This cozy, one-pan creamy spinach chicken features tender chicken cutlets simmered in a rich, garlicky cream sauce with wilted spinach. It’s comforting, flavorful, and perfect for an easy yet satisfying meal that feels a little special without being complicated.
Why You’ll Love This Recipe
This recipe delivers big flavor with simple ingredients and minimal cleanup. The chicken stays juicy thanks to a light flour coating, while the sauce is luxuriously creamy with a gentle tang that keeps it from feeling heavy. It’s quick enough for a weeknight but impressive enough to serve to guests, and it pairs beautifully with rice or pasta to soak up every bit of the sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 medium yellow onion, thinly sliced
4 garlic cloves, finely chopped
1 pound thin-cut boneless, skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
1/2 cup low-sodium chicken broth
1/2 cup heavy cream
1/4 cup sour cream
1 tablespoon soy sauce
1 teaspoon apple cider vinegar
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 tablespoon unsalted butter
5 ounces baby spinach
Cooked pasta or steamed rice, for serving
Directions
Start by patting the chicken dry with paper towels. Season both sides evenly with the salt and black pepper. Place the flour on a plate and dredge each piece of chicken until lightly coated, shaking off any excess.
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add half of the chicken and cook for about 1 1/2 minutes per side until lightly golden but not fully cooked. Transfer to a plate and repeat with the remaining chicken.
In a bowl, whisk together the chicken broth, heavy cream, sour cream, soy sauce, apple cider vinegar, and garlic powder until smooth.
Reduce the heat to medium-low and add the butter and sliced onion to the skillet. Cook for about 5 minutes, stirring and scraping up any browned bits, until the onion softens and begins to brown. Add the chopped garlic and red pepper flakes and cook for about 30 seconds until fragrant.
Pour in the cream mixture and stir well. Let the sauce simmer for 3 to 4 minutes until it begins to thicken. Add the baby spinach gradually, stirring until fully wilted.
Return the chicken and any juices to the skillet. Increase the heat to medium-high and cook for 4 to 5 minutes, until the chicken is cooked through and well coated in the sauce. Serve hot over cooked pasta or steamed rice.
Servings and timing
This recipe serves 3 to 4 people.
Preparation time is about 10 minutes, and cooking time is approximately 25 minutes, making the total time around 35 minutes.
Variations
For a richer flavor, you can add a small amount of grated hard cheese to the sauce just before serving. Mushrooms can be added with the onions for an earthier taste. If you prefer a milder dish, reduce or omit the red pepper flakes. For a lighter version, you can substitute part of the heavy cream with extra chicken broth.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce. You can also reheat in the microwave in short intervals, stirring in between to maintain a creamy texture.
FAQs
Can I use regular chicken breasts instead of thin-cut?
Yes, you can butterfly regular boneless, skinless chicken breasts by slicing them horizontally before cooking.
Does this recipe work with frozen spinach?
Fresh spinach is recommended, but thawed frozen spinach can be used if thoroughly drained to avoid excess liquid.
Can I make this dish ahead of time?
Yes, it can be made a day in advance and reheated gently before serving.
What can I serve with creamy spinach chicken?
It pairs well with pasta, rice, or even mashed potatoes to absorb the sauce.
Is the sauce very tangy?
The sauce has a mild tang that balances the creaminess without overpowering the dish.
Can I make it less creamy?
You can reduce the amount of cream and replace it with additional chicken broth.
Will the chicken stay tender?
Yes, the light flour coating and quick cooking help keep the chicken juicy and tender.
Can I omit the soy sauce?
You can omit it, but it adds depth. A small pinch of extra salt can help compensate.
Is this recipe spicy?
It has very mild heat. Adjust the red pepper flakes to your preference.
Can leftovers be frozen?
Freezing is not recommended as the cream sauce may change texture when thawed.
Conclusion
Creamy spinach chicken with an extra-garlicky sauce is a comforting, flavorful dish that comes together easily in one pan. With tender chicken, a balanced cream sauce, and vibrant spinach, it’s a reliable recipe you’ll want to make again and again for both busy nights and relaxed dinners at home.
Creamy Spinach Chicken with Extra-Garlicky Sauce is a cozy, one-pan dish featuring tender chicken cutlets simmered in a rich, creamy garlic sauce with wilted spinach. It’s easy to make, packed with flavor, and perfect for serving over pasta or rice.
Pat chicken dry with paper towels. Season both sides with salt and black pepper. Dredge lightly in flour, shaking off excess.
Heat olive oil in a large skillet over medium heat. Cook half the chicken for about 1 1/2 minutes per side until lightly golden. Transfer to a plate and repeat with remaining chicken.
In a bowl, whisk together chicken broth, heavy cream, sour cream, soy sauce, apple cider vinegar, and garlic powder until smooth.
Reduce heat to medium-low. Add butter and sliced onion to the skillet. Cook for 5 minutes, stirring often, until onion softens and begins to brown.
Add garlic and red pepper flakes. Cook for 30 seconds until fragrant.
Pour in the cream mixture and stir well. Simmer for 3–4 minutes until sauce thickens slightly.
Add baby spinach gradually, stirring until wilted.
Return chicken and any juices to skillet. Increase heat to medium-high and cook for 4–5 minutes, until chicken is cooked through and coated in sauce.
Serve hot over pasta or rice.
Notes
Use fresh spinach for best texture and flavor.
To lighten the dish, replace some cream with more chicken broth.
Mushrooms or cheese can be added for variation.
Store leftovers for up to 4 days; reheat gently with a splash of broth or cream.
