Creamed Spinach Smothered Chicken Recipe
Creamed spinach smothered chicken is my weeknight version of a fancy steakhouse side and a cozy Sunday supper having a baby. Golden, juicy chicken gets tucked under a blanket of garlicky creamed spinach with a little Parmesan swagger and just enough cream to feel special without putting you into a nap. It’s a one-pan situation that tastes like you tried hard, even if you didn’t. Highly recommend for nights when you need dinner to hug you back.
My husband calls this “Tuesday chicken” because it saves our Tuesdays. He always “accidentally” slices an extra piece of bread to mop sauce—which is so cute until I realize I’ve got none left for lunch tomorrow. Our kiddo has a long and dramatic past with spinach (theatrical sighs, negotiations, the works), but the cheesy, creamy thing flipped a switch. Now she steals the crispy edge pieces from the pan and we practice “sharing,” which we are all only medium at.
Why You’ll Love This Creamed Spinach Smothered Chicken Recipe
– It’s a steakhouse vibe without the steakhouse bill.
– One pan, minimal dishes, maximum “wow.”
– Spinach magically disappears into creamy deliciousness, so veggie skeptics will still eat it.
– Fancy enough for company, forgiving enough for chaos.
– Leftovers are a dream over rice, pasta, or just straight from the fridge like a gremlin. No judgment.
Kitchen Talk
I’ve done this with both chicken breasts and thighs. Thighs are a little more forgiving, but if you butterfly thick breasts or give them a quick whack with a rolling pin, you’ll get that golden sear and juicy center without playing chicken roulette. The pan fond (those browned bits) is basically flavor confetti—don’t waste it. Splash something in to coax it up: chicken stock, a swipe of white wine, or even a glug of water in a pinch.
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Spinach has Opinions. If you use frozen, thaw and squeeze it like you mean it—wring out that water or your sauce will turn into soup cosplay. Fresh is great too; it looks like a mountain at first and then suddenly… not. Garlic loves medium heat, not inferno heat, unless you enjoy the taste of heartbreak. And if your sauce ever feels too thick, a little stock or milk whispers it back. Too thin? Let it simmer and mind its business for a minute.
I tried a “lightened up” version with Greek yogurt once and it was… fine. Not embarrassing, just a little tangy. Better if you swirl it off the heat and only after the pan calms down. Cream cheese is the secret smooth-operator if you want creamy without using loads of heavy cream.
Shopping Tips
– Protein: Look for boneless, skinless chicken breasts or thighs that are similar in size so they cook evenly. Air-chilled chicken browns better and doesn’t weep water in the pan.
– Greens: Fresh baby spinach wilts fast and tastes sweet. Frozen chopped spinach totally works—just thaw and squeeze out every drop of water.
– Dairy: Heavy cream makes it lush; half-and-half works in a pinch if you add a small dab of cream cheese to keep it silky.
– Cheese: Grab a wedge of Parmesan and grate it yourself. Pre-grated can be powdery and won’t melt as smoothly.
– Spices: Paprika, garlic powder, onion powder, and a pinch of nutmeg are the quiet heroes. Check dates—stale spices = flat flavor.
– Fats & Oils: Use a neutral high-heat oil for searing, then finish with a little butter for flavor. Butter alone tends to brown too fast for the initial sear.
Prep Ahead Ideas
– Pound or slice the chicken so it’s even, then season and refrigerate. It’ll cook faster and more evenly after work.
– Thaw/freeze-squeeze your spinach or wash and dry fresh spinach ahead. Keep it wrapped in a towel or a salad spinner in the fridge.
– Pre-grate Parmesan and stash it in a sealed container. Same with minced garlic and chopped onions/shallots.
– Mix a quick “cream base” in a jar: cream, a spoon of cream cheese, spices. Shake-shake, then pour into the pan when ready.
– Morning: sear chicken and refrigerate (if you’ve got time). Evening: warm chicken in the finished sauce on low until heated through.
Time-Saving Tricks
– Use frozen chopped spinach—thaw in the microwave and squeeze in a sieve with the back of a spoon.
– Preseason your chicken right in the package, then toss the empty wrapper. Less mess, more momentum.
– One-pan magic: sear chicken, set aside, make the sauce in the same pan so all those brown bits join the party.
– Microplane the garlic and Parmesan; it’s faster and melts like a dream.
– Don’t rush the final simmer. Let the sauce thicken naturally for a minute or two—worth it for that glossy finish.
Common Mistakes
– Watery sauce: I’ve poured in spinach straight from thaw-town with zero squeeze and ended up with a flavorful soup. Fix: keep simmering, add a little extra Parmesan, and a tiny butter flour pinch if needed.
– Burnt garlic: Once I got cocky and tossed garlic into smoking oil—instant bitterness. Fix: start garlic in warm fat over medium, or add it after deglazing.
– Dry chicken: Overcooking is the classic whoops. Pull it when it’s just cooked and let carryover finish the job in the sauce.
– Grainy dairy: Boiling cream is a fast track to weird. Simmer gently and add cheese off the heat to keep it smooth.
What to Serve It With
– Garlicky mashed potatoes or buttered egg noodles.
– Warm crusty bread or garlic bread for shameless sauce-mopping.
– Simple lemony arugula salad or roasted green beans.
– Rice, quinoa, or cauliflower rice for a lighter base.
Tips & Mistakes
– Use a large skillet so the chicken actually sears instead of steams.
– Season the chicken, and also the sauce—layers of salt make flavors pop.
– A pinch of nutmeg in creamed spinach reads “restaurant” not “grandma’s spice cabinet.”
– If the sauce gets too thick, loosen with a splash of stock or milk; too thin, simmer 2 more minutes.
– Add cheese off the heat and whisk until smooth for that glossy finish.
Storage Tips
Slide leftovers into a lidded container and refrigerate up to 3 days. Reheat gently on the stove or in the microwave at 50–70% power so the sauce stays silky and the chicken doesn’t overcook. It’s surprisingly great cold on toast in the morning with a jammy egg, or chopped and folded into pasta for lunch. Freeze? You can, but dairy can separate—still tasty, just a little rustic. If freezing, thaw overnight and rewarm low and slow.
Variations and Substitutions
– Chicken thighs instead of breasts for extra juiciness; adjust cook time slightly.
– Swap heavy cream with half-and-half plus a spoon of cream cheese to keep it creamy.
– Dairy-free: use full-fat coconut milk and a shake of nutritional yeast for cheesy vibes. Different, but delicious.
– Add-ins that slap: sun-dried tomatoes, sautéed mushrooms, or a handful of artichoke hearts.
– Spice lanes: smoked paprika for campfire energy, chili flakes for heat, or a squeeze of lemon to brighten the finish.
– Fresh vs. frozen spinach: both work. Fresh gives a silkier texture; frozen is weeknight-efficient.
Frequently Asked Questions
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Creamed Spinach Smothered Chicken Recipe
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken breasts
- 1.25 tsp kosher salt divided
- 0.75 tsp black pepper divided
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp Italian seasoning
- 1.5 tbsp olive oil
- 1 tbsp unsalted butter
- 0.5 cup diced yellow onion small dice
- 1 tbsp minced garlic
- 1 tbsp all-purpose flour for thickening
- 0.5 cup low-sodium chicken broth
- 0.5 cup heavy cream
- 3 oz cream cheese, softened cubed
- 8 oz fresh baby spinach
- 0.25 cup grated Parmesan cheese
- 0.25 tsp crushed red pepper flakes optional
- 1 tbsp lemon juice fresh
- 0.5 cup shredded mozzarella
- 0.25 cup sliced sun-dried tomatoes optional, drained if oil-packed
Instructions
Preparation Steps
- Heat oven to 375°F and position a rack in the center.
- Pat chicken dry. Season on both sides with 1 tsp salt, 0.5 tsp pepper, paprika, garlic powder, and Italian seasoning.
- Warm olive oil and butter in a large oven-safe skillet over medium-high heat. Sear chicken 3–4 minutes per side until deep golden; transfer to a plate.
- Lower heat to medium. Cook onion in the same skillet until softened, about 3 minutes. Stir in minced garlic for 30 seconds.
- Sprinkle in flour and cook, stirring, 30 seconds. Whisk in broth, then heavy cream; simmer until slightly thickened, 2–3 minutes.
- Melt in cream cheese until smooth. Add spinach in batches, tossing until wilted.
- Stir in Parmesan, red pepper flakes, lemon juice, and sun-dried tomatoes if using. Season with remaining salt and pepper to taste.
- Nestle chicken into the creamed spinach and spoon sauce over the tops. Scatter mozzarella over the chicken.
- Bake 8–10 minutes, or until the chicken reaches 165°F and the cheese is melted and bubbly. Rest 5 minutes before serving.
Notes
Featured Comments
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