Spinach Chicken

Be sure to serve this with a side of greens and beans!

Spinach Chicken

This Creamy Spinach Chicken Recipe is what dinner dreams are made of. 😍 It’s loaded with fresh spinach in a delicious Parmesan cream sauce with a hint of cream cheese, some butter,  garlic, and more! It has a touch of wine to deglaze the pan after the chicken is cooked, but unlike my Chicken Florentine recipe, it’s not a wine-based sauce. It’s more of a cream sauce, and chicken broth can certainly be used instead of wine if you don’t cook with wine. There is also a delicious combination of herbs here! Feel free to get creative with any variety of fresh veggies that you might want to add, fresh or sun dried tomatoes make great additions!

How to Make It

See recipe card below this post for ingredient quantities and full instructions. Slice the chicken in half lengthwise and pound to 1/2-inch thick. Season with lemon pepper seasoning and dredge it in flour, then sear it in a skillet. Deglaze the skillet with white wine and let it reduce by half, along with butter and garlic.

Add flour and whisk continuously for 1-2 minutes. Add chicken broth and half and half in small splashes, stirring continuously. Add seasonings and bring to a gentle boil, then reduce to a simmer. Add cream cheese and Parmesan cheese.

Add spinach and stir to combine. Add chicken and spoon the sauce on top. Let it heat through and remove from heat. Add lemon juice if desired, and serve.

What to Serve With Spinach Chicken

Pairing Suggestions: Roasted Potatoes, Mashed Potatoes, Buttered Noodles, Roasted Asparagus, Roasted Green Beans, Roasted Broccoli, Grilled Potatoes. See all of my side dish recipes here.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers keep pretty well for future meals! If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.

Try These Next

Tried This Recipe?

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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Cheese Grater– Always shred your cheese from a block for soups and sauces, it melts and tastes much better than packaged shredded cheese. I use Belgioioso parmesan. Kitchen Tongs– makes it easy to handle the chicken when searing and even easier to flip individual mushroom slices as they cook. Large Measuring Cup with a Spout Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. My Favorite Chef Knife Meat Tenderizer