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This Creamy Spinach Parmesan Chicken Skillet is golden brown chicken breasts coated in a creamy parmesan, mushroom, and spinach sauce. An easy dinner option that’s quick enough to put together on a busy weeknight, yet elegant enough to serve to guests.
I am always looking for new ways to add flavor and deliciousness to chicken breasts. Some of my favorites include taco stuffed chicken, almond-crusted crispy chicken, and this delicious one-pan creamy spinach chicken. This is one of those recipes that looks and sounds fancy but is actually really easy. It definitely deserves a spot on your regular dinner rotation!
Recipe summary
- Easy to make with little cleanup: This recipe is easy to whip up. It’s made with simple methods and cleanup is a cinch, since everything cooks in one skillet.
- Versatile: This dish pairs perfectly with so many sides! Serve alongside a fresh salad, roasted veggies, or over pasta. To keep it lower in carbs, try it served with zucchini noodles.
- Family-friendly: This easy and tasty chicken breast recipe will be loved by everyone. Something even the kiddos will enjoy!
- Delicious: Once you try this creamy spinach chicken skillet, you’ll make it regularly. It’s just that good!
Ingredients needed
You’re going to fall in LOVE with this low-carb chicken dish! It requires simple, easy-to-find ingredients and comes together in no time. Full measurements are listed further down below in the recipe card. Here’s a quick rundown of what you’ll need:
- Chicken breast: I use boneless, skinless chicken breasts to keep things on the lighter side, but you can use boneless, skinless chicken thighs instead for a richer and juicier flavor.
- Italian seasoning, salt & pepper: To give the chicken a delicious flavor.
- Olive oil: you may also use avocado oil
- Mushrooms: Cremini (or baby Bellas), white mushrooms, or whatever variety you’ve got available will be fine.
- Garlic cloves: Use fresh garlic for this recipe – the jarred stuff doesn’t have nearly as much flavor!
- Almond milk: I chose to use almond milk since it is keto-friendly and low in calories. But any other milk of choice will work.
- Flour: Combined with the almond milk this will make a creamy sauce. I like to use gluten-free flour but feel free to use regular all-purpose flour.
- Baby spinach: For best results, use fresh spinach. To use frozen spinach, thaw first and drain before using.
- Parmesan cheese: I recommend using freshly grated Parmesan cheese, if possible. The pre-shredded kind often contains anti-caking agents, and it won’t melt as smoothly in the sauce. You can also try using romano or asiago cheese instead of Parmesan.
How to make this recipe
- Season the chicken: Rub the chicken on both sides with Italian seasoning, salt, and pepper.
- Cook the chicken: Heat 1 tbsp of oil in a large skillet over medium heat. Cook the chicken in 2 batches until golden brown and cooked through, about 12-15 minutes per batch. Set aside.
- Sauté the mushrooms & garlic: To the same skillet add the remaining tablespoon of oil. Sauté the mushrooms for 2-3 minutes, then stir in the garlic and continue to cook for a minute longer.
- Make the sauce: Meanwhile, in a large jug, whisk the almond milk and flour until no visible lumps. Pour the almond mixture over the mushrooms and stir in the spinach and parmesan cheese. Cook over medium-low heat, stirring frequently until the sauce thickens and the spinach is wilted.
- Finish cooking & serve: Return the chicken back to the pan and into the sauce and cook for a minute longer, just until hot. Serve and enjoy!
Tips for success
- I recommend choosing chicken breasts that are approximately the same size so that they cook at the same rate.
- Since chicken breasts can vary in size, I recommend using a meat thermometer to make sure that the chicken breast is fully cooked; the temperature should read 165 degrees F.
- I like to use freshly grated Parmesan cheese, as it has more flavor and melts smoothly.
- Want to add a garnish before serving? Plate your creamy chicken skillet with fresh herbs. Parsley, chives, basil, or thyme are all great options.
Frequently asked questions
Try pairing this dish with pasta or buttered egg noodles, healthy mashed potatoes, or rice to soak up the cheesy sauce. It’s quite rich, so some veggies would work great. Try our roasted green beans or this garlic roasted broccolini. A side salad would be delicious too! One with kale or romaine lettuce like this chicken kale caesar salad.
You can store leftovers in an airtight container in the fridge for 3-4 days.
For best results, reheat on the stovetop or in the oven so the sauce gets creamy again. Try 350ºF until it’s warmed through. You could also microwave it in small increments.
Yes. Boneless and skinless chicken thighs will work just fine instead of chicken breasts. The nutrition values will vary.
Yes. If you only have frozen spinach feel free to use it instead. Thaw the spinach and squeeze as much liquid from it as you can.
More chicken recipes to try
If you love this chicken recipe, then you will love the easy chicken recipes below!
- Taco Stuffed Chicken Breast
- Lemon Chicken Breast
- Cilantro Lime Chicken and Rice Recipe
- Boneless BBQ Chicken Breast
- Asian Chopped Chicken Salad
- Baked Buffalo Chicken Breast
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Creamy Spinach Parmesan Chicken Skillet
Ingredients
- 1.5 pounds boneless, skinless chicken breast
- 2 teaspoons Italian seasoning
- Kosher salt and pepper, to taste
- 3 tablespoons olive oil, divided
- 8 ounces brown mushrooms, sliced
- 4 garlic cloves, pressed
- 1 1/2 cups almond milk
- 1 1/2 tablespoons GF flour
- 8 ounces baby spinach, chopped
- 1/2 cup shredded parmesan cheese
Instructions
- Rub the 1.5 pounds boneless, skinless chicken breast on both sides with 2 teaspoons Italian seasoning, and Kosher salt and pepper.
- Heat 1 tbsp of the 3 tablespoons olive oil in a large skillet over medium heat. Cook the chicken in 2 batches until golden brown and cooked through about 12-15 minutes per batch. Set aside.
- To the same skillet add the remaining tablespoon of oil. Sauté the 8 ounces brown mushrooms for 2-3 minutes, then stir in the 4 garlic cloves and continue to cook for a minute longer.
- Meanwhile, in a large jug, whisk the 1 1/2 cups almond milk and 1 1/2 tablespoons GF flour until no visible lumps.
- Pour the almond mixture over the mushrooms and stir in the 8 ounces baby spinach and 1/2 cup shredded parmesan cheese.
- Cook over medium-low heat, stirring frequently until the sauce thickens and the spinach is wilted.
- Return the chicken back to the pan and into the sauce and cook for a minute longer, just until hot.
Video
Notes
- I recommend choosing chicken breasts that are approximately the same size so that they cook at the same rate.
- Since chicken breasts can vary in size, I recommend using a meat thermometer to make sure that the chicken breast is fully cooked; the temperature should read 165 degrees F.
- I like to use freshly grated Parmesan cheese, as it has more flavor and melts smoothly.
- Want to add a garnish before serving? Plate your creamy chicken skillet with fresh herbs. Parsley, chives, basil, or thyme are all great options.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
