Creamy Spinach Chicken Delight: A Quick and Flavorful Dinner

Course: Dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Indulge in a delightful dining experience with our Creamy Spinach Chicken recipe. Thin-cut boneless, skinless chicken breasts are coated in a savory blend of flour and seasonings, creating a golden sear in olive oil. The magic unfolds as a luscious sauce comes to life, featuring a medley of onions, garlic, and a hint of red pepper flakes for a tantalizing kick.
The creamy ensemble is achieved with a luxurious combination of low-sodium chicken broth, heavy cream, sour cream, soy sauce, and apple cider vinegar. A vibrant addition of fresh baby spinach adds a burst of color and nutrition, creating a perfect balance.
Served over your favorite cooked pasta or rice, this dish is a symphony of textures and flavors. The tender chicken, bathed in a velvety sauce, delivers a satisfying experience with each bite. The aromatic blend of garlic, onions, and spices infuses the air as you prepare this culinary masterpiece.
Perfect for a weeknight dinner or when you crave a comforting meal, this Creamy Spinach Chicken recipe is a go-to choice. Impress your family and guests with this quick and easy-to-follow recipe, bringing a touch of gourmet elegance to your table. Elevate your dining experience with the harmonious marriage of creamy goodness, wholesome ingredients, and succulent chicken.

Ingredients

1 medium-sized yellow onion
4 garlic cloves
1 pound of thin-cut boneless, skinless chicken breasts (approximately 3 pieces)
1 teaspoon kosher salt, with additional for seasoning
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
1/2 cup low-sodium chicken broth
1/2 cup heavy cream
1/4 cup sour cream
1 tablespoon soy sauce
1 teaspoon apple cider vinegar
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 tablespoon unsalted butter
1 package (5 ounces) baby spinach (equivalent to 5 packed cups)
Cooked pasta for serving

Directions

Begin by thinly slicing 1 medium yellow onion and finely chopping 4 garlic cloves.
Pat dry 1 pound of thin-cut boneless, skinless chicken breasts with paper towels. Season them evenly with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Coat each piece with 1/4 cup of all-purpose flour.
Heat 2 tablespoons of olive oil in a 10-inch skillet over medium heat until it shimmers. Brown half of the chicken for about 1 1/2 minutes per side. Transfer to a plate and repeat with the remaining chicken.
In a medium bowl or liquid measuring cup, whisk together 1/2 cup low-sodium chicken broth, 1/2 cup heavy cream, 1/4 cup sour cream, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1/4 teaspoon garlic powder.
After cooking the chicken, add sliced onions, 1 tablespoon unsalted butter, and a pinch of kosher salt to the pan. Cook until the onion starts to brown, approximately 5 minutes. Add garlic and 1/4 teaspoon red pepper flakes, cooking until fragrant.
Pour in the chicken broth mixture, stirring until the sauce thickens (3 to 4 minutes). Gradually add 5 ounces of baby spinach, stirring until wilted.
Return the chicken and any collected juices to the skillet. Cook over medium-high heat until the chicken is fully cooked and coated with the sauce, around 4 to 5 minutes. Serve the dish over cooked pasta or rice.