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Saucy Garlic Chicken

Pan-seared chicken covered in creamy, garlicky sauce and spinach, served over pasta with fresh tomatoes makes for a delicious meal that will have you going back for seconds!
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Course: Main Course
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 servings

Ingredients

  • 4 whole garlic bulbs
  • 2 Tbsp olive oil, divided
  • 1 9 oz pkg fresh baby spinach
  • 3/4 tsp salt, divided
  • 1/2 tsp pepper, divided
  • 6 boneless skinless chicken breast halves
  • 6 Tbsp butter, cubed
  • 6 Tbsp all-purpose flour
  • 3 cups milk
  • 2 1/2 cups grated Parmesan cheese, divided
  • 1/8 tsp nutmeg
  • 8-12 oz Hot cooked pasta (I used bowtie), (amount depends on how much pasta your family likes!)
  • Chopped tomato and minced fresh parsley, optional for topping

Instructions

  • Preheat oven to 425 degrees. 
  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs and brush or drizzle bulbs with oil (about a tablespoon total for all 4). Wrap each bulb in heavy-duty foil, place on a baking sheet, and roast for 30-35 minutes, or until softened. Allow to cool for 10-15 minutes before handling. 
  • Meanwhile, spray a 9x13 baking dish with cooking spray and cover the bottom with spinach. Sprinkle with 1/4 teaspoon of the salt and pepper, and set aside. 
  • Heat remaining oil in a large skillet over medium-high heat and cook chicken for 3-4 minutes per side, until nicely browned. Place chicken pieces in the baking dish on top of the spinach. 
  • Melt butter over medium heat in a large saucepan. Once melted, stir in flour until smooth. Slowly add milk, while stirring. Bring the mixture to a boil, cooking and stirring for 1-2 minutes, or until thickened. Stir in 2 cups of the Parmesan cheese, nutmeg and remaining salt and pepper. Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken.
  • Carefully pour the mixture into a blender and squeeze the contents of each roasted garlic bulb in with it. (If you have never done this before you just open up the foil, turn it upside down over the blender and squeeze...the squishy, roasted garlic will come right out and you will be left with the skin and foil, which you can discard.) Place the cover on the blender and process until smooth. pour the mixture over the chicken and spinach. 
  • Cover and bake for 30-35 minutes or until the sauce is bubbly. Serve with pasta, and top with chopped tomatoes and parsley, if you like.
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