Creamy Spinach Chicken Recipe – Quick & Healthy Family Meal

Looking for a quick, healthy and delicious meal that the whole family will love? This creamy spinach chicken is the perfect dish, made in just over 20 minutes and without any cream!

This easy, one-pot meal comes together fast, using just a handful of ingredients. Most creamy sauces are loaded with calories, but you can enjoy a rich, delicious sauce here without adding cream, eggs, or large amounts of cheese. The result? A wholesome, creamy spinach chicken dish packed with flavor!

Ingredients for Creamy Spinach Chicken

• 500 g chicken breast skinless, boneless, cut into 2-3 strips each
• 140 g fresh spinach
• 1½ tablespoons olive oil plus 1 tbsp for frying the garlic
• 2 tablespoons butter
• 1½ tablespoons flour
• ¾ cup+1½tbsp (200 ml) milk
• ½ cup+1½tbsp (140 ml) vegetable stock made using ½ stock cube
• ⅓ teaspoon onion granules
• 3 tablespoons fromage frais/fromage blanc or quark/Skyr/creme fraiche
• 4 tablespoons parmesan finely grated
• 3 garlic cloves thinly sliced
• Fine sea salt and pepper to taste

Equipment Required

• Food processor
• Large pan with lid
• Small pan for frying the garlic

Step-by-Step Instructions

1. Prep the Spinach: Roughly chop the spinach and pulse it a few times in a food processor until finely chopped (but not pureed). Set aside.
2. Cook the Chicken: Heat 1.5 tablespoons of oil in a pan and fry the chicken strips for 2-3 minutes on each side until lightly browned but not fully cooked. Transfer the chicken to a bowl, leaving the juices in the pan.
3. Make the Sauce: In the same pan, melt the butter and stir in the flour until smooth. Gradually whisk in the milk and vegetable stock, cooking until the mixture thickens and begins to bubble. Stir in the onion granules, chopped spinach, fromage frais, and season with pepper to taste.
4. Finish Cooking the Chicken: Return the chicken (with its juices) to the pan, cover, and cook on low heat for about 5 minutes until the chicken is fully cooked. Remove from heat.
5. Garlic Garnish: Heat 1 tablespoon of oil in a small pan and gently fry the garlic slices on low heat until golden, stirring continuously to avoid burning. Scatter the garlic over the dish before serving.

Serving Suggestions

4 servings Calories: 295kcal

Serve this creamy spinach chicken over mashed potatoes, pasta (fusilli or penne work well), crusty bread, or rice. Pair it with steamed vegetables like carrots, green beans, or broccoli for a complete, healthy meal.

Ingredient Substitutions

• Stock: Use either vegetable or chicken stock.
• Fromage Frais: Substitute with low-fat quark or higher-fat creme fraiche.
• Cheese: Parmesan can be swapped with pecorino, or another strong-flavored cheese.

Top Tips

• Chicken cooks quickly, so avoid overcooking to keep it juicy.
• Use a whisk when making the sauce for a smooth consistency.
• Add any chicken juices into the sauce for extra flavor.
• The sauce already contains parmesan and stock, so season with salt sparingly, if at all.
• Fry garlic on low heat to avoid burning, which can make it bitter.
• Best served immediately, but leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition Information (Per Serving)

• Calories: 295 kcal
• Protein: 32g
• Carbohydrates: 8g
• Fat: 16g
• Fiber: 1g
• Sodium: 476mg
• Vitamin A: 3714 IU
• Calcium: 197mg

Enjoy this creamy spinach chicken dish as a light, nutritious meal that’s ready in no time!

Notes

• For the best texture, chop the spinach finely in a food processor. If chopping by hand, it will take more time.
• Chicken can be cut into strips, diced, halved lengthwise, or cooked whole. Adjust the cooking time based on the size of the chicken pieces.
• Chicken cooks quickly, so avoid overcooking it to keep it tender.
• Use a whisk (instead of a spoon or fork) for a smoother sauce consistency.
• Include the chicken juices in the sauce for added flavor.
• Add salt only after tasting the sauce with the parmesan, as the cheese and stock provide enough saltiness.
• Substitute fromage frais with quark, Skyr, or creme fraiche based on your preference.
• Parmesan can be replaced with other strong cheeses like grana padano or pecorino.
• Fry the garlic over low heat, stirring constantly to avoid bitterness from over-browning.
• Best served immediately. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Frequently Asked Questions

Q1. How do I make creamy chicken sauce from scratch?

Answer: To make a creamy chicken sauce, start by sautéing onions and garlic in butter or oil. Once softened, add chicken broth or stock, heavy cream, and a thickening agent like flour or cornstarch. Add salt, pepper, and herbs like thyme or parsley for seasoning. Allow the mixture to cook until the sauce becomes thicker, then incorporate grated Parmesan cheese for added flavor.

Q2. Can I make creamy chicken without heavy cream?

Answer: Yes, you can substitute heavy cream with other ingredients like half-and-half, milk mixed with cornstarch, or even Greek yogurt for a lighter version. Coconut milk is also a great alternative for a dairy-free option. Adjust the thickness by adding more or less cornstarch or flour as needed.

Q3. How do I prevent the creamy sauce from curdling?

Answer: To prevent curdling, make sure not to boil the sauce after adding the dairy. Keep the heat low and stir frequently. Refrain from using low-fat dairy products, as they to separate more frequently. Adding the dairy slowly and gently stirring while heating can help maintain a smooth consistency.

Q4. What vegetables can I add to the creamy chicken recipe?

Answer: Common vegetables that go well with creamy chicken include mushrooms, spinach, bell peppers, peas, broccoli, and carrots. You can sauté them before adding the chicken to the sauce for additional texture and flavor. These vegetables complement the creaminess without overpowering the dish.

Q5. Can I make creamy chicken ahead of time?

Answer: You can prepare creamy chicken in advance. Prepare the dish, allow it to cool, and then store it in an airtight container in the fridge for up to 3 days. When reheating, do so gently over low heat to prevent the sauce from breaking or becoming too thick. If it becomes too thick, add a splash of broth or milk to loosen it up.