One Pot Creamed Spinach Chicken

This simple, but elegant One Pot Creamed Spinach Chicken is just right for a busy night. Full of flavor, thanks to shallots, wine, and creamy spinach, it’s a delicious way to serve basic boneless skinless chicken thighs. And amazingly, it all comes together in one dish, in under 30 minutes!

Easy One-Pot Creamed Spinach Chicken

Boneless, skinless chicken thighs are so delicious and easy to cook! I love how forgiving they are, always tender and juicy with very little effort.

When combined with this fabulous creamy spinach pan-sauce, you’ve got a fabulous weeknight winner! It’s especially perfect when you just need something, well, delicious—but that comes together quickly without too much prep.

Recipe Ingredients

• Boneless, Skinless Chicken Thighs: You’ll need about 6 thighs, or 1.5 lbs.
• Dried Herbs: You can use 1 teaspoon of your dried herbs of choice. I usually mix oregano and basil, or use an Italian Seasoning blend.
• Garlic Powder, Paprika, Salt, and Pepper: Smoked paprika and sweet paprika are suitable; each will add its own special touch, so use what you like!
• Olive Oil: For sauteing.
• Fresh Shallots: Thinly sliced.
• Fresh Garlic: Two cloves garlic. It should be minced or put through a garlic press.
• White Wine: You can also substitute chicken broth.
• Sour Cream: I like to use sour cream without stabilizers or gums, when possible.
• Heavy Cream & Butter: For added creaminess.
• Fresh Spinach: I like to use baby spinach.

How to Make One-Pot Creamed Spinach Chicken

1. Season the Chicken. Pat the chicken thighs dry with paper towels. In a small bowl, combine the herbs, garlic powder, paprika, salt, and pepper. Rub the spice mixture all over the chicken thighs.
2. Saute the Chicken. Heat the olive oil in a large nonstick skillet over medium heat. Cook the chicken thighs in the heated oil for about 7 minutes per side, or until the internal temperature registers at 165˚F. Remove chicken thighs from the pan and set aside.
3. Make the Sauce. Set the pan back over medium heat, and stir in the sliced shallots; cook for a minute. Stir in the garlic and cook for 20 seconds. Add the wine, or chicken broth, and whisk in the sour cream & heavy cream, bringing the mixture to a boil. Cook for 2-3 minutes, whisking continuously, so that the sour cream doesn’t curdle and the sauce thickens.
4. Add the Spinach and Chicken to the Sauce. Stir the spinach into the simmering sauce and cook for a minute, until spinach is wilted. Then add the cooked chicken back to the pan and cook for 1 minute, just to heat through.
5. Enjoy!

Tips for Best Creamed Chicken

• Substitution! If you like you can use frozen spinach in this recipe. Just be sure to thaw it and squeeze out all of the excess moisture. I like to put mine in a fine sieve and press most of the liquid out, and then squeeze the spinach between paper towels or clean kitchen towels.
• Know Your Protein: This recipe also works well with boneless breasts and chicken tenders, as long as you trim any breast meat to a thickness of no more than one inch, and watch carefully to avoid overcooking. This recipe is not really suitable for bone-in chicken, which takes longer to cook and typically does better in the oven.
• Knife Skills: If you’d like to serve this saucy dish with pasta or rice, feel free to cut the chicken into bite-sized chunks, either before cooking or after cooking. Tasty!

Simple Sides to Serve With This Recipe

• Delicious Bread: Bread is always a nice accompaniment to a creamy, saucy dish like this. You can pick up some good artisan bread at the grocery store, or whip up a batch of delicious No-Knead Dinner Rolls for extra yumminess!
• Cheesy Rice: I love serving this dish with pasta, but if you really want to put it over the top, try it with Garlic Butter Parmesan Rice!
• Fresh Fruit: A nice green veggie is always appropriate, but sometimes I opt for fruit instead. It serves as both a side and a dessert! My Easy Fruit Salad with Honey Lime Dressing is a really nice contrast to the creamy, savory flavors of the chicken.

How to Store and Reheat Leftovers

• To refrigerate, cover leftovers tightly or store in airtight food storage containers. This dish will last for up to 3 days in the refrigerator.
• To freeze, place serving portions into freezer bags, pushing out as much air as possible before sealing. Freeze for up to 3 months.
• To reheat, thaw leftovers completely in the refrigerator (if frozen). Then place leftovers in a covered skillet over medium-low heat, bringing just to a simmer and cooking until completely heated through, about 5-10 minutes.