Peppercorn Chicken with Creamy Spinach Sauce

A succulent pepper-crusted chicken breast paired with a rich, creamy spinach sauce to satisfy your protein needs and taste buds.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by heating the olive oil in a skillet over medium heat. Ensure the pan is hot enough to sizzle when the chicken hits it, which will help sear the outside, locking in the juices. Pat the chicken breast dry with paper towels to remove excess moisture, then generously press the crushed black peppercorns onto both sides.
2. 2.
   Place the chicken breast into the skillet and sear for about 5 minutes on each side, or until a deep golden-brown crust forms. If the chicken sticks, let it cook a bit longer; it will release once it's properly seared. For a thick breast, reduce the heat to low and cover the skillet to cook through, or finish in a preheated oven at 350°F until the internal temperature reaches 165°F.
3. 3.
   Remove the chicken from the skillet and set aside. Increase the heat back to medium and add the spinach directly into the skillet. Stir frequently until the leaves are wilted and vibrant green. This will take just a couple of minutes.
4. 4.
   Lower the heat and stir in the Greek yogurt. Cook gently, stirring constantly to prevent curdling. The sauce will begin to thicken as the yogurt integrates with the olive oil and spinach juices. Taste and add salt if necessary, but be cautious as the peppercorns will add a robust flavor.
5. 5.
   Slice the rested chicken breast and plate alongside the creamy spinach sauce. Ensure a balance between protein and sauce for each bite. Enjoy immediately, adjusting seasoning as needed.