Easy Skillet Chicken Recipe In a Spinach Cream Sauce (9 Ingredients) Our Favorite Recipes Dinner Chicken Recipes Gluten-free Sauces/Condiments High Protein Recipes Low Sugar Recipes

The best thing I ate all week is this easy skillet chicken recipe in a spinach cream sauce. Wow, it was yummy! My husband literally said it was the best thing he ate all year. Granted, the year is still in its early stages, but his point was that he really, really enjoyed it. This rich and creamy chicken dinner is so tender and juicy. It comes together in a single pan with just 9 ingredients and in only about 35 minutes, so the incredible taste is only one of the many reasons to make it!

The thick and savory sauce in this high-protein skillet chicken recipe is so good, you'll wish you could ladle it up and eat it like soup. The Dijon mustard and garlic enhance the flavor, which is why I hope this chicken in creamy spinach sauce will become one of your favorites, too (plus, check out the health benefits of spinach).

To make this mouth-watering chicken recipe, here's what you need to gather: boneless/skinless chicken thighs, extra virgin olive oil, onions, chicken broth, Dijon mustard, minced garlic, oregano, fresh spinach and heavy whipping cream. The chicken is cooked in olive oil then removed from the pan. Next, the rest of the ingredients are cooked in the same skillet. Then the chicken is put back into the pan and everything finishes cooking together. Simple and delicious!

Serve this decadent chicken for dinner over your favorite pasta or rice, to soak up the succulent sauce. I served it over fresh fettuccine and it was just dreamy. I added some fresh parsley, too. Can't wait to make this again very soon!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

• 1 1/2 pounds boneless/skinless chicken thighs (or breasts or a combination), cut into chunks
• 2 tablespoons extra virgin olive oil
• 1 cup onion, diced
• 1 chicken bouillon cube (or equivalent amount of powder)
• 4 tablespoons Dijon mustard
• 4 teaspoons minced garlic
• 1 teaspoon dried oregano
• 5 ounces fresh baby spinach
• 2 cups heavy whipping cream

Here's how to make it:

1. Add the olive oil to a large skillet over medium-high heat. Add the chicken and the onions and cook until chicken is browned on both sides. Remove chicken from pan and set aside.
2. Reduce heat to medium and add the chicken bouillon cube (or powder), Dijon mustard, minced garlic and oregano. Stir to combine.
3. Add the spinach and cook, stirring, until spinach is wilted.
4. Add the heavy cream to the pan and stir to combine.
5. Add the chicken back into the pan and stir to combine.
6. Cook chicken in the sauce until everything is cooked through and sauce has thickened, about 5 to 8 minutes. Chicken is done when it reaches an internal temperature of 165 F on a food thermometer.
7. Serve immediately over pasta or rice or with your favorite side dishes. Garnish with fresh parsley, if desired. Store leftovers in an airtight container in the refrigerator and reheat in the microwave or on the stovetop.

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