Description
A rich and creamy one-skillet dinner featuring pan-seared chicken, fresh spinach, and cheese tortellini in a garlic-Parmesan sauce. Ready in 30 minutes, this comforting meal is perfect for busy weeknights or cozy weekends.
Ingredients
4–6 chicken cutlets or 3 boneless, skinless chicken breasts, sliced in half horizontally
Salt and black pepper, to taste
1/4 cup all-purpose flour
1 teaspoon garlic powder
3 tablespoons olive oil, divided
2 tablespoons butter
2 shallots, finely chopped
3 cloves garlic, finely minced or grated
2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
Red pepper flakes, to taste
3 cups fresh baby spinach
1 3/4 cups low-sodium chicken broth, divided
1 pound cheese tortellini (fresh or frozen)
3/4 cup heavy cream or full-fat coconut milk
1/2 cup grated Parmesan cheese
Juice of 1 lemon
Instructions
1. Season the chicken on both sides with salt and pepper. In a shallow bowl, mix together the flour and garlic powder. Dredge each piece of chicken in the flour mixture, pressing lightly so it sticks.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 5 minutes per side, until golden and cooked through. Transfer the chicken to a plate and set aside.
3. Add the remaining tablespoon of olive oil to the skillet. Stir in the shallots, garlic, thyme, a pinch of red pepper flakes, salt, and pepper. Cook for 3–4 minutes, until fragrant and softened.
4. Add the butter and spinach to the skillet. Cook for 2–3 minutes, stirring, until the spinach is fully wilted.
5. Pour in 1 cup of the chicken broth and bring to a gentle simmer. Cook for about 8 minutes, allowing the liquid to reduce slightly.
6. Add the tortellini and the remaining 3/4 cup chicken broth. Cook according to package directions, about 2–3 minutes, until tender.
7. Stir in the cream and Parmesan cheese, mixing until the sauce is smooth and creamy. Return the chicken to the skillet and simmer for 5 minutes, until everything is warmed through and the sauce thickens slightly.
8. Finish with fresh lemon juice just before serving. Serve the chicken topped with the creamy spinach tortellini and extra Parmesan if desired.
Notes
To make this dairy-free, substitute the cream with full-fat coconut milk and use a dairy-free Parmesan alternative. Add more red pepper flakes if you like heat. Leftovers reheat well—just stir in a splash of broth or cream when warming.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Quick & Easy Dinners
- Method: Skillet
- Cuisine: American