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Cozy creamed spinach meets chicken in this new classic comfort dish. Make these chicken breasts with creamy spinach sauce in your cast iron skillet and serve it for a weeknight family dinner.
I have a thing for creamed spinach. That creaminess, with just a hint of nutmeg, is the perfect side for steak, fish, or chicken.
So when I pulled out some chicken breasts for dinner it was a no-brainer to turn that favorite side dish into a sauce.
These chicken breasts with creamy spinach sauce is ideal for weeknight dinners, but special enough for company too.
This sauce is ridiculously flavorful….it’s got garlic, white wine, cream, parmesan, nutmeg, and a pop of lemon. I dare you not to grab a spoon and slurp it up right out of the pan!
Let’s make Chicken Breasts with Creamy Spinach Sauce
- Season the chicken breasts and dredge in flour. Heat the oil in a pan and add the chicken in a single layer to the pan.
- Brown the chicken on both sides and remove to a plate.
- Saute the garlic just until golden.
- Deglaze the pan with white wine and reduce.
- Add the spinach to the pan.
- Cook the spinach until wilted.
- Add the cream, stock, parmesan, and nutmeg to the pan and bring to a boil.
- Add the chicken to the pan and turn to coat.
- Cook in the oven just until the chicken is cooked through.
- Remove the chicken to a plate and reduce the sauce slightly over medium heat. Stir in the lemon juice and add the chicken back to the pan. Serve.
Tips for success
- All purpose flour will work for the chicken, but Wondra flour gives the chicken the perfect golden brown sear.
- I use thicker chicken breasts for this recipe, but thin cut ones will work as well. Just reduce the cooking time.
- Season this dish with salt and pepper throughout the cooking process. Taste, season, taste, adjust!
- This recipes calls for a full 6 oz package of spinach. It seems like a lot, but the spinach cooks down dramatically.
- Don’t skip reducing the sauce after the chicken comes out of the oven. It needs to thicken slightly.
- Add a squeeze of lemon juice right before serving. It really brightens up the sauce and brings a pop of acid.
More Favorite Chicken Recipes
- Braised Chicken with Grapes
- Chicken and Herb Dumplings
- Chicken with Creamy Sun-Dried Tomato Sauce
- Creamy Lemon and Herb Chicken Thighs
- Easy Breaded Chicken Breasts
New to cast iron? Here’s everything you need to know about cooking in cast iron pans!
Cozy creamed spinach meets chicken in this new classic comfort dish. Make these chicken breasts with creamy spinach sauce in your cast iron skillet and serve it for a weeknight family dinner.
- 4 boneless, skinless chicken breasts (about 2 – 2 1/2 lbs)
- Kosher salt and pepper
- 1/4 cup Wondra flour or all purpose flour
- 2 Tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 6 oz fresh baby spinach
- 1 cup chicken stock
- 1 cup heavy cream
- 1/4 cup parmesan cheese, grated or shredded
- 1/4 tsp nutmeg, ground or grated
- juice of half a lemon
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Preheat the oven to 400 degrees. Season the chicken liberally with salt and pepper and coat with flour. (I like to shake the flour and the chicken breasts in a ziploc bag.)
-
Heat a large skillet (oven-safe) or cast iron pan over high heat. Add the olive oil and swirl around in the pan.
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Arrange the chicken breasts in a single layer and cook until golden brown on one side, about 4-5 mins and turn and cook an additional 4-5 mins.
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Remove the chicken breasts to a plate, reduce the heat to medium, and add the minced garlic to the pan. Cook the garlic about 2 mins and add the white wine.
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Cook until the white wine is almost completely reduced and add the spinach and a pinch of salt.
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Stir and cook until the spinach is wilted. Stir in the chicken stock, cream, parmesan cheese, nutmeg, and bring to a boil. Season with salt and pepper and turn off the heat.
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Lay the chicken breasts in the pan, turning once to coat and place in the oven to cook until they reach 160 degrees, about 8-10 mins.
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Remove the pan from the oven and place the chicken on a plate, cover, and rest. Return the pan to the stove and bring the sauce to a boil and reduce until just slightly thickened, about 5 mins. Turn off the heat and stir in the lemon juice.
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Serve the chicken with the sauce spooned over the top, slicing the chicken if desired.
- All purpose flour will work for the chicken, but Wondra flour gives the chicken the perfect golden brown sear.
- I use thicker chicken breasts for this recipe, but thin cut ones will work as well. Just reduce the cooking time.
- Season this dish with salt and pepper throughout the cooking process. Taste, season, taste, adjust!
- This recipes calls for a full 6 oz package of spinach. It seems like a lot, but the spinach cooks down dramatically.
- Don’t skip reducing the sauce after the chicken comes out of the oven. It needs to thicken slightly.
- Add a squeeze of lemon juice right before serving. It really brightens up the sauce and brings a pop of acid.
Update Notes: This post was originally published in February 2018 but was republished with tips and step by step photos in April 2019.
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Mariana says
I don’t have kids but can imagine how the news will make so many parents anxious. Wishing you all the best and a chill week 😉
Cathy says
Thanks so much for your kind words. We’re definitely living in crazy times.
Jennifer says
“That sauce was delicious” – actual words from my kids. This was quick & easy to make & yes, the sauce was DELISH!!!
Cathy says
I love those kids!!
Sharon says
I found your recipe and then I was not sure where I had seen it. I searched pinterest and found it. I gave all if the ingredients now and I plan to make it tomorrow. Thankbyou so much!
Cathy Roma says
I’m so glad you found me!! Let me know how the chicken came out for you!
Johnny says
So why did you preheat that oven? It doesn’t say when or if you even use it.
Cathy says
The chicken starts on the stove and finishes cooking in the oven. Check out steps 7 and 8 in the recipe.
Ham says
Dear Cathy, thanks for your great recipe. Instead of lemon juice I think you can use lemon-pepper seasoning. That was what I did and it turned out great.
Cathy says
great idea! Glad you enjoyed!
Did says
Just made this recipe for dinner and my fiancé loved it and finished the whole plate! I put a few drops of Tabasco sauce before browning the chicken which added to the flavour. Can’t wait to make it again 🙂
Cathy Roma says
So happy you guys enjoyed this dish. A dash of Tabasco is a great idea, I usually add that to creamed spinach! I’m going try that next time.
margaret m ferran says
Being on a KETO diet this hit all the marks,,,, So good
Cathy Roma says
So happy you enjoyed!
Erin says
Oh my, this was excellent!! So rich and savory, it is the perfect dish for company. Meanwhile I will “practice” making it over and over again, to make sure I get it right. Maybe add some asparagus….Maybe artichoke hearts? Thank you so very much!!
Cathy Roma says
Ha! Love the “practicing” and I think artichoke hearts would be an amazing addition!! Great suggestion.
Danniel Green says
Loved the recipe but my sauce was really runny. I didn’t miss any steps. Novice cook though so I’m sure it was something I did wrong. Any suggestions?
Cathy Roma says
I’m guessing you simply didn’t reduce the sauce enough after it came out of the oven. The 5 mins is a guide, but it may take a little longer depending how high your heat is. The sauce just coat the back of a spoon and it’s ready! Hope that helps!