Creamy spinach chicken is one of those easy dinners you’ll come back to again and again. Tender, pan-seared chicken is finished in a rich garlic cream sauce with spinach, all made in one skillet.
Ready in about 30 minutes, this recipe is simple, comforting, and perfect for busy nights when you want something that feels a little special without a lot of effort.
For the Chicken
- Chicken Cutlets – Thinly sliced chicken cooks quickly and evenly, giving you tender meat with a lightly crispy exterior.
- Salt and Black Pepper – Simple seasoning is all you need to bring out the natural flavor of the chicken.
- All-Purpose Flour – A light coating of flour helps the chicken brown nicely and also contributes to thickening the sauce later.
- Vegetable Oil – Used for pan-searing the chicken until golden without overpowering the flavor.
For the Creamy Spinach Sauce
- Butter – Adds richness and depth to the sauce while helping carry the garlic flavor.
- Garlic – Smashed cloves release bold, savory flavor that forms the base of the sauce.
- Half and Half – Creates a smooth, creamy texture without being overly heavy.
- Chicken Broth – Loosens the sauce and adds savory balance to the cream.
- Salt and Black Pepper – Season the sauce and tie all the flavors together.
- Spinach – Wilts down quickly, adding color, freshness, and a subtle earthy flavor.
One-Skillet Creamy Spinach Chicken
Golden-browned chicken cutlets finished in a silky garlic cream sauce with wilted spinach. This simple one-skillet dinner comes together fast and feels special enough for any night of the week.
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Servings: 4
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Ingredients
- 4 pieces chicken cutlets thinly sliced
- salt to taste
- black pepper to taste
- vegetable oil
- 4 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
Instructions
- Lightly season both sides of the chicken cutlets with salt and pepper. Use just a small amount per side. Coat each piece evenly with 2 tablespoons of the flour.
- Heat a large skillet over medium-high heat with vegetable oil. Arrange the chicken cutlets in the pan without overlapping. Cook until lightly browned on the first side, flip, and brown the other side.
- When the chicken reaches an internal temperature of 165℉, transfer it out of the skillet right away to prevent overcooking.
- Reduce the heat to medium. Add the butter and smashed garlic to the same skillet.
- Once the garlic becomes aromatic, stir in the remaining 2 tablespoons of flour, followed by the half and half and chicken broth. Whisk constantly until the flour is fully incorporated, then bring the sauce to a boil.
- After the sauce thickens, add the spinach and gently stir until it wilts into the sauce.
- Return the chicken cutlets to the pan, turning them so each piece is fully coated. Remove the skillet from the heat once the chicken is covered; do not leave the chicken in the sauce longer than one minute.
- Serve immediately and enjoy.
- Note 1: If chicken cutlets are unavailable, slice chicken breasts lengthwise into two thin pieces.
- Update: The flour amount was adjusted to 2 tablespoons (from 1/2 cup) after additional testing and reader feedback.
- Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well in this recipe. Just make sure it’s fully thawed and squeezed dry before adding it to the sauce so it doesn’t water it down. - How do I know when the chicken is fully cooked?
The most reliable way is to use a meat thermometer. The chicken is done when it reaches 165°F in the thickest part. - My sauce seems too thin—what should I do?
Let the sauce simmer for another minute or two so it can thicken naturally. Stirring constantly helps it come together smoothly. - Can I make this recipe lighter or dairy-free?
Yes, you can swap the half and half for a lighter milk or a dairy-free alternative. Keep in mind the sauce will be slightly thinner, but still flavorful. - How do I keep the chicken from drying out?
Remove the chicken from the pan as soon as it reaches temperature and only return it briefly to coat with sauce. Overcooking is the main reason chicken becomes dry.
