Season the chicken breast fillets with salt and pepper.
Add the butter to a large non-stick skillet and place it over medium heat. Once hot, add the chicken breast fillets and cook for 7-8 minutes, flipping halfway through. Once the chicken is no longer pink, transfer to a plate and set aside.
Add the garlic to the hot skillet and cook for 30-seconds. Add the chicken broth and let it simmer for 5-6 minutes, or until it starts to reduce. Add the heavy cream and bring it to a boil. Once boiling, stir through the parmesan cheese, baby spinach, and parmesan cheese. Reduce the heat to low and add the chicken back. Let everything simmer for 5-6 minutes, or until the sauce has thickened.
Remove the skillet from the heat and serve the chicken immediately.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.
TO FREEZE: Place the cooled dinner in an airtight container and store it in the freezer for up to 6 months.
TO REHEAT: Either microwave for 30-second increments or stovetop.
Nutrition
Serving: 1serving | Calories: 243kcal | Carbohydrates: 5g | Protein: 30g | Fat: 12g | Sodium: 862mg | Potassium: 792mg | Fiber: 1g | Vitamin A: 1775IU | Vitamin C: 12mg | Calcium: 183mg | Iron: 2mg | NET CARBS: 4g
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