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Chicken Spinach Skillet - A Fast, Flavorful Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs, patted dry and cut into bite-size pieces
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried Italian seasoning or dried oregano
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small yellow onion, finely chopped
  • 3–4 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream (or 1/3 cup coconut milk for dairy-free)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice, plus extra wedges for serving
  • 4–5 cups fresh baby spinach (about 5 ounces)
  • 1/4 cup grated Parmesan cheese (optional but recommended)
  • Red pepper flakes, to taste (optional)
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Season the chicken: In a bowl, toss the chicken with salt, pepper, smoked paprika, and Italian seasoning. Coat evenly.
  2. Sear the chicken: Heat olive oil in a large skillet over medium-high. Add the chicken in a single layer and cook 4–6 minutes, turning once, until golden and just cooked through. Transfer to a plate.
  3. Soften the aromatics: Reduce heat to medium. Add butter to the same skillet. Stir in the onion and cook 3–4 minutes until translucent. Add garlic and cook 30 seconds, until fragrant.
  4. Deglaze the pan: Pour in the chicken broth. Scrape up any browned bits with a wooden spoon. Let it simmer for 1–2 minutes to reduce slightly.
  5. Build the sauce: Stir in the heavy cream and Dijon. Simmer on low for 2–3 minutes, stirring often, until the sauce thickens slightly. Add lemon juice and a pinch of red pepper flakes if using.
  6. Add spinach: Pile the spinach into the skillet. It will look like a lot, but it wilts quickly. Stir until it softens and blends into the sauce, 1–2 minutes.
  7. Finish the chicken: Return the chicken and any juices to the skillet. Stir to coat in the sauce and warm through for 1–2 minutes.
  8. Cheese and season: Stir in Parmesan. Taste and adjust with more salt, pepper, or lemon as needed. The sauce should be savory and bright.
  9. Serve: Sprinkle with parsley and serve hot with rice, quinoa, mashed potatoes, or crusty bread.