. Reserve any pan drippings in the skillet.

Sauté aromatics

Using the same skillet with reserved drippings, reduce heat to medium and add 1 tbs olive oil and 1 tbs butter. Add the finely chopped shallot and sauté 2-3 minutes until softened. Add 2 minced garlic cloves and cook 30-45 seconds until fragrant, stirring so garlic doesn't burn.

Wilt spinach

Add the 5 cups of baby spinach in batches, stirring and allowing it to wilt between additions. This should take about 2-3 minutes total. Season with 1/2 tsp salt and 1/2 tsp black pepper while wilting.

Make sauce

Pour in 1 cup low-sodium chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Allow the broth to simmer for 2 minutes to reduce slightly. Stir in 1 tbs heavy cream and 1 tbs grated Parmesan. Add 1 tsp red pepper flakes (adjust to taste). Simmer 1-2 minutes until sauce slightly thickens and flavors combine. Taste and adjust seasoning if needed.

Combine with chicken

Return the rested chicken breasts to the skillet nestling them into the spinach and sauce. Spoon some sauce over the chicken and simmer gently 1-2 minutes to rewarm and marry flavors. If chicken is very thick, cover and warm for 2-3 minutes more, but avoid overcooking.

Transfer chicken and spinach to plates. Sprinkle with 2 tbs chopped fresh parsley and serve with lemon wedges. Squeeze lemon over chicken before eating. Serve immediately alongside rice, pasta, or crusty bread to soak up the sauce.