Spinach and Chicken Skillet

Pat the chicken breast halves dry with paper towels and season both sides with salt and pepper. Heat a large skillet over medium-high heat and lightly coat with cooking spray.

Place the chicken breasts in the hot skillet and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and set aside.

In the same skillet, add the chopped onion and sauté over medium heat for 3-4 minutes, stirring occasionally, until softened and translucent.

Pour the fat-free chicken broth into the skillet, stirring to deglaze and release any browned bits from the bottom. Bring to a simmer.

Gradually whisk the fat-free skim milk into the broth mixture, stirring constantly to combine smoothly. Add the ground nutmeg and stir well.

Add the chopped fresh spinach to the skillet in batches, stirring until each batch wilts before adding more (about 2-3 minutes total).

Return the cooked chicken breasts to the skillet and simmer for 2-3 minutes to heat through and allow the flavors to meld.

Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately while hot.