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You will love this Creamy chicken spinach recipe that’s easy to make and ready in just 30 minutes. Tender and juicy chicken breasts nestled in a creamy parmesan spinach sauce that’s so delicious it will become a weeknight favorite.
There are so many ways to cook up chicken and you will love this simple and easy chicken breast recipe. The chicken is so tender and juicy, made in a creamy spinach sauce that’s loaded with nutrition and flavor. This recipe is low in carbs, perfect for those on keto, and the easiest chicken dinner recipe the entire family will enjoy without any complaints.
Recipe Overview
Before you get started
Here are some tips to make this dish perfectly each time.
- Use boneless chicken thighs instead of the chicken breast if preferred. Try to use the same size chicken so they cook evenly
- Milk: I used almond milk, but any milk will do the job. You may use 2% milk.
- Broth: I used low-sodium chicken broth, but you may use vegetable broth or water. Using water will change the flavor slightly
- Parmesan cheese: I love using parmesan cheese, but you may use light fat cream cheese or any other crumbly cheese like Romano Cheese.
- Spinach: Always best to use fresh baby spinach. But if in a pinch, you may use frozen spinach, thaw it, and drain before use.
Common Questions
Serve it as-is for a low-carb option. To keep it low carb, serve it with cauliflower rice or some zucchini noodles. Try it with more roasted veggies, a side of homemade dinner rolls, or garlic mushroom spaghetti.
Store leftovers in an airtight container for up to 3 days in the fridge. When ready to eat, simply reheat it in the microwave for 60-90 seconds. You may freeze for up to 3 months.
Yes, you can swap the chicken with kale or another veggie like zucchini. Cut the zucchini into smaller pieces if you decide to go with that.
Yes. If you have canned coconut milk that you would like to use, you can. If you are using canned coconut milk, use the lite and not the creamed.
Ingredients you will need
To make this creamy chicken and spinach recipe, you will need the following ingredients. Full measurements are listed further down below in the recipe card
- Boneless, skinless chicken breasts: Boneless and skinless chicken breasts work just fine. You can swap the chicken with shrimp, salmon, or any other fish of your choice.
- Oil: I used olive oil, but you can use avocado oil instead.
- seasoning: smoked or sweet paprika, garlic powder, dried basil, dried rosemary, Salt, and pepper
- Fresh parsley: This ingredient could be optional if you do not have any.
- Milk: In this recipe, I used almond milk, but you can use any milk of your choice.
- Gluten-free flour: You will need a bit of flour or cornstarch to thicken the sauce a bit. If you feel like you do not mind the runny sauce, you do not have to use it.
- Yellow onion: White sweet onion will work as well.
- Garlic cloves: Please use fresh garlic. It makes a huge difference. Unless you are in a pinch and forgot to grab garlic, then you can use garlic powder.
- Low-sodium chicken broth: Any broth will work, so if you only have vegetable broth, use that. Unsalted works just fine.
- Baby spinach: Use fresh! Have frozen already and want to use it up? Go right ahead. Thaw it first.
- Parmesan cheese: Shred your own or use another similar cheese you have on hand, like Romano.
How to make creamy chicken and spinach
Here is how to make creamy chicken and spinach perfectly each time.
1️⃣ Marinate and cook the chicken
In a small bowl, mix all the herbs and spices. Rub the chicken on all sides with the seasoning mixture. 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.
✏️ You can use boneless and skinless chicken breasts if you like. Also, try not to overcook the chicken during this stage.
2️⃣ Make the sauce
Meanwhile, in a small bowl whisk the flour and almond milk until well combined. Set aside. Add 1 tablespoon of olive oil to the preheated pan. Add the onion and saute for 3-4 minutes. Next, 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.
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.
✏️ If you do not have fresh spinach, you can use frozen. Just thaw the spinach and squeeze out any excess liquid.
3️⃣ Add chicken to the sauce, cook, and serve
Return the chicken to the pan and continue to cook in the sauce until fully cooked through, around 8-10 minutes more. Finally, garnish with chopped parsley and enjoy!
Creamy Chicken Spinach
Ingredients
For chicken:
- 1 1/2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil, or avocado oil
- Kosher salt and 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
- 2 tablespoons parsley, chopped
For spinach:
- 1 cup almond milk
- 1 tablespoon gluten-free flour
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3/4 cups low sodium chicken broth
- 10 ounces baby spinach, roughly chopped
- 1/2 cup parmesan cheese, finely grated
- 2 tablespoons fresh parsley, chopped
Instructions
- In a small bowl, mix all the herbs and spices (Kosher salt and ground pepper, 1/2 teaspoon smoked or sweet paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon dried basil, 1/2 teaspoon dried rosemary, and 2 tablespoons parsley) Rub the 1 1/2 pounds boneless skinless chicken breasts on all sides with the seasoning mixture
- Heat the 1 tablespoon olive 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.
- Meanwhile, in a small bowl, whisk the 1 tablespoon gluten-free flour and 1 cup almond milk until well combined. Set aside.
- Add 1 tablespoon olive oil to the preheated pan. Add the 1 yellow onion (diced) and saute for 3-4 minutes. Add the 3 garlic cloves (minced) and continue to cook for no more than 1 minute. Pour the 3/4 cups low sodium chicken broth and scrape the bottom of the pan to deglaze. Add the almond milk mixture and whisk to combine.
- Reduce the heat and allow the sauce to simmer for about 3-5 minutes, or until it thickens. Stir in the 10 ounces baby spinach and cook for 2 minutes, just until wilted. Stir in the 1/2 cup parmesan cheese and allow the sauce to simmer until the cheese is melted.
- Return the chicken to the pan and continue to cook into the sauce until fully cooked through, around 8-10 minutes more.
- Garnish with 2 tablespoons fresh parsley (chopped), and enjoy!
Notes
- Use boneless chicken thighs instead of the chicken breast if preferred.
- Any oil of choice will work
- Milk: I used almond milk, but any milk will do the job. You may use 2% milk
- Broth: I use low-sodium chicken broth, but you may use vegetable broth or water. Using water will change the flavor slightly.
- Parmesan cheese: I love using Parmesan cheese, but you may use light fat cream cheese or any other crumbly cheese like Romano Cheese.
- Spinach: always best to use fresh baby spinach. But if in a pinch, you may use frozen spinach, thaw it, and drain before use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More chicken recipes
- Grilled Greek Chicken Kabobs
- Chicken Chopped Salad
- Easy Chicken Souvlaki
- Grilled Chimichurri Chicken
- Oven Baked Chicken Cutlets
- Balsamic Chicken Caprese
- Creamy Coconut Lime Chicken Skillet
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I loved this creamy chicken spinach recipe! It was super easy to make and delicious. Perfect for a quick weeknight dinner!
Thank you for the recipe, it is so delicious, I will be making it again
Thanks Mildred. Glad you loved it.
I really liked the creamy spinach. Never made it with GF flour to “thicken” up spinach mixture before but really enjoyed it and would make it again. Using all of the same ingredients except frozen vs. fresh spinach, my mixture was not as white as the pictures. Not sure if the pictured images are stylized and made with dairy or something? I served mine with a mini pasta shape and the spinach and pasta reheated really well. Could easily sub another protein instead of chicken. Thank you!
Thank you. Glad you liked it
Thank you for this recipe; it turned out so delicious!
Thanks, Lula. Glad you loved it
this was tasty and quick to prepare. i definitely will it make again.
Nice. Thank you so much for the feedback and review
Something went terribly wrong when I made this. I’m sure it’s my fault, but posting in case someone else experienced the same? I followed the directions exactly … chicken and onions looked great.
When I added the flour mix (arrowroot and 2% milk), it immediately congealed and turned into a thick sticky mess. I lowered the heat as directed, but maybe it was still too hot? We had to throw the “sauce” (can’t really call it that) away because it was unsalvageable.
Fortunately we hadn’t added the chicken yet, so we were able to eat that with rice and it was still delicious. Would love to know where I might have gone wrong so I can try it again. It looks so good!
Was very bland, not enough flavour for me