Creamy Spinach Garlic Chicken Recipe
30-Minute Meal lunch.
A simple, one-pan chicken breast recipe in a luscious creamy garlic and spinach sauce, ready in under 30 minutes.
I remember the first time I made this. It was a Tuesday, I think. One of those days where everything felt a bit grey and rushed. I had chicken breasts, a bag of spinach that needed using, and a bit of cream left in the fridge. I didn't really have a plan. I just started sautéing garlic, and the smell immediately calmed me down. Adding the cream and watching it bubble around the golden chicken... it felt like creating a little bit of magic in my kitchen. Now, it's my go-to for turning a regular weeknight into something a bit more special.
Why This Recipe Feels Like a Hug
- •It’s a one-pan wonder, so cleanup is a gentle breeze.
- •Ready in under 30 minutes for those beautifully busy nights.
- •The sauce is so creamy and luscious, you’ll want to eat it with a spoon.
- •It feels like a gourmet meal with honestly minimal effort.
- •You get perfectly tender, juicy chicken every single time.
- •It uses simple, everyday ingredients you probably have waiting in your kitchen.
Wow. Just wow. I made this for my family last night and they couldn't believe it wasn't from a restaurant. My son, who is so picky, asked for seconds! The sauce is just incredible. This is definitely going into our regular rotation. Thank you for such an easy and delicious recipe!
Essential Ingredient Guide
- Chicken Breasts: I like to use thin-cut breasts or pound regular ones to about a 1/2-inch thickness. It helps them cook so evenly and stay juicy. It feels like a small, thoughtful step that makes a big difference.
- Fresh Spinach: It looks like a mountain of spinach at first, but trust me, it wilts down to almost nothing. Just keep stirring it gently into the warm sauce. It’s a bit like magic.
- Heavy Cream: This is what gives the sauce that wonderful, luxurious texture. For something a little lighter, you could use half-and-half, but the sauce won't be quite as rich. Honestly, some days just call for the real thing.
- Freshly Grated Parmesan: If you can, grate your own Parmesan from a block. It melts so much more smoothly than the pre-shredded kind and gives the sauce a beautiful, velvety finish. It’s worth the tiny bit of extra effort.
Complete Cooking Process
- First, just take a moment. Pat the chicken breasts completely dry. This helps get that lovely golden crust.
- Mix your spices in a little bowl and sprinkle them over the chicken. It’s like tucking them in with flavor.
- Get your pan nice and hot. A mix of olive oil and butter gives the best color and flavor.
- Lay the chicken in the pan. Listen to that sizzle. Don't touch it for a few minutes. Let it get that beautiful golden-brown color.
- Flip and cook the other side, then set it aside to rest. It needs a moment to itself.
- In that same pan, melt a bit more butter. Add the garlic and just watch it. The smell is the best part.
- Pour in the chicken broth to lift all those tasty browned bits from the bottom. That's pure flavor.
- Stir in the cream, then the Parmesan. Watch it transform into this velvety, wonderful sauce.
- Finally, wilt in the spinach. It happens so fast. So green and lovely.
- Nestle the chicken back into the pan. Let it get cozy in that creamy sauce.
- Spoon some of the sauce over the top. Let it all simmer for just a minute.
- And that's it. It’s ready to serve. Simple, right?
A Few Common Questions
→Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs would be lovely. Just make sure to adjust the cooking time as they might take a little longer to cook through. Boneless or bone-in both work.
→What should I serve this with?
Oh, so many comforting things. It's beautiful over pasta, with creamy mashed potatoes, or fluffy rice. My favorite way, though, is with a piece of crusty bread for soaking up every last bit of the sauce.
→How do I store the leftovers?
If you have any left, just pop it in an airtight container in the fridge. It should keep for up to 3 days. Reheat it gently in a pan; you may want to add a splash of milk or broth to loosen the sauce.
→Is it possible to make this dairy-free?
You could try using full-fat coconut cream instead of heavy cream and a dairy-free Parmesan alternative. The taste and texture will be different, of course, but it could be a nice variation.
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
20 minutes
Total Time
30 minutes
Recipe Details
Ingredients
For the Chicken
- 014 boneless, skinless chicken breasts (about 1.5 lbs), pounded to even thickness
- 021 teaspoon salt
- 031/2 teaspoon black pepper
- 041/2 teaspoon garlic powder
- 051/2 teaspoon paprika
- 061 tablespoon olive oil
- 071 tablespoon unsalted butter
For the Creamy Sauce
- 011 tablespoon unsalted butter
- 024-5 cloves garlic, minced
- 031/2 cup chicken broth
- 041 cup heavy cream
- 051/2 cup freshly grated Parmesan cheese
- 065 oz fresh baby spinach
- 071/4 teaspoon red pepper flakes (optional)
- 08Salt and pepper to taste
Instructions
Pat the chicken breasts dry with a paper towel. In a small bowl, mix together salt, pepper, garlic powder, and paprika. Season the chicken generously on both sides.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and foaming, carefully place the chicken breasts in the skillet.
Sear the chicken for 5-7 minutes on each side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium. Add the remaining tablespoon of butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly so it doesn’t burn.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes, then stir in the heavy cream and bring to a gentle simmer.
Stir in the grated Parmesan cheese until it's melted and the sauce is smooth. Season with salt, pepper, and red pepper flakes if you're using them.
Add the fresh spinach to the skillet and stir until it wilts into the sauce, which should only take a minute or two.
Return the cooked chicken breasts to the skillet, spooning some of the creamy sauce over them. Let everything simmer together for another minute to warm through.
Serve immediately, with extra sauce spooned over the chicken. Enjoy the quiet moment.
Notes & Tips
- 1If your sauce gets a little too thick, just thin it out with a splash more chicken broth or cream until it's just right.
- 2Don't walk away from the garlic while it's in the pan! It can go from fragrant to burnt in just a few seconds.
- 3Feel free to add sliced mushrooms with the garlic for an extra layer of earthy flavor. It’s a lovely addition.
Tools You'll Need
- •Pound the chicken breasts to an even thickness. This is the real secret to juicy, perfectly cooked chicken.
- •Don’t overcrowd your skillet when searing. Give the chicken space to brown properly. Cook in batches if you need to.
- •Scrape up the browned bits (the 'fond') from the bottom of the pan when you add the broth. That’s where so much flavor is hiding.
- •Use fresh baby spinach. It wilts down perfectly and has a milder flavor than mature spinach.