Creamy Spinach Chicken

Why You’ll Love Creamy Spinach Chicken Recipe

• You get moist, golden‑crusted chicken paired with an indulgent yet simple cream sauce.

• The sauce is loaded with fresh spinach, so you get some veggies built right into the dish.

• Only one skillet is needed — minimal cleanup, one pan to cook and serve.

• Quick enough for a busy evening (about 30 minutes total).

• Versatile: works with pasta, rice, roasted vegetables or mashed potatoes on the side.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Seared chicken

• skinless, boneless chicken breasts

• salt

• freshly coarsely ground black pepper

• flour for dredging

• olive oil

Creamy spinach sauce

• heavy cream

• garlic (minced)

• freshly shredded Parmesan cheese

• fresh spinach

Garnish

• fresh thyme (or other fresh herbs)

Directions

1. Slice each chicken breast in half horizontally if they are large, to make them thinner and help them cook evenly.

2. Season the chicken on both sides with salt and pepper. Dredge both sides lightly in flour.

3. Heat a large high‑sided skillet over medium heat for about 2 minutes to warm through. Add the olive oil. Add the chicken breasts. Cook on one side (without moving) for about 5 minutes, until golden‑brown crust forms.

4. Flip the chicken, reduce heat to low‑medium, and cook about another 5 minutes (or until the internal temperature reaches 165 °F / 74 °C). Remove the chicken to a plate and set aside.

5. In the same skillet (with the browned bits remaining), pour in the heavy cream and minced garlic. Bring to a gentle boil, scraping up the browned bits from the bottom of the pan.

6. Once the sauce is bubbling, add the shredded Parmesan cheese. Reduce heat to low‑medium and stir until the cheese melts and the sauce thickens (about 2‑4 minutes).

7. Add the fresh spinach and stir until it begins to wilt and incorporate into the sauce. Season the sauce with salt and pepper to taste.

8. Return the cooked chicken to the skillet, nestling it into the sauce. Spoon some of the creamy spinach sauce over each chicken breast so you display the golden crust for presentation.

9. Sprinkle the fresh thyme (or other fresh herbs) over the top, and serve immediately with your choice of side.

Servings and timing

• Servings: 4 people

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Use chicken thighs instead of breasts for slightly richer flavour and dark meat texture.

• Try frozen spinach (thawed and well‑drained) if fresh isn’t available — just make sure to remove excess moisture.

• Substitute half‑and‑half for heavy cream for a lighter yet still creamy sauce, or use milk + a little cornstarch or roux if desired.

• Add extras: sautéed mushrooms, sun‑dried tomatoes, a sprinkle of red pepper flakes for heat.

• Turn it into a pasta dish: serve the chicken and sauce over cooked pasta (bow‑tie, penne, spaghetti) to make it more of a one‑pot meal.

Storage/Reheating

• Store the leftovers in an airtight container in the refrigerator for up to 5 days.

• Reheat gently on the stovetop over low heat to prevent the cream sauce from separating. You may add a splash of heavy cream or half‑and‑half to revive the sauce’s creaminess.

• Freezing is not recommended, as the sauce texture will likely suffer once thawed and reheated.

FAQs

What kind of chicken should I use?

You can use skinless, boneless chicken breasts (recommended) sliced to thinner pieces for faster, even cooking. Alternatively, chicken thighs, tenderloins or tenders can work well too.

Can I use frozen spinach instead of fresh?

Yes — if using frozen spinach, make sure it is fully thawed and drained of all excess liquid before adding it to the sauce. This prevents making the sauce too watery.

What if I don’t have heavy cream?

You can substitute half‑and‑half, or milk thickened with a little cornstarch or roux. For a dairy‑free alternative, you could use coconut cream or full‑fat coconut milk.

How can I tell when the chicken is done?

The safest way is to use a meat thermometer — the internal temperature in the thickest part of the chicken should read 165 °F (74 °C). The juices should run clear when cut.

My sauce curdled / separated — what went wrong?

This can happen if the sauce is overheated or if the cheese is added too fast. Make sure to reduce heat once the cream is bubbling, add the cheese gradually, stirring constantly off high heat, and add spinach last.

Can I make this ahead of time?

You can cook the chicken ahead and store separately. When ready to serve, warm the sauce, add the spinach and return the chicken to the sauce. However, it’s best eaten freshly made for optimal texture.

What sides go well with this dish?

This works beautifully with pasta (bow‑tie, penne, etc.), rice (jasmine, basmati), cauliflower rice (for low‑carb), roasted or steamed vegetables (such as asparagus, broccoli, green beans), mashed potatoes or roasted sweet potatoes.

How can I add a bit of spice?

You can stir in some red pepper flakes, cayenne pepper, or top with chopped fresh chili or a dash of hot sauce to add heat without overwhelming the creamy flavor.

Can I make it gluten‑free?

Yes — use a gluten‑free flour or almond flour for dredging the chicken, and ensure any cream/cheese you use is certified gluten‑free. Alternatively, skip the flour and rely on a light seasoning of salt and pepper before searing.

Conclusion

This Creamy Spinach Chicken delivers on both comfort and flavor — tender seared chicken topped with a velvety garlic‑Parmesan cream and vibrant spinach. It’s quick to prepare, satisfying to serve, and versatile enough to adapt to your preferences. Whether you’re cooking for family on a busy weeknight or welcoming guests for a cozy dinner, this recipe is a reliably delicious choice.

Creamy Spinach Chicken

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This Creamy Spinach Chicken is a flavorful, easy-to-make dinner made with pan-seared chicken breasts in a rich garlic parmesan sauce with sautéed spinach. It’s a comforting and quick weeknight meal packed with protein and creamy goodness.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil (for sauce)
• 6 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon red pepper flakes (optional)
• 5 oz fresh spinach

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Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
2. Season chicken breasts with salt and pepper on both sides.
3. Sear chicken for about 5-7 minutes per side until golden and cooked through. Remove and set aside.
4. In the same skillet, add 1 tablespoon olive oil and minced garlic. Cook for about 1 minute until fragrant.
5. Add heavy cream and chicken broth, stirring to combine.
6. Stir in grated Parmesan cheese and red pepper flakes (if using). Let it simmer for 2-3 minutes until the sauce thickens.
7. Add spinach and cook until wilted, about 2 minutes.
8. Return the chicken to the skillet and spoon the sauce over the top. Let it simmer for another 2-3 minutes to heat through.
9. Serve warm with your favorite side dish.

Notes

• You can substitute chicken thighs for breasts if preferred.
• Use freshly grated Parmesan for best flavor and texture.
• Adjust red pepper flakes to taste or omit for a milder dish.

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 420
• Sugar: 1g
• Sodium: 420mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 38g
• Cholesterol: 130mg