From the first moment I saw this, I wanted to try it, and it was amazing! A perfect 5-star experience!

Season the chicken breasts with garlic powder, black pepper, and salt on both sides.

Heat olive oil in a large skillet over medium-high heat.

Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until they are golden-brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the butter and minced garlic. Sauté for about 1 minute until the garlic is fragrant.

Add the spinach leaves to the skillet and cook until they are wilted and slightly charred, about 2-3 minutes.

Pour in the chicken stock and heavy cream, stirring to combine. Let the sauce simmer for about 5 minutes until it thickens slightly.

Return the chicken breasts to the skillet, spooning the sauce over them. Let them simmer in the sauce for another 2 minutes to absorb the flavors.

Serve the chicken on a bed of spinach with the garlic cream sauce drizzled over the top.

For a lighter version, you can use half-and-half instead of heavy cream. If you have picky eaters who aren’t fond of spinach, try substituting it with kale or Swiss chard. For a bit of a kick, add a pinch of red pepper flakes to the sauce. You can also sprinkle some grated Parmesan cheese over the top before serving for an extra layer of flavor.