Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Season chicken cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 2: Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 3: Stir in the thawed and squeezed spinach into the skillet with the onions and garlic. Cook for 2-3 minutes until heated through.
- Step 4: Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the Parmesan cheese and basil. Simmer for 2-3 minutes, or until the sauce has slightly thickened.
- Step 5: Return the cooked chicken to the skillet and stir to coat in the basil cream sauce. Simmer for another 2 minutes to allow the flavors to meld.
- Step 6: Serve immediately over pasta, rice, or mashed potatoes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a saucepan over low heat, adding a splash of milk or cream if needed to maintain a creamy consistency.
- Serve this incredibly amazing Chicken in Basil Cream Sauce over creamy polenta for an extra decadent experience.
- To intensify the basil flavor, add a few extra leaves towards the end of cooking, and consider using a good quality pesto in addition to or instead of the fresh basil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American