Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp avocado oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • ¼ tsp red pepper flakes

Instructions:

  1. Pat the chicken cutlets dry with paper towels. Season both sides with salt, pepper, and garlic powder.
  2. Heat avocado oil in a 12-inch skillet over medium-high heat until it shimmers.
  3. Add chicken in a single layer and sear for 3-5 minutes per side until a mahogany-colored crust forms. Remove chicken to a plate and set aside.
  4. Reduce heat to medium. Melt the butter in the same pan, scraping up the brown bits (fond) from the bottom.
  5. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant and translucent.
  6. Pour in the heavy cream and bring to a gentle simmer.
  7. Stir in the Parmesan cheese until melted and the sauce thickens enough to coat the back of a spoon.
  8. Fold in the baby spinach until just wilted, then stir in the lemon juice.
  9. Return the chicken and any accumulated juices to the pan. Simmer for 2-3 minutes until the chicken reaches an internal temperature of 165°F (74°C).