Prep time: 15 minutes
Total time: 40 minutes
Serves: 4

Ingredients:

  • 2 large boneless skinless chicken breasts, 8 oz. each, halved lengthwise
  • 1 ¼ tsp. kosher salt
  • ½ tsp. garlic powder
  • Black pepper, to taste
  • ¼ cup all-purpose flour
  • 1 ½ Tbs. extra virgin olive oil, divided
  • ⅓ cup chopped shallots
  • 2 cloves garlic, minced
  • 1/3 cup diced red pepper
  • 9 oz. fresh baby spinach
  • 2 oz. cream cheese
  • ¾ cup chicken broth
  • 3 Tbsp. half-and-half cream
  • ¼ cup grated Parmesan cheese, divided

Directions:

  • 1

    Gently pound the thicker end of the chicken breast to ½-inch thickness so the chicken cooks evenly. Season chicken on both sides with 1 teaspoon of salt, garlic powder and black pepper.

  • 2

    Dredge each chicken piece in flour, shaking off any excess.

  • 3

    Heat 1 tablespoon of olive oil in a large deep skillet over medium heat. Add the chicken and cook for about 3 to 4 minutes per side or until the chicken is cooked through and has a golden-brown crust. Remove the chicken from the skillet and set aside.

  • 4

    In the same skillet, reduce the heat to medium-low and add the remaining ½ tablespoon of olive oil. Add the minced shallots and garlic, then saute for about 2 to 3 minutes, until they become fragrant and translucent.

  • 5

    Add the bell pepper and spinach, seasoning with salt and pepper. Cover and cook until the spinach wilts, stirring 2 to 3 times for about 4 to 5 minutes.

  • 6

    Reduce the heat to low, and then add the cream cheese, chicken broth, half-and-half, ¼ teaspoon of salt and Parmesan cheese. Mix well until the cream cheese is melted and the sauce is well combined.

  • 7

    Put the chicken and its juices back in the skillet with the spinach and let it simmer in the sauce until heated through. Plate and serve!