Pan-seared chicken simmered in a garlicky spinach cream sauce.
Skillet Chicken in a Garlicky Spinach Cream Sauce
A quick, low-carb dinner that pairs golden-seared chicken with a lush, garlicky spinach cream sauce—comfort without heaviness.
This is the kind of weeknight rescue meal that feels indulgent but stays low on carbs: tender chicken breasts seared until deeply golden, then finished in a velvety sauce spun from cream cheese, heavy cream and a splash of chicken broth. The spinach brightens the richness and Parmesan adds that savory lift you want in every bite. It’s protein-forward and fuss-free—ideal for busy evenings when you still want something special on the table.
The technique is simple but important. Pat and season the chicken, then sear it until a crust forms (about 4–5 minutes per side) so the pan develops those delicious browned bits. After you remove the chicken, sauté garlic in the leftover fat, deglaze with broth, then whisk in cream cheese and heavy cream until smooth—don’t rush this; those browned bits are flavor gold. Fold in the spinach and Parmesan, nestle the chicken back into the sauce to finish cooking, and let everything marry for a few minutes.
The sauce is the star: silky from cream cheese and cream, garlicky and herb-flecked with Italian seasoning, and brightened by wilted spinach. It clings to each slice of chicken, so every forkful has a creamy, savory hit without feeling cloying.
Make-ahead friendly: the sauce can be made a day ahead and gently reheated with a splash of broth, or slice the rested chicken and warm it in the sauce to finish. Serve over zucchini noodles, cauliflower rice, or simply alongside roasted vegetables for a fast, satisfying low‑carb dinner that still feels like a treat.
Ingredients
How to Make Creamy Spinach Chicken
- Pat the chicken breasts dry and season both sides evenly with salt, black pepper, and half the Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat until shimmering, then sear the chicken 4–5 minutes per side until golden-brown (it will finish cooking in the sauce). Transfer the chicken to a plate and tent with foil.
- Reduce heat to medium, add the butter to the same skillet, and when melted add the garlic; sauté 30–45 seconds until fragrant, scraping up any browned bits from the pan.
- Pour in the chicken broth and bring to a gentle simmer, stirring to loosen browned bits. Add the cream cheese in pieces and whisk until mostly smooth, then stir in the heavy cream and the remaining Italian seasoning.
- Add the spinach in batches, stirring until wilted and incorporated into the sauce. Stir in the grated parmesan and simmer 2–3 minutes until the sauce is glossy and slightly thickened.
- Return the seared chicken to the skillet, nestling it into the sauce. Reduce heat to low and simmer 4–6 minutes, or until the chicken reaches 165°F (74°C) and the sauce has thickened to coat the back of a spoon.
- Taste and adjust seasoning with more salt or pepper if needed. Serve the chicken topped with plenty of the spinach cream sauce, spooning extra sauce over each portion.
Recipe Card
Creamy Spinach Chicken
Pan-seared chicken simmered in a garlicky spinach cream sauce.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Pat the chicken breasts dry and season both sides evenly with salt, black pepper, and half the Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat until shimmering, then sear the chicken 4–5 minutes per side until golden-brown (it will finish cooking in the sauce). Transfer the chicken to a plate and tent with foil.
- Reduce heat to medium, add the butter to the same skillet, and when melted add the garlic; sauté 30–45 seconds until fragrant, scraping up any browned bits from the pan.
- Pour in the chicken broth and bring to a gentle simmer, stirring to loosen browned bits. Add the cream cheese in pieces and whisk until mostly smooth, then stir in the heavy cream and the remaining Italian seasoning.
- Add the spinach in batches, stirring until wilted and incorporated into the sauce. Stir in the grated parmesan and simmer 2–3 minutes until the sauce is glossy and slightly thickened.
- Return the seared chicken to the skillet, nestling it into the sauce. Reduce heat to low and simmer 4–6 minutes, or until the chicken reaches 165°F (74°C) and the sauce has thickened to coat the back of a spoon.
- Taste and adjust seasoning with more salt or pepper if needed. Serve the chicken topped with plenty of the spinach cream sauce, spooning extra sauce over each portion.
Nutrition
- Carbohydrates
- 6.2
- Saturated Fat
- 24
- Sodium
- 1186
- Fiber
- 1.3
- Unsaturated Fat
- 20.7
- Protein
- 62
- Fat
- 44.7
- Cholesterol
- 254
- Trans Fat
- 0.5
- Calories
- 687
- Sugar
- 1.9