Chicken Angelo
Indulge in the luxurious flavors of Chicken Angelo, a one-pan masterpiece that pairs tender, golden-seared chicken breasts with a creamy, garlic-infused pan sauce. This elegant recipe combines the zesty brightness of lemon juice, the richness of heavy cream, and the umami depth of sun-dried tomatoes, all balanced with fresh spinach for a vibrant finish. Perfectly deglazed with dry white wine and enriched with chicken broth, this dish offers a symphony of comforting, gourmet flavors. Ready in just 40 minutes, Chicken Angelo is ideal for a weeknight treat or a special dinner, served with pasta, rice, or crusty bread to soak up the irresistible sauce. Keywords: Chicken Angelo recipe, creamy chicken skillet, sun-dried tomato sauce, quick chicken dinner, easy one-pan recipe.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 0.5 cup Dry white wine
- 1 cup Chicken broth
- 2 tablespoons Lemon juice
- 0.25 cup Sun-dried tomatoes, chopped
- 0.25 cup Heavy cream
- 2 cups Fresh spinach leaves
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated
Instructions
Season both sides of the chicken breasts with salt and black pepper. Lightly coat them with flour, shaking off any excess.
In a large skillet, heat olive oil and butter over medium-high heat. Once the butter has melted, add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the minced garlic to the same skillet. Cook for 30 seconds, or until fragrant.
Deglaze the pan by adding the white wine, scraping up any brown bits from the bottom of the skillet. Allow the wine to simmer for 2-3 minutes until slightly reduced.
Stir in the chicken broth, lemon juice, and sun-dried tomatoes. Simmer for 3-4 minutes to combine the flavors.
Lower the heat and stir in the heavy cream. Allow the sauce to heat through but do not let it boil.
Add the fresh spinach leaves to the skillet and stir until they begin to wilt, about 1-2 minutes.
Return the chicken breasts to the skillet, spooning the sauce over them to coat. Allow the chicken to reheat in the sauce for 3-4 minutes.
Garnish with fresh parsley and grated Parmesan cheese before serving.
Serve hot with your choice of side, such as pasta, rice, or crusty bread, to soak up the delicious sauce.
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.4 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 874 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
