Go Back
Creamy spinach chicken served on a white plate with golden chicken cutlets in a rich garlic cream sauce with wilted spinach

Creamy Spinach Chicken

Crispy seasoned chicken cutlets coated in a rich and creamy garlic spinach sauce, all made in one pan in under 30 minutes.
Print Recipe Save to Pinterest
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 281
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken cutlets thinly sliced; or slice regular chicken breasts lengthwise into two thin pieces
  • salt to taste
  • black pepper to taste
  • vegetable oil for pan frying
  • 4 tbsp all-purpose flour divided
  • 2 tbsp butter
  • 4 cloves garlic smashed
  • 1 cup half and half
  • 1/4 cup chicken broth or white wine, cooked down completely if using wine
  • 1/2 tsp salt for sauce
  • 1/2 tsp black pepper for sauce
  • 2 cups fresh spinach

Equipment

  • 10 or 12-inch non-stick skillet
  • Meat thermometer

Method
 

  1. Season chicken cutlets on both sides with a dash of salt and pepper. Coat both sides lightly with 2 tbsp of flour, shaking off any excess.
  2. Heat a large skillet with vegetable oil over medium-high heat. Place chicken cutlets in the pan without overlapping. Sear one side until lightly golden, then flip and sear the other side. Cook until internal temperature reaches 165F, then remove from the skillet immediately.
  3. Lower the heat to medium. Add butter and smashed garlic to the same skillet. Cook for 30 to 60 seconds until fragrant and golden.
  4. Add the remaining 2 tbsp of flour and stir into the butter. Pour in the half and half and chicken broth. Stir continuously to dissolve the flour and bring the sauce to a gentle boil. The sauce will thicken within 2 to 3 minutes.
  5. Once the sauce has thickened, add the fresh spinach and fold it in until fully wilted, about 30 seconds.
  6. Return the chicken cutlets to the skillet and spoon the sauce over each piece. Remove from heat after no more than 1 minute. Serve immediately.

Notes

Use fresh garlic only — do not substitute with garlic powder. Use a 10 or 12-inch non-stick skillet to avoid crowding. Do not let chicken sit in the sauce for more than 1 minute to prevent overcooking. Remove from heat promptly so the sauce does not over-thicken. White wine can replace chicken broth — cook down the alcohol completely before adding other sauce ingredients.