Creamy Spinach Garlic Chicken Recipe
Your New Weeknight Hero! Dinner.
An easy, one-pan creamy spinach garlic chicken breast recipe, perfect for a quick weeknight dinner in under 30 minutes.
I remember the first time I whipped this up. It was a Tuesday, one of those days where everything felt a little upside down, and I just needed dinner to be easy and satisfying. I looked at the chicken breasts, the wilting spinach in the fridge, and a head of garlic that was just begging to be used. I thought, 'Why not bring them all together?' And wow, the result was magic. The rich, velvety sauce clings to the tender chicken, and the spinach just melts right in. It reminds me of those simple, perfect moments when good food makes everything right again, you know?
Why You'll Adore This Creamy Chicken
- •It’s a true one-pan wonder – less cleanup, more joy!
- •Ready in under 30 minutes, perfect for those 'what's for dinner?' dilemmas.
- •The sauce is so rich and velvety, you'll want to lick the plate (no judgment here!).
- •Incredibly flavorful, thanks to all that lovely garlic and Parmesan.
- •It feels fancy but is wonderfully simple to make, great for impressing guests or just treating yourself.
- •Versatile! Serve it with almost anything you fancy for a complete meal.
This chicken recipe is a game-changer! My kids, who are usually picky about green things, devoured it. The sauce is just incredible. It's officially on our regular rotation!
Essential Ingredient Guide
- Chicken Breasts: Boneless, skinless chicken breasts work best here. Slicing them into cutlets or pounding them thin helps them cook quickly and evenly, keeping them tender. Thighs are also a lovely option if you prefer darker meat!
- Fresh Garlic: Please, use fresh garlic. The pre-minced stuff just doesn't have the same vibrant punch. This dish is called 'Creamy Spinach *Garlic* Chicken' for a reason, so don't be shy with those cloves!
- Heavy Cream: This is where the magic happens for that luscious, thick sauce. Don't substitute with milk or half-and-half unless you're prepared for a much thinner consistency. It's a treat, so let's indulge a little!
- Baby Spinach: Fresh baby spinach wilts down beautifully and adds a lovely touch of green and earthiness. It looks like a lot at first, but it cooks down significantly. Don't worry, you'll fit it all in!
- Parmesan Cheese: Freshly grated Parmesan is always, always best. It melts into the sauce smoothly and adds that incredible salty, nutty depth. Pre-shredded can sometimes make your sauce a little grainy, and we don't want that.
Complete Cooking Process
- Take those chicken breasts and slice them horizontally if they're thick, creating thinner cutlets. Or, if you prefer, gently pound them to an even thickness. This ensures they cook evenly and quickly. Pat them super dry with paper towels—this step really helps with browning!
- Season the chicken generously on both sides with your Italian seasoning, salt, and black pepper. Don't be shy with the seasonings!
- Heat up your largest skillet (I love my cast iron for this, it just gets so beautifully hot) over medium-high heat. Add the olive oil and 1 tablespoon of butter. Let that butter melt and get all bubbly.
- Carefully place your seasoned chicken cutlets into the hot skillet. Make sure not to overcrowd the pan; if you have too many, do them in two batches. Give them space to breathe and brown!
- Let them cook for about 3-4 minutes per side, until they're a lovely golden-brown and cooked through. They should reach an internal temperature of 165°F (74°C).
- Once cooked, transfer the gorgeous, seared chicken to a clean plate. Cover it loosely with foil to keep it warm while you work on that fabulous sauce.
- Lower the heat on your skillet to medium. Add the remaining 1 tablespoon of butter. Once it's melted, toss in your minced garlic. Stir it around for about 30 seconds, just until it smells amazing, but before it starts to get brown.
- Pour in the chicken broth. Use a wooden spoon to scrape up all those lovely brown bits from the bottom of the pan—that's pure flavor concentrated right there! Let it simmer gently for about a minute.
- Now, slowly pour in the heavy cream. Bring the sauce to a gentle simmer again. Stir in the grated Parmesan cheese until it's completely melted and your sauce is looking beautifully smooth and thick. Give it a taste and adjust the salt and pepper if needed. If you like a tiny bit of heat, a pinch of red pepper flakes is wonderful here.
- Time for the spinach! Add the fresh baby spinach to the creamy sauce. It'll look like a mountain, but keep stirring. It will quickly wilt down into the sauce, probably in about 1-2 minutes.
- Once the spinach is tender and vibrant, return your cooked chicken breasts to the skillet. Gently nestle them into the creamy spinach sauce, making sure they're coated.
- Let everything simmer together for just another minute or two, allowing all those incredible flavors to meld and the chicken to warm through.
- And there you have it! Serve your Creamy Spinach Garlic Chicken immediately. It's fantastic over a bed of pasta, fluffy rice, or even some creamy mashed potatoes. Don't forget a sprinkle of fresh chopped parsley for that extra touch of brightness. Truly a delightful dinner!
Frequently Asked Questions
→Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs would be wonderful in this recipe. They tend to stay even more moist and flavorful. Just adjust your cooking time slightly, as thighs might take a little longer to cook through.
→How can I make the sauce thicker?
If your sauce isn't as thick as you'd like, you can make a slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Stir it into the simmering sauce gradually until it reaches your desired consistency. Or, just let it simmer uncovered for a few extra minutes, it will naturally reduce and thicken.
→Can I add other vegetables?
Oh, yes! Sliced mushrooms, sun-dried tomatoes (chopped), or even some roasted bell peppers would be lovely additions. Just sauté them after the garlic, before adding the broth and cream.
→Is this recipe good for meal prep?
It is! You can make a larger batch and store it in airtight containers in the fridge for up to 3 days. When reheating, I recommend doing so gently on the stovetop over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much.
→What kind of pasta pairs well with this?
I love it with a wider noodle like fettuccine or tagliatelle, as the sauce clings beautifully. But honestly, any pasta will do! Angel hair for a lighter touch, or even a short pasta like penne or rigatoni works great for scooping up all that delicious sauce.
Creamy Spinach Garlic Chicken Recipe
Creamy spinach garlic chicken: an easy, one-pan chicken breast recipe ready in under 30 minutes! Perfect for a quick weeknight dinner.
Timing
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Recipe Details
Ingredients
For the Chicken
- 011.5 lbs boneless, skinless chicken breasts, sliced horizontally into cutlets or pounded thin
- 021 tbsp olive oil
- 032 tbsp unsalted butter
- 041 tsp Italian seasoning
- 051/2 tsp salt
- 061/4 tsp black pepper
For the Creamy Sauce
- 014 cloves garlic, minced (or more, I mean, why not?)
- 021/2 cup chicken broth
- 031.5 cups heavy cream
- 041/2 cup grated Parmesan cheese
- 055 oz fresh baby spinach
- 06Salt and pepper to taste
- 07Pinch of red pepper flakes (optional, for a little kick)
For Serving (Optional)
- 01Fresh parsley, chopped, for garnish
- 02Cooked pasta, rice, or mashed potatoes
Instructions
Pat your chicken breasts really dry with paper towels. This is key for a nice sear! Season them on both sides with Italian seasoning, salt, and pepper.
Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the butter is melted and shimmering, add the chicken cutlets. Cook for 3-4 minutes per side until golden brown and cooked through. You might need to do this in batches so you don't overcrowd the pan. Remove the cooked chicken to a plate and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Toss in the minced garlic and cook for about 30 seconds until it's super fragrant, being careful not to let it burn.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan – that's where all the flavor is, hon! Let it simmer for a minute, then stir in the heavy cream.
Bring the sauce to a gentle simmer, then stir in the Parmesan cheese until it's completely melted and smooth. Season the sauce with a little more salt and pepper, and those red pepper flakes if you're feeling feisty.
Add the fresh baby spinach to the sauce, stirring gently until it wilts down, which usually only takes a minute or two. It'll seem like a lot at first, but it shrinks, I promise.
Return the cooked chicken breasts to the skillet, nestling them into the creamy spinach sauce. Let everything simmer together for another minute or two, just to warm the chicken through and let those flavors really mingle.
Serve immediately! Garnish with fresh chopped parsley if you like. This is just divine over pasta, rice, or some creamy mashed potatoes. Enjoy!
Notes & Tips
- 1For an even richer flavor, you could swap some of the chicken broth for white wine.
- 2Feel free to adjust the amount of garlic to your personal taste – I usually add a little extra!
- 3If you don't have fresh spinach, frozen (thawed and squeezed dry) can work in a pinch, though fresh is always preferred for texture.
- 4A dash of nutmeg can be a lovely addition to cream sauces with spinach.
- 5Don't be afraid to experiment with other herbs like fresh thyme or rosemary when searing the chicken.
Tools You'll Need
- •Always pat your chicken dry before searing; this is the secret to a golden-brown crust.
- •Don't overcrowd the pan when cooking the chicken; cook in batches if necessary.
- •Use freshly minced garlic for the best flavor—it really makes a difference here!
- •Scrape up all the browned bits from the bottom of the pan after cooking the chicken; these are flavor bombs for your sauce.
- •Taste the sauce as you go and adjust seasonings—a little more salt or pepper can really elevate it.