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ONE-PAN CREAMY CHICKEN AND SPINACH centered hero view, clean and uncluttered
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 621
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 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
 

  1. Warm the olive oil in a large saucepan over medium heat.
  2. 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.
  3. Take the chicken out and set it aside on a plate.
  4. 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.
  5. 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.
  6. 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.
  7. Season the sauce with salt and pepper to your liking.
  8. Place the cooked chicken back into the pan, coating it with the sauce and warming it through.
  9. 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.