Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (diced)
- 1 tablespoon olive oil
- 4 cloves garlic (minced)
- 1 medium onion (chopped)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups spinach (optional)
- Fresh parsley (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and diced chicken to the pot. Cook until the chicken is browned on all sides, around 5-7 minutes.
- Pour in the chicken broth and bring it to a gentle boil. Add the thyme, salt, and pepper.
- Once boiling, reduce the heat and let it simmer for 10 minutes. If you're adding spinach, do so during the last 2 minutes of cooking.
- Stir in the heavy cream and heat through for another 2-3 minutes. Don’t let it boil again.
- Serve hot, garnished with fresh parsley. Enjoy!
- Prep Time: 10
- Cook Time: 30