Looking for a dinner that feels gourmet but comes together in minutes? This creamy spinach chicken is the perfect blend of rich, velvety sauce and tender, juicy chicken—an irresistible combo that will have everyone asking for seconds. Stick around to discover the secret to making this restaurant-worthy dish right in your own kitchen.
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Description
Imagine juicy pan-seared chicken breasts nestled in a silky, garlic-infused cream sauce, swirled together with tender baby spinach and a kiss of Parmesan. Creamy spinach chicken is the kind of comfort food that wraps around your senses like a cozy blanket. It has a way of making even a weeknight feel a little more special, all in under an hour. The sauce is rich but not heavy, with pops of green freshness that bring balance and brightness in every spoonful.
Whether you’re cooking for your family or hosting friends for an intimate dinner, this dish delivers both in flavor and elegance. It has that classic homemade warmth that reminds you of mom’s kitchen, but with a restaurant-quality twist. Each tender bite is creamy, garlicky, and buttery, with the slight earthiness of spinach cutting through the richness in all the right ways. Served over pasta, rice, or mashed potatoes, it becomes the star of the table every time.
Why You’ll Love This Recipe
Creamy spinach chicken is as easy as it is indulgent. With simple ingredients you probably already have in your pantry and fridge, this dish comes together quickly—perfect for busy weeknights yet elegant enough for a date-night dinner at home. It’s a one-pan wonder that minimizes both effort and cleanup.
Thanks to the balance of lean protein from the chicken and the vitamin-rich spinach, it also offers a wholesome option without sacrificing flavor. You can easily adapt it to be low-carb by serving it with cauliflower rice or zoodles, making it a versatile recipe for many dietary lifestyles.
Serving and Storage Tips
To store leftovers, let the creamy spinach chicken cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of chicken broth or cream to bring the sauce back to its original texture.
This dish can be frozen, although the cream sauce might separate slightly after thawing. If freezing, portion into freezer-safe containers and consume within 2 months. Thaw overnight in the refrigerator before reheating.
For prep-ahead convenience, cook the chicken and sauce separately up to 24 hours in advance. Combine and reheat when ready to serve.
Course, Cuisine, Keywords
Dinner, American, creamy chicken, spinach chicken, easy skillet meal, one-pan dinner
Servings, Prep Time, Cook Time, Total Time, Serving Size
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serving Size: 1 chicken breast with sauce
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1 half cup grated Parmesan cheese
- 3 cups fresh baby spinach
- 1 tablespoon unsalted butter
Equipment
- Large skillet
- Tongs or spatula
- Measuring cups
- Measuring spoons
- Cutting board
- Sharp knife
Instructions
- Step 1: Pat the chicken breasts dry using paper towels. This helps the seasoning stick and gives you a better sear. Season both sides evenly with salt, black pepper, and garlic powder.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken. Cook for about 5 to 6 minutes per side until golden brown and cooked through. Set aside on a plate and tent with foil to keep warm.
- Step 3: Reduce the heat to medium. In the same skillet, add the butter and minced garlic. Sauté for about 1 minute until fragrant but not browned. Stir constantly to prevent the garlic from burning.
- Step 4: Pour in the chicken broth. Scrape up any brown bits at the bottom—that’s where all the flavor lives. Let the broth simmer for about 2 to 3 minutes.
- Step 5: Stir in the heavy cream and Italian seasoning. Bring the mixture to a gentle simmer, not a boil. We want to coax a creamy texture without splitting the cream.
- Step 6: Sprinkle in the Parmesan and stir until melted and the sauce begins to thicken—about 3 to 4 minutes. Use freshly grated Parmesan here if you can. It makes a noticeable difference in flavor and texture.
- Step 7: Add the baby spinach. It will look like a lot, but it wilts quickly. Stir it in gently until it’s soft and silky, around 2 minutes.
- Step 8: Return the cooked chicken to the skillet. Spoon the sauce over the top and simmer together for 2 to 3 more minutes so everything melds. This final step makes sure the chicken soaks in all that creamy goodness.
- Step 9: Serve warm over pasta, mashed potatoes, or your favorite grain. Spoon extra sauce over the top and garnish with more Parmesan if desired.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use boneless thighs instead of breasts?
Yes, boneless skinless chicken thighs work beautifully here. They’re a bit juicier and take the same amount of cooking time. Just be sure they reach 165 degrees Fahrenheit internally.
What can I use instead of heavy cream?
If you do not have heavy cream, you can use half-and-half or whole milk, but the sauce may be slightly thinner. Add a teaspoon of flour or cornstarch to help thicken if needed.
How do I keep the sauce from breaking or curdling?
Keep the heat no higher than medium when you add cream, and avoid boiling the sauce heavily. Stir frequently and let the sauce thicken gently for a smooth and luscious texture.
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Creamy Spinach Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese
- 3 cups fresh baby spinach
- 1 tablespoon unsalted butter
Instructions
- Pat the chicken breasts dry using paper towels. Season both sides with salt, black pepper, and garlic powder.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 5 to 6 minutes on each side until golden brown and cooked through. Transfer to a plate and set aside.
- Lower the heat to medium. In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant.
- Pour in the chicken broth and stir, scraping up the browned bits from the bottom of the skillet. Let it simmer for 2 to 3 minutes.
- Add the heavy cream and Italian seasoning. Stir until combined and bring to a gentle simmer.
- Stir in the Parmesan cheese and let the sauce simmer for another 3 to 4 minutes until slightly thickened.
- Add baby spinach and cook until wilted, about 2 minutes.
- Return the cooked chicken breasts to the skillet. Spoon sauce over the top and let everything heat together for another 2 to 3 minutes.
- Serve hot with your choice of sides like pasta, mashed potatoes, or rice.
