This recipe combines juicy chicken with a luscious, garlicky spinach cream sauce that’s both satisfying and balanced.
It’s made in one skillet, which keeps preparation simple and cleanup minimal.
The creamy spinach adds a boost of flavor and pairs beautifully with pasta, rice, or mashed potatoes. It’s a versatile dish that works for both family meals and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breasts, pounded thin salt black pepper garlic powder paprika olive oil unsalted butter garlic, minced fresh spinach chicken broth heavy cream grated Parmesan cheese
Optional garnish: fresh parsley red pepper flakes
Directions
Season the chicken cutlets on both sides with salt, black pepper, garlic powder, and paprika.
Heat olive oil and butter in a large skillet over medium heat.
Sear the chicken for 3–4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, sauté the minced garlic for about 30 seconds until fragrant.
Add the fresh spinach and cook until wilted.
Pour in the chicken broth and let it simmer for a few minutes to reduce slightly.
Stir in the heavy cream and grated Parmesan cheese. Simmer gently until the sauce thickens.
Return the chicken to the skillet, spooning the creamy spinach sauce over the top.
Simmer for 3–5 minutes to allow the flavors to blend. Garnish with fresh parsley or red pepper flakes if desired, and serve warm.
Use half-and-half instead of heavy cream for a lighter version.
Stir in a squeeze of fresh lemon juice to brighten the flavors.
Substitute kale for spinach if preferred.
Top with shredded mozzarella for an extra cheesy finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in a skillet over low heat, adding a splash of broth or cream if needed to loosen the sauce.
You can also microwave in short intervals, stirring in between for even heating.
Freezing is possible, but the cream sauce may slightly change texture after thawing.
FAQs
Can I use frozen spinach?
Yes, thaw and drain it well before adding to the skillet to avoid excess moisture.
How do I keep the chicken from drying out?
Cook just until the internal temperature reaches 165°F and avoid overcooking.
Can I make this recipe ahead of time?
Yes, prepare it fully and gently reheat before serving.
What sides pair best with this dish?
Pasta, rice, mashed potatoes, or crusty bread are excellent options.
Can I make this dairy-free?
You can substitute coconut cream and dairy-free cheese alternatives.
How do I thicken the sauce more?
Let it simmer longer or add a small cornstarch slurry if needed.
Can I add other vegetables?
Yes, sun-dried tomatoes or artichokes would complement the creamy sauce well.
Is this recipe keto-friendly?
Yes, it is naturally low in carbohydrates and suitable for low-carb diets.
What type of Parmesan should I use?
Freshly grated Parmesan melts best and provides the richest flavor.
Can I bake the chicken instead of pan-searing?
Yes, bake the chicken separately and prepare the creamy spinach sauce on the stovetop before combining.
Conclusion
Chicken Cutlets with Creamy Spinach is a simple yet elegant meal that delivers rich, comforting flavors in every bite. With tender chicken and a smooth, cheesy spinach sauce, this one-skillet recipe is sure to become a go-to favorite for easy dinners and special occasions alike.
Chicken Cutlets with Creamy Spinach is a rich and comforting one-skillet dinner featuring golden-seared chicken breasts smothered in a velvety garlic Parmesan spinach cream sauce. This easy creamy spinach chicken recipe comes together in just 30 minutes, making it perfect for busy weeknights while still elegant enough for entertaining. Packed with flavor and simple ingredients, this skillet chicken dish pairs beautifully with pasta, rice, or mashed potatoes.
Ingredients
4 boneless skinless chicken breasts, pounded thin
¾ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
4 cups fresh spinach
½ cup chicken broth
¾ cup heavy cream
½ cup freshly grated Parmesan cheese
Optional Garnish:
Fresh parsley, chopped
Red pepper flakes
Instructions
Season the Chicken: Pat chicken dry and season both sides with salt, black pepper, garlic powder, and paprika.
Sear the Chicken: Heat olive oil and butter in a large skillet over medium heat. Cook chicken cutlets for 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove and set aside.
Sauté Garlic: In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
Cook Spinach: Add fresh spinach and cook until wilted, stirring occasionally.
Build the Sauce: Pour in chicken broth and simmer for 2–3 minutes to reduce slightly.
Stir in heavy cream and grated Parmesan cheese. Simmer gently over medium-low heat until the sauce thickens.
Combine: Return the chicken to the skillet and spoon the creamy spinach sauce over the top. Simmer for 3–5 minutes to blend flavors.
Garnish with parsley or red pepper flakes if desired and serve warm
Notes
Freshly grated Parmesan melts smoothly and enhances flavor.Avoid boiling the cream sauce to prevent curdling.Add a squeeze of fresh lemon juice to brighten the dish.For a lighter option, substitute half-and-half for heavy cream.Mushrooms or sun-dried tomatoes make excellent additions.
