Chicken Creamed Spinach is an easy, comforting dinner that combines juicy pan-seared chicken with a rich, creamy spinach sauce made from garlic, Parmesan, and cream. Not only is this recipe quick to prepare, but it's also perfect for busy weeknights when you want something satisfying without a lot of cleanup. Even better, this chicken creamed spinach pairs beautifully with pasta, rice, or low-carb sides.
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Why You'll Love CHicken Creamed spinach
- Creamy and flavorful
- Ready in under 30 minutes
- Works for low-carb or comfort-food dinners
Ingredients
What you will need for Chicken Creamed Spinach
- Chicken Breast
- Frozen Spinach
- Red Onion
- Garlic (minced)
- Butter
- Milk or Heavy Cream
- Mozzarella Cheese
- Parmesan Cheese
- Cream Cheese
- Oil
- Salt & Pepper
- Garlic Powder
How to make Chicken Creamed Spinach:
- Preheat oven to 350℉: dice red onion and garlic cloves. Shred mozzarella cheese.
- Thaw and drain spinach.
- In a skillet on medium heat, sauté the onion and garlic in butter. (8-10 minutes cook time) Be sure to add in garlic halfway through the cooking process, and once you do, reduce the heat to medium and be sure to move around the onion and garlic so it doesn't burn.
- In a mixing bowl, combine sautéed onion and garlic, ½ cup of mozzarella, ½ cup parmesan, softened cream cheese, and milk (or cream). Mix well. Be sure the mixture is cooled, then fold in spinach.
ProTip: When using frozen spinach, always thaw and squeeze out excess moisture. Removing as much liquid as possible helps the sauce stay creamy instead of watery.
- Heat oil in the skillet on medium-high. Season the chicken on both sides with salt, pepper, and garlic powder.
- Once the skillet is hot, sear each side of the chicken for 2 minutes to make a crust. Let cool.
- Cut slits into the chicken breast for a cavity for spinach filling. Fill the chicken breast with the spinach mixture and top with more mozzarella cheese. Place the stuffed breast back in the skillet to prep for baking.
- Bake at 350℉ for 12-15 minutes or until chicken reaches an internal temp of 165℉.
Equipment and supplies
This recipe is easy to make with just the right tools!
- Cheese Grater - Freshly grated cheese melts evenly and delivers deeper flavor.
- Sharp Knife - Essential for precise cuts and faster prep.
- Sheet Pan - For drying out your spinach and keeping ingredients organized.
- Cast Iron Skillet - For beautifully seared chicken.
- Meat Thermometer - The most reliable way to cook chicken perfectly without overdoing it.
Serving Ideas
Different ways to serve Chicken creamed spinach
- Classic Serving - These timeless pairings let the creamy spinach sauce shine.
- Spoon chicken creamed spinach over creamy mashed potatoes
- Serve with steamed rice or rice pilaf to soak up the sauce.
- Add a simple side salad or sheet pan roasted vegetables to balance the richness.
- Seasoning Swaps & Flavor Twists - You can easily customize this chicken creamed spinach with simple seasoning changes.
- Italian-style - Add Italian seasoning and a pinch of red pepper flakes
- Garlic lovers - Double the garlic or add roasted garlic for deeper flavor
- Spicy Kick - Stir in crushed red pepper or a dash of cayenne
- Herb-forward - Finish with fresh thyme, basil, or parsley
- Cheese swap - Try Pecorino Romano or Gruyère in place of Parmesan
Storing Leftovers
Refrigerating
- Allow the chicken creamed spinach to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers even better the next day.
Freezing
- Freezing is not recommended for chicken creamed spinach. Because the sauce is cream-based, it can separate and become grainy once thawed. For the best texture and flavor, enjoy this dish fresh or refrigerated.
Reheating
- Reheat leftovers gently on the stovetop over low heat, stirring occasionally. Add a splash of cream, milk, or broth to loosen the sauce if needed. You can also reheat in the microwave in short intervals, stirring between each, to prevent overheating.
Recipe
Chicken Creamed Spinach
Stuffed chicken breasts with a delicious creamy, cheesy spinach and topped with parmesan cheese.
Equipment
- Cast Iron Skillet
- Oven
- Mixing Bowl
Ingredients
- 2 Boneless Chicken Breast
- 10 oz Frozen Spinach thawed and drained
- ⅓ Red Onion diced
- 1 ½ tablespoon Garlic minced
- 2 tablespoon Butter
- 1 tablespoon Milk or heavy cream
- 1 Cup Mozzarella Cheese shredded
- ½ Cup Parmesan Cheese shredded
- 4 oz Cream Cheese softened
- 1 tablespoon Oil
- Salt Pepper, Garlic Powder to taste
Instructions
- Preheat oven to 350℉.
- Dice red onion and garlic cloves. Shred mozzarella cheese.
- Thaw and drain spinach. Easy way is to set oven to 300 degrees and lay out frozen spinach or that still very moist cook it on low temp to remove moisture.
- In a skillet on medium heat, sauté onion and garlic in butter (8-10 minutes cook time). Be sure to add in garlic half way though the cooking process and once you do reduce heat to medium and be sure to move around the onion and garlic so it doesn't burn.
- In a mixing bowl, combine sautéed onion and garlic, ½ cup of mozzarella, ½ cup parmesan, softened cream cheese, and milk (or cream). Mix well. Be sure mixture is cooled then fold in spin the spinach.
- Heat skillet on medium high heat with oil. Season both sides of chicken with oil, salt, pepper, and garlic powder.
- Once skillet is hot, sear each side of chicken for 2 minutes to make a crust. Let cool.
- Cut slits into chicken breast for a cavity for spinach filling. Fill chicken breast with spinach mixture and top with more mozzarella cheese. Place stuffed breast back in skillet to prep for bake.
- Bake at 350℉ for 12-15 minutes or until chicken reaches internal temp of 165℉.
Nutrition
Calories: 772kcalCarbohydrates: 29gProtein: 56gFat: 49gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 184mgSodium: 2484mgPotassium: 1141mgFiber: 5gSugar: 12gVitamin A: 17967IUVitamin C: 12mgCalcium: 987mgIron: 4mg
Tried this recipe?Rate it and let me know how it was!
Frequently Asked Questions
What's the best cut of chicken to use?
Boneless, skinless chicken breasts or thighs both work great. Chicken breasts are lean and mild, while thighs stay extra juicy and flavorful.
Can I make this chicken creamed spinach low-carb or keto?
Absolutely. This recipe is naturally low-carb and keto-friendly when served with cauliflower rice, zucchini noodles, or roasted vegetables instead of pasta or potatoes.
Why is my creamed spinach sauce watery?
This usually happens if the spinach wasn't drained well or if the sauce was cooked at too high a heat. Always squeeze excess moisture from spinach and simmer the sauce gently to maintain a creamy texture.
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Karen Sprinkle says
This is quite delicious!! Luv this recipe!
CookitwithTim says
Thanks Karen! You made it recently? Such a tasty one!