Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup chicken broth
- 2 cups fresh spinach leaves
- 1 tablespoon lemon juice
Feel free to substitute spinach with kale if that’s what you have on hand, or swap out paprika for chili powder for a bit of heat. It’s all about working with what’s in your pantry—another lesson from those cozy, cluttered kitchen counters of my childhood.
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken and sear until golden, about 3-4 minutes per side.
- Remove chicken from the skillet and set aside.
- In the same skillet, add heavy cream, Parmesan cheese, and chicken broth. Stir and simmer until the sauce thickens slightly, about 5 minutes.
- Add spinach and lemon juice to the sauce, stirring until spinach wilts.
- Return chicken to the skillet, spooning sauce over each piece.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until chicken is cooked through.
These steps may seem straightforward, but each one is a little dance in the kitchen—a reminder of those times in my childhood home where cooking was a joyous commotion rather than a chore.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Keto Chicken Recipes, recipe, cooking, food
