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Spinach Chicken

This delicious Spinach Chicken recipe has seasoned and seared chicken smothered in a delicious Parmesan cream sauce with garlic, herbs, fresh spinach, and more!

 

A skillet filled with creamy Spinach Chicken with cherry tomatoes on the side.

Spinach Chicken

This Creamy Spinach Chicken Recipe is what dinner dreams are made of. 😍 It’s loaded with fresh spinach in a delicious Parmesan cream sauce with a hint of cream cheese, some butter,  garlic, and more!

It has a touch of wine to deglaze the pan after the chicken is cooked, but unlike my Chicken Florentine recipe, it’s not a wine-based sauce. It’s more of a cream sauce, and chicken broth can certainly be used instead of wine if you don’t cook with wine.

There is also a delicious combination of herbs here! Feel free to get creative with any variety of fresh veggies that you might want to add, fresh or sun dried tomatoes make great additions!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Slice the chicken in half lengthwise and pound to 1/2-inch thick. Season with lemon pepper seasoning and dredge it in flour, then sear it in a skillet.

Deglaze the skillet with white wine and let it reduce by half, along with butter and garlic.

A plate of seared chicken next to a skillet with butter, wine, and garlic.

Add flour and whisk continuously for 1-2 minutes. Add chicken broth and half and half in small splashes, stirring continuously. Add seasonings and bring to a gentle boil, then reduce to a simmer. Add cream cheese and Parmesan cheese.

Making a creamy sauce in a skillet for Spinach Chicken.

Add spinach and stir to combine. Add chicken and spoon the sauce on top. Let it heat through and remove from heat. Add lemon juice if desired, and serve.

Adding spinach and chicken to a skillet to make Spinach Chicken.

Pro Tips

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers keep pretty well for future meals!
  • If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.

Creamy Spinach Chicken on a white plate with roasted potatoes and a fork.

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Spinach Chicken

5 from 2 ratings
This easy Spinach Chicken recipe has seasoned and seared chicken smothered in a delicious Parmesan cream sauce with garlic, herbs, fresh spinach, and more!

Ingredients

Chicken

  • 2 large boneless skinless chicken breasts
  • Lemon Pepper Seasoning
  • 1/3 cup flour
  • 2 tablespoons olive oil

Sauce

  • ½ cup dry white wine, see notes
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • ¾ cup chicken broth
  • 1 chicken bouillon
  • 1 ¼ cups half and half, (half cream/half milk)
  • 3 tablespoons cream cheese, softened
  • ¾ cup Parmesan cheese
  • 3 cups fresh spinach
  • 1-2 tablespoons lemon juice, optional

Seasonings

  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon mustard powder
  • 1 teaspoon parsley

Instructions

Prep Work

  • Combine the chicken broth, chicken bouillon, half and half, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients prior to beginning.

Make the Chicken

  • Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry. Season each side with lemon pepper seasoning, then dredge in flour and tap off excess.
  • Heat oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Make the Sauce

  • Add the wine, butter, and garlic to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet. Let it reduce by half, about 4 minutes.
  • Add the flour and stir continuously for 1-2 minutes. Add the chicken broth mixture in small splashes, stirring continuously. Bring to a gentle boil, then reduce heat to low.
  • Add the softened cream cheese and stir to combine. Gradually stir in the Parmesan cheese. Once incorporated, add the spinach and stir to combine. Let it wilt, about 1-2 minutes. Add the chicken back to the skillet along with any juices from the plate. Spoon the sauce on top. Cover partially and let it heat through for about 5 minutes. Remove from heat. Add 1-2 tablespoons lemon juice if desired and serve!

Notes

Pro Tips

Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers keep pretty well for future meals!
  • If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.

The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 639kcal, Carbohydrates: 20g, Protein: 49g, Fat: 38g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.4g, Cholesterol: 183mg, Sodium: 830mg, Potassium: 957mg, Fiber: 1g, Sugar: 4g, Vitamin A: 2992IU, Vitamin C: 11mg, Calcium: 366mg, Iron: 3mg
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6 comments on “Spinach Chicken”

  1. Hi, If I want to make extra sauce, I can right? without searing the chicken first?

  2. I made this, and it was fantastic! I think the difference in creaminess is the cream cheese. The flavors blend well, directions were perfect, and it made enough for 2 dinners for these old people. We served it with green salad and the rest of the white wine.

  3. Dear Mrs. Cozy Cook, I feel like you really understand me and my taste buds! I love EVERYTHING about this recipe and all its ingredients. I used Pinot Grigio as you suggested. The cream cheese…the herbs…the spinach…what a magnificent combination of flavors!!! The sauce is to die for and I could literally eat this every day of the week for the rest of my life. My family devoured this recipe and they think I’m suddenly the queen of the kitchen!!!! I appreciate all your wonderful instructions and the time you took to write out the whole process. Some of us need that level of detail. I’m already thinking about making this again next week for company. I tried it with pasta this time but next time I might try it with those potatoes you’ve got pictured. What an amazing meal! Thank you!

    • Thanks so much for the great comments Marie!💗 I’m so happy you’re considering this one for company next week! Thanks again, your support is so amazing!

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