One-pot Creamy Chicken

Season 1 1/2 lbs chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper.

Heat 2 tbsp olive oil in a large skillet or pot over medium-high heat. Add the chicken and cook for 6 to 7 minutes per side until golden brown and cooked through. Remove chicken and set aside.

In the same pot, melt 2 tbsp butter. Add 4 cloves minced garlic and cook for 1 minute until fragrant.

Pour in 3/4 cup chicken broth, scraping up any browned bits from the bottom of the pan. Let simmer for 2 minutes to reduce slightly.

Stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese. Simmer for 3 minutes until the sauce begins to thicken.

Add 2 cups fresh spinach to the sauce and stir until wilted, about 1 minute.

Return the cooked chicken to the pot, spooning the creamy sauce over the top. Garnish with 2 tbsp fresh parsley and serve immediately.