High-Protein Creamy Garlic Skillet Chicken with Spinach is a savory & creamy dish. It contains chicken, garlic, olive oil, spinach, onions, seasonings, & heavy cream. This dish has heavy cream in it so dairy allergic people will not able to eat this dish. We have to utilize the vegan cream for this purpose. It is prepared in thirty minutes, so it is good for busy days. Serve this High-Protein Creamy Garlic Skillet Chicken with Spinach with roasted vegetables, cauliflower rice, or a fresh green salad. This dish stores nicely, so we would easily make it for meal prep.
STATS:
- Calories: 390 kcal
- Prep time: 10 minutes
- Portion size: 1
- Cooking Duration: Twenty minutes
- Cuisine: American
- Overall Duration: Thirty minutes
- Course: Main Course
- Diet: High-Protein
- Serving: 4
EQUIPMENT:
- Big skillet
- Cutting board
- Measuring spoons
- Knife
- Measuring cups
- Grater
- Wooden spoon
- Tongs
INGREDIENTS:
- 1 pound chicken cutlets
- ½ tsp. pepper pepper
- 1 tbsp. olive oil
- ½ tsp. salt
- 3 big cloves garlic
- ½ cup dry white wine
- 2 cups fresh spinach
- ½ cup heavy cream
INGREDIENT NOTES:
CHICKEN CUTLETS:
- Utilize the thin chicken cutlets in the dish to cook them evenly and quickly. We have to pound them if they are thick.
GARLIC:
- Include the fresh garlic in the dish to add a strong & savory flavor. We have to utilize the fresh garlic so it mix properly.
DRY WHITE WINE:
- Add the dry wine to include the acidity & deep taste in the sauce. Leave it to simmer for some time to eliminate the alcohol.
SPINACH:
- Include the spinach to add color and fresh taste to the skillet. Chop the spinach coarsely so it wilts properly.
HEAVY CREAM:
- Add the heavy cream to prepare the indulgent & creamy dish. It will mix the pan juices & garlic to coat the chicken nicely.
INSTRUCTIONS:
- Dry the chicken cutlets with paper towels. Season both sides with ¼ teaspoon salt and ¼ teaspoon ground pepper.
- Warm the olive oil in big pan on medium flame.
- Put the chicken cutlets and cook for around 3 to 4 minutes till it gets golden brown & cooked then add in plate.
- Then decrease the flame to medium then include the garlic in pan and cook for thirty seconds.
- Include the white wine & scrap the bottom & sides and simmer for two to three minutes.
- Put the spinach in it and cook for one to two minutes by mixing it till it wilts.
- Now let it simmer for one to two minutes then serve.
SERVING SUGGESTIONS:
VEGETABLE SIDES:
- Roasted Broccoli
- Garlic Green Beans
- Air Fryer Asparagus
LOW-CARB SIDES:
- Cauliflower Rice
- Mashed Cauliflower
- Zucchini Noodles
FRESH SIDES:
- Cucumber Tomato Salad
- Arugula Salad
- Lemon Herb Salad
TIPS:
- Utilize the same size chicken cutlets so they cook in the same amount of time.
- Don’t add lots of chicken in the pan so they cook properly.
- Properly grate the garlic so it melts nicely in the sauce.
- Don’t boil the heavy cream or it will get split.
- Cook the spinach till it wilts so it remains colorful & tasty.
STORAGE INFORMATION:
FRIDGE:
- Leave the chicken to get cool then add it in the vessel and store for 3 to 4 days.
FREEZER:
- Add the cooled sauce & chicken in box & freeze for two months.
FAQs:
Will I utilize the chicken breast to prepare this dish?
- Yes we can utilize the chicken breast and make the thin horizontal slices & pound them equally.
Could we include the milk instead?
- Yes, we can include the milk, but it will make the dish less creamy and thinner. Heavy cream provides the good texture.
Will we utilize cooking wine instead?
- Yes, we would utilize the cooking wine, but it should be a dry wine and less sweet, or else the sauce gets overly sweet.
Will we include extra spinach in the dish?
- Yes, include the extra spinach, but in batches, or else it will get overcrowded.
NUTRITIONAL INFORMATION:
Calories: 390 kcal
Net carbs: 3 g
Serving: 4
Iron: 2 mg
Total carbs: 4 g
Vitamin A: 430 mcg
Fiber: 1 g
Serving size: 1
Calcium: 75 mg
Protein: 39 g
Sodium: 390 mg
Potassium: 610 mg
