must admit that I’m not usually a big fan of chicken breasts. But when they get pounded to a thin layer, coated with flour to create a nice brown crust, and simmered in a garlicky, creamy sauce with loads of spinach, then it’s an entirely different story. This creamy spinach chicken is a hearty, comforting one-pan dish that checks off all the boxes for me. But what makes it extra delicious is its tangy cream sauce. Instead of just using heavy cream, I add a little bit of sour cream, which not only thickens the sauce, but also gives a pleasant tang.
Ingredients
- 1
medium yellow onion
- 4 cloves
garlic
- 1 pound
thin-cut boneless, skinless, chicken breasts (about 3)
- 1 teaspoon
kosher salt, plus more as needed
- 1/2 teaspoon
freshly ground black pepper
- 1/4 cup
all-purpose flour
- 2 tablespoons
olive oil
- 1/2 cup
low-sodium chicken broth
- 1/2 cup
heavy cream
- 1/4 cup
sour cream
- 1 tablespoon
soy sauce
- 1 teaspoon
apple cider vinegar
- 1/4 teaspoon
garlic powder
- 1/4 teaspoon
red pepper flakes
- 1 tablespoon
unsalted butter
- 1 (5-ounce) package
baby spinach (5 packed cups)
-
Cooked pasta or steamed rice, for serving
Description
-
Pat 1 pound thin-cut boneless, skinless chicken breasts dry with paper towels. Season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Place 1/4 cup all-purpose flour on a plate. Working with one piece of chicken at a time, press into the flour until evenly coated all over. Place them on a plate on a single layer.
