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.
- 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
- 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.
- 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.
- 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.
- 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.
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.
One Pot Creamed Spinach Chicken
- 6 boneless skinless chicken thighs
- 1 teaspoon dried herbs of choice, (I use a mix of oregano and basil, or I use 1 teaspoon Italian Seasoning)
- ½ teaspoon garlic powder
- ½ teaspoon sweet or smoked paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ tablespoon olive oil
- 3 cloves shallots, thinly sliced
- 2 cloves garlic, minced
- ½ cup white wine or low sodium chicken broth
- ¼ cup sour cream
- ¼ cup heavy cream
- 1 tablespoon butter
- salt, to taste
- 6 ounces fresh baby spinach
- Pat dry the chicken thighs.
- In a small bowl combine dried herbs, garlic powder, paprika, salt, and pepper.
- Rub the spice mixture all over the chicken thighs.
- Heat olive oil in a large nonstick skillet set over medium heat.
- Add chicken to the heated oil; cook for 6 to 7 minutes per side, or until chicken is cooked through. Use an Instant Read Thermometer to check for doneness. Chicken is done when internal temperature registers at 165˚F.
- Remove chicken thighs from the pan and set aside.
- Set pan back over medium heat and stir in the sliced shallots; cook for a minute, or until tender.
- Stir in garlic and cook for 20 seconds, or until fragrant.
- Add chicken broth or wine; whisk in sour cream and bring mixture to a boil. Make sure to whisk so that the sour cream doesn’t curdle.
- Whisk in heavy cream; whisk until combined.
- Stir in butter; stir until it melts.
- Cook and stir for 2 to 3 minutes, or until the sauce is slightly thickened.
- Add in the spinach and cook for a minute, or until spinach is wilted.IF sauce is too thick, add a little liquid (chicken broth or wine) at a time, or until you reach desired consistency.
- Add chicken back in the pan and cook for 1 minute, just to heat through.