Creamy Chicken Spinach

By Rena |

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.

top view creamy chicken breast with spinach in an orange skillet

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.
top view chicken breast in a creamy spinach sauce

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

ingredients to make creamy chicken in spinach sauce

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.
cooked chicken breast in a pan

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.

creamy spinach sauce in pan

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!

side shot of chicken in creamy spinach sauce

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.
top view chicken in a creamy sauce

frequently asked questions

What can I make with chicken and spinach?

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.

How long to store creamy chicken?

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.

How long to cook chicken for creamy chicken spinach?

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.

top view chicken breast cooked in a creamy spinach sauce

More chicken recipes to check out

close up chicken in creamy sauce

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top view creamy chicken breast with spinach in an orange skillet

Creamy Chicken Spinach

This tender and juicy chicken breast recipe is made in a creamy garlic spinach sauce thats so flavorful and nutritious.
4.91 from 10 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 241kcal
Author: Rena

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

Serving: 1chicken breast | Calories: 241kcal | Carbohydrates: 6g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 417mg | Potassium: 773mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4838IU | Vitamin C: 20mg | Calcium: 216mg | Iron: 2mg
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Reader Interactions

Comments

  1. Ginger Ramin says

    5 stars
    Husband and Dad said this is a keeper, but Dad wants dark meat for himself—I will add that next time. Didn’t have a block of Parmesan, so just used the powdered grated kind and it was fine, not grainy at all. Used regular milk and flour, so not as healthy as yours, but we don’t have dairy or gluten issues. Used fresh basil since I grow it. Perfect to use up a large amount of spinach from my farm box. LOVED IT! I’m going to pass this along to my daughter whose family IS dairy and gluten free. Thank you!

  2. June says

    We cooked this for dinner tonight to use up the soon to go bad spinach. Replaced the Milk for 2% A2. Turned out great!

  3. NI says

    yummy, I gave this recipe to a friend who could not cook, and her family was impressed with her ability to put this together…me too

  4. Chloe says

    Was delicious! The only change I made was using coconut milk instead of almond milk and cornstarch instead of flour. Was a great family-friendly meal, served with roasted potatoes and roasted leeks.

  5. Jeanne Jindra says

    5 stars
    I made this for dinner last night and my husband and I loved it! The only change I made was using cream in place of the almond milk. It was savory with all the herbs and I served it with whole wheat spaghetti. WOW! It will be made her often.

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