Creamy Chicken & Spinach Skillet

$To make this dish, you will need: - 2 chicken breasts, boneless and skinless - Salt and pepper, to taste - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 onion, finely chopped - 4 cups fresh spinach - 1 cup heavy cream - 1 cup shredded parmesan cheese - 1 teaspoon dried Italian herbs - Fresh lemon juice, to taste - Optional: Red pepper flakes, for a hint of spice The right seasonings make this dish shine. Salt and pepper add depth to the chicken. Garlic and onion provide a strong base flavor. The dried Italian herbs bring a lovely aroma. A squeeze of fresh lemon juice brightens the dish. Red pepper flakes can give it a nice kick if you like heat. If you can’t find an ingredient, don’t worry! You can swap chicken with turkey or tofu. Use coconut milk instead of heavy cream for a dairy-free option. Fresh herbs can replace dried ones, but use more since they are milder. If you don’t have parmesan, try any hard cheese you like. {{ingredient_image_1}} First, take your chicken breasts. Season both sides with salt and pepper. This step adds the base flavor. Let the chicken sit for a few minutes to absorb the seasoning. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken breasts. Sear each side for about 6-7 minutes. Look for a golden brown color. This shows the chicken is cooked through. Once done, remove the chicken and set it aside on a plate. In the same skillet, add chopped onion and minced garlic. Sauté them for about 2-3 minutes. You want the onions to look clear and smell great. Next, add the fresh spinach. Stir it until it wilts, which takes around 2 minutes. After that, lower the heat and pour in the heavy cream. Stir in the shredded parmesan cheese and dried Italian herbs. Let the mixture simmer for about 3-4 minutes. This will thicken the sauce a bit. Now, slice the cooked chicken into strips and add it back to the skillet. Make sure the chicken is well-coated in the creamy sauce. Finish with a squeeze of fresh lemon juice and add more salt or pepper if needed. Enjoy your delicious meal! To get that dreamy creamy texture, use heavy cream. It thickens well and adds richness. Stir the cream into your skillet gently, letting it warm before adding the cheese. Parmesan melts nicely, making the sauce smooth. If it looks too thick, add a splash of chicken broth. This helps keep it silky. Start with dry chicken. Pat it down with paper towels. This helps it sear better. Use medium-high heat to get a nice golden color. Cook each side for about 6-7 minutes. Make sure the chicken is fully cooked. It should reach 165°F inside. Letting it rest for a few minutes after cooking keeps it juicy. Herbs and spices can really enhance this dish. Use dried Italian herbs for a classic taste. Fresh herbs like basil can add brightness, too. A squeeze of lemon juice lifts the flavors. If you like heat, sprinkle in some red pepper flakes. This gives a nice kick without overpowering the dish. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality chicken make a significant difference in flavor and texture, elevating your dish to the next level. Control the Heat: When making the cream sauce, keep the heat low to prevent the cream from curdling and to achieve a smooth consistency. Customize the Flavor: Experiment with different herbs and spices to tailor the dish to your taste. Adding nutmeg can complement the cream beautifully. Serve Immediately: This dish is best enjoyed fresh. The cream sauce may thicken as it cools, so serve it right after cooking for optimal creaminess. {{image_2}} You can easily boost the nutrition of this dish. Try adding vegetables like bell peppers, zucchini, or mushrooms. These veggies add color and flavor. Just sauté them with the onions and garlic. For a pop of sweetness, add some cherry tomatoes. They will burst and give a nice contrast to the cream sauce. If you want to change the protein, you have many choices. You can use turkey or shrimp instead of chicken. For a plant-based option, try tofu or chickpeas. Simply cook them the same way. Adjust the cooking time based on your choice. Shrimp cooks fast, while tofu may need a bit more time to get crispy. For those with dietary needs, there are cream sauce swaps. Use coconut milk or almond milk for a dairy-free option. You can also try cashew cream for a richer taste. If you want a lighter sauce, use vegetable broth mixed with a bit of cornstarch. This will keep it creamy without the heavy cream. To store leftovers, let your creamy chicken and spinach skillet cool down first. Then, transfer it to an airtight container. Make sure to seal it tightly. Keep the container in the fridge. Your dish will stay fresh for up to three days. When you're ready to enjoy leftovers, use a skillet for reheating. Place the skillet over low heat. Add a splash of water or cream to keep it moist. Stir gently until warmed through. This method helps maintain the creamy texture. You can also microwave it in short bursts. Stir between each burst to heat evenly. If you want to freeze your creamy chicken and spinach skillet, let it cool completely. Portion it into freezer-safe containers. Make sure to leave some space at the top for expansion. It can stay in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. The cooking time for the chicken is about 12 to 14 minutes. I sear each chicken breast for 6 to 7 minutes on each side. You want them to be golden brown and fully cooked. Use a meat thermometer to check if they reach 165°F. Yes, you can prepare this dish ahead of time. Cook the chicken and make the sauce. Store them separately in the fridge for up to 2 days. When ready to serve, just reheat gently in a skillet. Add fresh spinach right before serving for the best flavor. To add spice, sprinkle red pepper flakes into the sauce. You can also use hot sauce for a kick. For more flavor, add extra garlic or fresh herbs like basil or thyme. Squeeze in more lemon juice for brightness, too. This blog post covered everything you need for a delicious chicken dish. We discussed the key ingredients, step-by-step instructions, and helpful tips for a creamy texture. You learned variations, storage methods, and answered common questions on cooking time and prep. Now, you can confidently prepare this meal at home. Enjoy the cooking process and feel free to experiment with flavors. Your kitchen adventure awaits!$

Creamy Chicken & Spinach Skillet

A delicious and creamy chicken dish with fresh spinach, perfect for a quick weeknight meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 3

Calories 400 kcal

Ingredients

2 pieces chicken breasts, boneless and skinless
to taste salt and pepper
2 tablespoons olive oil
3 cloves garlic, minced
1 piece onion, finely chopped
4 cups fresh spinach
1 cup heavy cream
1 cup shredded parmesan cheese
1 teaspoon dried Italian herbs
to taste fresh lemon juice
optional red pepper flakes

Instructions

Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for about 6-7 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes, or until the onions are translucent and fragrant.
Gradually add the fresh spinach to the skillet, stirring until wilted. This should take about 2 minutes.
Lower the heat and pour in the heavy cream. Stir in the parmesan cheese and Italian herbs. Allow the mixture to simmer gently for about 3-4 minutes until slightly thickened.
Slice the cooked chicken into strips and return it to the skillet, coating it well with the creamy spinach sauce.
Add a squeeze of fresh lemon juice for brightness and season with additional salt, pepper, and red pepper flakes if desired. Serve warm.

Notes

Serve directly from the skillet for a rustic look, garnished with extra parmesan cheese and a sprinkle of fresh herbs.

Keyword chicken, creamy, skillet, spinach