Creamy Chicken and Spinach

A skillet filled with golden-seared chicken breasts in a creamy sauce, garnished with wilted spinach. A hand holds a spoon, drizzling sauce over one of the chicken pieces.

This Creamy Chicken and Spinach is a quick and comforting one-pan dinner made with tender chicken, a rich garlic parmesan cream sauce, and fresh spinach. Ready in just 30 minutes, it's the perfect weeknight meal that's both hearty and flavorful. Serve it with pasta, rice, or some crusty bread!

Course Main Course

Cuisine American

Keyword creamy chicken and spinach

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 437

Author Gayle Bialas

Equipment

Ingredients

Chicken:

2-3 boneless, skinless chicken breasts (cut in half lengthwise to form 4-6 pieces)
2 teaspoons garlic powder
2 teaspoons Italian seasoning
Salt and black pepper, to taste
2 tablespoons olive oil

Cream Sauce and Spinach:

3 teaspoons minced garlic (or 3 garlic cloves, finely chopped)
1 cup low-sodium chicken broth
1 cup heavy whipping cream (or half-and-half)
½ teaspoon Italian seasoning
Salt and black pepper, to taste
¾ cup grated parmesan cheese (freshly grated works best, as the jarred kind tends to clump together)
5 ounces fresh baby spinach (roughly 4 cups)

Instructions

Chicken:

Heat a large skillet over medium-high heat until hot and then add olive oil. Add chicken to skillet and season with garlic powder, Italian seasoning, salt, and pepper. Cook and brown chicken for 6-8 minutes on each side, or until cooked through.
Remove chicken from pan and cover to keep warm. Set aside.

Cream Sauce and Spinach:

Scrape the bottom of skillet to get the browned bits off from bottom of pan. Add garlic, stir and cook for about 30 seconds.
Add chicken broth, cream, Italian seasoning, salt, and pepper to the skillet. Stir well to combine, then bring mixture to a boil over medium heat. Reduce heat to low and simmer for 3-4 minutes, or until slightly thickened.
Remove pan from heat and stir in parmesan cheese until melted. Then stir in spinach until wilted. Add chicken back to skillet and cover with sauce. Serve immediately with rice or noodles, if desired.

Notes

Leftovers will last in an airtight container in the refrigerator for up to 4 days.
To reheat: Warm in a skillet over medium heat or in the microwave until warmed through. If needed, add a splash of cream or broth to loosen up the sauce if it's too thick.
To freeze: While this dish is best enjoyed within several days because of the cream sauce, you can freeze this. Place the creamy chicken breasts in a freezer-safe container or bag and freeze for up to 2 months. Let thaw overnight in the refrigerator before serving. The cream sauce may separate once frozen, so you will need to stir well when reheating.
See my tips and tricks for making this Creamy Chicken and Spinach above the recipe box.

Nutrition