This creamy spinach chicken is the ultimate comfort food made in one skillet. Juicy chicken breasts are simmered in a rich garlic-Parmesan cream sauce with tender spinach for a flavorful and satisfying dinner. Perfect for weeknights, yet elegant enough for guests.
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil
1 tablespoon butter
4 cloves garlic, minced
1 cup chicken broth (low sodium)
1 cup heavy cream
½ cup grated Parmesan cheese
2 teaspoons Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
3 cups fresh baby spinach (or 1½ cups thawed and drained frozen spinach)
Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder.
Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side, until golden brown. Transfer to a plate.
Reduce heat to medium. In the same skillet, sauté minced garlic for 30 seconds until fragrant.
Pour in chicken broth, scraping the bottom to deglaze the skillet. Simmer for 2–3 minutes to reduce slightly.
Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3–4 minutes until slightly thickened.
Add spinach and stir until wilted (or heated through if using frozen).
Return chicken to skillet and spoon sauce over the top. Simmer for another 5 minutes until chicken is fully cooked and sauce is creamy.
Taste and adjust seasoning as needed before serving.
For thicker sauce, let it simmer a few extra minutes before adding the spinach.
You can substitute half-and-half for a lighter sauce, though it may be less creamy.
Add mushrooms or sun-dried tomatoes for variation.
Best served over pasta, rice, or mashed potatoes.