Ingredients:

  • 2 large boneless, skinless Chicken Breasts (approx. 680 g / 1.5 lbs total)
  • 1 tbsp Olive Oil (or Rapeseed Oil), divided
  • 1 tsp Fine Sea Salt, divided
  • ½ tsp Freshly Ground Black Pepper
  • ½ tsp Dried Italian Herbs (such as oregano and basil)
  • 1 tbsp Unsalted Butter
  • 4 cloves Garlic, minced
  • ½ cup Low-Sodium Chicken Stock (or Broth)
  • 1 ½ cups Heavy Cream (Double Cream, 35% fat minimum)
  • 1 cup Fresh Spinach, packed
  • ½ cup Parmesan Cheese, freshly grated
  • ½ tsp Lemon Juice (freshly squeezed)
  • Pinch of Nutmeg (optional)

Instructions:

  1. Prepare the Chicken: Slice the chicken breasts horizontally to create four thinner cutlets. Pat them completely dry with kitchen paper (this is crucial for a good sear).
  2. Season: Season both sides of the fillets generously with 1/2 tsp salt, pepper, and dried herbs.
  3. Sear: Heat 1 tbsp oil in the large skillet over medium-high heat until shimmering. Add the chicken (work in batches if necessary to avoid crowding the pan).
  4. Cook to Golden: Sear for 3-4 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  5. Rest: Remove the chicken from the skillet and set aside on a plate, loosely covered with foil. Keep the pan and the residual browned bits!
  6. Sauté Aromatics: Reduce the heat to medium-low. Add the butter and remaining 1 tbsp oil to the same skillet. Add the minced garlic and sauté for about 60 seconds until highly fragrant. Do not let the garlic burn.
  7. Deglaze: Pour in the chicken stock. Scrape up all the browned bits (the fonds) from the bottom of the pan using a wooden spoon. Simmer rapidly for 1 minute until reduced by half. This step adds incredible depth.
  8. Add Cream: Pour in the heavy cream. Bring the mixture to a gentle simmer and reduce the heat slightly. Stir occasionally and allow the sauce to reduce and thicken for 3–5 minutes.
  9. Stir in Greens and Cheese: Stir in the packed spinach until it wilts completely (this takes about 1-2 minutes). Remove the pan from the heat immediately.
  10. Finish the Sauce: Stir in the grated Parmesan cheese and the pinch of nutmeg until the sauce is smooth and homogeneous. Stir in the lemon juice and taste—adjust seasoning with the remaining salt and pepper as needed.
  11. Return Chicken: Nestle the seared chicken fillets back into the spinach Parmesan sauce. Spoon the sauce over the tops of the chicken.
  12. Heat Through: Simmer gently for 1-2 minutes to warm the chicken thoroughly. Serve immediately.