Creamy Spinach Garlic Chicken – Easy One-Pan Dinner

This Creamy Spinach Garlic Chicken is a practical solution for busy weeknights. The recipe combines pan-seared chicken breasts with a velvety garlic-parmesan sauce and fresh spinach, creating a balanced meal that requires minimal cleanup.

The technique is straightforward: sear the chicken to develop a golden crust, then build the sauce in the same pan to capture the flavorful fond. The result is a dish that tastes indulgent but uses simple, everyday ingredients.

With about 285 calories per serving and 22 grams of protein, this meal fits into a variety of dietary plans. It's also naturally low-carb if you skip the optional flour thickener.

About the Ingredients

1.5 lbs (680g) boneless, skinless chicken breasts

Use chicken thighs if you prefer a juicier texture; they also work well and are harder to overcook.

2 tbsp (30ml) olive oil

Extra virgin olive oil adds flavor, but any neutral oil like canola works.

6 cloves garlic, minced

Fresh garlic is best; if using jarred, reduce to 3 teaspoons as it's more concentrated.

1 cup (240ml) chicken broth

Use low-sodium broth to control salt levels; vegetable broth also works in a pinch.

1 cup (240ml) heavy cream

For a lighter version, substitute half-and-half, but note the sauce will be thinner.

1/2 cup (50g) grated Parmesan cheese

Freshly grated Parmesan melts smoothly; pre-shredded may contain anti-caking agents that affect texture.

3 cups (90g) fresh baby spinach

Baby spinach is tender and quick to wilt; substitute chopped frozen spinach if needed, thawed and squeezed dry.

1 tsp (5g) salt

Adjust to taste; if using salted broth, reduce salt.

1/2 tsp (2g) black pepper

Freshly ground pepper adds more aroma; adjust to your heat preference.

1/2 tsp (2g) red pepper flakes (optional)

This adds a subtle kick; omit for a milder dish or increase to 1 tsp for more heat.

1 tbsp (8g) all-purpose flour (optional)

Used to thicken the sauce if desired; omit for a naturally gluten-free version.

Tips & Tricks

• Pound chicken breasts to an even thickness (about 1/2 inch) to ensure they cook evenly and quickly.
• Do not overcrowd the pan when searing; cook in batches if necessary to achieve a proper golden crust.
• When adding spinach, do not over-stir; it wilts in under 2 minutes, so fold it in gently to retain some texture.

Step-by-Step Instructions

1. Prep the Chicken

Butterfly or pound the chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper.

2. Sear the Chicken

Heat olive oil in a large skillet over medium-high heat (375°F / 190°C). Add the chicken and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove and set aside.

3. Sauté Garlic

Reduce heat to medium (300°F / 150°C). Add minced garlic and red pepper flakes if using. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.

4. Build the Sauce

Sprinkle flour over the garlic if using. Stir constantly for 1 minute. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes until slightly reduced.

5. Add Cream and Parmesan

Reduce heat to low (200°F / 95°C). Pour in the heavy cream and add the Parmesan. Whisk until the cheese is melted and the sauce is smooth. Simmer gently for 2-3 minutes until thickened, stirring occasionally.

6. Wilt the Spinach

Add the fresh spinach to the sauce. Stir gently for 1-2 minutes until the spinach is wilted and bright green.

7. Return Chicken to Pan

Nestle the seared chicken back into the skillet, spooning some sauce over the top. Let it simmer for 2-3 minutes to reheat the chicken and meld the flavors.

8. Serve

Remove from heat and let rest for 5 minutes. Serve the chicken with extra sauce spooned over, and optionally garnish with additional Parmesan or fresh herbs.

Delicious Variations

• Add sliced mushrooms along with the garlic for an earthy depth.
• Swap spinach for kale; just cook it a few minutes longer to soften.
• Make it spicy by adding a pinch of cayenne or extra red pepper flakes.

How to Store Creamy Spinach Garlic Chicken

Frequently Asked Questions

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Creamy Spinach Garlic Chicken

Creamy Spinach Garlic Chicken is a rich, savory one-pan dish that delivers restaurant-quality flavor in under an hour.

★★★★½ 4.8 (187 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breasts
• 2 tbsp (30ml) olive oil
• 6 cloves garlic, minced
• 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese
• 3 cups (90g) fresh baby spinach
• 1 tsp (5g) salt
• 1/2 tsp (2g) black pepper
• 1/2 tsp (2g) red pepper flakes (optional)
• 1 tbsp (8g) all-purpose flour (optional)

📋 Instructions

1. 1Prep the Chicken — Butterfly or pound the chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper.
2. 2Sear the Chicken — Heat olive oil in a large skillet over medium-high heat (375°F / 190°C). Add the chicken and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove and set aside.
3. 3Sauté Garlic — Reduce heat to medium (300°F / 150°C). Add minced garlic and red pepper flakes if using. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
4. 4Build the Sauce — Sprinkle flour over the garlic if using. Stir constantly for 1 minute. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
5. 5Add Cream and Parmesan — Reduce heat to low (200°F / 95°C). Pour in the heavy cream and add the Parmesan. Whisk until the cheese is melted and the sauce is smooth. Simmer gently for 2-3 minutes until thickened, stirring occasionally.
6. 6Wilt the Spinach — Add the fresh spinach to the sauce. Stir gently for 1-2 minutes until the spinach is wilted and bright green.
7. 7Return Chicken to Pan — Nestle the seared chicken back into the skillet, spooning some sauce over the top. Let it simmer for 2-3 minutes to reheat the chicken and meld the flavors.
8. 8Serve — Remove from heat and let rest for 5 minutes. Serve the chicken with extra sauce spooned over, and optionally garnish with additional Parmesan or fresh herbs.

👨‍🍳 Chef's Note: For a thicker sauce, let it simmer uncovered an extra 2-3 minutes. The sauce will thicken as it cools.

Servings: 6

Cuisine: American

Course: Dinner

Nutrition (per serving): 285 kcal · 22g protein · 8g carbs · 18g fat

Written by Marcus Okafor

Marcus writes about personal finance and investing, with a focus on helping young professionals build wealth from scratch. He breaks down complex concepts into simple, actionable strategies.