Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients

• 1 pound (450 g) chicken cutlets

• ½ tablespoon salt

• ½ teaspoon black pepper, divided

• 1 tablespoon extra-virgin olive oil

• 3 large garlic cloves, grated

• ½ cup of low-sodium chicken broth with ½ tablespoon lemon juice)

• 2 cups coarsely chopped fresh spinach

• ½ cup heavy cream

Instructions

1. Season the chicken cutlets with ¼ tablespoon salt and ¼ teaspoon black pepper.

2. Heat the olive oil in a large skillet over medium heat.

3. Add the chicken and cook for about 3 minutes per side, or until golden brown and fully cooked. Transfer to a plate.

4. In the same skillet, add the grated garlic and cook for 30 seconds until fragrant.

5. Pour in the chicken broth and cook over medium-high heat for about 1 minute, allowing it to reduce slightly.

6. Reduce the heat to medium, then stir in the spinach, heavy cream, and the remaining salt and pepper.

7. Simmer for 2 minutes until the spinach wilts and the sauce becomes creamy.

8. Return the cooked chicken to the skillet and coat it well with the creamy garlic sauce.

9. Serve immediately with brown rice, mashed potatoes, or steamed vegetables.

Nutrition Tip

This high-protein meal combines lean chicken with nutrient-rich spinach and garlic. It provides essential B vitamins, iron, and antioxidants while delivering a creamy, satisfying flavor. For a lighter version, replace the heavy cream with cooking cream light or Greek yogurt added after removing the pan from the heat.