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A close-up view of a delicious creamy spinach chicken skillet with mushrooms, garnished with red chili flakes in a dark pan.
Reda

Creamy Garlic Spinach Chicken Skillet

This quick and easy one-pan Creamy Garlic Spinach Chicken Skillet features tender pan-seared chicken breasts simmered in a rich, velvety sauce with fresh spinach and aromatic garlic. It's a flavorful and satisfying meal perfect for any weeknight!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless, skinless chicken breasts 2-3 pieces, butterflied or pounded to 1/2-inch thickness
  • 1 tbsp Olive oil for searing
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/4 tsp Paprika
For the Sauce
  • 1 tbsp Olive oil for sautéing garlic
  • 4 cloves Garlic minced
  • 1/2 cup Chicken broth
  • 1/2 cup Heavy cream
  • 2 tbsp Cream cheese softened
  • 1/4 cup Grated Parmesan cheese
  • 5 oz Baby spinach fresh
  • 1/4 tsp Salt or to taste
  • 1/8 tsp Black pepper or to taste
  • 1 tbsp Fresh parsley chopped, for garnish (optional)

Equipment

  • Large Skillet (10-12 inch, cast iron or stainless steel)
  • Cutting board
  • Chef's Knife
  • Tongs
  • Whisk
  • Measuring cups and spoons

Method
 

Prepare the Chicken
  1. Pat chicken breasts dry with paper towels. If chicken breasts are very thick, butterfly them horizontally or pound them to about 1/2-inch thickness for even cooking. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika.
Sear the Chicken
  1. Heat 1 tbsp olive oil in a large skillet (preferably cast iron or heavy-bottomed stainless steel) over medium-high heat. Once hot, add the seasoned chicken breasts. Sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from the skillet and set aside on a plate; cover loosely with foil.
Make the Creamy Spinach Sauce
  1. Reduce heat to medium. Add 1 tbsp olive oil to the same skillet (if needed). Add minced garlic and sauté for about 30-60 seconds until fragrant, being careful not to burn it.
  2. Pour in 1/2 cup chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon to deglaze. Bring to a simmer.
  3. Reduce heat to low. Whisk in 1/2 cup heavy cream and 2 tbsp softened cream cheese until smooth and fully combined. Stir in 1/4 cup grated Parmesan cheese until melted and the sauce thickens slightly.
  4. Add fresh baby spinach to the skillet, stirring continually until it wilts completely into the sauce. This usually takes 2-3 minutes.
  5. Season the sauce with 1/4 tsp salt and 1/8 tsp black pepper, or adjust to taste.
Combine and Serve
  1. Return the cooked chicken breasts to the skillet, nestling them into the creamy spinach sauce. Spoon sauce over the chicken to coat. Heat through for 1-2 minutes.
  2. Garnish with fresh chopped parsley if desired. Serve immediately with your favorite sides like rice, pasta, or crusty bread.

Notes

For an extra kick, add a pinch of red pepper flakes with the garlic. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream if the sauce is too thick.