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Nutrition unverified

Creamy Chicken Breast in Spinach Parmesan Sauce

Creamy Chicken Breast in Spinach Parmesan Sauce, adapted from Christina Cherrier.

Adapted from Christina Cherrier. Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Appliances needed
StovetopPans
5 min prep time (publisher) 4 servings 25 min total time
Illustration of seared chicken breasts with spinach and sun-dried tomatoes in parmesan cream sauce.
AI-generated illustration; appearance and portions are approximate.

Before cooking

  • Small jar of tomatoes has no package size.
  • The publisher does not divide the combined salt-and-pepper amount between stages. This adaptation uses half at each seasoning stage.
  • Method adds unspecified tomato oil and parsley garnish not separately quantified; reserve tomato oil if available and omit unlisted garnish.
  • Source chicken timing is approximate and no numeric doneness temperature is given.
  • Ingredient quantities are scaled from 3 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
  • Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
  • The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
  • Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
Sear chicken about 4 min per side over medium-high; set asideReheat chicken in spinach sauce 2–3 min; serve
Cook onion, garlic, tomatoes and oregano in remaining butterSimmer broth, cream and Parmesan 2–3 min; wilt spinach
Learn more about Tabular Recipe Notation

Method

  1. Step 1. Season the chicken with salt, pepper and half the oregano. Reserve some of the combined salt-and-pepper seasoning for the sauce.
  2. Step 2. Heat two-thirds of the butter in a large skillet over medium-high heat, using a little reserved tomato oil if needed. Brown the chicken about 4 minutes per side, until cooked through, then transfer to a plate.
  3. Step 3. Add the remaining butter, onion, garlic, tomatoes and remaining oregano. Cook the aromatics, then stir in broth, cream and Parmesan. Simmer 2–3 minutes until smooth; adjust the seasoning.
  4. Step 4. Wilt the spinach in the sauce. Return the chicken and heat for 2–3 minutes; serve immediately.

Nutrition per serving

Calories
Not provided
Protein
Not provided
Total carbs
Not provided
Fiber
Not provided
Net carbs
Not provided
Vitamins & minerals

Creamy Chicken Breast in Spinach Parmesan Sauce

Nutrition unverified · 4 servings · US measures · 5 min publisher preparation per four-serving batch

Total time: 25 min

Creamy Chicken Breast in Spinach Parmesan Sauce, adapted from Christina Cherrier.

Follow the cooking flow and check each component at the stated endpoint.

The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.

Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
Sear chicken about 4 min per side over medium-high; set asideReheat chicken in spinach sauce 2–3 min; serve
Cook onion, garlic, tomatoes and oregano in remaining butterSimmer broth, cream and Parmesan 2–3 min; wilt spinach
Learn more about Tabular Recipe Notation

Ingredients

  • 2 ⅔ count Chicken breasts
  • 4 tbsp Butterdivided
  • ⅔ tsp Salt and pepperor to taste · Source combines salt and pepper under one amount; their separate amounts are unspecified.
  • 1 ⅓ tsp Oregano
  • 1 ⅓ count Onionmedium, minced
  • 5 ⅓ clove Garlicminced
  • 1 ⅓ jar Sun-dried tomatoesdrained from oil and chopped · small jar size; no weight specified
  • ⅔ cup Chicken broth
  • ⅔ cup Heavy cream
  • 0.44 cup Grated Parmesan cheese
  • 1 ⅓ cup Spinachor more if you like

Before you start

  • Stovetop
  • Pans

Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.

Cook

  1. Step 1

    Season the chicken with salt, pepper and half the oregano. Reserve some of the combined salt-and-pepper seasoning for the sauce.

  2. Step 2

    Heat two-thirds of the butter in a large skillet over medium-high heat, using a little reserved tomato oil if needed. Brown the chicken about 4 minutes per side, until cooked through, then transfer to a plate.

  3. Step 3

    Add the remaining butter, onion, garlic, tomatoes and remaining oregano. Cook the aromatics, then stir in broth, cream and Parmesan. Simmer 2–3 minutes until smooth; adjust the seasoning.

  4. Step 4

    Wilt the spinach in the sauce. Return the chicken and heat for 2–3 minutes; serve immediately.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

Nutrition per serving

Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided

Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Listed allergens: milk. Check purchased labels and cross-contact.

First-cook checks

  • Small jar of tomatoes has no package size.
  • The publisher does not divide the combined salt-and-pepper amount between stages. This adaptation uses half at each seasoning stage.
  • Method adds unspecified tomato oil and parsley garnish not separately quantified; reserve tomato oil if available and omit unlisted garnish.
  • Source chicken timing is approximate and no numeric doneness temperature is given.
  • Ingredient quantities are scaled from 3 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
  • Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
  • The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
  • Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Leftovers

Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.

Sources

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.