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Creamy Spinach Chicken


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This one-pan Creamy Spinach Chicken is the recipe you pull out on that busy Fall week when life is crazy but you still desperately want a home cooked warm and cozy meal.

An easy chicken dinner with garlic spinach cream sauce that is flavorful, delicious and takes less than 30 minutes to prepare!

Chicken with Creamy Spinach Garlic Sauce
Here’s what you can expect from this delicious creamy spinach chicken recipe: Lightly breaded seasoned chicken cutlet, crispy and flavorful, coated in a creamy garlic sauce packed with spinach.

Made with minimal, pantry-friendly ingredients…and you get your protein and vegetables all in one!

We love this creamy spinach chicken recipe because what is better than only having to deal with one single pan when you are cooking and only cleaning one pan.

The cleaning part is always makes me do the happy dance whenever I make this one-pan creamy chicken and spinach meal.
What goes into Creamy Spinach Chicken
For the sake of perfecting this recipe for you all, there was a whole lot of creamy spinach chicken in our household for a few weeks. On repeat for lunch, dinner, lunch, and dinner over and over again.

The good news is both my husband and I loved it so much we didn’t mind the repetition at all…which is a true testimony to how good this creamy spinach chicken dish really is!


While this creamy spinach chicken dish tastes amazing, you won’t believe how easy it is. This is not one of those fancy, written-for-professionals type of recipe.

It calls for simple, pantry-friendly ingredients that you may already have at hand:

Chicken cutlets – a.k.a. thinly sliced chicken breast. If you are using regular chicken breast, slice it lengthwise so it is thinner and easier to cook.
All purpose flour – used to bread the chicken
Garlic – use fresh! Avoid substituting with garlic powder
Half and half
Salt and black pepper – important seasoning to ramp up the flavor profile in this dish
Besides the ingredients above, you will need a 12″ or 10″ skillet to cook the chicken cutlets in spinach and garlic sauce.

I like to use a non-stick skillet to make this creamy spinach chicken goodness because it makes pan frying the breaded chicken a lot easier. If you are using a stainless steel skillet, make sure to grease it really very so that the chicken cutlets will not stick to it.



4 pieces chicken cutlets thinly sliced
salt to taste
black pepper to taste
vegetable oil
2 tbsp all purpose flour
2 tbsp butter
4 cloves garlic smashed
1 cup half and half
1/4 cup chicken broth
1/2 tsp salt
1/2 tsp black pepper
2 cups spinach
Season chicken cutlets (see Note 1) with salt and pepper. A quick dash on each side. Then coat both sides with flour.
Heat large skillet with vegetable oil under medium high heat, then place chicken cutlets onto skillet. Do not overlap cutlets. Sear cutlets on one side until they brown slightly, flip, and then sear on the other side.
Once chicken reaches an internal temperature of 165℉, remove from skillet immediately. Do not overcook chicken.
Lower to medium heat, then add butter and smashed garlic.
Once garlic is fragrant, add flour, half and half and chicken broth. Stir continuously to dissolve flour, and bring sauce to a boil.
Once sauce thickens, add spinach and fold it into sauce.
Bring chicken cutlets back into the skillet and coat each piece of cutlet with sauce. Remove from heat once chicken is covered with sauce. Chicken shouldn’t stay in the sauce for more than a minute.
Serve and enjoy!
Note 1: If you can’t find chicken cutlet (thinly sliced chicken), slice chicken breast lengthwise into two thin pieces.
Update: Recipe was updated to 2 tbsp of flour instead of 1/2 cup based on feedback and retesting.
Calories: 281kcal | Carbohydrates: 7g | Protein: 27g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 571mg | Potassium: 605mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1831IU | Vitamin C: 7mg | Calcium: 95mg | Iron: 1mg



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