Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels. In a small bowl, mix the salt, pepper, and paprika, then sprinkle the seasoning evenly over both sides of the chicken.
  2. Heat the olive oil and 1 tbsp of butter over medium-high heat until the butter foams. Place chicken in the pan, ensuring they do not crowd each other. Cook for 5–7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and set aside.
  3. Reduce heat to medium. Add the remaining 1 tbsp of butter and minced garlic; sauté for 1 minute until fragrant.
  4. Pour in the chicken broth to deglaze the pan, scraping up the browned bits. Stir in the heavy cream and simmer for 3–5 minutes until thickened.
  5. Stir in the Parmesan and spinach until the cheese is melted and spinach is just wilted. Return the chicken to the pan to coat in the sauce.