In a small bowl, mix all the herbs and spices. Rub the chicken on all sides with the seasoning mixture
Heat the oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes, on each side, or until golden brown. Set aside on a plate.
Meanwhile, in a small bowl whisk the flour and almond milk until well combined. Set aside.
Add 1 tablespoon of olive oil to the preheated pan. Add the onion and saute for 3-4 minutes. Add the garlic and continue to cook for no more than 1 minute. Pour the chicken broth and scrape the bottom of the pan to deglaze. Add the almond milk mixture and whisk to combine.
Reduce the heat and allow the sauce to simmer for about 3-5 minutes, or until it thickens. Stir in the baby spinach and cook for 2 minutes, just until wilted. Stir in the parmesan cheese and allow the sauce to simmer until the cheese is melted.
Return the chicken to the pan and continue to cook into the sauce until fully cooked through, around 8-10 minutes more.
Garnish with chopped parsley and enjoy!
use boneless chicken thighs instead of the chicken breast if preferred.
any oil of choice will work
milk: we used almond milk but any milk will do the job. You may use 2% milk
broth: we use low sodium chicken broth but you may use vegetable broth or water. Using water will change the flavor slightly
Parmesan cheese: we love using parmesan cheese, but you may use light fat cream cheese or any other crumbly cheese like Romano Cheese.
Spinach: always best to use fresh baby spinach. But if in a pinch you may use frozen spinach, thaw, and drain before use.