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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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Delicious!!
I used cornstarch instead of flour and used parmesan cheese from the plastic shaker container since we didn’t have a block of real cheese.
Still turned out amazing. Served it over jasmine rice.
This was phenomenal. Thank you so much for this recipe!!
Thanks for the feedback Heather
I also added grated parmesan from shaker, and it was delicious. At first the sauce did seem bland but once I added the seasoned chicken breast into it…WOW! I coated our chicken breasts extremely well with all the herbs before cooking in oil and they were super delicious all by themselves. This is a keeper recipe!
Simply Delicious !!!
So good! Even my 17 year old loved it. Not a drop for leftovers!
That’s amazing. Thanks for the review
Made it tonight was delicious I used corn starch since I had no gluten free flour and doubled the recipe got larger family but the kids loved it happy I know how to make a good alternative cream sauce with my almond milk now
Made this in a pinch because I had some spinach that I didn’t want to.use in a salad nor cream it. Very easy to follow and it smells delicious. I’m sure it will be a hit!! Thanks fornthe recipe
Thanks for the feedback
Def a keeper recipe! Second time making. First time used grated Parmesan since that’s all I had and it turned out delicious still! Thanks for the great recipe!
Thanks. So glad you love it. Its a keeper
Quick, easy, tasty. Will definitely make this again. Thanks!
Thanks, Amanda.
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!
So awesome! Thank you so much for the great feedback.
I tried making with whole milk and regular flour but the sauce never thickened. I’ll try again with almond milk and gluten free flour.
Are you able to use a little cornstarch?
We cooked this for dinner tonight to use up the soon to go bad spinach. Replaced the Milk for 2% A2. Turned out great!
Thanks June. Glad you loved it.
My sauce never thickened i don’t know what happened 🙁 i used almond milk but with regular flour, is that why? The sauce also came out a brownish color instead of white/yellowish
Yes. That will make it thin for sure. The brownish is normal from the bottom of the pan
Do you use unsweetened almond milk?
Yes.
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
Thanks for the feedback.
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.
yummy! Thanks for the feedback
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.
Sounds perfect
My sauce never thickened 🙁
Hi, Did you make any changes to the recipe?
Can this be cooked in a crock pot?
Yes you can