Creamy Chicken Breast in Spinach Parmesan Sauce is a simple and delicious dish that combines tender chicken breasts with a rich, cheesy sauce full of fresh spinach and Parmesan. The creamy sauce wraps around the chicken, making every bite smooth and flavorful without being too heavy.
I love making this meal when I want something that feels a little special but doesn’t take all day in the kitchen. The Parmesan and spinach add just the right touch of freshness and depth, and the sauce keeps the chicken juicy and soft. It’s one of those dishes where the ingredients come together so nicely, and it’s easy to whip up any night of the week.
My favorite way to serve this is over a bed of rice or alongside some crusty bread to soak up the extra sauce. It’s also great with a simple green salad on the side for a quick and balanced meal. Whenever I make this dish for friends or family, they always ask for the recipe because it’s just so comforting and satisfying without being complicated.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless breasts helps them cook evenly and stay tender. If you want a bit more flavor, try bone-in or even thighs for juicier meat.
Heavy cream: This makes the sauce rich and smooth. You can substitute half-and-half or coconut cream for a lighter or dairy-free option, but the sauce might be thinner.
Parmesan cheese: Freshly grated Parmesan melts best and gives a great salty, nutty flavor. If unavailable, Pecorino Romano or Asiago can work well too.
Spinach: Fresh spinach wilts quickly and adds a fresh green taste. Baby spinach is perfect. You can use frozen if needed—just thaw and drain it well before adding.
Sun-dried tomatoes: They add a tangy bite and color contrast. If you don’t have these, fresh tomatoes or roasted red peppers can be good swaps.
How Do You Get the Chicken Juicy and Cooked Perfectly?
Dry the chicken breasts well before seasoning. This helps get a nice golden crust.
- Heat the oil until hot but not smoking, then add chicken gently.
- Don’t move the chicken too soon; let it form a crust, about 5-7 mins per side depending on thickness.
- Use a meat thermometer if unsure—internal temp should reach 165°F (75°C).
- Remove chicken and let it rest before adding the sauce to keep juices locked in.
These steps help keep the chicken juicy and tender under the creamy sauce.
Equipment You’ll Need
- Large skillet – I like a deep one so you can cook the chicken and sauce without spilling.
- Meat thermometer – helps ensure the chicken is cooked through without drying out.
- Wooden spoon or spatula – perfect for stirring the sauce and scraping up bits from the pan.
- Kitchen tongs or a slotted spoon – useful for turning the chicken and removing it from the skillet.
- Grater – for freshly shredding Parmesan cheese to get the best flavor and texture.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or scallops for a seafood twist that cooks quickly and pairs nicely with the creamy sauce.
- Add sautéed mushrooms or bell peppers for extra veggies and flavor.
- Mix in a splash of white wine or lemon juice for a tangy brightness to balance the creaminess.
- Use different cheeses like Asiago, Pecorino Romano, or a blend of Italian cheeses for varied cheesy flavors.
Creamy Chicken Breast In Spinach Parmesan Sauce
Ingredients You’ll Need:
For The Chicken:
- 2 large boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tsp dried Italian herbs (or a mix of basil, oregano, thyme)
- 2 tbsp olive oil
For The Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped
- ¼ cup sun-dried tomatoes, sliced
- ¼ tsp crushed red pepper flakes (optional)
- Fresh chives or parsley, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook. So in around 30 minutes, you can have a creamy, satisfying dinner ready to enjoy.
Step-by-Step Instructions:
1. Cook the Chicken:
Pat chicken breasts dry with paper towels, then season both sides well with salt, pepper, and dried Italian herbs. Heat olive oil in a large skillet over medium-high heat. When the oil is hot, add chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove chicken from the pan and set aside.
2. Make the Sauce:
Lower the heat to medium and add minced garlic to the skillet. Sauté for about 30 seconds, just until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until it melts and the sauce thickens a bit.
3. Add Spinach and Tomatoes, then Combine:
Add the sliced sun-dried tomatoes, crushed red pepper flakes if using, and chopped spinach to the sauce. Cook for 2-3 minutes until the spinach wilts down. Return the cooked chicken breasts to the skillet, spoon some sauce over them, and let everything simmer together for 2-3 minutes to blend the flavors and warm the chicken again.
4. Serve and Garnish:
Sprinkle fresh chives or parsley over the dish and add extra Parmesan cheese if you like. Serve hot over rice, pasta, or with warm crusty bread to soak up the delicious creamy sauce. Enjoy your meal!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry well to ensure a good sear and avoid excess moisture in the pan.
Can I Substitute Heavy Cream with Something Lighter?
You can try using half-and-half or milk mixed with a tablespoon of flour to thicken, but the sauce may be less rich and creamy. For a dairy-free option, coconut cream works well but will add a subtle coconut flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the sauce from separating. You may add a splash of cream or milk if the sauce has thickened too much.
Can I Add Other Vegetables to the Sauce?
Absolutely! Sautéed mushrooms, bell peppers, or zucchini make great additions. Just cook them before adding the spinach so everything finishes at the same time.