Creamy Spinach Chicken – A 30-Minute One-Pot Comfort Food Classic
Looking for a dinner that’s both indulgent and packed with greens? This Creamy Spinach Chicken is the ultimate cozy meal—moist, golden-seared chicken breasts smothered in a luscious garlic-Parmesan cream sauce with tender wilted spinach. It’s everything you want in comfort food, ready in just 30 minutes and all in one skillet.
Why You’ll Love This Recipe
- Rich and creamy without being heavy
- Packed with protein and spinach
- One pan = minimal cleanup
- Elegant enough for guests, easy enough for weeknights
Ingredients
For the Chicken:
- 1 lb skinless, boneless chicken breasts (about 2 large breasts, sliced horizontally)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
For the Cream Sauce:
- 1 tablespoon minced garlic (about 2–3 cloves)
- 1½ cups heavy cream (or substitute – see below)
- ½ cup grated Parmesan cheese
- 3 cups fresh spinach (or 10 oz frozen, thawed and drained)
- Fresh thyme leaves (optional, for garnish)
Instructions
1. Prepare the Chicken
- Pat chicken dry with paper towels.
- Season both sides with salt and pepper.
- Dredge lightly in flour, shaking off excess.
2. Sear the Chicken
- Heat olive oil in a large skillet over medium heat (cast iron preferred).
- Add chicken and cook for 4–5 minutes per side, until golden and cooked through (internal temp should reach 165°F/74°C).
- Remove and set aside.
3. Make the Cream Sauce
- In the same skillet, add garlic and sauté for 30 seconds.
- Pour in heavy cream and stir in Parmesan cheese.
- Simmer over low heat for 4–5 minutes, until cheese is melted and sauce thickens.
4. Add Spinach
- Stir fresh spinach into the sauce and cook until wilted. If using frozen spinach, make sure it’s fully thawed and squeezed dry before adding.
5. Finish the Dish
- Return seared chicken to the skillet, nestling it into the sauce.
- Spoon sauce over the chicken and sprinkle with fresh thyme.
- Let simmer for 2 more minutes to bring everything together.
Tips for Success
- Thin chicken = faster, even cooking. Slice large breasts in half horizontally.
- Don’t skip the sear. A golden crust adds flavor and locks in moisture.
- Use a meat thermometer. 165°F is your golden number for doneness.
- Fresh herbs go a long way. Thyme, oregano, or sage all work beautifully.
What to Serve with Creamy Spinach Chicken
This dish pairs well with a wide variety of sides:
- Starchy favorites: Pasta, mashed potatoes, wild rice, or roasted sweet potatoes
- Low-carb options: Cauliflower rice, mashed cauliflower, sautéed greens
- Vegetables: Steamed broccoli, asparagus, or green beans
- Pasta upgrades: Try serving over lemon pasta, spinach pasta, or even cheese-stuffed ravioli
Ingredient Substitutions
For the Cream:
- Half-and-half: Works well, but sauce will be slightly thinner
- Milk + cornstarch or roux: Light option, thickened manually
- Coconut cream: Great dairy-free choice with rich texture
For the Spinach:
- Fresh spinach: Best flavor and texture
- Frozen spinach: Thaw and squeeze dry before using
- Cooked spinach: Drain thoroughly to prevent watery sauce
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 5 days.
- Reheat: Warm gently on the stovetop with a splash of cream to restore sauce consistency.
- Freezing not recommended. The creamy sauce may separate and become grainy.
Recipe Card
Creamy Spinach Chicken
Serves: 4 | Prep Time: 10 min | Cook Time: 20 min | Total: 30 min
Calories per serving: 573 kcal
Ingredients:
- 1 lb chicken breasts, halved
- Salt and pepper
- ½ cup flour
- 2 tbsp olive oil
- 1 tbsp garlic, minced
- 1½ cups heavy cream
- ½ cup Parmesan cheese
- 3 cups fresh spinach
- Fresh thyme, optional
Instructions:
- Season and dredge chicken; sear until golden and cooked through.
- Make cream sauce with garlic, cream, and Parmesan.
- Stir in spinach until wilted.
- Return chicken to skillet; garnish with thyme.
Enjoy your creamy chicken dinner—so good, you’ll be licking the plate!