Pan-Seared Chicken with Creamy Spinach and Roasted Garlic Sauce

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Pan-seared to golden perfection served with a rich, creamy spinach and roasted garlic sauce that perfectly balances earthy and savory flavors. This French chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 6 roasted garlic cloves
• 4 cups fresh spinach leaves
• 1 cup heavy cream
• 1/3 cup Parmesan cheese grated
• 2 tbsp unsalted butter
• 1 medium shallot finely chopped
• 1 tsp fresh thyme leaves

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Instructions

1. Step 1: Pat dry 2 boneless skinless chicken breasts and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F.
2. Step 2: Remove chicken from skillet and set aside covered to rest. Reduce heat to medium and add 2 tbsp unsalted butter to the same skillet. Add 1 finely chopped shallot and sauté for 2 minutes until translucent and fragrant.
3. Step 3: Add 6 roasted garlic cloves and smash slightly with the back of a spoon, stirring for 1 minute until the garlic aroma infuses the butter and shallots.
4. Step 4: Add 4 cups fresh spinach leaves and cook for 2-3 minutes, stirring frequently until wilted and vibrant green.
5. Step 5: Pour in 1 cup heavy cream and simmer gently for 3-4 minutes until sauce thickens slightly, then stir in 1/3 cup grated Parmesan cheese and 1 tsp fresh thyme leaves. Stir until cheese melts and sauce coats the back of a spoon.
6. Step 6: Return chicken breasts to the skillet, spoon sauce over them, and cook for an additional 2 minutes to warm through before serving.