Ingredients:

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

Instructions:

  1. Season the chicken cutlets evenly with salt and pepper.
  2. Heat olive oil and butter in a 12-inch skillet over medium-high heat until the butter foams and begins to brown.
  3. Add the chicken in a single layer and sear for 3–5 minutes per side until a golden-brown crust forms. Remove chicken to a plate and set aside.
  4. Reduce heat to medium. In the same pan, add the minced garlic and red pepper flakes, sautéing for 60 seconds until fragrant.
  5. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.
  6. Add the fresh spinach and stir for 1–2 minutes until the leaves are just wilted.
  7. Slide the chicken and any accumulated juices back into the pan, spooning the sauce over the meat for 2 minutes to heat through.