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One-Pan Creamy Chicken & Spinach - chicken spinach - Chicken Spinach: Savor this rich, creamy one-pan dinner featuring tender chicken and bright spinach. Cook i

One-Pan Creamy Chicken & Spinach

Chicken Spinach: Savor this rich, creamy one-pan dinner featuring tender chicken and bright spinach. Cook it in under 30 minutes for a delightful weeknight meal.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1.5 lbs skinless boneless chicken breasts or chicken tenderloins
  • 2 tablespoons butter
  • 1/3 cup finely diced onion
  • 3 cloves garlic
  • 1/2 teaspoon crushed red pepper
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 tablespoons chopped sun-dried tomatoes
  • 2 ounces cream cheese (softened)
  • 1/2 cup grated Parmesan cheese
  • 5 ounces fresh spinach
  • Salt and pepper to taste
  • Fresh chopped basil (for garnish, optional)

Method
 

  1. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Season chicken breasts well with salt and pepper. Cook chicken for 3-5 minutes per side or until chicken is no longer pink inside. Remove from the skillet and place on a plate.
  2. Add 2 tablespoons of butter, 1/3 cup of diced onions, 3 cloves of garlic, and 1/2 teaspoon of crushed red pepper to the skillet and cook for 1-2 minutes.
  3. Add 1 cup of heavy cream, 1 cup of chicken broth, 2 tablespoons of sun-dried tomatoes, and 2 ounces of softened cream cheese. Simmer over medium heat for a couple of minutes, whisking until creamy.
  4. Stir in 1/2 cup of Parmesan cheese and 5 ounces of fresh spinach and simmer until spinach has wilted. The longer you cook the sauce the thicker it will be. Season with salt and pepper to taste. Return chicken to the pan in the sauce until warmed then serve. Garnish with fresh chopped basil if desired. Serve plain, over pasta, or over cauliflower rice for a low-carb version.

Notes

- For perfectly cooked chicken, use an instant-read thermometer. Chicken breasts are fully cooked and safe to eat when they reach an internal temperature of 165°F (74°C).
- If the sauce seems too thick, add a splash of chicken broth to achieve your desired consistency. I often find a little extra broth helps keep it silky smooth.
- To store leftovers, refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a touch more broth or cream if needed to restore the sauce's texture.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.