Creamy Spinach Chicken

Instructions

1. Season the chicken cutlets with salt and pepper on both sides, then coat with flour.
2. Heat a large skillet over medium-high heat with vegetable oil. Sear chicken cutlets, one side at a time, until lightly browned and cooked through (internal temperature 165°F). Remove from skillet and set aside.
3. Lower heat to medium, add butter and smashed garlic to the skillet, cooking until fragrant.
4. Stir in flour, half-and-half, and chicken broth, continuously whisking to dissolve flour. Bring the sauce to a gentle boil until thickened.
5. Add spinach and fold it into the sauce until wilted.
6. Return chicken cutlets to the skillet, coating them in the sauce. Cook for an additional minute, then remove from heat.
7. Serve immediately and enjoy!

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Difficulty: Easy

Variations & Substitutions

• Slice regular chicken breasts lengthwise if cutlets are unavailable.
• Substitute half-and-half with heavy cream for a richer sauce.
• Add mushrooms or sun-dried tomatoes for extra flavor.
• Use spinach alternatives like kale or Swiss chard if desired.

Serving Suggestions