Creamy Spinach Chicken

One-pan crispy breaded chicken cutlets coated in a rich garlic spinach cream sauce. Ready in under 30 minutes with easy cleanup and approximately 35 grams of protein per serving.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

4 chicken cutlets thinly sliced
salt to taste
black pepper to taste
vegetable oil for frying
4 tbsp all-purpose flour divided: 2 tbsp for dredging, 2 tbsp for sauce
2 tbsp butter unsalted preferred
4 garlic cloves smashed
1 cup half and half
0.25 cup chicken broth or dry white wine
0.5 tsp salt for sauce
0.5 tsp black pepper for sauce
2 cups fresh spinach

Equipment

Large skillet (10 or 12-inch non-stick preferred)
Tongs
meat thermometer

Method

Season chicken cutlets with salt and pepper on both sides. Coat each piece with 2 tablespoons of flour, shaking off any excess.
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Sear chicken cutlets until browned on both sides and internal temperature reaches 165 degrees F. Remove from skillet immediately. Cook in batches if needed to avoid overcrowding.
Lower heat to medium. Add butter and smashed garlic cloves to the same skillet. Cook for 1 to 2 minutes, stirring, until garlic is fragrant.
Add remaining 2 tablespoons of flour and stir to combine with the butter and garlic. Pour in the half and half and chicken broth, stirring continuously to dissolve the flour. Bring to a gentle boil until the sauce thickens.
Once the sauce coats the back of a spoon, add the spinach. Fold gently into the sauce and let it wilt for about 1 minute.
Return chicken cutlets to the skillet and spoon the creamy spinach sauce over them. Remove from heat immediately and serve.

Notes

The 4 tablespoons of flour are divided: 2 tablespoons for dredging the chicken and 2 tablespoons for thickening the sauce. Do not overcrowd the skillet when searing; cook in batches for best results. Substitute chicken broth with dry white wine for added depth. Reheat leftovers gently over low heat with a splash of broth or cream to restore sauce consistency. Not recommended for freezing.