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Creamy Spinach Chicken - Comforting, Weeknight-Friendly, and Satisfying

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs), patted dry
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (sweet or smoked)
  • 2 tablespoons olive oil (or a mix of oil and butter)
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 small yellow onion or shallot, finely chopped
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1/2 cup low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for lighter)
  • 1 teaspoon Dijon mustard
  • 1/2 cup freshly grated Parmesan cheese
  • 5 to 6 cups fresh baby spinach (about 5 ounces), roughly chopped
  • 1 tablespoon fresh lemon juice, plus zest to taste
  • Fresh parsley, chopped, for garnish

Method
 

  1. Season the chicken. Slice large breasts in half lengthwise to create thinner cutlets. Pat dry. Season both sides with salt, pepper, and paprika. This helps with browning and flavor.
  2. Sear for color and flavor. Heat olive oil in a large skillet over medium-high. When hot, add chicken in a single layer. Cook 4–5 minutes per side until golden and almost cooked through. Transfer to a plate; tent with foil.
  3. Build the aromatics. Lower heat to medium. Add butter. Stir in onion and a pinch of salt; cook 3–4 minutes until soft. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
  4. Deglaze with broth. Pour in chicken broth and scrape up any browned bits. Simmer 2 minutes to reduce slightly. Those browned bits deepen the sauce’s flavor.
  5. Add cream and flavor boosters. Stir in cream and Dijon. Simmer on medium-low 2–3 minutes until thickened slightly. Avoid a hard boil to prevent curdling.
  6. Cheese and lemon. Whisk in Parmesan until smooth. Add lemon juice and a little zest. Taste and adjust salt and pepper. The sauce should be rich, lightly tangy, and well seasoned.
  7. Wilt the spinach. Add spinach in handfuls, stirring as it wilts. It will look like a lot at first, but it cooks down quickly.
  8. Finish the chicken. Return chicken and any juices to the pan. Simmer gently 2–4 minutes until the chicken is cooked through and the sauce clings. If too thick, splash in a bit more broth or cream.
  9. Garnish and serve. Sprinkle with parsley. Serve with mashed potatoes, pasta, rice, or crusty bread. A side of roasted veggies or a crisp salad pairs well.