Garlic Chicken Broccoli Spinach
Bite-sized chicken breast cooks in a creamy parmesan sauce with fresh broccoli florets and wilted spinach.
Ingredients
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces, 450 g
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter divided, 30 ml
- 1 tablespoon minced fresh garlic
- 3/4 cup half-and-half or heavy cream 180 ml
- 1/2 cup grated Parmesan cheese 45 g
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon chili powder or paprika
- 2 cups small broccoli florets 180 g
- 2 cups fresh baby spinach 60 g
Instructions
- Season the chicken pieces evenly with the salt and black pepper.
- Melt 1 teaspoon of the butter in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook for 4 to 5 minutes, stirring occasionally, until browned on all sides and cooked to an internal temperature of 165°F (74°C).
- Transfer the cooked chicken to a plate and set it aside.
- Reduce the heat to medium-low and melt the remaining butter in the same skillet.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Whisk in the half-and-half, Parmesan cheese, Italian seasoning, and chili powder until smooth.
- Add the broccoli florets to the sauce, cover, and simmer for 3 minutes until tender.
- Stir in the baby spinach and the cooked chicken, simmering for 1 to 2 more minutes until the spinach wilts and the chicken is warmed through.
Notes
Check the thickest piece of chicken with a meat thermometer to ensure it reaches the safe internal temperature of 165°F (74°C).
Cut the broccoli into very small florets so they cook quickly in the sauce. If you prefer softer broccoli, blanch it in boiling water for two minutes before adding it to the skillet.
Heavy cream will create a thicker sauce than half-and-half. If the sauce gets too thick, stir in a splash of chicken broth or water.