Creamed Spinach Chicken


2 tbsp. 

extra-virgin olive oil, divided

boneless skinless chicken breasts

2 tsp. 


Kosher salt

Freshly ground black pepper

medium yellow onion, chopped

cloves garlic, minced

10 oz. 

baby spinach

1 c. 

heavy cream

3/4 c. 

low-sodium chicken broth

1 c. 

shredded mozzarella

1/2 c. 

freshly grated parmesan

Crusty bread, for serving (optional)



  1. In a large skillet over medium heat, heat 1 tablespoon oil. Season chicken with paprika, salt, and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate. 
  2. Heat remaining tablespoon oil. Add onion and cook until soft, 5 minutes, then add garlic and cook 1 minute more. Add spinach, in batches, until wilted.  
  3. Pour over heavy cream and chicken broth and simmer 3 minutes. Add mozzarella and Parmesan and stir until melted, then return chicken to skillet and simmer 5 minutes. 
  4. Serve creamed spinach spooned over chicken with bread, if using.
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