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Creamy Cheesy Spinach Chicken Skillet – Easy 30-Minute Dinner

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A quick and indulgent one-pan dinner featuring tender seared chicken breasts in a velvety cream cheese and parmesan sauce with fresh spinach. Ready in just 30 minutes, this comforting skillet meal is perfect for busy weeknights and uses simple pantry ingredients.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large breasts)
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves fresh garlic, minced
  • 1 cup low-sodium chicken broth
  • ½ cup heavy cream
  • 4 ounces cream cheese, softened and cut into cubes
  • 5 ounces fresh baby spinach (about 5 generous handfuls)
  • ½ cup shredded Parmesan cheese (freshly shredded)
  • ¼ teaspoon red pepper flakes (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep the Chicken: Pat the chicken breasts dry with paper towels. If uneven in thickness, place between two sheets of plastic wrap and pound to about ¾-inch thickness. Season both sides generously with salt, pepper, and garlic powder. Let sit at room temperature for 10 minutes.
  2. Heat the Pan: Place a large cast iron skillet or heavy-bottomed pan over medium-high heat and add the olive oil. Heat until the oil shimmers and just starts to smoke, about 2-3 minutes.
  3. Sear the Chicken: Carefully place the chicken breasts in the hot pan. Cook undisturbed for 5-6 minutes until deep golden brown. Flip using tongs and cook another 4-5 minutes until internal temperature reaches 165°F. Transfer chicken to a plate and tent loosely with foil. Do not clean the pan.
  4. Sauté the Aromatics: Reduce heat to medium and add the butter. Once melted, add the minced garlic and cook for 30-60 seconds until fragrant but not browned.
  5. Build the Sauce: Pour in the chicken broth and use a wooden spoon to scrape up browned bits from the bottom of the pan (deglaze). Let simmer for 2-3 minutes until slightly reduced. Reduce heat to low and stir in the heavy cream.
  6. Add the Cream Cheese: Drop in the cubed cream cheese and stir continuously until completely melted and smooth, about 2-3 minutes.
  7. Wilt the Spinach: Add the fresh spinach in handfuls, stirring gently until each batch wilts before adding the next, about 2-3 minutes total.
  8. Add the Parmesan: Sprinkle in the shredded Parmesan and red pepper flakes (if using). Stir until fully incorporated and sauce is thick and creamy. Taste and adjust salt and pepper.
  9. Return the Chicken: Nestle the cooked chicken breasts back into the sauce, spooning some sauce over the top. Let simmer together for 2-3 minutes to meld flavors. If sauce gets too thick, add a splash of broth or cream.
  10. Finish and Serve: Garnish with fresh parsley if desired. Serve immediately over pasta, rice, mashed potatoes, or with crusty bread.

Notes

Pat chicken dry for best sear. Let chicken rest after searing. Keep heat low when adding cream cheese to prevent curdling. Add spinach in batches. For extra-thick sauce, simmer uncovered longer after adding Parmesan. Leftovers keep in refrigerator for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: creamy chicken skillet, spinach chicken, one-pan dinner, 30-minute meal, cheesy chicken, easy weeknight dinner, low-carb chicken, gluten-free chicken

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