Creamy Spinach Chicken
This extra cozy one-pan chicken has major creamed spinach vibes.
Serves3 to 4
Prep10 minutes
Cook25 minutes
I must admit that I’m not usually a big fan of chicken breasts. But when they get pounded to a thin layer, coated with flour to create a nice brown crust, and simmered in a garlicky, creamy sauce with loads of spinach, then it’s an entirely different story.
This creamy spinach chicken is a hearty, comforting one-pan dish that checks off all the boxes for me. But what makes it extra delicious is its tangy cream sauce. Instead of just using heavy cream, I add a little bit of sour cream, which not only thickens the sauce, but also gives a pleasant tang.
There’s also a wonderfully garlicky flavor from using both freshly minced garlic and garlic powder. The garlic powder has a sharper garlic flavor, while the cooked minced garlic adds a nice savory taste at the end.
If you are looking for an easy, crowd-pleasing dish to get cozy, this creamed spinach chicken is the answer!
How to Prepare Chicken Cutlets
It’s important to use thin chicken cutlets in order for them to really absorb the flavors of the garlicky cream sauce. You can buy a packet of thinly sliced chicken cutlets, but if they are not easily available, it’s easy to prepare them yourself. You’ll just need plastic wrap and a rolling pin.
First, cover the chicken breasts with a layer of plastic wrap. Then pound with a rolling pin until they’re nice and thin.
Dredge each slice of chicken cutlet with all-purpose flour. Shake off any excess flour, then lightly pan-fry the chicken. This method keeps the chicken moist and juicy and forms a delicious golden crust.
What to Serve with Creamy Spinach Chicken
Creamy spinach chicken can be eaten on its own, but because it has a delicious garlicky cream sauce, it’s even better when served over rice or noodles. A bright and simple green salad on the side would be also be great.
Creamy Spinach Chicken Recipe
This extra cozy one-pan chicken has major creamed spinach vibes.
Prep time 10 minutes
Cook time 25 minutes
Serves 3 to 4
Nutritional Info
Ingredients
- 1
medium yellow onion
- 4 cloves
garlic
- 1 pound
thin-cut boneless, skinless, chicken breasts (about 3)
- 1 teaspoon
kosher salt, plus more as needed
- 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
- 1 (5-ounce) package
baby spinach (5 packed cups)
Cooked pasta or steamed rice, for serving
Instructions
Thinly slice 1 medium yellow onion and finely chop 4 garlic cloves.
Pat 1 pound thin-cut boneless, skinless chicken breasts dry with paper towels. Season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Place 1/4 cup all-purpose flour on a plate. Working with one piece of chicken at a time, press into the flour until evenly coated all over. Place them on a plate on a single layer.
Heat 2 tablespoons olive oil in a 10-inch skillet over medium heat until shimmering. Add half of the chicken and cook until lightly browned, about 1 1/2 minutes per side (the chicken will not be cooked through). Transfer to a plate and repeat cooking the remaining chicken.
Meanwhile, place 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, and 1/4 teaspoon garlic powder in a medium bowl or liquid measuring cup and whisk to combine.
When the chicken is ready, add the onion, 1 tablespoon unsalted butter, and a pinch of kosher salt to the now-empty pan. Reduce the heat to medium-low and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the onion is starting to brown, 5 minutes. Add the garlic and 1/4 teaspoon red pepper flakes, and cook until fragrant, about 30 seconds.
Add the chicken broth mixture and stir to combine. Cook until the sauce starts to thicken, 3 to 4 minutes. Gradually add 5 ounces baby spinach and cook, stirring often, until the spinach is wilted.
Return the chicken and any accumulated juices on the plate to the skillet. Increase the heat to medium high and cook until the chicken is cooked through and coated with sauce, 4 to 5 minutes. Serve over cooked pasta or rice.
Recipe Notes
Chicken breast: If you can’t find thin-cut chicken breasts, you can substitute it with boneless, skinless chicken breasts. Cut each one in half horizontally (also known as butterflying) before proceeding with the recipe.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.