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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.
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


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


  • 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!


  • 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.


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