# What You'll Need:
→ Main
01 - 4 boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Alfredo Sauce
05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, minced
07 - 1 cup heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 1/4 teaspoon ground nutmeg
→ Vegetables
10 - 3 cups fresh baby spinach leaves
→ Optional Garnish
11 - Chopped fresh parsley
# Method:
01 - Pat chicken breasts dry with paper towels. Season both sides with kosher salt and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear chicken breasts for 5-6 minutes per side, until golden brown and cooked through. Transfer to a plate and tent loosely with foil.
02 - Reduce skillet heat to medium. Add unsalted butter; once melted, stir in minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Whisk in grated Parmesan cheese and ground nutmeg. Continue stirring until cheese is fully incorporated and sauce thickens slightly.
03 - Add fresh baby spinach to the Alfredo sauce. Toss gently until leaves are just wilted and coated in sauce.
04 - Slice cooked chicken breasts and return to skillet. Spoon Alfredo sauce and spinach over chicken. Garnish with chopped parsley if desired and serve immediately.
