Creamy Spinach Chicken Breasts | Easy Spinach and Chicken Breast Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: cheddar cheese

Low-fat mozzarella reduces calories while maintaining texture.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be homemade.

Place 4 chicken breasts between a layer of cling film.

Pound the chicken breasts to a thickness of about 1/2 inch using a rolling pin.

Season the chicken breasts with chicken bouillon stock cube, red chili pepper, and salt, rubbing the seasoning on one side.

Flip the chicken breasts to the opposite side and repeat the seasoning process.

Heat olive oil in a large skillet over medium heat.

Coat the chicken breasts with flour and cook on one side for 6 minutes until browned.

Flip the chicken and cook for another 6 minutes on the other side.

Transfer the cooked chicken to an empty dish and repeat the process with the next batch of chicken.

Add chopped onions to the same skillet and sauté over medium heat for 2 minutes until slightly golden.

Add 1 tablespoon of butter and minced garlic to the skillet and sauté for 30 seconds until fragrant.

Add sliced tomatoes to the skillet, seasoning with Italian seasoning, red chili pepper, and salt.

Stir in 1 cup of white wine and 1 chicken bouillon stock cube, then add 1 cup of water.

Cover the skillet and let the sauce simmer on medium heat for 5 minutes.

Check the sauce; the tomatoes should be slightly wilted.

Stir in 1/2 cup of heavy cream and return the chicken to the sauce.

Reduce heat to low and let the sauce simmer for 5 minutes until it thickens.

Flip the chicken to the other side and cook for a couple of minutes for even cooking.

Squeeze in 1 tablespoon of lemon juice into the sauce and add baby spinach.

Cover and cook for 2 minutes until the spinach wilts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens