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2 photos There’s something deeply comforting about a creamy skillet dinner bubbling gently on the stove. This creamy spinach chicken feels like one of those meals that quietly takes care of you after a long day. The kind of dish that fills the kitchen with warmth, where the scent of butter, garlic, and cream signals that something nourishing is coming. It reminds me of evenings when dinner wasn’t rushed, when everyone lingered at the table just a little longer, scooping extra sauce over mashed potatoes.
This recipe is forgiving and familiar. You season the chicken simply, brown it patiently, and then build a sauce that comes together almost effortlessly. Watching fresh spinach melt into the cream feels satisfying every single time. It’s not fancy, but it’s deeply cozy. This is the kind of food that turns an ordinary night into something memorable, where comfort matters more than perfection and using what you already have in your kitchen is more than enough.
Recipe Steps for Creamy Spinach Chicken:
Step 1 :
Season the chicken on both sides with black pepper, garlic salt, and Mrs. Dash seasoning. I seasoned mine in the OXO Good Grips 3 Quart Mixing Bowl, but any bowl you have at home works perfectly.
Step 2 :
Heat olive oil in a large skillet over medium heat. Brown the chicken for about 10 minutes per side until golden. I used a Lodge Cast Iron Skillet, but your regular pan will do just fine. Remove chicken and set aside.
Step 3 :
Add butter to the same pan and let it melt. Sprinkle in the flour and stir continuously for 2–3 minutes to form a roux. A Cuisinart Silicone Spatula works well here, but any spatula you own is great.
Step 4 :
Slowly pour in the milk while stirring, then add the heavy cream. Let the sauce simmer for 3–5 minutes until slightly thickened.
Step 5 :
Add mushrooms and cook briefly, then stir in the spinach and let it wilt naturally into the sauce.
Step 6 :
Return the chicken to the pan, coat it well with sauce, lower the heat, and let everything simmer together for 15 minutes.
Why I Chose This Recipe for This Dish Specifically
I chose this recipe because it perfectly captures what home cooking should feel like comforting, simple, and deeply satisfying. It relies on familiar pantry staples, comes together in one skillet, and delivers a rich, creamy flavor without requiring advanced cooking skills. This makes it approachable for busy weeknights while still feeling special enough to serve to family or guests.
Here’s Why This Recipe Was the Perfect Choice
This recipe is a dependable go-to because it’s flexible, forgiving, and universally loved. You can easily adjust the ingredients based on what you have on hand, swap sides without changing the core dish, and still end up with a meal that feels complete. Its creamy texture, tender chicken, and balanced flavors make it a reliable crowd-pleaser that works just as well for casual dinners as it does for meal prep.
Why Consuming This Recipe Has Such Good Benefits
- High in protein, helping support muscle health and keep you full longer
- Spinach adds iron, fiber, and essential vitamins for overall wellness
- Healthy fats contribute to satiety and flavor satisfaction
- Balanced macronutrients provide steady energy
- Comforting yet nourishing, supporting both body and mind
- Easy to portion, store, and reheat for meal prep or leftovers
Restaurant-Style Creamy Spinach Chicken Made Easy at Home
This creamy spinach chicken is a comforting one-pan meal made with juicy chicken, mushrooms, and a rich cream sauce infused with spinach.
Creamy Spinach Chicken Ingredients
Instructions
- Season chicken with spices.
- Brown chicken in olive oil and remove.
- Melt butter and cook flour to form roux.
- Add milk and cream, simmer.
- Add mushrooms and spinach.
- Return chicken and simmer 15 minutes.
- Serve hot over preferred sides.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 38g59%
- Saturated Fat 18g90%
- Cholesterol 165mg56%
- Sodium 620mg26%
- Potassium 720mg21%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 36g72%
- Vitamin A 680 IU
- Vitamin C 12 mg
- Calcium 180 mg
- Iron 3 mg
- Vitamin D 2 IU
- Vitamin E 3 IU
- Vitamin K 95 mcg
- Thiamin 0.2 mg
- Riboflavin 0.4 mg
- Niacin 9 mg
- Vitamin B6 0.8 mg
- Folate 65 mcg
- Vitamin B12 1.6 mcg
- Biotin 6 mcg
- Pantothenic Acid 1.5 mg
- Phosphorus 320 mg
- Iodine 30 mcg
- Magnesium 55 mg
- Zinc 2.5 mg
- Selenium 32 mcg
- Copper 0.2 mg
- Manganese 0.4 mg
- Chromium 8 mcg
- Molybdenum 18 mcg
- Chloride 480 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Substitutions
Half-and-half can replace heavy cream. Chicken breasts work well if thighs are unavailable.
Serving ideas
Serve over mashed potatoes, rice, pasta, or with crusty bread.
Mistakes to avoid
Do not rush the roux. Cooking the flour properly prevents a raw taste.
Chef tips
Let the sauce simmer gently to thicken naturally without boiling.
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Frequently Asked Questions
Q. Can I use frozen spinach?
Frozen spinach works but should be fully thawed and drained first.
Q. Can I make this ahead?
Yes, the flavors deepen when reheated the next day.
Q. Is this recipe gluten free?
Use gluten-free flour to make it gluten free.
