Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4
Key Takeaways:
- Ready in just 30 minutes with minimal cleanup
- Creamy, restaurant-quality sauce without heavy cream
- Perfect one-pan dinner for busy weeknights
- Works with chicken breasts or thighs based on your preference
Never Struggle with Dry Chicken Again
Tired of dry, flavorless chicken dinners? This Creamy Garlic Chicken with Spinach recipe solves that problem.
The rich, velvety sauce keeps the chicken moist and tender while adding layers of flavor. Plus, it’s quick enough for weeknights but impressive enough for guests.
This Creamy Garlic Chicken with Spinach Recipe transforms ordinary chicken into something extraordinary with ingredients you probably already have. If you enjoy this recipe, you might also love my Oven-Baked Chicken Breast Recipe for another foolproof chicken dinner option.
Unlike many cream-based recipes, this Creamy Garlic Chicken with Spinach uses cream cheese instead of heavy cream, making it slightly lighter while maintaining that indulgent taste. The sauce clings perfectly to the chicken, and the spinach adds both color and nutrition.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 385 |
| Protein | 35g |
| Fat | 22g |
| Carbs | 8g |
| Fiber | 2g |
| Sugar | 1g |
| Sodium | 520mg |
Dietary Notes: Gluten-free, Low-carb, Keto-friendly
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless chicken breasts | 4 (about 2 lbs) | Or 6-8 thighs |
| Salt | 1 tsp | Divided |
| Black pepper | ½ tsp | Freshly ground |
| Olive oil | 2 tbsp | |
| Butter | 2 tbsp | Unsalted |
| Garlic cloves | 6-8 | Minced |
| Chicken broth | 1 cup | Low sodium |
| Cream cheese | 4 oz | Room temperature |
| Baby spinach | 4 cups | Fresh |
| Parmesan cheese | ¼ cup | Freshly grated |
| Italian seasoning | 1 tsp | |
| Red pepper flakes | ¼ tsp | Optional, for heat |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large skillet | Main cooking vessel (12-inch preferred) |
| Tongs | For flipping chicken |
| Cutting board | For prep work |
| Sharp knife | For cutting chicken |
| Measuring cups & spoons | For accurate measurements |
| Wooden spoon | For stirring sauce |
| Meat thermometer | For checking doneness |
Possible Substitutions
- Chicken: Use thighs instead of breasts for juicier meat
- Spinach: Swap for kale or Swiss chard (may need longer cooking time)
- Cream cheese: Mascarpone or ⅓ cup heavy cream works too
- Chicken broth: Vegetable broth works in a pinch
- Fresh garlic: 1 tbsp garlic powder (but fresh is better)
Beginner-Friendly Step-by-Step Instructions
Preparation Phase (10 minutes)
- Gather all ingredients and tools:
- Before starting, make sure you have all ingredients measured and ready
- Clear your counter space and preheat your skillet
- Set out all measuring cups and spoons
- Read through the entire recipe once to understand the flow
- Prepare the chicken:
- Unwrap chicken breasts and place on a clean cutting board
- Using paper towels, pat each chicken breast completely dry (this helps with browning)
- If your chicken breasts are very thick (more than 1 inch):
- Place one chicken breast between two sheets of plastic wrap or in a zip-top bag
- Using the flat side of a meat mallet or a heavy rolling pin, gently pound the thickest part of the chicken
- Aim for an even ¾-inch thickness across the entire breast
- Repeat with each chicken breast
- If chicken breasts are very large, cut them in half horizontally to make 8 thinner pieces
- Season the chicken:
- Sprinkle ½ teaspoon of salt evenly across all chicken pieces (both sides)
- Grind fresh black pepper over all chicken pieces (about ¼ teaspoon total)
- Using your hands or tongs, turn chicken to ensure even coating of seasonings
- Let chicken sit at room temperature for 5 minutes while you prep other ingredients (this helps it cook more evenly)
- Prep the remaining ingredients:
- For garlic:
- Peel 6-8 garlic cloves
- Place cloves on cutting board
- Using the flat side of your knife, smash each clove lightly to help with peeling
- Mince garlic finely (pieces should be very small, about the size of grains of sand)
- Set aside in a small bowl
- For cream cheese:
- Take cream cheese out of refrigerator 15-20 minutes before cooking if possible
- Cut the block into 8 smaller cubes to help it melt faster
- For spinach:
- If not pre-washed, rinse spinach in cold water and pat dry with paper towels
- Measure chicken broth in a measuring cup and have it ready
- Have Parmesan cheese grated and measured
- For garlic:
Cooking Phase (20 minutes)
- Heat your pan properly:
- Place your skillet on stove over medium-high heat
- Add 2 tablespoons olive oil to the pan
- Watch for the oil to shimmer (looks like slight ripples on the surface)
- To test if pan is hot enough, sprinkle a few drops of water – they should sizzle immediately
- BEGINNER TIP: If your oil starts smoking, your pan is too hot! Remove from heat briefly, lower temperature, and restart
- Cook the chicken (first side):
- Using tongs, carefully place seasoned chicken breasts in the hot oil
- Listen for a sizzling sound – this means your pan is the right temperature
- Leave space between each piece (if necessary, cook in two batches)
- Let chicken cook UNDISTURBED for 5-6 minutes
- BEGINNER TIP: Resist the urge to move the chicken! This ensures good browning
- Check and flip the chicken:
- After 5-6 minutes, use tongs to try lifting edge of one piece
- If it comes up easily and has a golden-brown color, it’s ready to flip
- If it sticks to the pan, it’s not ready – give it another minute
- Carefully flip each piece and cook second side for 5-6 minutes
- BEGINNER TIP: Different pieces may cook at different rates – remove each piece as it’s done
- Test chicken for doneness:
- Insert meat thermometer into thickest part of chicken (don’t touch the pan with it)
- Look for a temperature of 165°F (75°C)
- If you don’t have a thermometer, cut into thickest part – meat should be white with no pink
- Once done, transfer chicken to a clean plate
- Cover loosely with aluminum foil to keep warm (just lay it on top gently)
- Start the sauce with butter and garlic:
- Using the same pan (don’t clean it!), reduce heat to medium
- Add 2 tablespoons butter and let it melt completely
- Watch the butter – it should bubble gently but not brown
- Add all of your minced garlic to the butter
- Stir constantly with wooden spoon for 30-60 seconds
- BEGINNER WARNING: Garlic burns quickly! Keep it moving and watch carefully for golden color but not brown
- You should smell the garlic becoming fragrant – this is your cue to move to next step
- Add broth and deglaze the pan:
- Pour in 1 cup of chicken broth
- Using wooden spoon, scrape the bottom of the pan vigorously
- All those browned bits from the chicken (called “fond”) will come loose
- This process (deglazing) adds tremendous flavor to your sauce
- Let the broth simmer for 2-3 minutes to reduce slightly
- You should see bubbles across the surface of the liquid
- Add cream cheese to create the sauce:
- Reduce heat to medium-low (sauce should still be bubbling gently)
- Add cream cheese cubes one at a time
- Whisk continuously as you add each piece
- Don’t worry if sauce looks separated at first – keep whisking!
- BEGINNER TIP: If cream cheese isn’t melting smoothly, your heat may be too low
- Continue whisking until no white specks remain and sauce is smooth
- Season the sauce:
- Add 1 teaspoon Italian seasoning
- Add remaining ½ teaspoon salt
- Add ¼ teaspoon black pepper
- If using, add ¼ teaspoon red pepper flakes
- Stir to combine all seasonings evenly
- Let sauce simmer for 1-2 minutes to blend flavors
- BEGINNER TIP: Now is a good time to taste your sauce (carefully – it’s hot!) and adjust seasonings
- Add spinach in batches:
- Take a large handful of spinach (about 1 cup)
- Add to sauce and stir gently
- As it wilts down (about 30 seconds), add another handful
- Continue this process until all 4 cups of spinach are incorporated
- BEGINNER TIP: Don’t panic at the large volume of spinach – it reduces dramatically!
- Stir occasionally until all spinach is bright green and wilted
- Add Parmesan and finish sauce:
- Sprinkle ¼ cup Parmesan cheese over the sauce
- Stir until completely melted and incorporated
- Sauce should be smooth and velvety
- If too thick, add 2-3 tablespoons more broth
- If too thin, simmer 1-2 minutes longer
- Return chicken to the pan:
- Carefully place chicken pieces back into the pan
- Nestle them into the sauce so they’re partially submerged
- Spoon some sauce over the top of each piece
- Let chicken simmer in sauce for 1-2 minutes to rewarm
- BEGINNER TIP: Be gentle to keep chicken intact
- Final touches before serving:
- Remove pan from heat
- Let dish rest for 2 minutes (this allows sauce to thicken slightly)
- Check one last time that chicken is hot (should be steaming)
- Garnish with extra Parmesan if desired
Troubleshooting: Common Mistakes Fixed
Sauce Too Thin?
- Continue simmering for 2-3 more minutes
- Mix 1 tsp cornstarch with 1 tbsp cold water and stir into sauce
Sauce Too Thick?
- Add 2-4 tbsp additional chicken broth and stir
Chicken Too Dry?
- Likely overcooked. Next time, use a meat thermometer and remove at 160°F (temperature will rise to 165°F while resting)
- Slice chicken into strips and fully coat with sauce to add moisture
Garlic Burned?
- If you catch it early, start a new pan with fresh butter and garlic
- If already mixed into sauce, add a pinch of sugar to balance bitterness
Spinach Too Watery?
- Make sure to drain excess water if using frozen spinach
- Cook uncovered to let excess moisture evaporate
5 Exciting Variations of Creamy Garlic Chicken
1. Mediterranean Creamy Garlic Chicken
Add ¼ cup sun-dried tomatoes and ¼ cup kalamata olives with the spinach. For an even more Mediterranean-inspired meal, try my Mediterranean Stuffed Chicken Breasts recipe next!
2. Lemon Herb Creamy Chicken
Add 1 tbsp lemon zest and 2 tbsp fresh chopped herbs (parsley, dill, basil)
3. Mushroom Garlic Chicken
Add 8 oz sliced mushrooms after cooking garlic, sauté until golden
4. Spicy Cajun Chicken with Spinach
Replace Italian seasoning with 1 tbsp Cajun seasoning
5. Artichoke Spinach Chicken
Add 1 cup chopped artichoke hearts when adding spinach
Storage & Reheating
Refrigerator Storage
- Cool completely before refrigerating
- Store in airtight container for up to 3 days
- Store sauce separately from chicken for best results
Freezer Storage
- Freeze for up to 2 months in freezer-safe container
- Sauce may separate when thawed but can be whisked back together
Reheating Instructions
- Microwave Method:
- Place in microwave-safe dish
- Cover with damp paper towel
- Heat on 70% power for 2 minutes, stir sauce
- Continue heating in 30-second intervals until warmed through
- Stovetop Method (Preferred):
- Place in skillet over medium-low heat
- Add 2 tbsp water or broth to prevent drying
- Cover and heat for 5-7 minutes, stirring occasionally
- Heat until internal temperature reaches 165°F
Safety Notes & Tips
Food Safety
- Chicken must reach 165°F internal temperature
- Don’t reuse marinades or utensils that touched raw chicken
- Refrigerate leftovers within 2 hours of cooking
Pro Tips for Perfect Creamy Garlic Chicken
- Chicken thickness matters: Even thickness ensures even cooking
- Room temperature cream cheese: Melts much more smoothly than cold
- Don’t rush the garlic: 30-60 seconds is all it needs to release flavor without burning
- Spinach volume: Don’t worry if 4 cups seems like too much, it wilts down dramatically
- Rest before serving: Allows juices to redistribute in chicken for maximum tenderness
