There’s something about tender chicken bathed in a rich, garlicky cream sauce with bright green spinach that just works. Creamy Spinach Chicken is the kind of dish that looks impressive but comes together in one pan with barely any effort.
This is my go-to when I’m tired and still want a real dinner that doesn’t feel heavy. I’ve tested this recipe dozens of times over the past few years the trick is letting the spinach wilt completely before adding the cream, so it doesn’t water down the sauce. It’s become my spring reset meal, the one that makes weeknights feel lighter without losing that cozy, comfort-food vibe I still crave after winter.
This Creamy Spinach Chicken is a delightful, easy dinner option perfect for a weeknight meal. Featuring tender, seasoned chicken cutlets enveloped in a smooth, garlicky spinach sauce, it’s a simple chicken recipe ideal for family dinner or any night you crave a creamy chicken dinner.
Lightly season the chicken cutlets with salt and black pepper on both sides, then dust them evenly with 2 tablespoons of flour.
Warm a large skillet over medium-high heat and add vegetable oil. Lay the chicken cutlets in the pan without crowding them and cook each side until they develop a gentle golden sear.
Remove the chicken once it cooks through to an internal temperature of 165℉, taking care not to overcook.
Turn the heat to medium and melt the butter in the same skillet, then add the smashed garlic and cook until fragrant.
Whisk in 2 tablespoons of flour, then gradually pour in the half and half along with the chicken broth, stirring constantly to avoid lumps and bring the mixture to a boil.
After the sauce thickens, fold in the fresh spinach until it wilts and blends smoothly.
Return the chicken to the pan, coating each piece thoroughly with the creamy spinach sauce, then take the skillet off the heat promptly to keep the chicken tender.
Dish up the creamy spinach chicken and serve immediately for a cozy, satisfying meal.
Notes
If chicken cutlets aren’t available, slice chicken breasts thinly lengthwise to use as a substitute. This recipe was updated to use 2 tablespoons of flour instead of 1/2 cup based on feedback and retesting.
Why You’ll Love This Recipe
This is one of those reliable weeknight wins that gets you back into a simple spring routine without any fuss. You’ll have tender chicken coated in a garlicky, creamy sauce with bright spinach, all done in one pan in about 30 minutes.
One pan, minimal cleanup: Everything happens in a single skillet, so there’s less to wash and more time to relax.
Healthy but satisfying: You get plenty of protein and greens without feeling weighed down, perfect for lighter spring dinners.
Tested and trustworthy: I’ve made this dozens of times, adjusting the flour and timing until it works every single time.
Beginner-friendly: Even if you’ve never made a pan sauce before, the steps are straightforward and forgiving.
Key Ingredients You’ll Need
Everything in this recipe is easy to find at any U.S. grocery store. Here’s what each ingredient does and why it matters for building that silky, flavorful sauce.
Ingredient
Why It Matters
Chicken cutlets
Thin slices cook fast and stay tender; no pounding needed
All purpose flour
Coats the chicken for a light crust and thickens the sauce
Butter & garlic
Builds the aromatic base for the creamy sauce
Half and half
Adds rich creaminess without being too heavy
Chicken broth
Thins the sauce slightly and adds savory depth
Spinach
Wilts into the sauce for color, nutrition, and a fresh flavor
Pro Tip: If you can’t find chicken cutlets, just slice regular chicken breasts lengthwise into two thin pieces. They’ll cook just as quickly.
How to Make It
This Creamy Spinach Chicken comes together in three simple phases: season and sear the chicken, build the sauce, then bring everything together. Here’s the breakdown so you can see exactly what happens at each step.
Step
What You Do
Why It Matters
1. Season & coat
Season chicken with salt and pepper, then dust with 2 tbsp flour
Creates a light crust that locks in moisture
2. Sear chicken
Cook in hot vegetable oil until browned and 165°F inside, then remove
Keeps chicken tender; don’t overcook or it gets rubbery
3. Start the sauce
Lower heat, add butter and smashed garlic until fragrant
Builds aromatic base without burning
4. Thicken
Stir in 2 tbsp flour, half and half, and chicken broth; bring to a boil
Flour dissolves and thickens the sauce as it bubbles
5. Add spinach
Fold spinach into sauce until fully wilted
Adds color and nutrition without watering down the sauce
6. Finish
Return chicken to pan, coat with sauce for 1 minute, then serve
Warms chicken through without overcooking
Note: After years of testing, I’ve found that using just 2 tablespoons of flour in the sauce gives you the perfect silky texture without making it gummy.
Tips for the Best Results
Here are a few small tricks that make a big difference in how your chicken and sauce turn out.
Don’t overcook the chicken: Pull it from the pan as soon as it hits 165°F. Thin cutlets cook fast, and even an extra minute can make them dry.
Stir the sauce constantly: Once you add the flour and liquids, keep stirring to prevent lumps and help the sauce thicken evenly.
Let the spinach wilt completely: Fold it in gently and give it a minute to collapse into the sauce. This keeps the flavor concentrated.
Adjust the thickness: If your sauce is too thick, add a splash more chicken broth. If it’s too thin, let it simmer another 30 seconds.
How to Serve and Store
This dish is delicious on its own, but it also pairs beautifully with rice, pasta, or roasted vegetables. I love serving it over a simple bed of white rice to soak up all that creamy garlic sauce.
Storage Method
Instructions
How Long It Lasts
Refrigerator
Store in an airtight container
Up to 3 days
Freezer
Freeze in a freezer-safe container; sauce may separate slightly
Up to 2 months
Reheating
Warm gently on the stovetop over low heat, adding a splash of chicken broth to loosen the sauce
Pro Tip: Reheat gently and avoid high heat to keep the chicken tender and prevent the sauce from breaking.
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FAQs ( Creamy Spinach Chicken )
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works perfectly for this recipe. Thaw it completely and squeeze out excess water using a clean kitchen towel. Use about 10 oz frozen spinach to replace 1 pound fresh. The flavor will be just as delicious.
What cut of chicken works best?
Boneless, skinless chicken thighs are ideal because they stay tender and juicy. Chicken breasts work too but cook them carefully to avoid drying out. Cut either option into bite-sized pieces for even cooking and easy serving.
How do I prevent the cream sauce from curdling?
Keep the heat at medium or lower when adding cream. Let the pan cool slightly before pouring it in. Stir constantly and avoid boiling the sauce once cream is added. Room temperature cream works better than cold straight from the fridge.
Can this dish be made ahead of time?
This meal is best served fresh, but you can prep ingredients ahead. Cook the chicken and store separately, then reheat gently and add the cream sauce when ready to serve. The sauce may separate when reheated, so whisk it smooth.
What side dishes pair well with this meal?
Rice, pasta, or mashed potatoes soak up the creamy sauce beautifully. Garlic bread or dinner rolls are perfect for sauce-dipping. For vegetables, try roasted broccoli, green beans, or a simple garden salad to balance the richness.
This Creamy Spinach Chicken takes about 30 minutes from start to finish, and you’ll love how it turns out. The chicken stays tender, the sauce is silky and garlicky, and everything comes together in one skillet with almost no fuss. It’s the kind of dinner that looks a little fancy but feels completely doable on a Tuesday night.
If you want to switch things up, try stirring in a tablespoon of Dijon mustard or a squeeze of lemon juice right before serving. It brightens the whole dish beautifully. You can also swap the spinach for kale or add a handful of sun-dried tomatoes for a touch of sweetness. Leftovers reheat beautifully on the stovetop with a splash of chicken broth to loosen the sauce, and they taste even better the next day once all those flavors have had time to meld. A trick I learned from my aunt’s kitchen: always taste your sauce before you add the chicken back in, so you can adjust the seasoning while it’s still easy to stir.
I’d love to hear how this one turns out for you. Snap a photo and tag me, or leave a comment and let me know what you served it with. Did you grow up with a creamy chicken dish like this, or is this your first time making a pan sauce from scratch? Either way, I hope it becomes one of those recipes you keep coming back to when you need something reliable and comforting. Save it, share it with someone who needs an easy weeknight win, and enjoy every creamy, garlicky bite.
