Ingredients:

  • 1 tbsp Olive Oil (or avocado oil)
  • 5 lbs Boneless, skinless chicken breasts, sliced horizontally into ½-inch thick cutlets or large dice
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly Cracked Black Pepper
  • 1 tsp Dried Italian Herbs (or mixed herbs)
  • 2 tbsp Unsalted Butter
  • 4 cloves Garlic, minced
  • 4 oz Full-Fat Cream Cheese, cubed
  • ¾ cup Heavy Cream
  • ½ cup Grated Parmesan Cheese (freshly grated is best)
  • 2 cups Fresh Spinach, loosely packed
  • Pinch Red Pepper Flakes (optional, for heat)

Instructions:

  1. Prep the Chicken: Slice the chicken breasts into uniform cutlets. Pat them thoroughly dry—this is key for a good sear. Season evenly with salt, pepper, and Italian herbs.
  2. Heat the Oil: Heat the olive oil in the large skillet over medium-high heat until shimmering.
  3. Sear the Chicken: Add the seasoned chicken cutlets to the hot pan in a single layer. Do not overcrowd the pan; work in batches if necessary. Sear for 3–4 minutes per side until deeply golden brown and cooked through (internal temperature 165°F / 74°C).
  4. Set Aside: Remove the cooked chicken and set it aside on a plate. Keep warm.
  5. Sauté Aromatics: Reduce the heat to medium. Add the butter to the residual chicken fat in the pan. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 30–60 seconds until fragrant—do not let the garlic brown or burn.
  6. Deglaze (Optional but Recommended): Pour 1–2 tablespoons of water or chicken broth into the pan and scrape up any browned bits (the fond) from the bottom. This adds immense flavour.
  7. Melt the Cream Cheese: Stir in the cubed cream cheese until completely melted and smooth.
  8. Add the Cream: Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 2–3 minutes, stirring occasionally, until the sauce thickens slightly.
  9. Stir in Cheese and Greens: Remove the pan from the heat. Stir in the grated Parmesan cheese until fully dissolved and the sauce is smooth and luxurious. Add the spinach, stirring constantly until it wilts down completely (about 1 minute).
  10. Combine and Serve: Return the cooked chicken and any accumulated juices from the resting plate back into the skillet. Toss gently to coat the chicken thoroughly in the sauce.
  11. Final Check: Taste for seasoning and adjust salt and pepper if necessary. Serve immediately.