Healthy Chicken & Spinach Recipe - One-Pan 30-Min Dinner

Ready for a dinner that's both incredibly cozy and surprisingly light? Say hello to our One-Pan Creamy Spinach Chicken, your new go-to for busy weeknights! This isn't just any chicken recipe with spinach; it's a lightened-up, flavor-packed skillet dinner that comes together in about 30 minutes, making it perfect for when you want something comforting but still want to feel good about what you're eating. We're talking big, delicious creamed-spinach flavors, tender chicken, and a silky garlic-Parmesan sauce, all from a single pan. Whether you're a seasoned cook or just starting out, this healthy chicken and spinach recipe is designed to be simple, satisfying, and a total crowd-pleaser. Get ready to transform your dinner routine!

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs (about 2-3 pieces), pounded or sliced to even 1/2-inch thickness
• 1 tablespoon olive oil or avocado oil
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1/2 small yellow onion, finely diced
• 3-4 cloves garlic, minced
• 1/2 cup chicken broth (low sodium preferred) or dry white wine
• 1/2 cup heavy cream (or half-and-half for a lighter touch)
• 1/4 cup grated Parmesan cheese, plus more for serving
• 5-6 ounces fresh baby spinach (about 5-6 cups packed)
• Optional additions: 1-2 tablespoons chopped sun-dried tomatoes (oil-packed), 1 teaspoon lemon juice, pinch of red pepper flakes, fresh herbs (like parsley or thyme) for garnish

Directions

1. Prep the Chicken: Pat your chicken pieces thoroughly dry with paper towels – this helps achieve a better sear! Slice larger chicken breasts in half horizontally or pound them to an even 1/2-inch thickness. This ensures they cook evenly and quickly. Season both sides generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or your favorite all-purpose seasoning blend.
2. Brown the Chicken: Heat the olive oil in a large 10-12 inch skillet (oven-safe if you prefer, but not strictly necessary for this recipe) over medium-high heat until shimmering. Add the seasoned chicken and cook for 4-5 minutes per side, until deeply golden brown and cooked through (internal temperature of 165°F if you're cooking it fully now). If your chicken pieces are thick and you plan to finish them in the sauce, cook them until just browned on the outside, about 3-4 minutes per side. Remove the chicken from the skillet and set aside on a plate.
3. Build the Garlic-Parmesan Sauce: Reduce the heat to medium. Add the finely diced onion to the same skillet and cook for 3-4 minutes until softened and translucent, scraping up any browned bits from the chicken. Stir in the minced garlic and cook for another minute until fragrant. Pour in the chicken broth (or wine) and deglaze the pan, stirring to loosen any remaining flavorful bits from the bottom. Bring to a gentle simmer for 1-2 minutes to reduce slightly.
4. Add Cream and Parmesan: Stir in the heavy cream and grated Parmesan cheese. Bring the sauce to a very gentle simmer – avoid a rolling boil, as this can sometimes cause the sauce to split. Continue to cook, stirring occasionally, for 3-5 minutes, or until the sauce has thickened slightly and is able to coat the back of a spoon. If adding sun-dried tomatoes, stir them in now.
5. Add Spinach Without Making the Sauce Watery: Add the fresh baby spinach to the skillet in batches, stirring it into the sauce as it wilts down. It will seem like a lot, but it reduces significantly! Continue stirring until the spinach is bright green and just wilted, not overly dark or mushy. If you find the sauce has become a bit watery from the spinach, let it simmer gently for another minute or two to thicken. A tiny cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) can be added here if needed, but usually isn't necessary.
6. Finish the Chicken in the Sauce: Nest the browned chicken pieces back into the creamy spinach sauce. If the chicken wasn't fully cooked in step 2, let it simmer gently in the sauce for another 5-7 minutes, or until it reaches an internal temperature of 165°F.
7. Final Seasoning & Serve: Taste the sauce and adjust seasoning with additional salt and pepper as needed. Stir in a squeeze of fresh lemon juice and a pinch of red pepper flakes if desired. Serve immediately, garnished with extra Parmesan and fresh herbs.