Ingredients

4 boneless skinless chicken breasts

2 Tablespoons olive oil

2 Tablespoons butter

1 teaspoon salt

½ teaspoon pepper

2 teaspoons Italian seasoning

½ cup flour

¼ cup Parmesan cheese (finely shredded)

1 teaspoon garlic powder

4 cloves garlic (minced)

1 ½ cups white wine (or chicken broth)

1 cup half and half

1/3 cup softened cream cheese

3 cups fresh spinach

½ fresh lemon or 1.5 tablespoons lemon juice (optional)

Fresh parsley (to garnish)

Instructions

Step 1: Place plastic wrap over each chicken breast and use a meat tenderizer to pound them to about ½-inch thickness, ensuring even thickness throughout. Pat the chicken dry.

Step 2: In a bowl, combine the flour, Parmesan cheese, garlic powder, salt, pepper, and Italian seasoning. Coat each chicken breast in the flour mixture and tap off any excess.

Step 3: In a large skillet, melt the butter with the olive oil over medium-high heat.

Step 4: Add the chicken breasts to the skillet and cover the pan. Cook for 4-5 minutes on each side until golden brown. Cook in two batches if needed to avoid crowding. Once cooked, set the chicken aside.

Step 5: Turn off the heat, then add the white wine (or chicken broth) to the skillet. Turn heat back to medium and use a silicone spatula to scrape and loosen browned bits from the bottom and sides of the pan. Reduce the liquid by half, about 6-7 minutes. Add the minced garlic during the last minute of reducing.

Step 6: Warm the half and half in the microwave for about 40 seconds to temper it, then add it slowly to the skillet in splashes while stirring. Bring the sauce to a gentle bubble and reduce heat to low.

Step 7: Stir in the softened cream cheese until the sauce is smooth and fully combined.

Step 8: Add the fresh spinach to the skillet and cook until it wilts and softens. Stir in lemon juice if using.

Step 9: Return the chicken to the skillet along with any drippings. Cover and heat through for a few minutes. Garnish with fresh parsley before serving.

Tips & Variations

For a lighter version, substitute half and half with whole milk and reduce the cream cheese slightly.

Add mushrooms or sun-dried tomatoes with the spinach for extra flavor and texture.

If you prefer a thicker sauce, stir in a teaspoon of cornstarch mixed with cold water after adding the half and half.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and drain the frozen spinach well to avoid excess moisture which can thin the sauce.

What can I substitute for white wine?

Chicken broth or a mix of broth and a splash of white grape juice work well as non-alcoholic alternatives to white wine in this recipe.