Step-by-Step Instructions and Preparation Tips
Step-by-Step Instructions
- Prep: Pat chicken pieces dry with paper towels. Season with 1/4 tsp salt, 1/8 tsp pepper, and 1/2 tsp garlic powder.
- Heat skillet: Place a nonstick skillet over medium-high heat and add 2 tbsp olive oil. Warm for 30 seconds.
- Sear chicken: Add chicken pieces in a single layer (work in batches if needed). Cook 4–5 minutes without moving until the underside is golden. Flip and cook another 3–4 minutes until just cooked through (internal temp ~165°F / 74°C). Remove chicken to a plate.
- Wilt spinach: Reduce heat to medium. Add spinach to the skillet and cook, stirring, 1–2 minutes until wilted. If using frozen, cook until warmed through and most moisture has evaporated.
- Make sauce: Lower heat to medium-low. Add the softened cream cheese to the skillet and gently stir to combine with spinach; use 2–3 tablespoons of reserved pan juices or 1–2 tbsp water if needed to loosen the sauce. Stir until smooth.
- Combine: Return chicken to the skillet, toss to coat in the spinach-cream mixture, and warm together 1–2 minutes. Taste and adjust salt/pepper.
- Serve: Divide between two plates and serve immediately.
Preparation Tips
- Even pieces: Cut chicken into uniform 1-inch pieces so they cook at the same rate.
- Batch cooking: If your skillet is small, sear chicken in two batches to avoid steaming.
- Sauce consistency: To thin the sauce, add a tablespoon of hot water or chicken broth; to thicken, simmer an extra minute.
- Carryover cooking: Remove chicken just shy of 165°F; residual heat brings it to temperature while resting.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat.
- Low-carb sides: Serve with cauliflower rice or a simple arugula salad for a complete keto meal.
Go to Page 3 for FAQs and related recipe suggestions.