Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • Salt and pepper to taste
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons unsalted butter (30 g)
  • 2 cloves garlic, minced
  • 1 cup heavy cream (240 ml)
  • 1 cup fresh spinach (about 30 g)
  • ½ cup grated Parmesan cheese (50 g)
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon nutmeg (optional)
  • Fresh parsley, chopped for garnish

Instructions:

  1. Season both sides of the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat.
  2. Sauté the chicken for about 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
  3. In the same skillet, melt butter and add minced garlic; sauté until fragrant (about 1 minute). Pour in the heavy cream, stirring to combine.
  4. Add spinach, Parmesan, Italian seasoning, and nutmeg; simmer until the sauce thickens and the spinach wilts (about 3-4 minutes).
  5. Return the chicken to the pan, coating it well with the sauce. Cook for another 1-2 minutes until heated through. Garnish with fresh parsley before serving.