Description
A quick and delicious Creamy Garlic Skillet Chicken with Spinach recipe that features tender chicken cutlets cooked in a rich garlic white wine cream sauce with fresh spinach. Perfect for a satisfying 20-minute dinner for four.
Ingredients
Scale
Chicken
- 1 pound chicken cutlets
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoon extra-virgin olive oil
Sauce
- 3 large cloves garlic, grated or minced
- ½ cup dry white wine
- 2 cups coarsely chopped fresh spinach
- ½ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Prepare the Chicken: Sprinkle the chicken cutlets evenly with ¼ teaspoon salt and ¼ teaspoon ground pepper. Set aside to season while you prepare the other ingredients.
- Cook the Chicken: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the seasoned chicken cutlets and cook for about 6 minutes total, turning once, until they are browned on both sides and cooked through. Transfer the chicken to a plate and set aside.
- Sauté the Garlic: In the same skillet, add the grated or minced garlic. Cook while stirring constantly for approximately 30 seconds until the garlic becomes fragrant, making sure not to burn it.
- Deglaze with Wine: Increase the heat to medium-high and pour in the ½ cup of dry white wine. Stir frequently and cook until the wine reduces slightly, about 1 minute, which will lift the flavorful browned bits from the skillet.
- Add Spinach and Cream: Reduce the heat back to medium. Stir in the 2 cups of coarsely chopped fresh spinach, ½ cup heavy cream, and the remaining ¼ teaspoon salt and ¼ teaspoon ground pepper. Let the mixture simmer gently for 2 minutes until the spinach wilts and the sauce thickens slightly.
- Combine and Serve: Return the cooked chicken cutlets to the skillet. Turn them in the creamy sauce to coat well and simmer for another minute to warm through. Serve the chicken hot, optionally garnished with fresh herbs like parsley or thyme if desired.
Notes
- Use fresh garlic for the best flavor and avoid pre-minced garlic which can be less vibrant.
- Dry white wine such as Sauvignon Blanc or Pinot Grigio works well for deglazing and adds brightness to the sauce.
- For a lighter version, substitute half-and-half or whole milk for the heavy cream, though the sauce will be less rich.
- Ensure the chicken cutlets are evenly thin for quick and even cooking.
- This dish pairs excellently with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
