Description
Creamy Spinach Chicken delivers silky greens and juicy poultry in a rich savory sauce quick prep minimal cleanup and comforting flavor every time
Ingredients
Scale
- 2 boneless, skinless chicken breasts, pounded to an even 1/2-inch thickness (even thickness ensures quick, uniform browning) — you can use 1 pound chicken tenders for less prep.
- Salt and freshly ground black pepper — essential for building flavor from the first bite.
- 2 tablespoons olive oil — high-heat oil for a golden crust; extra-virgin adds a touch of fruity aroma.
- 3 cloves garlic, minced — the aromatic backbone; swap with 1 teaspoon garlic powder if you’re short on time.
- 1 cup chicken broth (or GF broth) — deglazes the pan and loosens the fond for depth of flavor.
- 1/2 cup heavy cream (or half-and-half for lighter) — the creamy base that coats every bite.
- 2 cups fresh spinach (baby spinach works beautifully) — cooks quickly and stays vibrant.
- 1/4 cup grated parmesan cheese — adds a sharp, creamy kick and helps thicken the sauce slightly.
- 1 tablespoon cream cheese (optional) — extra silkiness if you love a ultra-smooth sauce.
- 1 teaspoon lemon juice — a bright finish to counterbalance the richness.
- Chopped fresh parsley for garnish — a splash of color and freshness.
- Optional red pepper flakes — for a gentle kick, if you like a little heat.
Instructions
- Season the chicken on both sides with salt and pepper. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown, about 3–4 minutes per side (thicker pieces may need a minute or two more). Transfer to a plate and keep warm.
- In the same skillet, add the minced garlic. Sauté 30–60 seconds until fragrant, being careful not to burn it.
- Pour in the chicken broth (and wine if using). Scrape up the browned bits from the bottom of the pan with a wooden spoon to deglaze. Let it simmer for 1–2 minutes.
- Stir in the heavy cream and cream cheese (if using). Let the sauce simmer gently, whisking occasionally, until it thickens slightly, about 3–5 minutes.
- Drop in the spinach and cook until wilted, 1–2 minutes. Stir in parmesan until melted and the sauce looks glossy. Taste and adjust salt if needed.
- Return the chicken to the pan. Simmer for 3–4 minutes, until the chicken reaches 165°F (74°C) and the flavors marry. If the sauce thickens too much, add a splash more broth or cream.
- Finish with lemon juice and a pinch of red pepper flakes (if using). Garnish with fresh parsley and extra parmesan if you like.
- Serve hot, spooning extra sauce over each piece of chicken. It pairs beautifully with a side of mashed potatoes, rice, or gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main course
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 2 servings
- Calories: 420 kcal
- Sugar: 4 g
- Fat: 28 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 28 g
Keywords: Creamy Spinach Chicken, one-pan chicken, garlic parmesan sauce, weeknight dinner, gluten-free, parmesan cream sauce, spinach chicken, quick dinner
