Ingredients:

  • 1.5 lbs chicken breast, sliced into thin cutlets
  • 1 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 1 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp red pepper flakes
  • 6 oz fresh baby spinach, stems removed
  • 1/2 fresh lemon, juiced

Instructions:

  1. Pat the 1.5 lbs chicken breast completely dry with paper towels. Season both sides with the 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp garlic powder. Heat 2 tbsp olive oil in a large skillet over medium high heat. Add the chicken in a single layer and cook for 4 to 5 minutes per side until deep golden and firm. Remove the chicken to a plate and set it aside.
  2. Reduce the heat to medium. Add the 3 cloves of minced garlic to the remaining oil in the pan. Sauté for about 1 minute until the kitchen smells like a dream but before the garlic turns brown and bitter.
  3. Pour in the 1/2 cup chicken broth. Use a wooden spoon to scrape up all those delicious brown bits stuck to the bottom.
  4. Pour in the 1 cup heavy cream and 1/2 tsp red pepper flakes. Bring the mixture to a gentle simmer. Cook for 2 to 3 minutes until the liquid starts to thicken slightly.
  5. Whisk in the 1/2 cup freshly grated Parmesan cheese. Stir constantly for about 1 minute until the cheese is fully melted and the sauce is velvety.
  6. Add the 6 oz baby spinach to the pan. Use tongs to toss the leaves in the warm sauce. Cook for 1 to 2 minutes until the spinach is wilted and bright green.
  7. Return the chicken cutlets and any accumulated juices back to the pan. Squeeze the 1/2 lemon over everything. Simmer for 1 more minute until the chicken is heated through and coated in glossy sauce. Serve immediately while the sauce is at its peak silkiness.