One-Pan Creamy Chicken and Spinach
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
4 servings
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Calories
621 kcal
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Course
Main Course
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Cuisine
Italian
One-Pan Creamy Chicken and Spinach
Description
The One-Pan Creamy Chicken and Spinach recipe combines lightly seared chicken breasts with a sauce enriched by cream, cream cheese, and Parmesan cheese, complemented by sun-dried tomatoes and wilted spinach. Cooking the chicken first ensures it is tender and fully cooked, while the sauce simmers until creamy and thickened with the cheeses. The spinach adds a vibrant green element and softens in the warm sauce. This dish can be served as a complete meal or paired with pasta or cauliflower rice for a low-carb alternative. Fresh chopped basil adds a hint of herbal brightness when sprinkled on the finished dish.
The cream and cheese blend creates a rich and silky sauce that clings well to the chicken pieces and spinach, while the sun-dried tomatoes contribute subtle sweetness and depth. The crushed red pepper adds a mild warmth that balances the richness. This combination results in a comforting, creamy dish with varied textures from tender chicken, soft spinach, and slightly chewy tomatoes.
Serving this recipe by itself or over a bed of pasta or cauliflower rice allows flexibility depending on dietary preferences and meal goals. It can be prepared ahead by marinating the chicken or making the sauce separately. Reheating slowly is advised to maintain sauce creaminess.
Ingredients
- 2 tablespoons olive oil
- 1.5 .5 lbs chicken breast skinless boneless, or chicken tenderloins
- 2 tablespoons butter
- 1/3 /3 cup onion finely diced
- 3 cloves garlic
- 1/2 /2 teaspoon crushed red pepper
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons sun-dried tomato chopped
- 2 ounces cream cheese softened
- 1/2 /2 cup Parmesan Cheese grated
- 3 cups spinach about 3 ounces, leaves
- basil optional chopped fresh
Instructions
- In a large saucepan, heat the olive oil over medium heat. Season chicken breasts well with salt and pepper. Cook chicken for 3-5 minutes per side or until chicken is no longer pink inside. Remove from the skillet and place on a plate.
- Add the butter, onions, garlic, and crushed red pepper to the skillet and cook for 1-2 minutes.
- Add the cream, chicken broth, sun-dried tomatoes, and cream cheese. Simmer over medium heat for a couple of minutes, whisking until creamy.
- Stir in the Parmesan and spinach and simmer until spinach has wilted. The longer you cook the sauce the thicker it will be. Season with salt and pepper to taste. Return chicken to the pan in the sauce until warmed then serve. Garnish with fresh chopped basil if desired. Serve plain, over pasta, or over cauliflower rice for a low-carb version.
Notes
- Rotisserie chicken can be used by skipping the initial chicken cooking step and adding it to the sauce to warm through.
- If fresh basil is not available, the dish can be served without the garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 621kcal | 31% |
| Carbohydrates | 4g | 1% |
| Protein | 44g | 88% |
| Fat | 51g | 78% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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