Ingredients:

  • 4 (approx. 6 oz / 170g each) Boneless, skinless chicken breasts (butterflied or pounded thin)
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter (for searing)
  • 2 Tbsp Unsalted Butter (for sauce)
  • 1 large Shallot, finely minced
  • 4 cloves Garlic, minced
  • 1 cup Chicken Stock (low sodium preferred)
  • 1 ½ cups Heavy Cream
  • 4 oz (approx. 1 cup, loosely packed) Fresh Baby Spinach
  • ½ cup Freshly Grated Parmesan Cheese
  • ½ tsp Dried Italian Herbs or Oregano
  • Salt and Pepper to taste
  • Pinch of Red Pepper Flakes (Optional garnish)

Instructions:

  1. Prepare Chicken: Butterfly the chicken breasts horizontally to create four thinner cutlets, or pound them to a uniform thickness (about ½ inch / 1.2 cm). Season both sides generously with salt and pepper.
  2. Heat Pan: Heat the olive oil and 1 Tbsp of butter in the large skillet over medium-high heat until the butter foams slightly.
  3. Sear Chicken: Add the chicken breasts to the hot pan. Sear for 3–4 minutes per side until deeply golden brown and cooked through (internal temperature should reach 165°F / 74°C). Transfer the cooked chicken to a plate, cover loosely with foil, and set aside. Retain the residual fat and brown bits (fond) in the pan.
  4. Sauté Aromatics: Reduce the heat to medium-low. Add the remaining 2 Tbsp of butter to the pan. Add the minced shallot and cook for 2 minutes until softened. Add the garlic and Italian herbs and cook for 1 minute until fragrant. Do not burn the garlic.
  5. Deglaze: Pour in the chicken stock. Scrape up all the brown bits (the fond) from the bottom of the pan. Bring the stock to a simmer and let it reduce by about one-third (approx. 3 minutes).
  6. Add Cream: Pour in the heavy cream. Bring the mixture just up to a gentle simmer, then immediately reduce the heat to low.
  7. Wilt Spinach: Stir in the fresh baby spinach until it has completely wilted down into the sauce (1–2 minutes).
  8. Stir in Cheese: Remove the pan from the direct heat source or ensure the heat is very low. Gradually stir in the freshly grated Parmesan cheese until the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper. Add optional red pepper flakes now.
  9. Combine and Finish: Return the seared chicken breasts and any accumulated plate juices to the sauce. Baste the chicken briefly with the sauce and simmer gently for 2–3 minutes just to ensure the chicken is heated through and the flavors meld.
  10. Serve immediately, drizzled generously with the creamy sauce.