Chicken & Spinach Rosé With Garlic Bread Recipe

Prep the chicken

Pat the chicken breasts dry with paper towels. If thick, slice each breast horizontally to make 2 thinner cutlets or pound to an even 1/2" thickness. Season both sides with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder.

Dredge

Lightly coat each seasoned chicken piece with 2 tablespoons of flour, shaking off excess. This helps the sauce cling and gives a light crust.

Sear the chicken

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add chicken (work in batches if needed) and sear 3-4 minutes per side until golden and just cooked through (internal temp ~160°F/71°C as it will finish in sauce). Transfer chicken to a plate and tent with foil.

Build the sauce

Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet if dry. Add 1/2 cup finely chopped onion and sauté 3-4 minutes until softened. Add 3 cloves minced garlic and cook 30-45 seconds until fragrant but not browned.

Deglaze & simmer

Pour in 1/2 cup rosé wine to deglaze the pan, scraping up browned bits; simmer 2 minutes to reduce slightly. Stir in 1 cup crushed tomatoes and 1/2 cup chicken broth. Bring to a gentle simmer and cook 4-5 minutes to meld flavors.

Finish the rosé sauce

Lower heat to medium-low and stir in 1/2 cup heavy cream, 1/2 cup grated parmesan, 1/4 tsp red pepper flakes, and 1/2 tsp dried oregano. Stir until cheese melts and sauce is smooth. Taste and adjust seasoning with additional salt/pepper to taste and 1 tsp lemon juice to brighten.

Add spinach & return chicken

Add 4 cups packed baby spinach to the sauce in batches, stirring until wilted. Nestle the seared chicken back into the sauce, spooning sauce over the tops. Simmer gently 3-4 minutes until chicken reaches 165°F (74°C) and sauce thickens slightly.

Prep oven and bread

Preheat oven to 400°F (200°C). Slice baguette or loaf in half lengthwise or into 1" slices for individual pieces.

Make garlic butter

In a small bowl, mix 3 tablespoons softened butter, 1 tablespoon olive oil, 2 cloves minced garlic, 1 tablespoon chopped parsley, 1/4 tsp salt and 2 tablespoons grated parmesan (if using) until combined.

Assemble and bake

Spread garlic butter evenly over cut sides of bread. Place on a baking sheet and bake 8-10 minutes until butter is melted and edges turn golden. For crispier top, broil 1-2 minutes more watching closely to avoid burning.

Plate the chicken and spoon extra rosé spinach sauce over each portion. Garnish with torn basil leaves and extra grated parmesan. Serve garlic bread warm on the side for dipping into the sauce.