Print
Easy Chicken Breasts Recipe with Creamed Spinach Sauce

Easy Chicken Breasts Recipe with Creamed Spinach Sauce

Perfectly pan seared chicken breasts smothered with a wonderfully rich and creamy spinach sauce. This easy chicken breasts recipe is a fantastic low carb, Keto-friendly dinner, and it comes together super fast!

Course Dinner
Cuisine American, American/Southern
Keyword chicken and spinach recipe, chicken breast dinner, creamed spinach, pan fried chicken breasts, spinach
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 490 kcal

Ingredients

FOR THE CHICKEN BREASTS

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon + 1 teaspoon olive oil
  • salt and fresh ground pepper, to taste
  • 1/2 teaspoon smoked or sweet paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary

FOR THE CREAMED SPINACH

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 3/4 cups low sodium chicken broth
  • 1 cup heavy cream
  • 10 ounces baby spinach
  • 1/2 cup freshly grated parmesan cheese

Instructions

  1. Heat 1 tablespoon olive oil in a skillet over medium heat.
  2. Rub the chicken breasts with 1 teaspoon olive oil and season with salt, pepper, paprika garlic powder, basil, and rosemary.
  3. Place chicken breasts in the skillet and cook for 8 minutes, or until chicken is easy to move and edges are opaque.
  4. Flip over; cover the pan, and lower heat to medium-low. Continue to cook for 10 minutes.
  5. Remove chicken from skillet, cover, and set aside.
  6. In the same skillet, heat 1 tablespoon olive oil.
  7. Add diced onions and cook over medium heat for 3 minutes, or until softened.
  8. Stir in the garlic and cook for 30 seconds, or until fragrant.
  9. Add chicken broth and scrape up the pieces stuck at the bottom of the pan.
  10. Stir in the heavy cream and let simmer for a couple minutes.
  11. Add baby spinach; cook for a minute, or until just wilted.
  12. Melt in the parmesan cheese.
  13. Return chicken breasts to the skillet to simmer with the sauce for about 3 to 4 minutes.
  14. Remove from heat and serve.

Recipe Notes

If time permits, I advise to let the chicken sit in salted water (brine) for 15 minutes, just as I have done here with my Oven Baked Chicken Breasts. It ensures tender and REALLY juicy chicken breasts, each and every time. 

If you decide to brine the chicken breasts, be careful with how much salt you use when seasoning your chicken. 

 

WW FREESTYLE POINTS: 13

TO LOWER YOUR POINTS DOWN TO 7, USE HALF & HALF IN PLACE OF THE HEAVY CREAM. 

 

HOW TO STORE LEFTOVER COOKED CHICKEN BREASTS

Refrigerate chicken and spinach leftovers in airtight containers. Properly storedcooked chicken breasts will last for 3 to 4 days in the refrigerator.

Nutrition Facts
Easy Chicken Breasts Recipe with Creamed Spinach Sauce
Amount Per Serving (7 ounces)
Calories 490 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 17g 85%
Cholesterol 165mg 55%
Sodium 416mg 17%
Potassium 962mg 27%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 1g
Protein 33g 66%
Vitamin A 155.7%
Vitamin C 29.5%
Calcium 26.6%
Iron 15.4%
* Percent Daily Values are based on a 2000 calorie diet.