Creamy Garlic Chicken with Roasted Potatoes and Spinach
15min
30min
1
595
Chef's Note
For the most tender chicken, don't overcook it - remove from the pan as soon as it reaches 165°F. The sauce can be made spicier by adding a pinch of red pepper flakes. If you prefer a thicker sauce, you can add 1/2 tsp of cornstarch mixed with 1 tbsp of cold water during the final simmer.
Tags
Ingredients
6 oz boneless, skinless chicken breast
6 oz baby potatoes
2 cups baby spinach
1 small shallot
3 cloves garlic
1 tsp fresh thyme
1/4 cup dry white wine
1/3 cup chicken broth
3 tbsp heavy cream
1 tbsp unsalted butter
2 tbsp olive oil
2 tbsp Parmesan cheese, freshly grated
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1 tsp lemon juice
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Wash and quarter 6 oz of baby potatoes. Toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet.
- 3
Roast potatoes for 20-25 minutes, turning halfway through, until golden and crispy on the outside and tender inside.
- 4
Meanwhile, pat the chicken breast dry with paper towels. Season with 1/8 tsp salt, 1/8 tsp black pepper, and 1/4 tsp paprika on both sides.
- 5
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Once hot, add the chicken breast and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature of 165°F). Remove to a plate and tent with foil.
- 6
In the same skillet, reduce heat to medium and add the finely diced shallot. Cook for 2 minutes until softened.
- 7
Add minced garlic and fresh thyme leaves to the skillet and cook for 30 seconds until fragrant.
- 8
Pour in 1/4 cup of white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced by half.
- 9
Add 1/3 cup of chicken broth and 1 tsp Dijon mustard to the skillet. Simmer for 3-4 minutes until slightly reduced.
- 10
Reduce heat to medium-low and add 3 tbsp of heavy cream and 1 tbsp of butter. Stir until the butter is melted and the sauce is slightly thickened.
- 11
Slice the chicken breast into strips and return to the skillet along with any accumulated juices.
- 12
Add 2 cups of baby spinach to the skillet and gently toss until just wilted, about 1-2 minutes.
- 13
Stir in 1 tsp of fresh lemon juice.
- 14
Serve the creamy chicken and spinach alongside the roasted potatoes.
- 15
Sprinkle with 2 tbsp of freshly grated Parmesan cheese and serve immediately.
Nutrition Information (per serving)
595
40g
32g
32g
Reviews (0)
No reviews yet
Be the first to review this recipe!