Creamy Garlic Spinach Chicken (Print-Friendly Version)
Juicy chicken fillets in rich garlic cream sauce with spinach and crispy bacon crumbles for a quick, comforting one-pan dinner.
# What You'll Need:
→ For the Chicken
01 -
6 strips bacon
02 -
2 large boneless, skinless chicken breasts, halved to make 4 fillets
03 -
1 tsp salt
04 -
1 tsp garlic powder
05 -
1 tsp lemon pepper
06 -
4 tbsp all-purpose flour
07 -
4 tbsp finely grated fresh Parmesan cheese
08 -
4 tbsp vegetable oil for frying
→ For the Gravy
09 -
4 tbsp unsalted butter
10 -
7-8 garlic cloves, smashed
11 -
3 tbsp flour
12 -
1.5 cups chicken stock
13 -
1 cup half and half or heavy cream
14 -
1 tsp onion powder
15 -
1 tsp Italian seasoning
16 -
5 oz baby spinach
17 -
Fresh sage leaves and parsley for garnish
# How to Make It:
01 -
Heat a large skillet over medium heat and cook bacon until crispy. Transfer to a plate lined with paper towels.
02 -
Season the chicken fillets with salt, garlic powder, and lemon pepper.
03 -
In a shallow bowl, mix the flour and Parmesan cheese. Dredge the chicken fillets in the mixture, shaking off any excess.
04 -
Heat vegetable oil in the same skillet. Sear the chicken on each side for 4-5 minutes until golden brown. Transfer to a plate.
05 -
Smash the garlic cloves to release their oils.
06 -
Wipe the skillet clean and melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
07 -
Whisk in the flour to create a smooth paste. Gradually add chicken stock and half and half, whisking constantly until thickened. Stir in onion powder and Italian seasoning. Let simmer for 2 minutes.
08 -
Stir in baby spinach and cook until wilted, about 2 minutes.
09 -
Return the chicken fillets to the skillet, nestling them into the gravy. Chop the bacon and sprinkle it over the top. Let everything simmer for 1-2 minutes.
10 -
Top with fresh sage leaves and parsley. Serve hot and enjoy!