One Pot Creamy Spinach Chicken

This easy One Pot Creamed Spinach Chicken is a rich, comforting, and flavorful dinner made with tender boneless skinless chicken thighs, shallots, garlic, white wine or chicken broth, fresh spinach, and a creamy pan sauce. Everything cooks in one skillet, making it a practical choice for busy weeknights when you want a satisfying homemade meal without a sink full of dishes.

Boneless, skinless chicken thighs are one of the best cuts of chicken for quick skillet dinners. They stay juicy, cook relatively fast, and absorb seasoning beautifully. In this recipe, the chicken is first coated with dried herbs, garlic powder, paprika, salt, and pepper, then seared until golden and cooked through. The same pan is used to build a smooth, creamy spinach sauce, which means all those browned bits left behind from the chicken add even more flavor to the final dish.

The sauce is simple but tastes special. Shallots and garlic create a savory base, while white wine or chicken broth loosens the pan and adds depth. Sour cream, heavy cream, and butter make the sauce velvety and rich, and fresh baby spinach wilts directly into the mixture. Once the chicken returns to the pan, it is coated in the creamy spinach sauce and ready to serve. This one pot creamed spinach chicken is hearty enough for dinner but easy enough to make on a regular weeknight.

Why You Should Make This Recipe

• Quick and easy: This creamy spinach chicken comes together in about 30 minutes, including prep and cooking time.
• One pot dinner: The chicken and sauce are prepared in the same skillet, which helps build flavor and keeps cleanup simple.
• Rich, balanced flavor: Shallots, garlic, herbs, wine or broth, cream, and spinach turn simple chicken thighs into a delicious meal.
• Great for weeknights: The recipe uses straightforward ingredients and does not require complicated techniques.
• Flexible serving options: Serve it with rice, pasta, bread, mashed potatoes, or a simple vegetable side to complete the meal.

Ingredients For Creamed Spinach Chicken

• Boneless, Skinless Chicken Thighs: Use about 6 chicken thighs, or roughly 1.5 pounds. They cook quickly and stay tender in the creamy sauce.
• Dried Herbs: Use 1 teaspoon of your favorite dried herbs. A mix of oregano and basil works well, or you can use Italian seasoning.
• Garlic Powder, Paprika, Salt, and Pepper: These simple seasonings give the chicken a savory base. Sweet or smoked paprika can be used depending on the flavor you prefer.
• Olive Oil: Used for searing the chicken and starting the sauce.
• Fresh Shallots: Thinly sliced shallots add a mild onion flavor that works beautifully with cream and spinach.
• Fresh Garlic: Minced garlic adds aroma and savory depth to the sauce.
• White Wine or Chicken Broth: Either option works for deglazing the pan and adding flavor to the sauce.
• Sour Cream: Adds tanginess and helps create a creamy, slightly rich sauce.
• Heavy Cream and Butter: These ingredients make the sauce smooth, thick, and luxurious.
• Fresh Baby Spinach: Baby spinach wilts quickly and blends well into the creamy sauce.

How to Make One Pot Creamed Spinach Chicken

1. Season the Chicken. Pat the chicken thighs dry with paper towels. In a small bowl, mix the dried herbs, garlic powder, paprika, salt, and pepper. Rub the seasoning mixture evenly over the chicken thighs.
2. Cook the Chicken. Heat olive oil in a large nonstick skillet over medium heat. Add the chicken and cook for 6 to 7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165˚F. Transfer the chicken to a plate and set it aside.
3. Make the Sauce. Return the skillet to medium heat. Add the sliced shallots and cook for about 1 minute, or until they begin to soften. Stir in the minced garlic and cook briefly, just until fragrant. Add the white wine or chicken broth, then whisk in the sour cream. Keep whisking as the mixture comes to a boil to help prevent curdling.
4. Finish the Cream Sauce. Whisk in the heavy cream, then stir in the butter until melted. Let the sauce cook for 2 to 3 minutes, stirring often, until it thickens slightly.
5. Add Spinach and Chicken. Stir the fresh spinach into the sauce and cook until wilted. If the sauce is too thick, add a small splash of wine or broth until it reaches your desired consistency. Return the chicken to the skillet and cook for 1 minute, just until heated through.

Recipe Tips And Variations

• Use frozen spinach if needed: Frozen spinach can be used in place of fresh spinach. Thaw it completely and squeeze out as much excess water as possible before adding it to the sauce.
• Try a different cut of chicken: Boneless chicken breasts or chicken tenders can be used, but the cooking time will need to be adjusted. This recipe is not ideal for bone-in chicken because it requires a longer cooking time.
• Choose the right cream: Heavy cream gives the sauce the best texture because of its higher fat content. Half and half can be used as an alternative, though the sauce may be slightly lighter.
• Prevent curdling: Whisk the sour cream into the hot liquid slowly and continuously. Keep the heat controlled and avoid boiling the sauce too aggressively after the cream is added.
• Adjust the sauce: If the sauce becomes too thick, thin it with a little more chicken broth or wine. Add only a small amount at a time so the sauce stays creamy.

Serving Suggestions

This creamy spinach chicken is delicious with anything that can soak up the sauce. Serve it over pasta for a comforting dinner, or spoon it over rice for a simple and filling meal. Mashed potatoes, roasted potatoes, or buttered noodles also work well. If you prefer something lighter, pair the chicken with steamed vegetables, a crisp green salad, or cauliflower rice. A slice of crusty bread or a warm dinner roll is also a great choice for enjoying every bit of the creamy spinach sauce.

How to Store and Reheat Leftovers

• Store leftovers in a tightly covered container. This creamed spinach chicken will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
• If frozen, thaw the chicken completely in the refrigerator before reheating. Warm leftovers in a covered skillet over medium-low heat until heated through, about 5 to 10 minutes. Stir the sauce gently and add a small splash of broth if it needs loosening.

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