Ingredients

• 4 chicken breasts
• 1 tsp garlic powder
• 1 tsp chopped fresh rosemary
• 3 tbsp butter
• 2 garlic cloves, minced
• 8 cups baby spinach, chopped
• 1 tbsp all-purpose flour
• 1 cup chicken broth
• 1/2 cup crumbled blue cheese
• 1 tsp fresh thyme leaves
• Salt and pepper to taste

Preparation

Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Set it aside.
Arrange the chicken on the baking sheet and season it with the garlic powder, rosemary, salt, and pepper. Bake the chicken until it is golden and reaches an internal temperature of 165ºF, about 40 minutes depending on the size of the chicken.
Meanwhile, in a skillet, melt 1 tablespoon of butter over medium-high heat. Add the garlic and cook until it is fragrant, about 30 seconds. Stir in the spinach, one handful at a time. Cook until it has wilted completely, about 2 to 3 minutes. Season the spinach with salt and pepper to taste and set it aside.
Just before serving, in a saucepan, melt the remaining butter over medium heat. Whisk in the flour and cook for about 30 seconds. While whisking, slowly pour in the broth. Continue to cook, constantly whisking, until the milk begins to thicken. Whisk in the blue cheese, thyme, and black pepper. Cook until the cheese has completely melted.
Serve the chicken immediately with the sautéed spinach and blue cheese sauce or store in the refrigerator for up to 3 days.