Creamy Garlic Chicken Spinach

The first time I made this creamy garlic chicken, my kitchen smelled like an Italian bistro. I'd been craving something rich and comforting after a long week, and sundried tomatoes felt like a tiny luxury worth splurging on. My husband took one bite and actually put his fork down to tell me this was going into our regular rotation.

I served this dish to my book club last winter, and three members asked for the recipe before they'd even finished their plates. There's something about that combination of garlic, cream, and umami from the sundried tomatoes that makes people lean in a little closer when they're eating. One friend confessed she'd been licking her fork between bites.

Ingredients

• Boneless chicken breasts: Pat them thoroughly dry before seasoning so they develop a gorgeous golden crust
• Flour coating: This light dusting helps the sauce cling to the chicken while adding a subtle thickness to the cream
• Sundried tomatoes: Drain them well and slice thin so their tangy sweetness distributes evenly throughout each bite
• Heavy cream: The secret to that velvety restaurant texture that coats everything in luxurious richness
• Fresh baby spinach: Add it at the very end so it wilts gently without becoming mushy or losing its vibrant color
• Grated Parmesan: Use freshly grated cheese for the best melt and the deepest savory flavor

Instructions

Season and coat the chicken:

Pat each breast completely dry, then season generously with salt and pepper before lightly dredging in flour. Shake off any excess flour so you get a thin, even coating that creates the perfect golden sear.

Sear to perfection:

Heat olive oil until it shimmers, then add chicken and let it develop a deep golden crust without moving it around. Cook about 4 to 5 minutes per side until cooked through, then transfer to a plate and tent with foil.

Build the flavor base:

Drop the butter into those beautiful browned bits left in the pan, add minced garlic, and let it sizzle until fragrant. Toss in the sliced sundried tomatoes and stir for a minute to wake up their concentrated flavor.

Create the velvety sauce:

Pour in the broth and use your wooden spoon to scrape up all those caramelized bits from the bottom of the pan. Add the cream and Parmesan, stirring until the cheese melts and the sauce thickens enough to coat the back of a spoon.

Wilt the spinach:

Toss in the fresh spinach and gently fold it through the sauce until just barely wilted and bright green. Return the chicken to the skillet and spoon that luscious sauce over everything, letting it simmer together for a few minutes.

Save to Pinterest

This recipe has become my go to when friends need comfort food. Last month my neighbor was recovering from surgery and I brought over a container of this chicken. She texted me two hours later saying it was the first thing shed actually wanted to eat in days.

Making It Your Own

I've learned that a splash of white wine when adding the broth adds bright acidity that cuts through all that rich cream. Sometimes I'll use half and half instead of heavy cream when I'm feeling lighter, though the sauce won't be quite as velvety. Boneless chicken thighs work beautifully too and stay incredibly juicy.

Side Dish Magic

Crusty bread is non negotiable at my table because that sauce is precious and deserves to be savored until the very last drop. Over the years I've also served it over angel hair pasta, mashed potatoes, and even creamy polenta when I want something extra comforting. My husband's personal favorite is simply spooning it over garlic butter rice.

Make Ahead Wisdom

You can prep everything hours ahead, but cook the chicken just before serving for the best texture. The sauce actually reheats beautifully and develops even more depth overnight. I often make a double batch on Sunday and portion it for effortless weeknight dinners that taste better than takeout.

• Store chicken and sauce separately if meal prepping more than 2 days ahead
• Reheat gently over low heat with a splash of cream to restore the silky texture
• The flavors intensify overnight, making it even better for lunch the next day

Save to Pinterest

There's something deeply satisfying about serving a dish that looks and tastes like it came from a professional kitchen, especially when it came together in under 40 minutes on a Tuesday night.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs can be used for a juicier texture and richer flavor. Adjust cooking time as needed to ensure they are cooked through.

→ How do I prevent the sauce from breaking?

Simmer the sauce gently on medium heat and stir constantly after adding cream and cheese to keep it smooth and prevent separation.

→ What can I serve this dish with?

This dish pairs beautifully with rice, pasta, or crusty bread, which helps soak up the creamy garlic sauce.

→ Are sundried tomatoes necessary?

Sundried tomatoes add a tangy depth, but you can substitute with sun-ripened cherry tomatoes for a milder flavor.

→ Is it possible to make a lighter version?

Using half-and-half instead of heavy cream reduces richness while maintaining creamy texture; also consider using less butter.