Ingredients

For the Chicken:

• 1½ lbs boneless, skinless chicken breasts, sliced into large chunks

• 1 teaspoon kosher salt

• 1 teaspoon dried thyme

• ½ teaspoon freshly cracked black pepper

• 1 tablespoon cooking oil

For the Creamy Garlic Sauce:

• 5-6 cloves fresh garlic, minced

• 1 cup chicken stock

• 2 teaspoons white vinegar

• ½ cup heavy cream

• ⅓ cup freshly grated Parmesan cheese

• Pinch of red pepper flakes (optional)

• 7 oz baby spinach

• Salt and pepper to taste

Instructions

Preparing the Chicken:

1. Slice chicken breasts into large, 2-bite sized chunks and add to a large bowl.

2. Season with salt, thyme, and pepper, mixing well to coat evenly.

3. Heat oil in a large skillet over medium-high heat.

4. Add seasoned chicken and cook for 3-4 minutes on each side until just cooked through and golden brown.

5. Remove chicken from pan and set aside on a plate, covering with foil to keep warm.

Making the Creamy Garlic Sauce:

1. Add minced garlic to the same pan and cook for 1 minute, stirring frequently to prevent burning.

2. Pour in chicken stock and vinegar, deglazing the pan with a spatula to scrape up any browned bits.

3. Let the mixture simmer and reduce by half, about 1 minute.

4. Add heavy cream and red pepper flakes, stirring to combine.

5. Bring back to a simmer and let reduce until slightly thickened.

6. Stir in Parmesan cheese until melted and incorporated.

Finishing the Dish:

1. Return chicken to the pan along with the baby spinach.

2. Cook while stirring until spinach is wilted and chicken is heated through.

3. Adjust seasoning with salt and pepper as needed.