Creamy Spinach Garlic Chicken Recipe

Recently I experimented with a Creamy Spinach Chicken recipe that became an instant favorite. I seared lightly breaded chicken breasts in olive oil and butter, then combined garlic, chicken broth, and heavy cream for the sauce. Fresh spinach, Parmesan, and red pepper add intriguing flavor to this ideal weeknight meal.

I recently whipped up my Creamy Spinach Garlic Chicken and thought I’d share my experience. This dish is an easy one pan chicken breast recipe that’s perfect for a quick weeknight dinner.

I took 2 boneless, skinless chicken breasts, patted them dry and gave them a light dusting of 1/2 cup all purpose flour, salt and pepper, then dipped them in beaten eggs before coating them in 1/2 cup of breadcrumbs for that extra crunch (if you’re into that). Searing them in olive oil and a bit of butter really gives a nice flavor kick.

Then I tossed in 4 minced garlic cloves and deglazed with chicken broth. The creamy sauce comes from heavy cream and a generous sprinkle of grated Parmesan cheese, with fresh spinach wilted in the mix and just a hint of red pepper flakes to brighten things up.

Its one of those chicken dinner recipes that feels healthy yet indulgent and super satisfying.

Why I Like this Recipe

I like this recipe because it’s super fast and easy—perfect for those nights when I just don’t want to spend all day in the kitchen. I love how the creamy garlic sauce with spinach gives every bite a rich taste, and sometimes I even mix in extra garlic for that kick. I really appreciate that it’s a one pan dish which means way less hassle with washing up afterwards. Plus, the lightly breaded chicken comes out juicy and adds a little crunch that makes the whole meal feel extra special.

Ingredients

• Chicken breasts: lean protein that builds muscle and gives hearty flavor.
• Garlic: packs an aromatic punch and is great for boosting taste and heart health.
• Spinach: loaded with fiber and vitamins, keeping the dish fresh and kinda healthy.
• Heavy cream: adds a rich, creamy texture though it’s a bit high in fat.
• Parmesan cheese: brings salty, savory notes with a deep umami kick.
• Breadcrumbs: introduce a satisfying crunch if you’re after extra texture.
• Eggs: help bind ingredients together and add a smooth, rich touch.
• Olive oil: perfect for searing; it prevents sticking and boosts flavor.
• Butter: melts into the sauce, deepening the taste and creating a luscious finish.

Ingredient Quantities

• 2 boneless, skinless chicken breasts (about 1 lb total), patted dry
• Salt and pepper to taste
• 1/2 cup all purpose flour (for a light breading)
• 2 large eggs, beaten
• 1/2 cup breadcrumbs (optional if you like a crunchier texture)
• 2-3 tbsp olive oil for searing the chicken
• 2 tbsp butter
• 4 garlic cloves, minced (or more if you really love garlic!)
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 cups fresh spinach
• 1/4 tsp red pepper flakes (optional, adds a little kick)
• Fresh parsley, chopped for garnish

How to Make this

1. Season the chicken breasts with salt and pepper. Dredge each one lightly in the flour, then dip them in the beaten eggs, and if you want that extra crunch, coat them with breadcrumbs.

2. Heat 2-3 tbsp olive oil in a large pan over medium-high heat. Once hot, add the chicken breasts and sear them for about 3-4 minutes on each side until they are nicely browned. Remove the chicken from the pan and set aside.

3. Lower the heat to medium and add 2 tbsp of butter to the same pan. Once melted, toss in the minced garlic and, if using, the red pepper flakes. Let them cook for about 30 seconds until the garlic is fragrant.

4. Pour in the 1/2 cup chicken broth and stir well to pick up all the browned bits from the bottom of the pan.

5. Stir in the 1 cup heavy cream and 1/2 cup grated Parmesan cheese. Allow the sauce to warm up and thicken slightly, stirring occasionally.

6. Add the 4 cups of fresh spinach to the creamy mixture. Stir until the spinach is just wilted. If you love garlic, feel free to add a little extra at this point.

7. Return the chicken breasts back into the pan, nestling them into the sauce. Turn them over a couple of times so they get coated in that garlicky creamy goodness.

8. Let everything simmer together for another 5 to 8 minutes so the chicken cooks through and the flavors meld together.

9. Taste and adjust the salt and pepper if needed.

10. Remove the pan from the heat, sprinkle with freshly chopped parsley, and serve your creamy spinach garlic chicken hot. Enjoy your delicious weeknight dinner!

Equipment Needed

1. A large frying pan or skillet for searing the chicken and simmering the sauce
2. A mixing bowl to beat the eggs (you can also whip them with a fork if needed)
3. A shallow dish or plate to dredge the chicken in flour and breadcrumbs
4. Measuring cups and spoons so you can measure out the olive oil, chicken broth, heavy cream, and other ingredients properly
5. A chef’s knife and cutting board for mincing garlic and chopping the parsley
6. A whisk or fork, again, to help beat the eggs evenly
7. Tongs or a spatula to flip the chicken and stir the sauce without breaking up the meat
8. Optional: a garlic press if you prefer an easier way to mince the garlic

These items cover all the basic kitchen equipment and utensils you’ll need to create this tasty dish.

FAQ

Creamy Spinach Garlic Chicken Recipe Substitutions and Variations

• Instead of using boneless, skinless chicken breasts, try chicken thighs if you want meat that’s a bit juicier and more flavorful.
• If you dont have all purpose flour, almond flour is a good substitute for a gluten-free version or even cornmeal if you like a little extra crunch.
• For a lighter version, replace heavy cream with half and half but be aware that the sauce might turn out a bit thinner.
• If chicken broth isn’t available, vegetable broth works great and still gives lots of flavor.
• Swap red pepper flakes with a pinch of cayenne pepper if you wanna add some extra heat, just use it sparingly!

Pro Tips

1. Make sure your chicken is as dry as possible before you dredge it in flour so that the coating sticks better and you get a nice crisp crust when searing the meat
2. When you add the garlic and red pepper flakes to the butter, watch it closely or it can burn and leave a bitter taste in the sauce
3. Let the cream and broth simmer a bit longer if you prefer a thicker sauce but dont overdo it or the sauce might turn out too heavy
4. If you like a crunchy texture, try lightly toasting your breadcrumbs in a bit of olive oil before using them to coat the chicken, it really amps up the flavor and crunch