I just made one of those Easy Delicious Dinners, a chicken and spinach skillet that gets dinner on the table in no time and actually impresses.

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I am obsessed with this Chicken and Spinach Skillet Dinner because it hits everything I want after a long day. It’s bold, saucy, and actually makes me love plain spinach for once.

I dig how the chicken stays juicy and the garlic gives it that punch without trying too hard. And the Parmesan cheese melts into the leaves and makes every forkful sing.

I keep coming back to it when I need Easy Delicious Dinners that feel like zero fuss but taste way more than they should. Messy, fast, comforting food that I crave.

No guilt. Every single time seriously.

Ingredients

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Chicken: hearty protein, juicy bite that makes this dinner actually filling and satisfying.
Salt and black pepper: basic seasoners, they’ll bring out the chicken’s natural taste.
Olive oil: keeps things from sticking and adds light, fruity fat.
Butter: adds that cozy, rich mouthfeel you secretly love.
Yellow onion: sweet crunch when cooked, makes the whole pan smell like home.
Garlic: punchy aroma, it’s the flavor that connects everything together.
Dried oregano or Italian seasoning: herby backbone, a familiar Mediterranean touch.
Red pepper flakes: optional heat, gives a little kick without overpowering.
Chicken broth: keeps it saucy and savory, not watered down.
Heavy cream or half and half: makes the sauce silkier and indulgent.
Cream cheese: basically creamy glue, makes the sauce cling to the chicken.
Baby spinach: fresh greens, wilts fast and sneaks in good nutrients.
Parmesan cheese: salty, nutty sprinkle that rounds the sauce nicely.
Lemon juice: brightens the whole thing, cuts through the richness.
Cornstarch slurry: optional thickener, makes the sauce cling without feeling gummy.
Fresh parsley: bright herb finish, looks pretty and tastes fresh.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts, cut into bite sized pieces

Salt and black pepper to taste

2 tablespoons olive oil

1 tablespoon butter

1 medium yellow onion, diced

3 cloves garlic, minced

1 teaspoon dried oregano or Italian seasoning

1/4 teaspoon red pepper flakes (optional, for a little heat)

1 cup low sodium chicken broth

1/2 cup heavy cream or half and half

4 ounces cream cheese, cubed (optional for extra creaminess)

5 to 6 cups fresh baby spinach (about 5 ounces)

1/2 cup grated Parmesan cheese

1 tablespoon lemon juice

1 tablespoon cornstarch mixed with 1 tablespoon water (optional, to thicken)

2 tablespoons chopped fresh parsley for garnish

How to Make this

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1. Pat the chicken pieces dry, season generously with salt and black pepper, then heat 1 tablespoon olive oil and the butter in a large skillet over medium-high heat until shimmering.

2. Add the chicken in a single layer and cook undisturbed for 2 to 3 minutes, then stir and cook until browned and almost cooked through, about 4 to 5 more minutes; remove chicken to a plate.

3. Lower heat to medium, add the remaining 1 tablespoon olive oil, then sauté the diced onion until soft and translucent, about 4 minutes, scraping up any browned bits from the pan for extra flavor.

4. Stir in the minced garlic, dried oregano or Italian seasoning, and red pepper flakes if using, cook just 30 seconds until fragrant.

5. Pour in the chicken broth and scrape the pan to loosen any fond, then stir in the heavy cream or half and half and add the cubed cream cheese if you want it extra creamy; simmer gently until the sauce is mostly smooth and slightly reduced, 2 to 3 minutes.

6. Return the chicken to the skillet and stir in the fresh baby spinach a handful at a time letting it wilt down between additions so everything mixes evenly.

7. If you want a thicker sauce, whisk the cornstarch and water and drizzle into the skillet while stirring; cook another minute until the sauce thickens and the chicken is fully cooked to 165°F.

8. Stir in the grated Parmesan cheese and lemon juice, taste and adjust salt and pepper as needed; the cheese will thicken the sauce a bit more and the lemon brightens everything.

9. Remove from heat and let sit for a minute so the sauce settles, then sprinkle chopped fresh parsley over the top for color and freshness.

10. Serve hot over pasta, rice, or with crusty bread to mop up the sauce, and enjoy — leftovers keep well refrigerated for 2 to 3 days.

Equipment Needed

1. Large skillet (12-inch, preferably nonstick or stainless)
2. Chef’s knife
3. Cutting board
4. Tongs or a slotted spatula
5. Measuring cups and spoons
6. Wooden spoon or heatproof silicone spatula
7. Whisk (for cornstarch slurry)
8. Small bowl (to mix cornstarch and water)
9. Instant-read meat thermometer
10. Box grater (for the Parmesan)

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes, boneless skinless thighs work great and stay juicier. Cook time might be a few minutes longer until they reach 165°F, and you may want to cut them smaller so they cook evenly.

Q: How do I thicken the sauce if it’s too thin? A: Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and simmer for a minute or two until it thickens. Or simmer longer to reduce it, but watch it so it doesn't dry out.

Q: Can I skip the cream and cream cheese for a lighter version? A: Yep. Use more chicken broth and finish with a splash of milk or plain Greek yogurt off the heat for creaminess. Yogurt can curdle if boiled so add it at the end and stir gently.

Q: How do I store and reheat leftovers? A: Cool completely, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the sauce, or microwave in short bursts stirring between.

Q: My spinach looks huge, how much do I really add? A: Spinach cooks down a lot, so 5 to 6 cups raw will be just right. If you use baby spinach it wilts fast — add it in batches if your pan is crowded so it cooks evenly.

Q: Can I make this ahead or freeze it? A: You can make it ahead and refrigerate for up to 3 days. Freezing is possible but dairy like cream and cream cheese may separate when thawed, so texture changes. Freeze without dairy and add cream when reheating for best results.

CHICKEN AND SPINACH SKILLET DINNER Recipe Substitutions and Variations

Chicken breasts: swap with boneless turkey cut into bite sized pieces or firm tofu for a vegetarian version. Turkey cooks about the same time, tofu soaks up the sauce but you might brown it a bit longer for texture.
Heavy cream or half and half: use whole milk plus a tablespoon of butter for richness, or full fat coconut milk for a dairy free twist. Milk is thinner so simmer a little longer to thicken.
Cream cheese: replace with mascarpone or plain Greek yogurt. Mascarpone gives the same creamy mouthfeel, yogurt adds tang so stir it in off the heat so it dont split.
Fresh baby spinach: use 10 ounces frozen spinach, thawed and squeezed dry, or swap with baby kale but cook it a few minutes longer until tender. Frozen saves time and still tastes great.

Pro Tips

1) Brown the chicken well, dont overcrowd the pan. If pieces are touching they’ll steam not sear, and you lose that nutty browned flavor. Work in batches if you need to.

2) Let the sauce simmer low and stir often when you add cream and cream cheese, because cream can split if it boils. If it looks grainy at first, keep stirring, lower the heat, and it usually comes back together.

3) Add the spinach a handful at a time and press it down so it wilts evenly. If you throw it all in at once it clumps and cooks unevenly. Save a little loose spinach to toss on at the end for color.

4) Taste and adjust at the end, dont just trust the recipe amounts. Often it needs a pinch more salt, some lemon juice for brightness, or more pepper. Parmesan thickens the sauce, so add slowly and stop when you like the texture.

CHICKEN AND SPINACH SKILLET DINNER Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I just made one of those Easy Delicious Dinners, a chicken and spinach skillet that gets dinner on the table in no time and actually impresses.

Servings

servings

Calories

650

kcal

Equipment: 1. Large skillet (12-inch, preferably nonstick or stainless)
2. Chef’s knife
3. Cutting board
4. Tongs or a slotted spatula
5. Measuring cups and spoons
6. Wooden spoon or heatproof silicone spatula
7. Whisk (for cornstarch slurry)
8. Small bowl (to mix cornstarch and water)
9. Instant-read meat thermometer
10. Box grater (for the Parmesan)

Ingredients

1 1/2 pounds boneless skinless chicken breasts, cut into bite sized pieces
Salt and black pepper to taste
2 tablespoons olive oil
1 tablespoon butter
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano or Italian seasoning
1/4 teaspoon red pepper flakes (optional, for a little heat)
1 cup low sodium chicken broth
1/2 cup heavy cream or half and half
4 ounces cream cheese, cubed (optional for extra creaminess)
5 to 6 cups fresh baby spinach (about 5 ounces)
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon water (optional, to thicken)
2 tablespoons chopped fresh parsley for garnish

Directions

Pat the chicken pieces dry, season generously with salt and black pepper, then heat 1 tablespoon olive oil and the butter in a large skillet over medium-high heat until shimmering.
Add the chicken in a single layer and cook undisturbed for 2 to 3 minutes, then stir and cook until browned and almost cooked through, about 4 to 5 more minutes; remove chicken to a plate.
Lower heat to medium, add the remaining 1 tablespoon olive oil, then sauté the diced onion until soft and translucent, about 4 minutes, scraping up any browned bits from the pan for extra flavor.
Stir in the minced garlic, dried oregano or Italian seasoning, and red pepper flakes if using, cook just 30 seconds until fragrant.
Pour in the chicken broth and scrape the pan to loosen any fond, then stir in the heavy cream or half and half and add the cubed cream cheese if you want it extra creamy; simmer gently until the sauce is mostly smooth and slightly reduced, 2 to 3 minutes.
Return the chicken to the skillet and stir in the fresh baby spinach a handful at a time letting it wilt down between additions so everything mixes evenly.
If you want a thicker sauce, whisk the cornstarch and water and drizzle into the skillet while stirring; cook another minute until the sauce thickens and the chicken is fully cooked to 165°F.
Stir in the grated Parmesan cheese and lemon juice, taste and adjust salt and pepper as needed; the cheese will thicken the sauce a bit more and the lemon brightens everything.
Remove from heat and let sit for a minute so the sauce settles, then sprinkle chopped fresh parsley over the top for color and freshness.
Serve hot over pasta, rice, or with crusty bread to mop up the sauce, and enjoy — leftovers keep well refrigerated for 2 to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.