Creamy Spinach Chicken

What you need

• 4 boneless, skinless chicken breasts
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 0.5 cup grated parmesan cheese
• 4 cups fresh spinach
• 0.25 cup chicken broth
• Fresh basil for garnish

The easy way

1. Season chicken breasts with salt and pepper; heat olive oil in a large skillet over medium-high heat.
2. Cook chicken for 5-6 minutes per side until golden brown and cooked through (165°F); remove to a plate.
3. Reduce heat to medium; add garlic and cook for 30 seconds; pour in broth and scrape up browned bits.
4. Stir in heavy cream and parmesan; simmer for 2 minutes until sauce thickens slightly.
5. Add spinach and stir until wilted; return chicken to the pan to coat with sauce.
6. Garnish with basil and serve immediately; refrigerate leftovers within two hours in a sealed container.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.