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 mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 6
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