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Chicken Breasts with Creamy Spinach Sauce

Chicken Breasts with Creamy Spinach Sauce.

Chicken is a low-cost, low fat, high protein option that many people choose for their dinner. But, after a while, boneless skinless chicken breasts can get a bit dull. Many people grill or broil chicken with a variety of seasonings and serve salads and vegetables with it for a healthy dinner.

This recipe for Chicken Breasts with Creamy Spinach Sauce gives you one more delicious healthy option for preparing boneless skinless chicken in a tasty way.

Chicken Breasts with Creamy Spinach Sauce.

Chicken Breasts with Creamy Spinach Sauce

April Freeman
Are you looking for a delicious and satisfying recipe for preparing boneless skinless chicken breasts? If so, our recipe for Chicken Breasts with Creamy Spinach Sauce might be a new one to try. It features chicken cooked to golden brown and topped with a tasty, creamy, spinach sauce. This sauce is perfect to accompany pasta or rice.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 Servings


  • Scissors
  • Paper Towels
  • Large skillet
  • Spatula


  • 6 to 8 Chicken breast tenders
  • 2 to 3 tbsp Cooking oil
  • Salt
  • Pepper
  • ½ tsp Onion powder
  • 1 to 3 tsp Minced garlic
  • 1 ½ cups Frozen spinach
  • 1 cup Heavy cream
  • 1 tbsp Sour cream
  • ½ cup Milk
  • 1 tsp Parsley flakes
  • 1 tbsp Lemon juice
  • ½ cup Parmesan cheese


  • Cut any connective tissue or gristle off of the chicken tenders. Salt and pepper them liberally all over.
  • Thaw the frozen spinach by placing it in a colander and running cool water over it. Press out any excess water, and then put the spinach between a double layer of paper towels, pressing out any excess water. Set this aside until needed.
  • Put the cooking oil in the bottom of a large, heavy skillet. Turn the heat on to medium and let the oil get hot. When the oil is shimmering and very runny, add the chicken to the pan. Cook the chicken for 5 to 8 minutes per side until it is golden brown all over. Remove the chicken to a plate and set it aside.
    Chicken tenders on a skillet.
  • Add the garlic to the remaining oil in the skillet and cook it until it is golden brown, stirring it frequently for about 60 seconds. Add the thawed spinach to the pan and sautee it for a moment until it is heated through.
  • Turn the heat down to medium low.
  • Add the heavy cream and the sour cream, stirring them well to combine them. Add the lemon juice, the milk, and the parsley flakes, stirring again. Taste the sauce and season it according to your preferences.
    Spinach with cream on a skillet.
  • Cook the sauce for about five minutes or until it is slightly thickened.
  • Add the Parmesan cheese and stir well.
  • Add the chicken back to the sauce and cover the pan with a tightly fitted lid. Turn the heat down to low under the skillet and cook it in the sauce for 2 or 3 minutes.
    Chicken on a skillet with spinach.
  • Serve the chicken and the sauce over pasta or rice.


For years, spinach was misaligned as being a slimy, disgusting vegetable. When Popeye ate spinach, it was plain, chopped, canned spinach, which does indeed seem rather unappetizing. No wonder that it was seen as unappealing for adults and children alike. However, in the 1980s, spinach’s reputation began to slowly change. Between 1992 and 2002, the sale and consumption of spinach jumped 66 percent. People began to recognize the benefits of this healthy and delicious salad green. Additionally, the availability of prewashed and bagged spinach during that time period encouraged people to add spinach to their plates. Suddenly, it was easy to add spinach to your salad or smoothie or saute it in a pan to add it to a sauce.
If you have always been a person to whom “eat your spinach” was a threat, our recipe for Chicken Breasts with Creamy Spinach Sauce might be the recipe that helps you change your preconceived notions of what spinach is really like. In this recipe, the sauce is thick and creamy. The texture of the spinach is perfect, and it is flavored with garlic, parsley, and onion. Even if you are not a fan of spinach, this recipe will likely still be tolerated.
For this recipe, we used boneless skinless chicken tenders. However, if you only have whole breasts on hand, you have a few options. First, you can cut the whole breasts into smaller pieces. These will cook in the allotted time. Another option is to sandwich the large, thick breasts between two pieces of plastic wrap and pound them thinner. You want them to be no thicker than ½ inch to help them cook completely in this recipe. The third option is to saute the breasts in the oil as directed and then bake them in a 350 degree oven for about 15 to 20 more minutes to fully cook them. Be sure to use a meat thermometer to test the doneness of the chicken so you can avoid over cooking and drying out the meat.
Notice in this recipe that we gave a range of measurements for the garlic. If you love garlic, choose to use the three teaspoons of garlic. If you like a milder flavored sauce, just use 1 or 2 teaspoons of minced garlic.

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