This delicious Spinach Chicken recipe has seasoned and seared chicken smothered in a delicious Parmesan cream sauce with garlic, herbs, fresh spinach, and more!
Be sure to serve this with a side of greens and beans!
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.
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.
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.
What to Serve With Spinach Chicken
- Pairing Suggestions: Roasted Potatoes, Mashed Potatoes, Buttered Noodles, Roasted Asparagus, Roasted Green Beans, Roasted Broccoli, Grilled Potatoes. See all of my side dish recipes here.
Pro Tips
- Cheese: Grate the cheese from a wedge and avoid using packaged grated cheese. It will melt and taste much better. I use Belgioioso Parmesan cheese.
- Make sure the base of the sauce isn’t too hot when the cheese is added, or the dairy can separate and result in a grainy consistency.
- White Wine: Dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio are best in this recipe. Chicken Broth may be used if you don’t cook with wine.
- Redmond Real Salt Lemon Pepper Seasoning is my preferred brand for seasoning the chicken.
- Up to 1/2 lb. pasta may be served with this sauce as well, angel hair or spaghetti is a great choice.
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.
Tools For This Recipe
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- 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
- Cheese Grater– Always shred your cheese from a block for soups and sauces, it melts and tastes much better than packaged shredded cheese. I use Belgioioso parmesan.
- Kitchen Tongs– makes it easy to handle the chicken when searing and even easier to flip individual mushroom slices as they cook.
- Large Measuring Cup with a Spout
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- My Favorite Chef Knife
- Meat Tenderizer
Try These Next
- Marry Me Chicken
- Greek Chicken
- Caprese Pasta
- Chicken Noodle Stir Fry
- Baked Chicken Thighs
- Pepper Steak
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Tried This Recipe?
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Spinach Chicken
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
- Cheese: Grate the cheese from a wedge and avoid using packaged grated cheese. It will melt and taste much better. I use Belgioioso Parmesan cheese.
- Make sure the base of the sauce isn't too hot when the cheese is added, or the dairy can separate and result in a grainy consistency.
- White Wine: Dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio are best in this recipe. Chicken Broth may be used if you don't cook with wine.
- Redmond Real Salt Lemon Pepper Seasoning is my preferred brand for seasoning the chicken.
- Up to 1/2 lb. pasta may be served with this sauce as well, angel hair or spaghetti is a great choice.
- Pairing Suggestions: Roasted Potatoes, Mashed Potatoes, Buttered Noodles, Roasted Asparagus, Roasted Green Beans, Roasted Broccoli, Grilled Potatoes. See all of my side dish recipes here.
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.
Oh my Gosh! That was amazing! Best sauce ever. Added artichoke hearts this time. Will try adding sundried tomatoes too. Thank you.
You’re very welcome Diane! Artichoke hearts and sundried tomatoes are such great additions. Thanks so much for the review😃
My family loved this! Thanks for sharing.
My pleasure Rhonda, I’m so happy your family loved it! Thanks so much for the great review!💖
This meal was incredible!! Will definitely be making it again 🙂
That makes me so happy Jenna, thanks so much for the great comments and review!💖
Love this meal added sun dried tomatoes and put over mashed potatoes. It was amazing! One of my favorite dishes.
Yummmm, sun dried tomatoes is a great addition, and serving over mashed potatoes is perfect! Thanks so much for taking the time to leave a review Lori!💖
OUTSTANDING!! Absolutely delicious. I followed the recipe exactly (which I never do), and I cannot express how my family loved it. I told my sister about it. I had to send her the recipe. You can’t go wrong with it. I also own the Cookbook. Great recipes. I enjoy all of them.
Thanks so much for your support Lorraine! I’m so happy your family loved it and you told your sister about this one! I’m extra happy to hear you’re enjoying the cookbook!😃 Thanks again 💗
Made this last night for dinner, it was fabulous great flavor and whole family loved it. Made spaghetti noodles and roasted broccoli with it .
Sounds like such a yummy dinner Wanda, nice work! Thanks so much for taking the time to leave a review!💗
This was excellent! Creamy perfection for a night when I needed comfort food and to use up some spinach. Great tips and all around a great recipe.
I’m so happy you got to use up some spinach! Thanks so much for taking the time to leave a review!❤️
Hi, If I want to make extra sauce, I can right? without searing the chicken first?
Sure! Although I would still sear the chicken first to add flavor to the pan, and then make the sauce from there, you can just make more of it!
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.
I’m so happy you liked this one Roxanne! Thanks so much for the great comments and review, Its great to hear the directions helpful!💗
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!
Oh me! Oh my! Yummy. I hesitated because I didn’t have any wine it called for but I made it anyways and just used a little more chicken broth and extra cream, sautéed some bacon and onion then removed to complete the chicken and cream sauce as directed. Added some lemon towards the end, before adding the chicken and I am over joyed. My taste buds were very happy. My mother enjoyed it. I will be making it for the rest of my family.
I’m so happy you have some happy tasted buds Bridgette, sounds like you nailed it! Thanks so much for taking the time to comment and leave a review!💖