Ingredients
- 2 ounces reduced fat cream cheese (Neufchatel)
- ¾ cup half-and-half
- 4 small boneless, skinless chicken breasts (½ to 2 pounds)
- ¾ teaspoon kosher salt, plus a few pinches
- ½ teaspoon ground black pepper, plus a few pinches
- ¼ cup all-purpose flour
- 2 tablespoons extra-virgin olive oil, plus more as needed
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 4 cloves garlic, minced (about 4 teaspoons)
- ½ cup chicken broth
- 10 to 12 ounces baby spinach
- ¼ cup grated Parmesan cheese
- ¼ cup chopped sun-dried tomatoes (optional)
- Pinch red pepper flakes (optional)
Instructions
- Preheat the oven to 375°F (190°C). Dice the cream cheese and let it and the half-and-half sit at room temperature.
- Pound the chicken breasts to an even thickness. Season with ¾ teaspoon salt and ¼ teaspoon pepper.
- Dredge each chicken breast in flour, coating both sides, then transfer to a plate.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large ovenproof skillet over medium to medium-high heat. Sear 2 chicken breasts at a time until golden brown, about 3 minutes per side. Transfer to a plate and repeat with remaining chicken.
- Lower the heat to medium-low. Add chopped shallot and cook for 2–3 minutes until lightly caramelized.
- Add garlic and chicken broth, scraping the pan bottom. Simmer until reduced by half, about 1 minute.
- Gradually add spinach, stirring until fully wilted, about 4–5 minutes.
- Turn off the heat. Add cream cheese and half-and-half, stirring until smooth. Stir in Parmesan, sun-dried tomatoes, salt, pepper, and red pepper flakes if using.
- Return chicken to the pan and nestle into the sauce. Transfer skillet to the oven and bake for 10–15 minutes, or until chicken reaches 165°F (74°C).
- Serve hot, spooning the creamy spinach sauce over the chicken.
Notes
- Pounding the chicken ensures even cooking and prevents dry spots.
- Let dairy ingredients come to room temperature for smoother sauce integration.
- If you don’t have an ovenproof skillet, transfer the mixture to a baking dish before baking.
- Optional sun-dried tomatoes and red pepper flakes add extra depth and a slight kick.
- Use full-fat dairy for an even richer sauce, if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 3g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg
