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Creamy Garlic Chicken

Creamy garlic chicken in a skillet with wilted baby spinach and whole toasted garlic cloves in a white wine cream sauce
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Succulent pan-seared chicken breast cooked in a rich white wine and heavy cream sauce made with a whole head of toasted garlic and finished with wilted baby spinach. One pan, ready in 30 minutes, with 54 grams of protein per serving.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 tablespoon unsalted butter
  • 1 head garlic, peeled, cloves left whole
  • 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
  • 1 cup heavy cream, room temperature
  • 2 cups packed baby spinach

Instructions

  1. Season chicken breasts generously on both sides with salt and pepper. Dredge each breast lightly in flour and pat off any excess for a thin, even coat.
  2. Heat a large high-sided skillet over medium-high heat. Add 1 tablespoon butter and the olive oil. Once the butter is fully melted and bubbling, add the chicken. Sear without moving until deep golden brown, about 3 to 4 minutes. Flip and sear the second side 2 to 3 minutes. Remove chicken and set aside. It will not be fully cooked through yet.
  3. Add the remaining 1/2 tablespoon butter to the same pan and lower the heat to medium. Add the whole peeled garlic cloves. Toast, turning occasionally, until light golden on all sides, about 3 to 4 minutes. Do not let them turn dark brown or they will become bitter.
  4. Pour in the white wine and scrape up all the browned bits from the bottom of the pan with a spatula. Bring to a boil, then reduce to a simmer. Cook until the wine has reduced by half, about 3 to 4 minutes.
  5. Pour in the room-temperature heavy cream and stir to combine. Bring back to a gentle boil, then reduce to a simmer.
  6. Nestle the seared chicken back into the sauce. Cover the skillet and cook until the chicken reaches an internal temperature of 165 degrees F, about 8 to 10 minutes for thin breasts.
  7. Add the baby spinach to the pan, cover, and simmer 1 to 2 minutes. Remove the lid and toss the spinach into the sauce until fully wilted. Taste and season with additional salt and pepper as needed. Serve immediately.

Notes

  • Chicken must be pounded or sliced thin to 1/2-inch thickness. Thick breasts will not cook through in the sauce within the recipe timing and will dry out on the outside before the inside is safe to eat.
  • Room temperature heavy cream is essential. Cold cream added to a hot wine reduction can curdle or cause the sauce to break.
  • Do not let the garlic go dark brown – it will turn bitter and affect the whole sauce. Medium heat and close attention are key.
  • For a milder garlic flavor, roast the whole head at 400 degrees F for 25 to 30 minutes before using in the recipe. The cloves will be sweeter and more mellow.
  • Substitute chicken broth for white wine if preferred. A small squeeze of lemon juice at the end restores the acidity.

Nutrition

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