Why You’ll Love Creamy Chicken with Spinach Recipe

You’ll love this recipe because it’s a comforting yet relatively quick meal: the creamy sauce feels indulgent without being overly complicated, and the spinach adds freshness and color. The fact that it all comes together in one pan means fewer dishes and less fuss, making it perfect for a weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken breast cutlets, seasoned
Olive oil and butter for cooking
Onion, chopped
Garlic, minced
White wine or chicken broth
Fire‑roasted diced tomatoes (optional, depending on variation)
Soft creamy cheese (such as a garlic & fine‑herbs cheese)
Italian seasoning
Fresh spinach, roughly chopped
Fresh minced chives (for garnish)
Salt and freshly ground black pepper

Directions

Season the chicken cutlets with salt and pepper on both sides.
Heat olive oil and butter in a large skillet over medium heat. When the butter has melted and the pan is hot, swirl to combine oil and butter.
Add the chicken cutlets and cook until lightly browned, about 2–3 minutes per side, then transfer them to a plate and keep warm.
In the same skillet, add the chopped onion and cook until softened, about 2 minutes. Increase the heat to medium‑high, add the minced garlic and cook until fragrant (about 30 seconds).
Pour in the white wine (or broth) and cook, stirring, until most of the liquid has evaporated (about 2 minutes).
Reduce the heat to low. Stir in the diced tomatoes (if using) with their juices, the soft creamy cheese, and Italian seasoning. Continue stirring until the cheese melts and the sauce is smooth (about 5 minutes).
Add the roughly chopped spinach and stir until it wilts and becomes vibrant.
Return the chicken (and any accumulated juices) to the skillet, turning to coat the cutlets with the sauce. Heat until the internal temperature of the chicken reaches 165 °F (74 °C).
Garnish with fresh minced chives and serve immediately.

Servings and timing

Servings: 4
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

Skip the tomatoes for a pure white‑cream sauce version.
Substitute the soft cheese with crème fraîche or cream cheese + herbs for a slightly different flavor.
Add mushrooms or sun‑dried tomatoes into the sauce for extra texture and depth.
Use baby spinach or baby kale instead of regular spinach for a different leaf profile.
Serve over pasta, rice, or quinoa depending on your preference.

Storage/Reheating

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Gently reheat in a skillet over low heat, adding a splash of broth or milk to loosen the sauce if needed.
Freezing: This dish is best enjoyed fresh; freezing may affect the texture of the spinach and sauce, but if needed you can freeze in a freezer‑safe container for up to 1 month. Thaw overnight in the fridge and reheat gently.

FAQs

What kind of chicken cut should I use?

You can use boneless, skinless chicken breasts sliced into cutlets or pounded lightly to even thickness. This helps them cook quickly and evenly.

Can I use frozen spinach instead of fresh?

Yes, but fresh spinach provides the best texture and color. If using frozen, thaw and squeeze out excess moisture, then add it toward the end of cooking.

Is white wine necessary in the sauce?

No, it’s optional. You can substitute with chicken broth or a mixture of broth and a splash of white wine vinegar for acidity without alcohol.

How can I make the sauce thinner or thicker?

If the sauce is too thin, simmer a little longer to reduce it. If too thick, add a bit of broth, milk or cream to loosen it. For extra thickness, you can stir in a small amount of flour or cornstarch slurry.

Can I make this recipe ahead of time?

You can prepare the sauce ahead and refrigerate it, then reheat and add the chicken when ready to serve. However, best results come from cooking the chicken and sauce fresh.

What sides go well with this dish?

This creamy chicken pairs nicely with pasta (such as fettuccine or penne), rice, quinoa, garlic bread, or a light green salad to offset the richness.

Can I use chicken thighs instead of breasts?

Yes. Use boneless chicken thighs, and adjust cooking time as needed (they may take slightly longer to reach safe internal temperature).

Is this dish suitable for gluten‑free diets?

Yes, as long as you use gluten‑free broth/wine (or omit the wine) and avoid any hidden gluten in cheese or seasoning blends.

How can I make it lighter/more health‑conscious?

Use less butter, substitute part of it with olive oil, use light cream cheese or Greek yogurt instead of full‑fat soft cheese, and serve with a larger portion of vegetable side rather than a heavy starch.

Can I scale the recipe for more servings?

Yes — you can double or triple the ingredient quantities. Just ensure your skillet is large enough and that chicken pieces cook evenly without overcrowding.

Conclusion

This creamy chicken with spinach recipe offers a wonderful combination of comfort and simplicity. With a flavorful sauce, vibrant greens, and juicy chicken cutlets all cooked in one pan, it’s an ideal choice for a satisfying weeknight dinner that still feels special. The recipe’s flexibility means you can adapt it to your tastes or dietary needs, and the minimal cleanup makes it even more appealing.