Chicken Spinach Recipe

One-Pan Cream Chicken and Spinach is a comforting creamy chicken dinner with sun-dried tomatoes and spinach. This easy Italian dinner is done in 20 minutes and all in one-pan so you don’t have to do dishes! Not to mention it is Keto-friendly.

It’s funny how much your life can change in just 24 hours. Thursday night we had a category 4 hurricane coming right for us. Naturally, I wanted to make our last meal a memorable one and this Creamy Chicken and Spinach was it.

The last time a hurricane was knocking on our door I made these Cheerios Treats. What can I say? When I’m stressed cooking relaxes me.

The next day I woke up to hear that the hurricane had shifted and we weren’t in the cone.

Here’s why you’ll love this chicken dinner. It’s all made in one pan! Creamy Parmesan sauce with sun-dried tomatoes and spinach, this dinner is great over pasta or cauliflower rice.

Yes, just skip step one and add the chicken to the sauce at the end until warm.

One-Pan Creamy Chicken and Spinach

Creamy chicken, sun-dried tomatoes, and spinach in this easy Italian dinner done in 20 minutes. It’s all done in one pan so you don’t have to do dishes!

Prep: 5min

Total: 5min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 621 kcal, Carbohydrate 4 g, Protein 44 g, Fat 51 g, Fiber 1 g

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
• 3 cups spinach leaves ((about 3 ounces))
• optional chopped fresh basil

Instruction:

1. In a large saucepan, heat the 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 the butter, onions, garlic, and crushed red pepper to the skillet and cook for 1-2 minutes.
3. Add the cream, chicken broth, sun-dried tomatoes, and cream cheese. Simmer over medium heat for a couple of minutes, whisking until creamy.
4. Stir in the Parmesan and 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.

Creamy Chicken Spinach

This tender and juicy chicken breast recipe is made in a creamy garlic spinach sauce thats so flavorful and nutritious.

Prep: 10min

Total: 25min

Serving Size: 1 chicken breast

Nutrition Facts: servingSize 1 chicken breast, calories 241 kcal, Carbohydrate 6 g, Protein 30 g, Fat 11 g, Saturated Fat 3 g, Trans Fat 1 g, Cholesterol 78 mg, Sodium 417 mg, Fiber 2 g, Sugar 1 g, unSaturated Fat 6 g

Ingredients:

• 1 1/2 lb boneless skinless chicken breasts
• 1 tbsp olive oil
• Kosher salt and ground pepper (to taste)
• 1/2 tsp smoked or sweet paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried basil
• 1/2 tsp dried rosemary
• 2 tbsp parsley (chopped)
• 1 cup almond milk
• 1 tbsp gluten-free flour
• 1 tbsp olive oil
• 1 yellow onion (diced)
• 3 garlic cloves (minced)
• 3/4 cups low sodium chicken broth
• 10 oz baby spinach (roughly chopped)
• 1/2 cup parmesan cheese (finely grated)
• 2 tbsp fresh parsley (chopped)

Instruction:

1. In a small bowl, mix all the herbs and spices. Rub the chicken on all sides with the seasoning mixture
2. Heat the oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes, on each side, or until golden brown. Set aside on a plate.
3. Meanwhile, in a small bowl whisk the flour and almond milk until well combined. Set aside.
4. Add 1 tablespoon of olive oil to the preheated pan. Add the onion and saute for 3-4 minutes. Add the garlic and continue to cook for no more than 1 minute. Pour the chicken broth and scrape the bottom of the pan to deglaze. Add the almond milk mixture and whisk to combine.
5. Reduce the heat and allow the sauce to simmer for about 3-5 minutes, or until it thickens. Stir in the baby spinach and cook for 2 minutes, just until wilted. Stir in the parmesan cheese and allow the sauce to simmer until the cheese is melted.
6. Return the chicken to the pan and continue to cook into the sauce until fully cooked through, around 8-10 minutes more.
7. Garnish with chopped parsley and enjoy!

Creamy Spinach Chicken

Crispy seasoned chicken coated in creamy garlic spinach sauce. An easy one-pan chicken recipe for a quick dinner meal!

Prep: 10min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 281 kcal, Carbohydrate 7 g, Protein 27 g, Fat 16 g, Saturated Fat 9 g, Trans Fat 0.2 g, Cholesterol 109 mg, Sodium 571 mg, Fiber 1 g, Sugar 3 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 4 pieces chicken cutlets (thinly sliced)
• salt (to taste)
• black pepper (to taste)
• vegetable oil
• 2 tbsp all purpose flour
• 2 tbsp butter
• 4 cloves garlic (smashed)
• 1 cup half and half
• 1/4 cup chicken broth
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups spinach

Instruction:

1. Season chicken cutlets (see Note 1) with salt and pepper. A quick dash on each side. Then coat both sides with flour.
2. Heat large skillet with vegetable oil under medium high heat, then place chicken cutlets onto skillet. Do not overlap cutlets. Sear cutlets on one side until they brown slightly, flip, and then sear on the other side.
3. Once chicken reaches an internal temperature of 165℉, remove from skillet immediately. Do not overcook chicken.
4. Lower to medium heat, then add butter and smashed garlic.
5. Once garlic is fragrant, add flour, half and half and chicken broth. Stir continuously to dissolve flour, and bring sauce to a boil.
6. Once sauce thickens, add spinach and fold it into sauce.
7. Bring chicken cutlets back into the skillet and coat each piece of cutlet with sauce. Remove from heat once chicken is covered with sauce. Chicken shouldn’t stay in the sauce for more than a minute.
8. Serve and enjoy!

Cheesy Spinach Stuffed Chicken Breasts

FAQ

Can you mix chicken and spinach?

How long to cook chicken breast in the oven?

1. 20 to 30 minutes for large boneless, skinless chicken breasts cooked in a 375 degrees F oven.
2. 35 to 40 minutes for large bone-in, skin-on chicken breasts cooked in a 375 degrees F oven.

What can I serve chicken breast with?

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• Easy Homemade Mashed Potatoes. …
• Cumin-Citrus Roasted Carrots. …
• Cheesy Baked Asparagus. …
• Creamy Cucumber Salad.