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A low-carb 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 creamy chicken and spinach recipe is low in carbs, perfect for those on keto, and the perfect chicken dinner recipe the entire family will enjoy without any complaints. The addition of spinach is the perfect way to add in some nutrition without altering the amazing taste of this creamy chicken recipe. Serve it with some spaghetti or to keep it low carbs serve it with zucchini noodles.
Why you will love this chicken recipe
- Healthy: This creamy chicken recipe is low in carbs and perfect for those who are on a keto diet.
- Simple and easy: It takes just about 30 minutes to make this chicken recipe. Made with simple ingredients and easy to make in one pan.
- Bursting with flavor: the flavors of this creamy chicken breast is so good you will want to add it to your weekly dinner menu. Even the kids will love it.
Ingredients you will need
To make this easy creamy chicken and spinach recipe you will need the following ingredients. Full measurements are listed further down below:
boneless skinless chicken breasts
olive oil
Salt and pepper
seasoning: smoked or sweet paprika, garlic powder, dried basil, dried rosemary
fresh parsley
almond milk
gluten-free flour
yellow onion
garlic cloves
low sodium chicken broth
baby spinach
parmesan cheese
How to make this creamy chicken and spinach
- Marinate the chicken: In a small bowl, mix all the herbs and spices. Rub the chicken on all sides with the seasoning mixture.
- Cook the chicken: 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.
Cook 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.
Add chicken into the spinach sauce: Return the chicken to the pan and continue to cook into the sauce until fully cooked through, around 8-10 minutes more.
Finally, garnish with chopped parsley and enjoy!
Recipe notes and tips
- use boneless chicken thighs instead of the chicken breast if preferred.
- any oil of choice will work
- milk: we used almond milk but any milk will do the job. You may use 2% milk
- broth: we use low sodium chicken broth but you may use vegetable broth or water. Using water will change the flavor slightly
- Parmesan cheese: we 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, and drain before use.
frequently asked questions
There are many ways to eat this chicken and spinach recipe. 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 leftover creamy chicken and spinach 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.
Depending on how thick the chicken breast is, you need to cook the chicken on medium heat anywhere between 5-7 minutes per side. Do not cook chicken on high heat and try to cook it too fast so the chicken doesn’t dry out and become rubbery.
More chicken recipes to check out
- 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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Creamy Chicken Spinach
Ingredients
For chicken:
- 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
For spinach:
- 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
Instructions
- 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.
- 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. 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.
- Return the chicken to the pan and continue to cook into the sauce until fully cooked through, around 8-10 minutes more.
- Garnish with chopped parsley and enjoy!
Notes
- use boneless chicken thighs instead of the chicken breast if preferred.
- any oil of choice will work
- milk: we used almond milk but any milk will do the job. You may use 2% milk
- broth: we use low sodium chicken broth but you may use vegetable broth or water. Using water will change the flavor slightly
- Parmesan cheese: we 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, and drain before use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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