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!

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

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• 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

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Spinach Chicken

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

5 from 10 ratings

Servings: 4 people

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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

US Customary - Metric

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

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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

• 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.

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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.

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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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Course: Main Course

Cuisine: American

Author: Stephanie