A rich and comforting one-pan meal featuring tender chicken in a creamy spinach sauce, perfect for busy weeknights.

Scale

4 boneless, skinless chicken breasts (680 g / 1.5 lbs)

2 tablespoons olive oil (30 ml)

3 cloves garlic, minced

1 small onion, chopped (100 g)

1 teaspoon salt (5 g)

½ teaspoon black pepper (2 g)

1 teaspoon paprika (5 g)

1 teaspoon dried oregano (5 g)

1 cup chicken broth (240 ml)

1 cup heavy cream (240 ml)

3 cups fresh spinach (90 g)

½ cup Parmesan cheese (50 g)

1 tablespoon lemon juice (15 ml)

1 tablespoon butter (14 g)

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Season chicken with salt, pepper, paprika, and oregano.

Heat olive oil in a pan and sear chicken for 5–6 minutes per side. Remove and set aside.

Sauté onion until soft, then add garlic.

Pour in chicken broth and simmer briefly.

Add cream, spinach, and Parmesan cheese. Stir until creamy.

Return chicken to the pan and simmer for 5–7 minutes.

Stir in butter and lemon juice before serving.

Use fresh spinach for best texture

Adjust sauce thickness with broth if needed

Store leftovers in the refrigerator for up to 3 days