Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Place the chicken in the skillet and cook for 5-7 minutes on each side, until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the skillet and set aside on a plate.
- Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Pour in the chicken broth, scraping the bottom of the pan to release any flavorful browned bits.
- Stir in the heavy cream. Add the entire package of Boursin cheese, using a whisk or spoon to break it up and stir until it has completely melted into a smooth sauce.
- Add the fresh spinach to the sauce and stir until it has wilted, about 1-2 minutes. Return the cooked chicken to the skillet. Spoon the creamy sauce over the chicken and let it simmer for 2-3 minutes to heat through. Serve immediately.
Nutrition
Notes
Tip 1: For extra flavor, add a splash of dry white wine (like Pinot Grigio) after sautéing the garlic and let it reduce before adding the broth.
Tip 2: Ensure the chicken breasts are of even thickness for consistent cooking. You can pound them lightly between two sheets of parchment paper.
Tip 3: Feel free to add other fresh herbs like chopped parsley or chives at the end for a fresh finish.
Tip 2: Ensure the chicken breasts are of even thickness for consistent cooking. You can pound them lightly between two sheets of parchment paper.
Tip 3: Feel free to add other fresh herbs like chopped parsley or chives at the end for a fresh finish.