Creamy Spinach Chicken Easy Weeknight Dinner Recipe

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There’s something so comforting about tender chicken smothered in a velvety cream sauce with bright green spinach folded in. Creamy Spinach Chicken comes together in one skillet with just a handful of ingredients it’s rich, savory, and tastes way more impressive than the effort you put in.

I started making this back in 2019 when I needed something that felt like a real dinner but didn’t drain me after a long day at the kitchen. The garlic hits first, then the cream thickens just enough to coat the back of your spoon, and the spinach wilts down into soft, silky ribbons. It’s the kind of easy win that makes weeknights feel manageable again. After years of testing skillet dinners, this one never fails the pan sauce does all the work while you stand there and stir.

Why You’ll Love This Recipe

This is the kind of dinner that feels like a warm hug after a long day crispy seasoned chicken cutlets swimming in a garlicky cream sauce loaded with wilted spinach. It’s comfort without the fuss, and the whole thing happens in one pan.

Quick timing: Start to finish in 30 minutes, with most of that just being pan time.
One skillet magic: Everything cooks in the same pan, which means less cleanup and more time to sit down.
Crispy meets creamy: You get golden, seared chicken that stays tender once it’s coated in that velvety sauce.
Weeknight lifesaver: This is my go-to when I’m tired and still want dinner to feel like dinner low effort but totally satisfying.

What You’ll Need

CREAMY SPINACH CHICKEN centered hero view, clean and uncluttered

The ingredient list is short and probably already in your kitchen. Chicken cutlets get seasoned simply with salt and black pepper, then dredged in all purpose flour for that light, crispy coating. The sauce comes together with butter, smashed garlic, half and half, and chicken broth it thickens up beautifully without any fancy technique. Fresh spinach wilts right into the cream, adding color and a little earthiness.

Note: If you can’t find chicken cutlets at the store, just slice chicken breasts lengthwise into two thin pieces. They’ll cook faster and sear better than thick cuts.

How the Sauce Comes Together

After you sear the chicken and pull it out of the skillet, the pan is already loaded with flavor. You’ll drop in butter and smashed garlic, let that get fragrant, then whisk in flour to make a quick roux. Pour in the half and half and chicken broth, stirring constantly so the flour dissolves without clumping. Once it bubbles and thickens, fold in the spinach and watch it collapse into soft green ribbons. The whole process takes about five minutes.

The trick is to bring the chicken back in just long enough to coat it no more than a minute. You don’t want to overcook it or let it sit too long in the heat.

Step-by-Step Breakdown

Step	What You Do	Time
1	Season chicken cutlets with salt and pepper, coat both sides with 2 tbsp flour	2 min
2	Heat vegetable oil in skillet over medium high heat, sear chicken until golden on both sides and internal temp hits 165℉, remove from pan	8–10 min
3	Lower heat to medium, add butter and smashed garlic, cook until fragrant	1 min
4	Stir in 2 tbsp flour, half and half, and chicken broth; whisk continuously and bring to a boil	3–4 min
5	Add spinach, fold into sauce until wilted	1–2 min
6	Return chicken to skillet, coat with sauce, remove from heat	1 min

Common Questions and Fixes

If your sauce feels too thick, splash in a little more chicken broth or half and half and stir. If it’s too thin, let it simmer another minute or two it’ll tighten up as the flour cooks. Just keep stirring so nothing sticks to the bottom of the pan.

Pro Tip: Don’t skip the step of removing the chicken before you make the sauce. If you leave it in, it’ll overcook and turn rubbery. Pull it out, let it rest on a plate, then bring it back at the very end.

Simple Swaps and Tweaks

Original Ingredient	Swap Option
Half and half	Heavy cream (richer) or whole milk (lighter)
Chicken broth	Vegetable broth or white wine
Fresh spinach	Frozen spinach (thawed and squeezed dry)
All purpose flour	Gluten-free flour blend for coating and sauce

How to Serve and Store

Serve this straight from the skillet with rice, mashed potatoes, or crusty bread to soak up all that sauce. It’s also great over pasta or with roasted vegetables on the side. Leftovers keep in an airtight container in the fridge for up to three days just reheat gently on the stovetop with a splash of broth to loosen the sauce.

If you’re meal prepping, store the chicken and sauce separately so the cutlets don’t get soggy. Reheat everything together in a skillet over low heat until warmed through.

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How I Finally Perfected My Creamy Spinach Chicken

This creamy spinach chicken took longer than I care to admit to get right. Early versions were either too thin or overpoweringly garlicky, but after adjusting the cream ratio and tempering the garlic, everything clicked. Now it’s balanced, rich, and exactly what I wanted on the plate.

FAQs ( Creamy Spinach Chicken )

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well in this recipe. Thaw it completely and squeeze out excess water using a clean kitchen towel before adding. Use about 8-10 oz of frozen spinach to replace 1 pound of fresh. The texture will be slightly different but equally delicious.

What type of chicken works best for this dish?

Boneless, skinless chicken breasts or thighs both work perfectly. I prefer thighs for their juiciness and flavor, but breasts are leaner if you prefer. Cut into bite-sized pieces for even cooking. Pound thicker pieces to uniform thickness for consistent results.

How do I prevent the cream sauce from curdling?

Keep the heat at medium-low when adding cream and avoid boiling the sauce. Let the cream come to room temperature before adding it to the pan. Stir constantly and gradually incorporate the cream. If it does start to separate, whisk in a tablespoon of cold butter.

Can this recipe be made ahead of time?

This meal is best served fresh, but you can prep ingredients ahead. Cook the chicken and store separately from the cream sauce components. Reheat gently over low heat, adding a splash of chicken broth if the sauce thickens too much during storage.

What side dishes pair well with this meal?

Rice, pasta, or mashed potatoes complement the creamy sauce beautifully. Garlic bread is perfect for soaking up extra sauce. For vegetables, try roasted asparagus, steamed broccoli, or a simple garden salad to balance the richness of this dish.

CREAMY SPINACH CHICKEN centered hero view, clean and uncluttered_pin

Final Thoughts

This Creamy Spinach Chicken comes together in about thirty minutes and delivers big, comforting flavor without the fuss. You’ll love how the chicken stays tender under that silky garlic cream sauce, and how the spinach adds just enough color and earthy balance to keep things interesting. It’s the kind of dinner that feels complete like you actually cooked something real, even on a chaotic Tuesday night.

If you want to switch things up, try stirring in a handful of sun-dried tomatoes or a pinch of red pepper flakes for a little heat. Swap the spinach for kale if that’s what you have, or toss in some sliced mushrooms before you make the sauce. Leftovers reheat beautifully on the stovetop with a splash of broth a trick I learned from years of packing lunches the night before. Serve it over rice, pasta, or even zucchini noodles if you’re keeping things lighter.

I’d love to know how this one turns out in your kitchen tag me in your photos or drop a comment below if you made any fun tweaks. Did your kids devour it, or did you sneak seconds before anyone noticed? Save this recipe for the next time you need something fast, filling, and totally soul-soothing. Little wins in the kitchen can change the whole evening.