Description
This creamy spinach chicken skillet is a weeknight dream—pan-seared chicken cutlets in a garlic butter cream sauce with fresh spinach. It’s rich, easy, and all comes together in one pan.
Ingredients
4 thin chicken cutlets (or chicken breasts sliced lengthwise)
Salt, to taste
Black pepper, to taste
2 tablespoons vegetable oil
4 tablespoons all-purpose flour, divided
2 tablespoons butter
4 garlic cloves, lightly crushed
1 cup half-and-half
1/4 cup chicken broth
2 cups fresh spinach
Instructions
1. Lightly season the chicken cutlets on both sides with salt and black pepper. Dust each piece with half of the flour, shaking off any excess.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until lightly golden on the first side, then flip and cook until the chicken reaches an internal temperature of 165°F. Remove the chicken from the pan and set aside.
3. Reduce the heat to medium. Add the butter to the same skillet, followed by the garlic. Cook briefly until fragrant, about 30 seconds.
4. Sprinkle in the remaining flour and stir continuously to form a smooth base. Slowly pour in the half-and-half and chicken broth, stirring constantly to prevent lumps.
5. Bring the sauce to a gentle boil, then let it simmer until thickened.
6. Add the spinach and stir until wilted and fully incorporated into the sauce.
7. Return the chicken to the skillet and spoon the sauce over each piece. Let it warm through for about 30–60 seconds, then remove from heat.
8. Serve immediately while hot and creamy.
Notes
Use thinly sliced chicken breasts or pre-cut cutlets for quicker, even cooking.
If substituting frozen spinach, thaw and drain thoroughly before using.
To reheat, warm gently in a skillet with a splash of broth or cream to maintain sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Quick & Easy Dinners
- Method: Skillet
- Cuisine: American