Ingredients
Chicken
- 4 boneless skinless chicken breasts (1 – 1 ½ lbs)
- 2 ½ tsp kosher salt (divided use)
- ¼ tsp freshly ground black pepper
- 2 tablespoons avocado oil (or cooking oil of choice)
Sauce
- 2 cups chopped onion (1 medium 10 oz yellow onion)
- 1 tbsp minced garlic (about 3 large cloves)
- 1 ½ cups unsalted diced tomatoes
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp dried Italian seasoning (optional)
- ½ tsp crushed red pepper flakes (optional)
- 3 cups fresh spinach
- ½ cup freshly grated Parmesan cheese
Garnish
- Fresh basil leaves (optional)
Instructions
- Season the chicken: Pat the chicken breasts dry and season both sides with 1 teaspoon of kosher salt and the freshly ground black pepper.
- Sear the chicken: Heat avocado oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté the onions and garlic: In the same skillet, add the chopped onion along with ½ teaspoon of salt. Cook for about 6 minutes, stirring frequently until the onions are soft and translucent but not burnt. Add the minced garlic and cook for an additional minute until fragrant.
- Deglaze the skillet: Pour in the chicken broth and scrape the bottom of the skillet to release any browned bits stuck to the surface, enhancing the sauce’s flavor.
- Simmer the sauce: Add the heavy cream, diced tomatoes, dried Italian seasoning, and crushed red pepper flakes if using. Stir well and bring the mixture to a gentle simmer. Let it cook for 5 minutes to thicken and blend the flavors.
- Add Parmesan cheese and adjust seasoning: Stir in the grated Parmesan cheese until it melts into the sauce. Taste the sauce and add about 1 teaspoon more kosher salt gradually, adjusting according to your preference.
- Return chicken and cook through: Nestle the seared chicken breasts back into the skillet sauce. Simmer until the chicken reaches an internal temperature of 165ºF and is cooked through. Add the fresh spinach and cook just until wilted.
- Garnish and serve: Remove from heat and garnish with fresh basil leaves if desired before serving hot.
Notes
- Ensure chicken is cooked properly to an internal temperature of 165ºF for food safety.
- For a spicier kick, increase crushed red pepper flakes as desired.
- Use fresh Parmesan cheese for best melting quality and flavor.
- This recipe pairs well with pasta, rice, or crusty bread to soak up the creamy sauce.
- Can be prepared using chicken thighs if preferred; adjust cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
