Perfectly pan-seared chicken breasts smothered with a wonderfully rich and creamed spinach sauce. This easy chicken recipe is a fantastic low-carb, Keto-friendly dinner, and it comes together super fast!
Flavorful and Juicy Chicken Breasts
Say goodbye to dry, flavorless chicken breasts and hello to this easy and flavorFUL skillet dinner with chicken and creamed spinach! Tender and juicy chicken breasts in a delicious spinach sauce, all cooked in one pan and in just 30 minutes? That is the most perfect weeknight dinner.
From time to time, my husband likes to make a tub of my Creamed Spinach, and then he eats it with any protein you can think of throughout the week.
There was also a time when he just took the bowl, sat in front of the TV, and ate up all the creamed spinach with a loaf of crusty bread. UGH, to be 6-foot 3-inches with a soccer bod… 🙄
Anywho. The point of my story is that, because of his creamed spinach obsession, I made us these Chicken Breasts with Creamed Spinach, and it was DA bomb diggidy! All of the delicious flavors of cheese, spinach, and chicken are packed into a delicious dinner recipe!
Chicken Breasts with Creamed Spinach
This dish is a classic comfort food, and it’s a great way to up your chicken dinner game. The cream adds a richness and decadence to the dish making it irresistible; also the spinach provides a good source of iron and vitamins.
The recipe for creamed spinach over chicken can vary depending on personal preferences and available ingredients. A basic recipe includes chicken breasts or thighs, spinach, butter, heavy cream, salt, pepper, and Parmesan cheese.
How To Make This Recipe
First, if you have 15 minutes extra, I strongly recommend letting the chicken sit in salted water, just as I have done here with my Oven Baked Chicken Breasts. It ensures a tender and REALLY juicy chicken each and every time. ✔️
BUT if you don’t have a minute to spare, not to worry! Follow these directions and we’ll be AY-OKAY!
- Begin with rubbing the chicken breasts with a bit of olive oil, and then season with salt, pepper, garlic powder, paprika, or whatever else you may want to add.
- Heat a tablespoon of olive oil in a skillet over medium heat, place chicken breasts in the skillet and cook for 8 minutes, or until easy to move and edges are opaque.
- Flip over, cover the pan, lower the heat to medium-low and cook for another 10 minutes.
- Remove from pan and transfer to a plate; keep covered.
How To Make Creamed Spinach
- In the same skillet that you used for the chicken breasts, we are going to add olive oil and sauté our onions with some garlic.
- Pour chicken broth and heavy cream, and let simmer for a couple minutes.
- Add baby spinach; cook until just wilted.
- Melt in some cheese, and return chicken to the skillet to simmer with the sauce for about 3 minutes.
- Remove from heat and serve.
You can also customize this creamy recipe by adding ingredients such as garlic, nutmeg, thyme, or even lemon zest to enhance the flavor profile. You can also use different types of cheese, like blue cheese, feta cheese, or cheddar to change the overall taste. Make it your own!
Side Dishes to Serve
How To Store Leftover Chicken
- Refrigerate chicken and spinach leftovers in airtight containers.
- Properly stored, cooked chicken breasts will last for 3 to 4 days in the refrigerator.
MORE CHICKEN BREASTS RECIPES
- Easy Baked Chicken Breasts
- Skillet Chicken Recipe with White Wine Sauce
- Cheesy Chicken Spinach Bake
- Creamy Pesto Chicken
Chicken Breasts Recipe with Creamed Spinach
- 4 boneless, skinless chicken breasts about 1-pound
- 1 tablespoon olive oil, plus more for drizzling
- salt and fresh ground black pepper, to taste
- ½ teaspoon smoked or sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- ¾ cups low sodium chicken broth
- 1 cup heavy cream
- 10 ounces baby spinach
- ½ cup freshly grated parmesan cheese
- Rub the chicken breasts with a drizzle of olive oil and season with salt, pepper, paprika garlic powder, basil, and rosemary.
- Heat 1 tablespoon olive oil in a skillet set over medium heat. Place chicken breasts in the skillet and cook for 8 minutes, or until chicken is easy to move and edges are opaque.
- Flip over; cover the pan, and lower heat to medium-low. Continue to cook for 10 minutes. Remove chicken from skillet, keep covered, and set aside.
- In the same skillet, heat 1 tablespoon olive oil. Add diced onions and cook over medium heat for 3 minutes, or until softened. Stir in the garlic and cook for 30 seconds, or until fragrant.
- Add chicken broth and scrape up the pieces stuck at the bottom of the pan. Stir in the heavy cream and let simmer for a couple minutes.
- Add baby spinach; cook for a minute, or until just wilted. Melt in the parmesan cheese.
- Return chicken breasts to the skillet to simmer with the sauce for about 3 to 4 minutes. Remove from heat and serve.
- Chicken: This recipe uses boneless skinless chicken breasts; if you decide to use chicken thighs, remember that thighs will need a little longer to cook through. You can also adjust the ingredients and seasonings to your taste and add a variety of seasonings, such as Italian seasoning, thyme, or oregano.
- If time permits, I advise letting the chicken sit in salted water (brine) for 15 minutes, just as I have done here with my Oven Baked Chicken Breasts. The method ensures tender and juicy chicken breasts.
- If you decide to brine the chicken breasts, be careful with how much salt you use when seasoning the chicken.
- Spinach: I used baby spinach to make the creamed spinach, but you could also use frozen but thawed and drained spinach.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.