This meal has tender chicken in a creamy basil sauce that’s flavored with roasted garlic.

Roasted garlic is great to have on hand because it has many uses. It’s easy to make and when you can catch a sale on garlic, make a batch! I will link up the instructions in the recipe card.

My suggestions for spinach haters is whole green beans, asparagus, kale or peas.

In this I used defrosted frozen chopped spinach. If you use that too, make sure to squeeze out the water. Fresh baby spinach is a better choice because it requires no squeezing, but I didn’t have any on hand.



  • 2 lbs chicken tenders or 4 boneless skinless breasts
  • 2 tbs olive oil
  • ½ tsp salt
  • ⅛ tsp pepper
  • 1 cup frozen chopped spinach (thawed and water squeezed out) -OR- 2 cups fresh baby spinach


  • 2 cups half-and-half -OR- light cream
  • 2 tbs flour
  • ¼ cup chopped fresh basil -OR- 2 tsp dried
  • 1 small head roasted mashed garlic
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 tbs grated Romano or Parmesan cheese


  1. Sprinkle chicken pieces with the ½ tsp salt and ⅛ tsp pepper. Let it sit for about 5 minutes.
  2. Place the flour in a small bowl. Slowly whisk in the cream so there are no lumps. Stir in remaining sauce ingredients and set aside.
  3. Heat the olive oil in a large skillet. Brown the chicken on all sides; remove from pan.
  4. Pour the sauce into the hot pan and whisk until sauce begins to bubble. Add the spinach and cook for about 1 minute.
  5. Add the chicken back to the pan, cover and cook for 10 minutes.