A rich and comforting creamy spinach chicken skillet made with tender chicken and a velvety garlic cream sauce.

1 medium yellow onion, thinly sliced

4 garlic cloves, minced

1 pound thin-cut boneless, skinless chicken breasts

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon black pepper

1/4 cup all-purpose flour

2 tablespoons olive oil

1/2 cup low-sodium chicken broth

1/2 cup heavy cream

1/4 cup sour cream

1 tablespoon soy sauce

1 teaspoon apple cider vinegar

1/4 teaspoon garlic powder

1/4 teaspoon red pepper flakes

1 tablespoon unsalted butter

5 ounces baby spinach

Cooked pasta or steamed rice, for serving

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1. Pat the chicken dry, then season both sides with salt and black pepper. Coat lightly in flour.

2. Heat olive oil in a skillet and cook chicken until lightly golden. Remove and set aside.

3. Whisk together broth, cream, sour cream, soy sauce, vinegar, and garlic powder.

4. Cook onion with butter until soft and slightly browned.

5. Add garlic and red pepper flakes and cook briefly.

6. Pour in cream mixture and simmer until slightly thickened.

7. Add spinach and cook until wilted.

8. Return chicken and cook until fully done and coated in sauce.

9. Serve warm over pasta or rice.

Do not overcrowd the pan when cooking chicken.

Adjust cream consistency with broth if needed.

Fresh spinach works best for flavor and texture.