If you want a chicken dinner entree that will impress your family or guests, this spinach and chicken recipe is it! It is creamy, bold-flavored, and the resulting sauce is luscious and delicious! I love to serve it with a side of Mushroom Rice.
Ingredients You’ll Need:
To make these creamy chicken breasts you need the following ingredients:
- Skinless, boneless chicken breasts
- Butter
- Italian seasoning
- Onion
- Garlic
- Sun-dried tomatoes packed in oil
- Chicken broth
- Heavy cream
- Grated parmesan cheese
- Spinach
If you like dark meat better than white, you can use skinless, boneless chicken thighs.
How To Make This Creamy Chicken and Spinach?
To make the most delicious chicken and spinach recipe, follow these simple steps:
- Season the chicken breasts with salt, pepper, and dried Italian seasoning on both sides.
- In a large skillet, heat one tablespoon of butter and one tablespoon of the oil from the sun-dried tomatoes over medium-high heat and brown the chicken breasts for 4 minutes on each side until completely cooked through. Transfer to a plate.
- Add one tablespoon of butter to the same skillet and saute the minced onion, garlic, and sun-dried tomatoes. Add ½ teaspoon of Italian seasoning.
- Slowly pour in the chicken broth and heavy cream. Bring to a simmer and add the grated parmesan cheese. Stir until the cheese has melted. Add salt and pepper to taste.
- Mix in the baby spinach leaves and cook until wilted. Return the chicken breasts to the skillet and cook until reheated.
What Can I Make with Chicken and Spinach?
I like to serve with Mushroom Rice, Mashed Potatoes, or over pasta. Begin the meal with a side of Tomato Cucumber and Onion Salad and if you have time, bake a loaf of fresh Italian Bread to sop up the amazing creamy sauce.
How to Store Creamy Chicken?
You can store any leftovers in an airtight container and in the fridge for up to three days, or freeze for up to three months.
Creamy Spinach Chicken Dinner
Equipment
- Knife and cutting board
- Large skillet
- Stove
Ingredients
- 3 boneless, skinless chicken breasts
- 2 tablespoons butter, divided
- 1 teaspoon Italian seasoning, divided
- Salt and pepper to taste
- ⅓ cup onion, minced
- 3 garlic cloves, minced
- ¼ cup sun-dried tomatoes packed in oil, chopped
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 ½ cups baby spinach leaves
Instructions
- Season the chicken breasts with salt, pepper, and ½ teaspoon dried Italian seasoning on both sides. In a large skillet, heat one tablespoon of butter and one tablespoon of the oil from the sun-dried tomatoes over medium-high heat and brown the chicken breasts for 4 minutes on each side until completely cooked through. Transfer to a plate.
- Add one tablespoon of butter to the same skillet and saute the minced onion, garlic, and sun-dried tomatoes. Add ½ teaspoon of Italian seasoning.
- Slowly pour in the chicken broth and heavy cream. Bring to a simmer and add the grated parmesan cheese. Stir until the cheese has melted and add salt and pepper to taste.
- Mix in the baby spinach leaves and cook until wilted.
- Return the chicken breasts to the skillet and cook until reheated.
Nutrition
