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Creamy Spinach Chicken Recipe
Ash Tyrrell

Creamy Spinach Chicken Recipe

If I could recommend just one dish to try this week, it’d be this creamy spinach chicken recipe. The first time I made it was on a busy Friday night when I had no energy to whip up something complicated. I had some chicken breasts in the fridge, a bag of spinach about to wilt, and a craving for something rich and flavorful.
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Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • Chicken breast 4 pieces: You can also use boneless chicken thighs for more tenderness.
  • Fresh spinach 2 cups: Baby spinach works best, but regular spinach is fine if chopped.
  • Heavy cream 1 cup: For the creamy base; you can swap with coconut cream for a dairy-free option.
  • Cream cheese 4 oz: Adds thickness and tangy flavor.
  • Grated Parmesan cheese 1/2 cup: Optional but elevates the richness.
  • Garlic 4 cloves, minced: Fresh garlic is best for a strong, aromatic kick.
  • Chicken broth 1 cup: This balances the creaminess and enhances the flavor.
  • Olive oil 2 tbsp: For searing the chicken.
  • Paprika 1 tsp: Adds a mild smoky flavor.
  • Salt and black pepper to taste.

Method
 

  1. Season the chicken breasts generously with paprika, salt, and black pepper.
  2. Heat olive oil in a large skillet over medium heat.
  3. Sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside.
  4. Using the same skillet, add minced garlic and sauté for 1 minute until fragrant.
  5. Lower the heat and pour in the chicken broth. Stir to scrape up the flavorful brown bits.
  6. Add heavy cream and cream cheese, stirring until the mixture becomes smooth and well combined.
  7. Toss fresh spinach into the creamy mixture.
  8. Stir gently for 2–3 minutes until the spinach wilts and blends into the sauce.
  9. Return the seared chicken to the pan, nestling it into the sauce.
  10. Flip the chicken once to coat both sides in the creamy goodness.
  11. Simmer on low heat for 10–12 minutes or until the chicken is fully cooked and tender.

Notes

  • Marinate the chicken with garlic powder and lemon juice for 30 minutes before cooking.
  • Add a splash of white wine to the sauce for a bolder taste.
  • Add sautéed mushrooms or diced zucchini for extra vegetables.
  • Substitute heavy cream with cashew cream for a vegan-friendly version.
  • If the sauce feels too thick, thin it out with a bit more chicken broth.
  • To thicken it further, reduce the sauce on medium heat for a minute or two.