High Protein Creamy Spinach Chicken – A Comforting, Weeknight-Friendly Favorite
This is the kind of dinner you make when you want something cozy, fast, and satisfying without a lot of fuss. Tender chicken, a silky garlic-parmesan sauce, and a generous handful of spinach make it feel both hearty and fresh. It’s simple enough for a Tuesday night but tasty enough to serve guests.
The sauce clings to the chicken, and every bite has that creamy, savory finish you crave. Bonus: it’s high in protein and easy to meal prep.
High Protein Creamy Spinach Chicken - A Comforting, Weeknight-Friendly Favorite
Ingredients
Method
- Season the chicken: Slice thicker breasts in half horizontally to make cutlets. Season both sides with salt, pepper, paprika, and onion powder.
- Sear until golden: Heat olive oil in a large skillet over medium-high. Add chicken and sear 4–5 minutes per side until browned. Transfer to a plate; it will finish cooking in the sauce.
- Build the flavor base: Lower heat to medium. Add butter to the skillet. Stir in garlic and cook 30–60 seconds until fragrant, scraping up browned bits.
- Thicken the sauce: Sprinkle in flour and cook 30 seconds, stirring. Slowly whisk in chicken broth until smooth. Simmer 2 minutes to slightly thicken.
- Make it creamy: Stir in cream, Dijon, and red pepper flakes if using. Simmer 2–3 minutes, stirring, until the sauce coats a spoon.
- Finish the chicken: Return chicken and any juices to the pan. Simmer 3–5 minutes until cooked through and the internal temperature reaches 165°F (74°C).
- Add spinach and cheese: Stir in spinach in batches until wilted. Add parmesan and stir until melted and smooth. Adjust salt and pepper to taste.
- Brighten and serve: Squeeze in lemon juice to wake up the flavors. Garnish with parsley. Serve hot with your favorite sides.
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Why This Recipe Works
- Balanced richness: A mix of chicken broth and a touch of cream creates a sauce that’s luxurious without being heavy.
- Fast stovetop method: Searing chicken first locks in juices, then a quick simmer finishes everything in one pan.
- Spinach for freshness: Adding spinach at the end keeps the color vibrant and the texture tender instead of mushy.
- Layered flavor: Garlic, a bit of Dijon, and parmesan deliver depth and a gentle tang to cut through the creaminess.
- High protein, lower carb: Lean chicken breast keeps it light yet filling, and the sauce adds flavor without tons of carbs.
Ingredients
- 1.5–2 pounds boneless, skinless chicken breasts (about 3–4 medium), patted dry
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (or sweet paprika)
- 1 teaspoon onion powder
- 1–2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour (or cornstarch for gluten-free)
- 1 cup low-sodium chicken broth
- 1/2 cup half-and-half or heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon red pepper flakes (optional, for gentle heat)
- 3–4 cups fresh baby spinach, loosely packed
- 1/2 cup freshly grated parmesan cheese
- Juice of 1/2 lemon (about 1 tablespoon), plus wedges for serving
- Fresh parsley, chopped (optional, for garnish)
How to Make It
- Season the chicken: Slice thicker breasts in half horizontally to make cutlets. Season both sides with salt, pepper, paprika, and onion powder.
- Sear until golden: Heat olive oil in a large skillet over medium-high.
Add chicken and sear 4–5 minutes per side until browned. Transfer to a plate; it will finish cooking in the sauce.
- Build the flavor base: Lower heat to medium. Add butter to the skillet.
Stir in garlic and cook 30–60 seconds until fragrant, scraping up browned bits.
- Thicken the sauce: Sprinkle in flour and cook 30 seconds, stirring. Slowly whisk in chicken broth until smooth. Simmer 2 minutes to slightly thicken.
- Make it creamy: Stir in cream, Dijon, and red pepper flakes if using.
Simmer 2–3 minutes, stirring, until the sauce coats a spoon.
- Finish the chicken: Return chicken and any juices to the pan. Simmer 3–5 minutes until cooked through and the internal temperature reaches 165°F (74°C).
- Add spinach and cheese: Stir in spinach in batches until wilted. Add parmesan and stir until melted and smooth.
Adjust salt and pepper to taste.
- Brighten and serve: Squeeze in lemon juice to wake up the flavors. Garnish with parsley. Serve hot with your favorite sides.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
Keep sauce and chicken together for best flavor.
- Freezer: Freeze for up to 2 months. Cream sauces can separate slightly; reheat gently and whisk to bring it back together.
- Reheating: Warm on the stovetop over low heat with a splash of broth or water, stirring to loosen the sauce. Avoid boiling to keep the chicken tender.
Why This is Good for You
- High-quality protein: Chicken breast delivers lean protein to support muscle repair and keep you full.
- Greens that matter: Spinach adds iron, folate, vitamin K, and antioxidants without many calories.
- Smarter fats: Using half-and-half or controlled amounts of cream provides richness while keeping the dish balanced.
- Lower carb, satisfying meal: The sauce adds body without relying on flour-heavy thickeners or pasta.
Common Mistakes to Avoid
- Overcooking the chicken: Thin cutlets cook fast.
Pull them once they reach 165°F to keep them juicy.
- Boiling the cream: A hard boil can cause splitting. Keep the heat at a gentle simmer.
- Adding spinach too early: It can overcook and turn dull. Fold it in at the end for a bright, tender result.
- Skipping the lemon: A little acid balances the richness and makes the flavors pop.
- Using pre-shredded parmesan: It doesn’t melt as smoothly.
Freshly grated gives a silkier sauce.
Alternatives
- Protein swaps: Use boneless, skinless chicken thighs (juicier, slightly longer cook time), turkey cutlets, or firm tofu for a vegetarian take.
- Dairy adjustments: For lighter sauce, use more broth and less cream; for extra richness, go with heavy cream. For dairy-free, try coconut cream and nutritional yeast instead of parmesan.
- Greens: Swap spinach with kale (thinly sliced), Swiss chard, or arugula. Add peas or broccoli for extra veg.
- Flavor boosts: Add sun-dried tomatoes, mushrooms, or a splash of white wine when deglazing.
- Gluten-free: Use cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) instead of flour, added once the broth is in.
- Spice profile: Try Italian seasoning, thyme, or a pinch of nutmeg for a classic creamy note.
FAQ
Can I use frozen spinach?
Yes.
Thaw it first, squeeze out excess water, and add it at the end. Because it’s denser than fresh spinach, start with about 1 to 1.5 cups.
What can I serve this with?
It’s great with rice, mashed potatoes, cauliflower mash, quinoa, or crusty bread. For something lighter, try roasted green beans or a simple side salad.
How do I keep the sauce from separating?
Use gentle heat and avoid boiling after adding cream and cheese.
If it looks thin or slightly split, whisk in a splash of cream or broth off the heat to bring it back together.
Can I make this ahead?
Yes. Cook as directed, cool, and refrigerate. Reheat gently on the stovetop with a splash of broth.
Add a bit of fresh spinach right before serving if you want a brighter color.
Is there a way to make it extra high protein?
Use more chicken per serving or add sautéed mushrooms and a scoop of unflavored collagen peptides to the sauce. You can also serve it over protein pasta or quinoa.
Do I need to butterfly the chicken?
It helps. Thinner cutlets cook more evenly and stay tender.
If you prefer whole breasts, sear as directed and simmer a little longer, checking the internal temperature.
Can I use rotisserie chicken?
Yes. Shred or slice it and warm it in the sauce for 2–3 minutes at the end. Skip the initial searing steps and start from the sauce.
What if I don’t have Dijon?
Use a small squeeze of regular mustard or a splash of white wine vinegar.
You just want a hint of tang to balance the cream.
How spicy is it with red pepper flakes?
It’s mild with 1/2 teaspoon. Adjust to taste or leave them out entirely for a creamy, non-spicy sauce.
Can I add pasta directly to the pan?
Absolutely. Cook pasta separately until just shy of al dente, then toss it into the sauce with a splash of pasta water.
It turns the dish into a full one-pan meal.
Final Thoughts
High Protein Creamy Spinach Chicken is a reliable go-to: quick to make, rich without being heavy, and customizable to fit your tastes. It brings together familiar flavors—garlic, parmesan, and tender chicken—in a way that feels both homey and a little special. Keep it in your weeknight rotation, and don’t forget the lemon at the end.
That bright lift makes all the difference.
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