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overhead shot of three chicken breasts in a skillet, topped with creamed spinach.

Chicken Breasts Recipe with Creamed Spinach

Katerina | Diethood
Juicy chicken breasts smothered in a rich and creamy spinach sauce. Easy chicken recipe that's low-carb, Keto-friendly, and quick!
Servings : 4
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients
  

For the Chicken Breasts
  • 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
For the Creamed Spinach
  • 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

Instructions
 

For the Chicken Breasts
  • 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.
For the Creamed Spinach
  • 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.

Notes

  • 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.

Nutrition

Serving: 7 ounces | Calories: 482 kcal | Carbohydrates: 9 g | Protein: 33 g | Fat: 36 g | Saturated Fat: 17 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 12 g | Trans Fat: 0.01 g | Cholesterol: 151 mg | Sodium: 437 mg | Potassium: 981 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 7788 IU | Vitamin C: 24 mg | Calcium: 239 mg | Iron: 3 mg | Net Carbs: 7 g

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.

Course: Dinner
Cuisine: American, American/Southern
Keyword: chicken and spinach recipe, chicken breast dinner, creamed spinach, pan fried chicken breasts, spinach