Tender, bite-sized chicken pieces are cooked in a silky garlic-Parmesan cream sauce, then finished with fresh spinach that melts right into the skillet. It’s cozy, comforting, and made with simple ingredients you likely already have.

Why You’ll Love This Recipe

One skillet, minimal cleanup, and a straightforward cooking process.
Creamy, garlicky sauce that feels special without being complicated.
Spinach adds color and a gentle, fresh balance to the rich sauce.
Easy to adjust: make it lighter, cheesier, spicier, or add extra vegetables.
Weeknight-friendly and reheats well for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts (about 450 g / 1 lb total), cut into 2.5 cm / 1-inch pieces
1 tablespoon olive oil (15 ml)
2 tablespoons butter (28 g)
4 cloves garlic, minced (or 1 teaspoon garlic powder)
1/2 cup low-sodium chicken broth (120 ml)
1/2 cup heavy cream (120 ml)
1/4 cup grated Parmesan cheese (25 g)
4 cups fresh spinach (about 120 g)
1/2 teaspoon fine salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste

Directions

Pat the chicken pieces dry and season with the salt and black pepper.
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the chicken in a single layer. Cook 5–7 minutes total, turning halfway, until golden and cooked through (work in batches if the pan is crowded). Transfer chicken to a plate.
Reduce heat to medium. Add the garlic and stir for about 1 minute, just until fragrant.
Pour in the chicken broth and scrape up any browned bits. Simmer 1 minute to slightly reduce.
Stir in the heavy cream and bring to a gentle simmer (not a rapid boil).
Add the Parmesan and stir until melted and smooth.
Add the spinach a handful at a time, stirring until fully wilted.
Return the chicken (and any juices on the plate) to the skillet. Simmer 1–2 minutes to warm through and coat in sauce.
Taste and adjust salt and pepper. Serve hot.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Lighter sauce: Use half-and-half instead of heavy cream (simmer gently so it stays smooth).
Extra lemony: Add 1–2 teaspoons lemon juice at the end for brightness.
A little heat: Stir in 1/4 teaspoon red pepper flakes with the garlic.
More veggies: Add sliced mushrooms (about 1 cup / 70 g) and sauté after the chicken, before the garlic.
Herb twist: Add 1 teaspoon Italian seasoning or 1 tablespoon chopped fresh parsley at the end.
Cheesy finish: Add an extra 2 tablespoons Parmesan on top just before serving.

Storage/Reheating

Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
Freeze: Cream sauces can change texture when frozen, but it’s still workable. Freeze in an airtight container up to 2 months; thaw overnight in the fridge.
Reheat on the stove: Warm in a skillet over low heat, stirring often. Add a splash of broth, milk, or cream (1–3 tablespoons) to loosen the sauce if needed.
Reheat in the microwave: Heat in short bursts (30–45 seconds), stirring between rounds to keep the sauce creamy and prevent overheating.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless thighs work great and stay very tender. Cook until the pieces are fully done and no longer pink in the center.

How do I know the chicken is cooked through?

The pieces should be opaque throughout and the juices should run clear. If you use a thermometer, aim for 74°C / 165°F in the thickest piece.

Can I use garlic powder instead of fresh garlic?

Yes. Use 1 teaspoon garlic powder. Stir it in after you add the broth and cream so it blends smoothly.

What can I use instead of Parmesan cheese?

Grated Grana Padano is a close substitute. If using a milder cheese, start with a smaller amount and adjust to taste.

My sauce seems too thick—how do I fix it?

Stir in a little chicken broth or milk, 1 tablespoon at a time, over low heat until it reaches your preferred consistency.

My sauce seems too thin—how do I thicken it?

Let it simmer gently for a few extra minutes to reduce. Keep the heat low so the dairy stays smooth.

Can I add pasta or rice to make it a full meal?

Absolutely. Serve the chicken and sauce over cooked pasta, rice, or mashed potatoes. If serving with pasta, a splash of pasta water can help the sauce cling nicely.

Can I use frozen spinach?

Yes. Thaw it and squeeze out as much water as possible, then stir it into the sauce. Use about 1 to 1 1/2 cups thawed, squeezed spinach.

Why did my sauce look grainy?

This can happen if the heat is too high or the sauce boils hard. Keep it at a gentle simmer and stir often, especially after adding the cheese.

Can I make this ahead of time?

You can cook it ahead and refrigerate it. Reheat gently on low heat with a splash of broth or cream to bring the sauce back to a silky texture.

Conclusion

Creamy Garlic Skillet Chicken with Spinach is the kind of easy, comforting dinner that feels like a treat but fits perfectly into a busy weeknight. With tender chicken, a rich garlic-Parmesan sauce, and spinach folded right in, it’s simple, satisfying, and ready to make a repeat appearance in your kitchen.

Creamy Garlic Skillet Chicken with Spinach