Ingredients:

  • 4 boneless, skinless chicken breasts (1.5 lbs)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp smoked paprika
  • 1/4 tsp dried oregano
  • 2 cups baby spinach
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pound the chicken breasts to an even thickness (about 1/2 inch) to ensure even cooking.
  2. Season the pounded chicken breasts with salt and pepper.
  3. Heat olive oil in a skillet over medium-high heat until shimmering. Sear the chicken for 5–7 minutes per side until a deep golden crust forms and internal temperature reaches 165°F (74°C). Remove chicken to a plate and let it rest.
  4. Reduce heat to medium and melt the butter in the same pan. Add the minced garlic and sauté for 1 minute until fragrant. Use a whisk to scrape the bottom of the pan to incorporate the browned chicken bits.
  5. Stir in the heavy cream, paprika, and oregano. Simmer for 3–5 minutes until the sauce thickens and coats the back of a spoon.
  6. Lower heat to low and whisk in the Parmesan cheese until melted and glossy. Fold in the spinach until wilted (about 30 seconds).
  7. Return the chicken to the pan and spoon the sauce over the top. Garnish with chopped parsley.