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top view creamy chicken breast with spinach in an orange skillet
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4.93 from 70 votes

Creamy Chicken Spinach

This tender and juicy chicken breast recipe is made in a creamy garlic spinach sauce thats so flavorful and nutritious.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 6
Author: Rena

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.
    cooked chicken breast in a pan
  • 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.
    creamy spinach sauce in pan
  • Return the chicken to the pan and continue to cook into the sauce until fully cooked through, around 8-10 minutes more.
    side shot of chicken in creamy spinach sauce
  • 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

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