Chicken with Creamy Spinach and Shallots
Elevate your dinner game with this irresistible Chicken with Creamy Spinach and Shallots — a recipe that combines tender, pan-seared chicken breasts with a luscious, velvety sauce infused with shallots, garlic, and Parmesan cheese. This one-pan dish is bursting with savory flavors and features nutrient-packed baby spinach folded into the rich cream sauce for a perfect balance of indulgence and nutrition. Ready in under 45 minutes, it’s an ideal choice for busy weeknights or elegant dinner parties. Serve it over fluffy rice, buttery mashed potatoes, or with crusty bread to soak up every last drop of the creamy goodness. Perfectly seasoned and satisfying, this family-friendly recipe is sure to become a go-to comfort food classic! Keywords: chicken with creamy spinach and shallots, one-pan chicken recipe, creamy chicken dinner, spinach and Parmesan sauce.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 medium, finely chopped shallots
- 3 minced garlic cloves
- 6 cups (packed) baby spinach
- 1.5 cups heavy cream
- 0.5 cup chicken broth
- 0.75 cup (grated) Parmesan cheese
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 teaspoon (optional) red pepper flakes
Instructions
Begin by patting the chicken breasts dry with paper towels and seasoning both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, add the finely chopped shallots and sauté for 3-4 minutes, or until softened and translucent.
Add the minced garlic to the skillet and cook for another minute, stirring frequently to prevent burning.
Add the baby spinach to the skillet, one handful at a time, and cook until wilted. This should take about 2-3 minutes.
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
Stir in the grated Parmesan cheese and season with salt, black pepper, and red pepper flakes (if using). Cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Return the cooked chicken breasts to the skillet, nestling them into the creamy spinach and shallot sauce. Spoon some of the sauce over the chicken.
Simmer for an additional 5 minutes to allow the flavors to meld and the chicken to reheat fully.
Serve the chicken hot with a generous ladle of the creamy spinach and shallot sauce. Pair with rice, mashed potatoes, or crusty bread for a complete meal.
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 4.6 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.8 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 510 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
