A skillet meal that comes together fast: tender chicken cutlets simmered in a garlicky cream sauce with fresh spinach—everything cooked in one pan for minimal cleanup and maximum flavor.
Why You’ll Love This Recipe
It’s a one-pan dinner, meaning fewer dishes and faster cleanup.
The sauce is both creamy and light—spinach keeps things bright and the chicken remains juicy.
Perfect for weeknight cooking but satisfying enough for guests.
Easily customizable (see Variations below) to suit different tastes or dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Kosher salt and freshly ground black pepper, to taste
1 Tbsp olive oil
1 Tbsp unsalted butter
½ cup (about 120 ml) chopped yellow onion
1 clove garlic, minced
⅓ cup (about 80 ml) dry white wine or chicken broth
1 (14.5-oz / ~411 g) can fire-roasted diced tomatoes, undrained
1 (5-oz / ~140 g) package soft garlic & fine herbs Gournay-style cheese (or similar soft cheese), cut into cubes
1 tsp Italian seasoning
4 cups (packed) roughly chopped fresh spinach
2 Tbsp minced fresh chives
Directions
Season both sides of the chicken cutlets with salt and pepper.
Heat the olive oil and butter together in a large skillet over medium heat until the butter melts and combines with the oil.
Add the seasoned chicken and lightly brown it, turning once, about 2–3 minutes per side. Transfer the chicken to a plate and keep warm.
In the same skillet, add the chopped onion and cook for about 2 minutes. Increase the heat to medium-high, then add the minced garlic and cook until fragrant, about 30 seconds.
Pour in the wine (or chicken broth) and stir, cooking until most of the liquid has evaporated, about 2 minutes. Lower the heat to low.
Stir in the diced tomatoes with their juice, the cubed soft cheese, and the Italian seasoning. Stir occasionally until the cheese melts and forms a creamy sauce, about 5 minutes.
Add the chopped spinach and stir until it just wilts and incorporates into the sauce (you can cook it longer if you prefer it more wilted).
Return the chicken (and any juices that accumulated on the plate) to the skillet, coating both sides with the sauce. Cook until an instant-read thermometer inserted into the center of a cutlet reads 165 °F (74 °C).
Sprinkle the minced chives over everything and serve right away.
Servings and timing
This recipe yields 4 servings.
Total time: ~30 minutes (includes prep and cook time).
Variations
Swap the soft cheese for cream cheese + grated Parmesan for a slightly different texture and flavor.
Use baby spinach instead of chopped regular spinach for a lighter wilt.
Add sun-dried tomatoes (about ½ cup, chopped) for extra tang and depth.
Make it dairy-free: Replace the soft cheese with a dairy-free cream cheese and use a touch of nutritional yeast for flavor.
Add mushrooms: Sauté 1 cup sliced mushrooms with the onion for a heartier version.
Spice it up: Add ¼–½ tsp red pepper flakes when adding the garlic for a little heat.
Storage/Reheating
Storage: Let the dish cool slightly and transfer to an airtight container. Refrigerate for up to 3 days.
Reheating: Warm gently on the stovetop over low heat, stirring occasionally. If the sauce has thickened too much, loosen with a splash of chicken broth. You can also reheat in the microwave in 1-minute increments, stirring between each, and adding a little liquid if needed.
Freezing: While possible, the cream sauce and spinach texture may be slightly altered after freezing and thawing. If freezing, freeze in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
FAQs
How thin should I slice the chicken breasts?
Slice the chicken into cutlets about ¼-inch (6-7 mm) thick so they cook quickly and evenly.
Can I use chicken thighs instead of breasts?
Yes—boneless skinless chicken thighs work well. You may need to adjust cooking time slightly due to the difference in thickness.
What if I don’t have soft garlic & fine herbs cheese?
You can substitute with plain cream cheese plus 2 Tbsp chopped fresh herbs (such as parsley, chives, and garlic powder) for a similar result.
Can I omit the wine?
Yes—replace the white wine with chicken broth if you prefer alcohol-free or more mild flavor.
What side dishes go well with this recipe?
Serve with rice, mashed potatoes, crusty bread, or pasta to soak up the creamy sauce. A simple green salad or steamed vegetables also balance the richness.
How can I make this lighter?
Use low-fat cream cheese or soft cheese, reduce the butter to ½ Tbsp, and serve over cauliflower rice or steamed greens instead of a heavier starch.
Is the sauce gluten-free?
Yes, if you use a gluten-free broth and ensure the soft cheese has no gluten-containing additives. Always check labels to be safe.
Can this be prepared ahead of time?
Yes—cook the chicken and sauce, then cool and refrigerate (without spinach) for up to 1 day. When ready to serve, reheat gently, add the spinach at the end, and finish as directed.
Why is the spinach added near the end?
Adding spinach at the end preserves its bright green color and fresh texture. Over-cooking it would make it limp and dull.
How do I know when the chicken is done?
Use an instant-read thermometer: the internal temperature should reach 165 °F (74 °C) in the thickest part of the cutlet. If you don’t have a thermometer, slice into the thickest part to ensure it’s no longer pink and the juices run clear.
Conclusion
This one-pan creamy chicken and spinach dinner is versatile, satisfying, and straightforward—perfect for a busy weeknight yet elegant enough to serve for company. With minimal prep, quick cook time, and a rich sauce that comes together in the same skillet you browned the chicken in, you’ll end up with a delicious, well-rounded meal and one less dish to clean. Enjoy crafting and customizing this recipe to your taste!
A creamy, garlicky one-pan chicken dinner featuring tender cutlets, fresh spinach, and a rich cheese-infused sauce—all ready in about 30 minutes with minimal cleanup.
Heat olive oil and butter in a large skillet over medium heat. Add chicken and sear 2–3 minutes per side until lightly browned. Transfer to a plate.
In the same skillet, sauté onion for 2 minutes. Add garlic and cook for 30 seconds more.
Increase heat to medium-high. Add wine or broth and cook for 2 minutes until mostly evaporated. Lower heat to low.
Stir in diced tomatoes, cubed soft cheese, and Italian seasoning. Cook, stirring occasionally, until cheese melts and sauce is creamy (about 5 minutes).
Add spinach and stir until wilted.
Return chicken and any juices to the skillet, coating in sauce. Cook until chicken is heated through and reaches 165°F (74°C).
Top with minced chives and serve immediately.
Notes
Use baby spinach if you prefer a more delicate texture.
Substitute cream cheese + Parmesan for the soft cheese if needed.
Add mushrooms or sun-dried tomatoes for extra depth of flavor.
To make dairy-free, use dairy-free soft cheese and olive oil only.
Great served with rice, pasta, or crusty bread to soak up the sauce.
