Ingredients
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1 medium yellow onion, thinly sliced
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4 cloves garlic, finely chopped
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1 pound thin-cut boneless, skinless chicken breasts (about 3)
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1 teaspoon kosher salt, plus more as needed
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½ teaspoon ground black pepper
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¼ cup all-purpose flour
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2 tablespoons olive oil
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½ cup low-sodium chicken broth
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½ cup heavy cream
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¼ cup sour cream
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1 tablespoon soy sauce
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1 teaspoon apple cider vinegar
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¼ teaspoon garlic powder
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¼ teaspoon red pepper flakes
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1 tablespoon unsalted butter
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5 ounces baby spinach (about 5 packed cups)
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Cooked pasta or rice, for serving
Instructions
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Prep chicken: Pat chicken dry, season with salt and pepper, and dredge in flour.
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Sear chicken: Heat olive oil in a skillet over medium heat. Sear chicken in batches until lightly browned, about 1½ minutes per side. Set aside (chicken won’t be fully cooked yet).
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Cook onions: In the same skillet, add butter, onion, and a pinch of salt. Cook until onions start to brown, about 5 minutes. Add garlic and red pepper flakes; cook 30 seconds more.
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Make sauce: In a bowl, whisk together broth, heavy cream, sour cream, soy sauce, vinegar, and garlic powder. Pour into the skillet and cook until the sauce thickens slightly, about 3–4 minutes.
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Add spinach: Stir in spinach a little at a time until fully wilted.
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Finish chicken: Return chicken and juices to the pan. Cook over medium-high heat for 4–5 minutes until chicken is cooked through.
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Serve: Spoon over cooked pasta or rice and enjoy!