Ingredients
- 1lb chicken breasts (about 3 large)
- salt, pepper, and oregano
- 1/4 cup olive oil, divided
- 1/2 large yellow onion, diced
- 4 cloves garlic, minced
- 1 cup roasted red peppers, diced
- 1.5 cups chicken stock
- 4oz cream cheese (half brick), softened
- 3oz baby spinach
- fresh grated parmesan
Instructions
- Between two pieces of wax paper, pound chicken breasts down to about 1 inch thick. Season both sides liberally with salt, pepper, and oregano.
- Heat a saute pan over medium-high heat with 2 tbsp olive oil. Once hot, add chicken and let cook on each side for 5 minutes. If it doesn’t all fit, do in batches.
- Remove chicken from pan and place on a plate.
- Add remaining 2 tbsp olive oil to pan and add onion and roasted red pepper. Saute for 5 minutes until onion has softened, then add garlic. Cook for one more minute and add in chicken stock, lower heat to medium, and gently deglaze bottom of pan.
- Add in softened cream cheese and whisk slowly until no clumps. Let simmer for 5 more minutes and then add in baby spinach. Mix until all wilted.
- Then add chicken back in. Cover chicken with sauce, including the peppers, onions, and spinach. Let simmer for another 5 minutes over medium-low heat.
- Grate fresh parmesan over all of the chicken. Serve with rice or pasta.
Category: dinner, lunch, meal prep, chicken
Method: stovetop
Cuisine: Italian
