You know that moment when the chicken is already seared and you realize you don’t want to dirty another pan? One-Pan Creamy Chicken and Spinach is exactly what happens when you commit to the skillet and let cream, garlic, and wilted greens do all the talking. It’s rich without feeling heavy, comes together in under 30 minutes, and looks way fancier than the effort required.
I first shot this dish on a Tuesday in early springnatural light pouring through the window, steam rising off the skillet in perfect little curls. The spinach wilted into the sauce so beautifully it almost looked staged, but that’s just what happens when you don’t overcook the greens. After eight years behind the camera, I’ve learned that the best-looking food is usually the simplest to make, and this one proves it every single time.
Thomas Baker
One-Pan Creamy Chicken and Spinach Recipe Easy and Quick
Enjoy a delicious and simple dinner with this One-Pan Creamy Chicken and Spinach recipe. Creamy chicken combined with sun-dried tomatoes and tender spinach makes for a flavorful Italian-inspired meal that’s ready in just 20 minutes with minimal cleanup.
1.5 lbs skinless boneless chicken breasts or chicken tenderloins
2 tablespoons butter
1/3 cup finely diced onion
3 cloves garlic
1/2 teaspoon crushed red pepper
1 cup heavy cream
1 cup chicken broth
2 tablespoons chopped sun-dried tomatoes
2 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
3 cups spinach leaves (about 3 ounces)
optional chopped fresh basil
Method
Warm the olive oil in a large saucepan over medium heat.
Season the chicken generously with salt and pepper, then cook it for about 3 to 5 minutes on each side until fully cooked and no longer pink inside.
Take the chicken out and set it aside on a plate.
Add butter to the same pan along with the diced onions, minced garlic, and crushed red pepper; cook everything together for 1 to 2 minutes until fragrant.
Pour in the heavy cream and chicken broth, then add the sun-dried tomatoes and softened cream cheese. Stir and let it simmer on medium heat until the sauce becomes smooth and creamy.
Mix in the grated Parmesan and the fresh spinach leaves, cooking just long enough for the spinach to wilt and the sauce to thicken slightly.
Season the sauce with salt and pepper to your liking.
Place the cooked chicken back into the pan, coating it with the sauce and warming it through.
Serve the dish garnished with fresh chopped basil if you like, either on its own, over pasta, or with cauliflower rice for a low-carb option.
Notes
If you prefer, you can use rotisserie chicken instead. Simply skip cooking the raw chicken and add the pre-cooked chicken into the sauce at the end, allowing it to heat through.
Why You’ll Love This Skillet Dinner
This is the kind of meal that looks like you’ve been simmering things all afternoon, but really it’s just smart layering in one pan. The cream cheese melts into the heavy cream and chicken broth to create a sauce that clings to everything without feeling overly thick or gloppy.
Minimal cleanup: Everything happens in one large saucepan, from searing the chicken to building the sauce.
Weeknight-friendly timing: From start to finish, you’re looking at about 35 minutes, most of it hands-off.
Flexible serving options: Serve it over pasta, cauliflower rice, or just straight from the skillet with crusty bread.
Looks impressive: The wilted spinach and sun-dried tomatoes make it feel like something you’d order at a cozy Italian spot.
What You’ll Need to Make It Happen
The ingredient list is short and forgiving. You’ll find everything at a standard grocery store, and most of it probably lives in your fridge or pantry already. The star players are the heavy cream and Parmesan, which give the sauce its body, and the sun-dried tomatoes, which add little bursts of sweet-tart flavor without any extra prep.
Pro Tip: If your cream cheese isn’t softened, cut it into small cubes before adding it to the pan. It melts faster and you won’t be left whisking lumps out of your sauce.
Ingredient
What It Does
Easy Swap
Chicken breasts or tenderloins
Protein base, stays juicy when seared
Rotisserie chicken (skip step one)
Heavy cream
Creates rich, silky sauce
Half-and-half (thinner but still creamy)
Sun-dried tomatoes
Adds sweet, tangy depth
Diced roasted red peppers
Spinach leaves
Wilts into sauce, adds color and nutrition
Baby kale or arugula
Parmesan cheese
Thickens sauce, adds umami
Pecorino Romano
How the One-Pan Magic Works
The beauty of this recipe is in the order. You start by searing the chicken breasts in olive oil so they get a little golden crust and stay tender inside. Once they’re cooked through, you pull them out and set them aside while you build the sauce in the same pan. That means all those browned bits on the bottom become part of the flavor.
Next, you add butter, onion, garlic, and crushed red pepper. Just a minute or two of sautéing is enough to soften the onion and wake up the garlic. Then comes the creamy base: heavy cream, chicken broth, sun-dried tomatoes, and cream cheese. Whisk it all together over medium heat until it’s smooth and starting to bubble gently.
Finally, stir in the Parmesan and spinach. The spinach wilts almost instantly, and the Parmesan thickens the sauce just enough to coat the back of a spoon. Nestle the chicken back into the pan, spoon some sauce over the top, and you’re done. If you want to fancy it up, sprinkle fresh basil over everything before serving.
Step-by-Step Breakdown
Step
What You’re Doing
Timing
1
Sear seasoned chicken in olive oil until cooked through
6–10 minutes total
2
Sauté butter, onion, garlic, and crushed red pepper
1–2 minutes
3
Add cream, broth, sun-dried tomatoes, and cream cheese; whisk until smooth
2–3 minutes
4
Stir in Parmesan and spinach, simmer until wilted
2–3 minutes
5
Return chicken to pan, warm through, and serve
1–2 minutes
Common Questions and Quick Fixes
What if my sauce is too thin? Let it simmer a little longer after you add the Parmesan. The longer it bubbles gently, the thicker it gets. You can also whisk in an extra tablespoon of Parmesan or let it reduce with the chicken back in the pan.
Can I use rotisserie chicken? Absolutely. Just skip the first step and add the shredded or sliced chicken at the very end, right after the spinach wilts. Let it warm through and you’re set.
My spinach didn’t wilt all the way. If you’re using full-size spinach leaves instead of baby spinach, they might need a bit more time. Just stir them into the sauce and give them another moment over the heat. They’ll collapse quickly once they hit the warm cream.
How to Serve and Store It
This one-pan creamy chicken and spinach is versatile enough to stand alone or stretch across a few different meals. I love it spooned over pastapenne or fettuccine both work beautifully. If you’re keeping things lighter, cauliflower rice soaks up the sauce without weighing you down. You can also serve it straight from the skillet with a chunk of crusty bread for dipping.
Leftovers: Store any extra chicken and sauce in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream if the sauce has thickened up too much. The spinach will darken a bit, but the flavor stays rich and comforting.
Storage Method
How Long It Keeps
Reheating Tip
Refrigerator (airtight container)
Up to 3 days
Warm on stovetop with a splash of broth
Freezer (portioned in containers)
Up to 2 months
Thaw overnight, reheat gently on low heat
Little Tweaks That Make a Big Difference
If you like a little more heat, bump up the crushed red pepper or add a pinch of cayenne when you’re sautéing the garlic. For a deeper flavor, use oil-packed sun-dried tomatoes instead of the dried kindthey bring a richer, slightly sweeter note to the sauce.
Extra veggies: Toss in a handful of sliced mushrooms or diced bell peppers along with the onion.
Dairy swaps: If you want to lighten it up, swap the heavy cream for half-and-half. The sauce won’t be quite as thick, but it’s still creamy and delicious.
Herb variations: Fresh basil is lovely, but you can also finish with a sprinkle of fresh thyme or parsley if that’s what you have on hand.
This is one of those recipes that gets better the more you make it. You’ll start to know exactly how thick you like the sauce, how much garlic feels right, and whether you want to double the spinach because it wilts down so much. That’s the beauty of a good one-pan dinnerit becomes yours.
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FAQs ( One-Pan Creamy Chicken and Spinach )
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach for fresh in this recipe. Thaw and drain 8-10 oz of frozen spinach thoroughly, squeezing out excess water with a clean kitchen towel. Add it during the last 2-3 minutes of cooking since it’s already cooked. Fresh spinach wilts better and has a brighter flavor.
What type of cream works best for this dish?
Heavy cream creates the richest, smoothest sauce that won’t curdle when heated. Half-and-half works as a lighter alternative but may need a cornstarch slurry to thicken properly. Avoid low-fat dairy as it tends to separate. For best results, let cream come to room temperature before adding.
How do I prevent the chicken from drying out?
Cut chicken into evenly-sized pieces and don’t overcook – internal temperature should reach 165F. Sear chicken on medium-high heat for 2-3 minutes per side, then finish cooking in the cream sauce. Let the meat rest for 5 minutes before serving to redistribute juices.
Can this recipe be made ahead of time?
This meal is best served fresh, but you can prep ingredients up to 4 hours ahead. Store cooked leftovers in the refrigerator for up to 3 days. When reheating, add a splash of cream or chicken broth to restore the sauce consistency and heat gently over low heat.
What should I serve alongside this meal?
Rice, pasta, or mashed potatoes pair perfectly to soak up the creamy sauce. Crusty bread or dinner rolls work well too. For vegetables, try roasted asparagus or steamed broccoli. A simple side salad with vinaigrette helps balance the richness of the dish.
You’ll love how this one-pan creamy chicken and spinach turns outgolden chicken nested in silky sauce, steam still rising off the skillet. It takes about 35 minutes start to finish, and the whole thing smells like garlic, cream, and comfort. Honestly, it photographs itself.
If you want a little more richness, stir in an extra handful of Parmesan at the end. Swap the spinach for baby kale if that’s what you grabbed at the storeit wilts just as beautifully. Leftovers reheat gently on the stovetop with a splash of broth, and they’re even better the next day when the flavors have had time to settle in together.
I’d love to see how yours turns outtag me if you snap a photo before everyone digs in. Did you grow up with creamy skillet dinners like this, or is this a new weeknight favorite? Either way, save this one for the nights when you want something cozy without the cleanup. It’s the kind of recipe that feels like a hug in a pan.
