Creamy Chicken and Spinach Recipe (2024)

Jump to Recipe

GF LC

A low-carb Creamy chicken spinach recipe that’s easy to make and ready in just 30 minutes. Tender and juicy chicken breasts nestled in a creamy parmesan spinach sauce that’s so delicious it will become a weeknight favorite.

There are so many ways to cook up chicken and you will love this simple and easy chicken breast recipe. The chicken is so tender and juicy, made in a creamy spinach sauce that’s loaded with nutrition and flavor. This creamy chicken and spinach recipe is low in carbs, perfect for those on keto, and the perfect chicken dinner recipe the entire family will enjoy without any complaints. The addition of spinach is the perfect way to add in some nutrition without altering the amazing taste of this creamy chicken recipe. Serve it with some spaghetti or to keep it low carbs serve it with zucchini noodles.

Table of Contents

Why you will love this chicken recipe

Healthy: This creamy chicken recipe is low in carbs and perfect for those who are on a keto diet.
Simple and easy: It takes just about 30 minutes to make this chicken recipe. Made with simple ingredients and easy to make in one pan.
Bursting with flavor: the flavors of this creamy chicken breast is so good you will want to add it to your weekly dinner menu. Even the kids will love it.

Ingredients you will need

To make this easy creamy chicken and spinach recipe you will need the following ingredients. Full measurements are listed further down below:

boneless skinless chicken breasts
olive oil
Salt and pepper
seasoning: smoked or sweet paprika, garlic powder, dried basil, dried rosemary
fresh parsley
almond milk
gluten-free flour
yellow onion
garlic cloves
low sodium chicken broth
baby spinach
parmesan cheese

How to make this creamy chicken and spinach

Marinate the chicken: In a small bowl, mix all the herbs and spices. Rub the chicken on all sides with the seasoning mixture.
Cook the chicken: Heat the oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes, on each side, or until golden brown. Set aside on a plate.

Cook the sauce: Meanwhile, in a small bowl whisk the flour and almond milk until well combined. Set aside. Add 1 tablespoon of olive oil to the preheated pan. Add the onion and saute for 3-4 minutes. Next, Add the garlic and continue to cook for no more than 1 minute. Pour the chicken broth and scrape the bottom of the pan to deglaze. Add the almond milk mixture and whisk to combine.

Reduce the heat and allow the sauce to simmer for about 3-5 minutes, or until it thickens. Stir in the baby spinach and cook for 2 minutes, just until wilted. Stir in the parmesan cheese and allow the sauce to simmer until the cheese is melted.

Add chicken into the spinach sauce: Return the chicken to the pan and continue to cook into the sauce until fully cooked through, around 8-10 minutes more.

Finally, garnish with chopped parsley and enjoy!

Recipe notes and tips

use boneless chicken thighs instead of the chicken breast if preferred.
any oil of choice will work
milk: we used almond milk but any milk will do the job. You may use 2% milk
broth: we use low sodium chicken broth but you may use vegetable broth or water. Using water will change the flavor slightly
Parmesan cheese: we love using parmesan cheese, but you may use light fat cream cheese or any other crumbly cheese like Romano Cheese.
Spinach: always best to use fresh baby spinach. But if in a pinch you may use frozen spinach, thaw, and drain before use.

frequently asked questions

What can I make with chicken and spinach?

There are many ways to eat this chicken and spinach recipe. Serve it as-is for a low-carb option. To keep it low carb, serve it with cauliflower rice or some zucchini noodles. Try it with more roasted veggies, a side of homemade dinner rolls, or garlic mushroom spaghetti.

How long to store creamy chicken?

Store leftover creamy chicken and spinach in an airtight container for up to 3 days in the fridge. When ready to eat, simply reheat it in the microwave for 60-90 seconds. You may freeze for up to 3 months.

How long to cook chicken for creamy chicken spinach?

Depending on how thick the chicken breast is, you need to cook the chicken on medium heat anywhere between 5-7 minutes per side. Do not cook chicken on high heat and try to cook it too fast so the chicken doesn’t dry out and become rubbery.

More chicken recipes to check out

Grilled Greek Chicken Kabobs
Chicken Chopped Salad
Easy Chicken Souvlaki
Grilled Chimichurri Chicken
Oven Baked Chicken Cutlets
Balsamic Chicken Caprese
Creamy Coconut Lime Chicken Skillet

If you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.

Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.

Creamy Chicken Spinach

This tender and juicy chicken breast recipe is made in a creamy garlic spinach sauce thats so flavorful and nutritious.

4.93 from 66 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6

Calories: 241kcal

Author: Rena

Ingredients

For chicken:

▢ 1 1/2 lb boneless skinless chicken breasts
▢ 1 tbsp olive oil
▢ Kosher salt and ground pepper to taste
▢ 1/2 tsp smoked or sweet paprika
▢ 1/2 tsp garlic powder
▢ 1/2 tsp dried basil
▢ 1/2 tsp dried rosemary
▢ 2 tbsp parsley chopped

For spinach:

▢ 1 cup almond milk
▢ 1 tbsp gluten-free flour
▢ 1 tbsp olive oil
▢ 1 yellow onion diced
▢ 3 garlic cloves minced
▢ 3/4 cups low sodium chicken broth
▢ 10 oz baby spinach roughly chopped
▢ 1/2 cup parmesan cheese finely grated
▢ 2 tbsp fresh parsley chopped

Instructions

In a small bowl, mix all the herbs and spices. Rub the chicken on all sides with the seasoning mixture
Heat the oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes, on each side, or until golden brown. Set aside on a plate.
Meanwhile, in a small bowl whisk the flour and almond milk until well combined. Set aside.
Add 1 tablespoon of olive oil to the preheated pan. Add the onion and saute for 3-4 minutes. Add the garlic and continue to cook for no more than 1 minute. Pour the chicken broth and scrape the bottom of the pan to deglaze. Add the almond milk mixture and whisk to combine.
Reduce the heat and allow the sauce to simmer for about 3-5 minutes, or until it thickens. Stir in the baby spinach and cook for 2 minutes, just until wilted. Stir in the parmesan cheese and allow the sauce to simmer until the cheese is melted.
Return the chicken to the pan and continue to cook into the sauce until fully cooked through, around 8-10 minutes more.
Garnish with chopped parsley and enjoy!

Notes

use boneless chicken thighs instead of the chicken breast if preferred.
any oil of choice will work
milk: we used almond milk but any milk will do the job. You may use 2% milk
broth: we use low sodium chicken broth but you may use vegetable broth or water. Using water will change the flavor slightly
Parmesan cheese: we love using parmesan cheese, but you may use light fat cream cheese or any other crumbly cheese like Romano Cheese.
Spinach: always best to use fresh baby spinach. But if in a pinch you may use frozen spinach, thaw, and drain before use.

Nutrition

Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

Creamy Coconut Chicken Recipe
See Also
Best Gluten-Free Banana Bread Recipe (Low Carb / Zero Added Sugar)Spinach Frittata - Healthy Recipes Blog Cucumber Carrot Salad Recipe with Sesame EASY HEALTHY Easy Rotisserie Chicken Soup (Leftover Recipe) - Cook Eat Well
Pesto Chicken Recipe
Creamy Cajun Chicken

Reader Interactions

Comments

Alicia says
December 19, 2023 at 7:38 pm

this was tasty and quick to prepare. i definitely will it make again.
Reply
- Rena Awada says
  December 19, 2023 at 7:54 pm
  Nice. Thank you so much for the feedback and review
  Reply
Sticky Situation says
April 13, 2023 at 9:09 pm

Something went terribly wrong when I made this. I’m sure it’s my fault, but posting in case someone else experienced the same? I followed the directions exactly … chicken and onions looked great.
When I added the flour mix (arrowroot and 2% milk), it immediately congealed and turned into a thick sticky mess. I lowered the heat as directed, but maybe it was still too hot? We had to throw the “sauce” (can’t really call it that) away because it was unsalvageable.
Fortunately we hadn’t added the chicken yet, so we were able to eat that with rice and it was still delicious. Would love to know where I might have gone wrong so I can try it again. It looks so good!
Reply
Becky says
February 27, 2023 at 10:16 am
Was very bland, not enough flavour for me
Reply
Sierra says
February 21, 2023 at 10:39 am

Delicious!!
I used cornstarch instead of flour and used parmesan cheese from the plastic shaker container since we didn’t have a block of real cheese.
Still turned out amazing. Served it over jasmine rice.
Reply
Heather says
January 4, 2023 at 8:14 am

This was phenomenal. Thank you so much for this recipe!!
Reply
- Rena Awada says
  January 7, 2023 at 1:18 pm
  Thanks for the feedback Heather
  Reply
- Stacy says
  March 6, 2023 at 6:38 pm
  
  I also added grated parmesan from shaker, and it was delicious. At first the sauce did seem bland but once I added the seasoned chicken breast into it…WOW! I coated our chicken breasts extremely well with all the herbs before cooking in oil and they were super delicious all by themselves. This is a keeper recipe!
  Reply
Sherry says
October 28, 2022 at 2:43 pm

Simply Delicious !!!
Reply
Suz says
September 13, 2022 at 6:22 pm

So good! Even my 17 year old loved it. Not a drop for leftovers!
Reply
- Rena Awada says
  September 16, 2022 at 9:34 am
  That’s amazing. Thanks for the review
  See Also
  Easy Tossed Big Italian Salad Recipe | Wicked Spatula
  Reply
Kara Motley says
August 8, 2022 at 7:34 pm

Made it tonight was delicious I used corn starch since I had no gluten free flour and doubled the recipe got larger family but the kids loved it happy I know how to make a good alternative cream sauce with my almond milk now
Reply
JME says
June 6, 2022 at 10:05 pm

Made this in a pinch because I had some spinach that I didn’t want to.use in a salad nor cream it. Very easy to follow and it smells delicious. I’m sure it will be a hit!! Thanks fornthe recipe
Reply
- Rena says
  June 7, 2022 at 9:47 am
  Thanks for the feedback
  Reply
Shelli says
February 10, 2022 at 8:47 pm

Def a keeper recipe! Second time making. First time used grated Parmesan since that’s all I had and it turned out delicious still! Thanks for the great recipe!
Reply
- Rena says
  February 12, 2022 at 11:15 am
  Thanks. So glad you love it. Its a keeper
  Reply
Amanda Berges says
November 4, 2021 at 11:37 am

Quick, easy, tasty. Will definitely make this again. Thanks!
Reply
- Rena says
  November 5, 2021 at 11:09 am
  Thanks, Amanda.
  Reply
Ginger Ramin says
October 21, 2021 at 10:29 pm

Husband and Dad said this is a keeper, but Dad wants dark meat for himself—I will add that next time. Didn’t have a block of Parmesan, so just used the powdered grated kind and it was fine, not grainy at all. Used regular milk and flour, so not as healthy as yours, but we don’t have dairy or gluten issues. Used fresh basil since I grow it. Perfect to use up a large amount of spinach from my farm box. LOVED IT! I’m going to pass this along to my daughter whose family IS dairy and gluten free. Thank you!
Reply
- Rena says
  October 22, 2021 at 10:39 pm
  So awesome! Thank you so much for the great feedback.
  Reply
  - Donna R says
    December 14, 2021 at 7:29 pm
    
    I tried making with whole milk and regular flour but the sauce never thickened. I’ll try again with almond milk and gluten free flour.
    Reply
    - Rena says
      December 15, 2021 at 10:25 am
      Are you able to use a little cornstarch?
      Reply
June says
October 5, 2021 at 7:15 pm
We cooked this for dinner tonight to use up the soon to go bad spinach. Replaced the Milk for 2% A2. Turned out great!
Reply
- Rena says
  October 7, 2021 at 9:29 am
  Thanks June. Glad you loved it.
  Reply
  - Minerva says
    February 2, 2022 at 11:46 pm
    
    My sauce never thickened i don’t know what happened 🙁 i used almond milk but with regular flour, is that why? The sauce also came out a brownish color instead of white/yellowish
    Reply
    - Rena says
      February 4, 2022 at 8:56 am
      Yes. That will make it thin for sure. The brownish is normal from the bottom of the pan
      Reply
Jenna says
September 21, 2021 at 11:36 pm
Do you use unsweetened almond milk?
Reply
- Rena says
  September 23, 2021 at 12:22 pm
  Yes.
  Reply
NI says
September 2, 2021 at 6:10 pm
yummy, I gave this recipe to a friend who could not cook, and her family was impressed with her ability to put this together…me too
Reply
- Rena says
  September 2, 2021 at 9:37 pm
  Thanks for the feedback.
  Reply
Chloe says
August 24, 2021 at 8:34 pm
Was delicious! The only change I made was using coconut milk instead of almond milk and cornstarch instead of flour. Was a great family-friendly meal, served with roasted potatoes and roasted leeks.
Reply
- Rena says
  August 26, 2021 at 10:13 am
  yummy! Thanks for the feedback
  Reply
Jeanne Jindra says
August 17, 2021 at 8:50 am

I made this for dinner last night and my husband and I loved it! The only change I made was using cream in place of the almond milk. It was savory with all the herbs and I served it with whole wheat spaghetti. WOW! It will be made her often.
Reply
- Rena says
  August 17, 2021 at 11:26 am
  Sounds perfect
  Reply
AJ says
July 16, 2021 at 8:56 pm
My sauce never thickened 🙁
Reply
- Rena says
  July 18, 2021 at 7:50 pm
  Hi, Did you make any changes to the recipe?
  Reply
Suzy says
July 11, 2021 at 2:24 pm

Can this be cooked in a crock pot?
Reply
- Rena says
  July 12, 2021 at 11:32 am
  Yes you can
  Reply