A few days ago while in Istanbul, I was having a lazy day in and decided to order in. A friend and I decided to try out a new steakhouse because honestly, it has been forever since I’ve had a good steak. So we place our order and curl up on the couch with our current Netflix binge (How To Get Away With Murder all over again because Viola Davis is incredible). The steak arrives and with it a delicious side of creamy spinach. And when I tell you that the creamy spinach was tastier than the steak, you better believe it! The next day, I called up the restaurant to place an order for just the creamy spinach side and nothing else. It was just THAT good.
I spent the whole week thinking about that spinach side. When the weekend arrived, I knew I just had to cook some spinach. And so, I tried out this recipe that I have had in the back of my mind forever. Behold the Creamy Spinach Chicken dinner that conveniently comes together in one pot.
This recipe is so smooth and rich and fulfilling. You can easily devour it all on its own or pair it with some bread or pasta. The best part is that you can add any other vegetables you like to this recipe. I will definitely be trying it out with mushrooms as well next time. Besides, it is completely keto-friendly as well. Just swap out the sundried tomatoes with mushrooms or remove them altogether.
Why You Need This Creamy Spinach Chicken Recipe
- Super easy to cook and comes together in no time
- Perfect for picky eaters who dislike spinach since the flavors are incredible
- Absolutely fool proof and perfect for beginner cooks
Find more delicious recipes here!
Without further ado, let’s get right to it and teach you all how to make this delicious and effortless one-pan creamy spinach chicken.
One-Pot Creamy Spinach Chicken
4
servings20
minutes20
minutesSimple ingredients and no time on the clock – a delicious one-pot creamy spinach chicken dinner to blow your mind!
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Ingredients
2 tbsp vegetable oil
1kg boneless chicken thighs
1 large onion
3-4 cloves of garlic
200g fresh or frozen spinach leaves
150ml heavy cream
40g cream cheese
150g sundried tomatoes
1 chicken bouillon cube OR 1 cup chicken stock
3-4 tbsp fresh lemon juice
salt & pepper to taste
a dash of garlic powder
2 tsp chilli flakes (optional)
Directions
- In a bowl, place your chicken thighs and marinade them in 2-3 tbsp of lemon juice, salt, pepper, and garlic powder. Set aside.
- Prepare your spinach. If you’re using fresh spinach, separate the leaves from the stems and thoroughly wash them. If you’re using frozen spinach then just make sure to thaw it.
- Using a cutting board and sharp knife, dice up your onion and slice your garlic into thin slivers.
- Place a pot on the stove and add the vegetable oil. I used olive oil for this recipe but you can use any vegetable oil you like.
- When the oil is hot, add your chicken thighs to get a nice golden sear on both sides. This should take about 2 minutes on each side.
- Remove the chicken thighs from the heat. In the same pot, add your onion and garlic.
- Fry the onions and garlic on high heat, stirring constantly, until translucent.
- Add the chicken bouillon cube or chicken stock. If you are using the bouillon cube then add in a cup of water as well.
- Stir together well and add in 1 tbsp of lemon juice.
- Add the heavy cream and give it a minute to come together. Stir together well.
- Now add your spinach leaves and cream cheese. Gently toss around until the spinach leaves wilt.
- Once the spinach loses volume and combines well with the cream and cream cheese, add some salt and pepper and the chilli flakes if you want to give your dish a spicy kick.
- Add in your sundried tomatoes and stir together well.
- Now, add your chicken thighs and cover the pot. Cook for 10 minutes on medium heat.
- After 10 minutes, remove the pot from the heat and serve. You can eat it all on its own or serve with a side of brown bread or pasta.
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