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Home » Blog » Main Dish Recipes » Chicken Breasts with Creamy Spinach Sauce

Chicken Breasts with Creamy Spinach Sauce

Cathy Roma Published: Apr 4, 2019

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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.
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.
Chicken Breasts with Creamy Spinach Sauce

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

Step by step photos on how to make Chicken Breasts with Creamy Spinach Sauce. Add the chicken to the pan (1), brown the chicken, then remove to a plate (2), saute the garlic (3), deglaze with white wine (4), add the fresh spinach (5), cook until wilted (6).
  1. 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.
  2. Brown the chicken on both sides and remove to a plate.
  3. Saute the garlic just until golden.
  4. Deglaze the pan with white wine and reduce.
  5. Add the spinach to the pan.
  6. Cook the spinach until wilted.
Step by step photos on how to make Chicken Breasts with Creamy Spinach Sauce. Add the cream and stock to the pan (7), add the chicken to the sauce (8), cook in the oven until the chicken is cooked though (9), reduce the sauce, add the chicken back to the pan and serve (10).
  1. Add the cream, stock, parmesan, and nutmeg to the pan and bring to a boil.
  2. Add the chicken to the pan and turn to coat.
  3. Cook in the oven just until the chicken is cooked through.
  4. 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.
Chicken Breasts with Creamy Spinach Sauce

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.
Chicken Breasts with Creamy Spinach Sauce

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!

3.68 from 56 votes
Chicken Breasts with Creamy Spinach Sauce cooked in a cast iron skillet.
Print
Chicken Breasts with Creamy Spinach Sauce
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

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.

Course: Main Dish
Cuisine: American
Keyword: chicken and spinach, creamy spinach sauce
Servings: 4 Servings
Calories: 511 kcal
Author: Cathy Roma | What Should I Make For…
Ingredients
  • 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
Instructions
  1. 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.)

  2. Heat a large skillet (oven-safe) or cast iron pan over high heat. Add the olive oil and swirl around in the pan.
  3. 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.
  4. 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.
  5. Cook until the white wine is almost completely reduced and add the spinach and a pinch of salt.
  6. 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.

  7. 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.
  8. 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.

  9. Serve the chicken with the sauce spooned over the top, slicing the chicken if desired.
Recipe Notes
  • 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.
Nutrition Facts
Chicken Breasts with Creamy Spinach Sauce
Amount Per Serving
Calories 511 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 16g100%
Cholesterol 161mg54%
Sodium 370mg16%
Potassium 793mg23%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 1g1%
Protein 31g62%
Vitamin A 4950IU99%
Vitamin C 14.4mg17%
Calcium 163mg16%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in February 2018 but was republished with tips and step by step photos in April 2019.

266

Main Dish Recipes, Recipe breasts, creamed spinach, chicken breasts, creamy spinach sauce, chicken, comfort food, cream, creamy, sauce, spinach, cast iron

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Previous Post: « Creamy Goat Cheese Pasta with Chicken and Mushrooms
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Reader Interactions

Comments

  1. Mariana says

    February 16, 2018 at 10:58 pm

    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 😉

    Reply
    • Cathy says

      March 2, 2018 at 12:01 am

      Thanks so much for your kind words. We’re definitely living in crazy times.

  2. Jennifer says

    March 8, 2018 at 11:35 pm

    5 stars
    “That sauce was delicious” – actual words from my kids. This was quick & easy to make & yes, the sauce was DELISH!!!

    Reply
    • Cathy says

      March 9, 2018 at 2:30 pm

      I love those kids!!

    • Sharon says

      December 20, 2020 at 1:48 am

      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

      December 22, 2020 at 10:45 pm

      I’m so glad you found me!! Let me know how the chicken came out for you!

  3. Johnny says

    July 17, 2018 at 7:41 pm

    So why did you preheat that oven? It doesn’t say when or if you even use it.

    Reply
    • Cathy says

      July 17, 2018 at 8:43 pm

      The chicken starts on the stove and finishes cooking in the oven. Check out steps 7 and 8 in the recipe.

  4. Ham says

    January 12, 2019 at 6:40 pm

    5 stars
    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.

    Reply
    • Cathy says

      January 12, 2019 at 7:38 pm

      great idea! Glad you enjoyed!

  5. Did says

    October 14, 2019 at 4:45 pm

    5 stars
    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 🙂

    Reply
    • Cathy Roma says

      October 15, 2019 at 12:14 pm

      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.

  6. margaret m ferran says

    December 9, 2019 at 10:53 pm

    Being on a KETO diet this hit all the marks,,,, So good

    Reply
    • Cathy Roma says

      December 20, 2019 at 10:44 pm

      So happy you enjoyed!

  7. Erin says

    March 24, 2020 at 11:16 am

    5 stars
    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!!

    Reply
    • Cathy Roma says

      March 24, 2020 at 7:04 pm

      Ha! Love the “practicing” and I think artichoke hearts would be an amazing addition!! Great suggestion.

  8. Danniel Green says

    December 1, 2020 at 12:33 am

    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?

    Reply
    • Cathy Roma says

      December 1, 2020 at 1:18 am

      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!

  9. Kayla says

    December 30, 2021 at 8:46 pm

    My chicken is taking like 30 minutes in the oven however I am searing to a golden brown. Any thoughts?

    Reply
    • Cathy Roma says

      January 1, 2022 at 2:02 am

      Are your chicken breasts very thick? Or perhaps if you’re not using a cast iron pan it’s not staying as hot? Or maybe your oven isn’t heating evenly or coming up to temp? At any rate 30 mins seems like there’s an issue and I would rely on an instant read thermometer for cooking time.

3.68 from 56 votes (52 ratings without comment)

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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