Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months—just reheat gently with a splash of broth or water to loosen the sauce.
Chicken Spinach Skillet
Servings: people
This creamy chicken and spinach recipe is an easy one-skillet meal that’s ready in under 30 minutes. Juicy chicken simmers in a rich parmesan sauce with tender spinach, sweet peas, and a splash of lemon for balance. It’s the perfect blend of comfort and freshness—ideal for busy weeknights or a cozy dinner at home.
Ingredients
- 4 chicken breasts or thighs - boneless, skinless - about 1½ pound / 700 grams
- ⅓ cup all-purpose flour for dredging
- 2 tablespoons olive oil
- 2 cloves garlic grated
- 1 cup chicken stock
- ½ teaspoon dried thyme
- ¾ cup half-and-half sub heavy cream or non-dairy cream
- ½ cup grated Parmesan
- 4 ounces baby spinach
- 1 cup frozen peas
- ½ lemon zest and juice
- salt and black pepper to taste
Instructions
- Prep the Chicken: Slice 4 chicken breasts in half (if they are thick), then pound between plastic wrap until even. Season with salt and pepper, then dredge lightly in ⅓ cup all-purpose flour.
- Brown the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium. Sear chicken 4–5 minutes per side until golden and cooked through. Set aside on a plate.
- Build the Sauce: Lower heat slightly. Add 2 cloves garlic (grated) and sauté 30 seconds. Pour in 1 cup chicken stock and simmer 2 minutes, scraping up any browned bits.
- Make It Creamy: Reduce heat to low. Add ½ teaspoon dried thyme and ¾ cup half-and-half (or cream), then stir in ½ cup grated Parmesan until smooth. Don’t let it boil – just simmer on low heat. Taste and adjust for salt.
- Add Vegetables & Chicken: Stir in 4 ounces baby spinach and 1 cup frozen peas. Cook 2–3 minutes until spinach wilts, peas are tender, and the sauce is creamy.
- Brighten It Up: Return chicken to pan. Spoon sauce over the top and heat through. Add zest and juice from ½ lemon, then serve with bread, pasta, or rice.
Notes
SUBSTITUTIONS
- Chicken breasts or thighs → Use turkey cutlets or plant-based chicken for a vegetarian twist.
- All-purpose flour → Swap with gluten-free flour to keep it celiac-friendly.
- Olive oil → Try butter for richness or avocado oil for a neutral flavor.
- Garlic → Use garlic powder or shallots if you're out of fresh.
- Chicken stock → Veggie broth works just as well.
- Dried thyme → Sub with Italian seasoning, oregano, or fresh thyme.
- Half-and-half → Use heavy cream for a richer sauce, or non-dairy creamer for a lighter version.
- Grated Parmesan → Try Pecorino Romano, Grana Padano, or dairy-free parmesan.
- Baby spinach → Kale or chard make great swaps in your creamy chicken skillet.
- Frozen peas → Sub in zucchini, asparagus, edamame, or sautéed mushrooms.
- Lemon zest and juice → Adds brightness—no sub needed!
- Salt and pepper → Add red pepper flakes if you like a mild kick.
- Thin it out → Slice and pound chicken breasts for quicker, juicier cooking.
- Flour lightly → Just a dusting gives golden crust and clingy sauce—shake off the rest.
- Give it space → Don’t crowd the pan; brown in batches if needed.
- Go fresh with garlic → Sauté for 30 seconds for bold, aromatic flavor.
- Simmer low & slow → Keep heat low when adding dairy for a silky, creamy chicken with peas finish.
- Spinach goes last → Let it wilt gently so it stays bright and tender.
- Lemon is your secret weapon → Zest and juice cut through the richness like magic.
- Save that pasta water → Add a splash when reheating to bring the sauce back to life.
- Carb it up → Crusty bread, orzo, or mashed potatoes are made for soaking up this creamy goodness—ideal for an easy chicken skillet dinner.
