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Creamy Spinach Chicken
Isla Marie

Creamy Spinach Chicken

This creamy spinach chicken is a tender, flavorful dish made with seared chicken simmered in a rich spinach-cream sauce. With garlic, onions, spices, and fresh spinach, this recipe delivers restaurant-style flavor in under 30 minutes. Perfect with rice, pasta, mashed potatoes, or low-carb sides like cauliflower rice, it’s a versatile and satisfying weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken breasts or thighs cut into pieces
  • 3 cups fresh spinach or 1 cup frozen, thawed & drained
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 1 tablespoon olive oil or butter
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
Optional Add-Ins
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon chili flakes
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup sun-dried tomatoes
  • 1 tablespoon lemon juice
  • Fresh parsley or basil for garnish

Equipment

  • Large skillet or pan
  • Cutting board & knife
  • Measuring cups & spoons
  • Spatula or wooden spoon

Method
 

  1. Season & Sear the Chicken:
  2. Season chicken with paprika, garlic powder, salt, and pepper. Heat olive oil or butter in a skillet and sear chicken until golden on all sides. Remove and set aside.
  3. Sauté Onions & Garlic:
  4. In the same skillet, add chopped onions and cook until soft. Stir in minced garlic and sauté until fragrant, building the flavor base for the sauce.
  5. Add Spinach & Cook It Down:
  6. Add fresh spinach and cook until wilted (or stir in drained frozen spinach). Spinach becomes the flavorful core of the creamy sauce.
  7. Create the Cream Sauce:
  8. Pour in heavy cream and chicken broth, stirring well. Add Parmesan, chili flakes, Italian seasoning, or sun-dried tomatoes if using. Simmer until the sauce thickens slightly.
  9. Simmer Chicken in the Sauce:
  10. Return chicken to the pan and cook for 10–12 minutes on low heat until tender and fully coated in the creamy spinach sauce.
  11. Taste & Serve:
  12. Adjust seasoning and add lemon juice for brightness. Garnish with parsley or basil and serve hot over rice, pasta, potatoes, or veggies.

Notes

Chicken thighs stay juicier than breasts but both work great.
Add Parmesan for a richer, thicker sauce.
For a lighter version, replace half the cream with milk or broth.
Add lemon juice at the end to brighten flavors.
Dish freezes well for up to 2 months; reheat gently.
Adjust heat level by adding more chili flakes.