Garlic Chicken with Broccoli and Spinach (Print version)

Tender skillet chicken with broccoli, spinach, and a creamy garlic Parmesan sauce for a fast family dinner.

# Ingredients:

For the chicken

01 - 4 chicken cutlets, about 1 1/2 lb (680 g) total
02 - 3/4 teaspoon kosher salt, divided
03 - 1/2 teaspoon black pepper, divided
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil, divided

For the vegetables and sauce

06 - 4 cups (300 g) broccoli florets
07 - 5 cloves garlic, minced or grated
08 - 3/4 cup (180 ml) low-sodium chicken broth
09 - 1/2 cup (120 ml) heavy cream
10 - 1/3 cup (30 g) freshly grated Parmesan cheese
11 - 4 packed cups (120 g) baby spinach
12 - 1 tablespoon fresh lemon juice
13 - 2 tablespoons chopped fresh parsley
14 - 1/4 teaspoon red pepper flakes, optional

# Instructions:

01 - Pat the chicken cutlets dry. Season both sides with 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden and 165°F in the thickest part. Transfer to a plate.
03 - Add the remaining 1 tablespoon olive oil and the broccoli to the skillet. Cook for 2-3 minutes, stirring occasionally, until bright green with a few browned edges.
04 - Stir in the garlic and red pepper flakes, if using. Cook for 30 seconds, stirring constantly, until fragrant.
05 - Pour in the chicken broth and scrape up the browned bits from the skillet. Reduce heat to medium, stir in the cream, Parmesan, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Simmer for 2-3 minutes until lightly thickened.
06 - Add the spinach by handfuls and stir until just wilted, about 1 minute.
07 - Return the chicken and any plate juices to the skillet. Spoon sauce over the chicken and warm for 1-2 minutes. Finish with lemon juice and parsley before serving.

# Good to know:

01 - Use cutlets of similar thickness for even cooking.
02 - Add more broth by the tablespoon if the sauce thickens too much.
03 - Best served hot from the skillet.

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