One-Pan Creamy Spinach Chicken - 30-Min Dinner

Ready for a weeknight dinner that feels like a warm hug? Our One-Pan Creamy Spinach Chicken recipe is exactly that – a super cozy, incredibly flavorful, yet surprisingly light skillet meal that comes together in about 30 minutes. Forget complicated steps or a sink full of dishes; this definitive recipe focuses on delivering big, comforting creamed-spinach flavors without feeling overly heavy. We’re talking tender chicken, wilted spinach, and a silky garlic-Parmesan sauce, all cooked in a single pan. Whether you’re a busy home cook searching for a healthy-ish but comforting option, or just spinach-curious and looking for a delicious way to incorporate more greens, this creamy spinach chicken is about to become your new favorite. It’s family-friendly, perfect for leftovers, and designed to make you feel like a kitchen pro, even on your busiest nights. Get ready to dive into the best creamy spinach chicken you’ve ever made!

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch thick pieces or pounded to even thickness
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 1 small yellow onion, finely chopped
• 3-4 cloves garlic, minced
• 1/2 cup chicken broth (or dry white wine)
• 1 cup heavy cream (or half-and-half for a lighter sauce)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 5-6 ounces fresh baby spinach (about 5-6 cups packed)
• 1 tablespoon fresh lemon juice (optional, for brightness)
• Red pepper flakes, to taste (optional, for a kick)
• Fresh parsley or chives, chopped (optional, for garnish)

Directions

1. Prep the Chicken: Pat your chicken pieces thoroughly dry with paper towels. This is crucial for a good sear! If using breasts, slice them horizontally or pound them to an even 1-inch thickness for uniform cooking. Season generously on all sides with salt and pepper, or your favorite all-purpose seasoning blend.
2. Brown the Chicken: Heat the olive oil in a large (10-12 inch) oven-safe skillet over medium-high heat. Once shimmering, add the chicken in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side until beautifully golden brown. The chicken doesn’t need to be fully cooked through at this point, as it will finish cooking in the sauce. Remove the chicken from the pan and set aside on a plate.
3. Build the Garlic-Parmesan Sauce: Reduce the heat to medium. Add the chopped onion to the same pan (no need to clean it – those browned bits are flavor!). Sauté for 3-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. Pour in the chicken broth (or wine) and scrape up any browned bits from the bottom of the pan with a wooden spoon – this is called deglazing and adds tons of flavor.
4. Simmer the Sauce: Stir in the heavy cream and grated Parmesan cheese. Bring the sauce to a gentle simmer, stirring occasionally. Be careful not to let it boil vigorously, as high heat can cause cream sauces to split. Let it simmer gently for 3-5 minutes, until the sauce thickens slightly and is able to coat the back of a spoon.
5. Add Spinach Without Making the Sauce Watery: Now it’s time for the spinach! Add the fresh spinach in batches, stirring it into the sauce until it wilts down. This usually takes just a minute or two per batch. You want it bright green, not dark and mushy. If you find the sauce becomes too watery from the spinach, let it simmer uncovered for a minute or two longer to reduce slightly. A tiny cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) can be added here if you need a quick thickening boost, but usually isn't necessary.
6. Finish the Chicken in the Sauce: Nestle the browned chicken pieces back into the creamy spinach sauce. Continue to simmer gently for another 5-7 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C).
7. Final Seasoning & Serve: Taste the sauce and adjust seasoning with additional salt and pepper as needed. Stir in the optional lemon juice for a bright finish and a pinch of red pepper flakes if you like a little heat. Serve immediately over your favorite side dish.