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Creamy Chicken Spinach Lunch Skillet Recipe

Creamy Chicken Spinach Lunch Skillet Recipe

The Creamy Chicken Spinach Lunch Skillet Recipe is your new go-to for a quick, satisfying, and incredibly flavorful meal that comes together in minutes. This versatile dish is perfect for busy weeknights or even a special weekend lunch, offering a delicious way to enjoy tender chicken and vibrant spinach in a luscious sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup yellow onion finely chopped
  • 2 cloves garlic minced
  • 4 cups fresh baby spinach
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
  • pinch red pepper flakes (optional, for a little heat)
  • 1 tablespoon fresh parsley chopped, for garnish (optional)

Equipment

  • Large skillet or Dutch oven
  • Paper towels

Method
 

  1. Pat the chicken pieces dry with paper towels. Season them evenly with salt and pepper. This simple step helps create a better sear and enhances the overall flavor.
    1 pound boneless, skinless chicken breasts, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces in a single layer. Cook for about 5-7 minutes, flipping halfway through, until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set it aside on a plate.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts
  3. Reduce the heat to medium. Add the finely chopped yellow onion to the same skillet. Cook for 3-4 minutes, stirring occasionally, until the onion is softened and translucent.
    1/2 cup yellow onion
  4. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
    2 cloves garlic
  5. Add the fresh baby spinach to the skillet. It might seem like a lot, but it will wilt down significantly. Cook, stirring, for 1-2 minutes until the spinach is just wilted.
    4 cups fresh baby spinach
  6. Pour in the heavy cream. Add the grated Parmesan cheese, dried Italian seasoning, and the pinch of red pepper flakes (if using). Stir everything together until the cheese is melted and the sauce is smooth and creamy.
    1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, 1/4 teaspoon dried Italian seasoning, pinch red pepper flakes
  7. Return the cooked chicken pieces to the skillet. Stir to coat the chicken and spinach in the creamy sauce. Let it simmer gently for 2-3 minutes, allowing the flavors to meld and the chicken to heat through completely.
    1 pound boneless, skinless chicken breasts
  8. Taste the sauce and adjust seasoning if needed. Garnish with fresh chopped parsley, if desired. Serve immediately.
    1 tablespoon fresh parsley

Notes

Properly storing your Creamy Chicken Spinach Lunch Skillet will ensure you can enjoy its deliciousness for days to come. Refrigeration: Once cooled, transfer any leftovers to an airtight container. Store in the refrigerator for up to 3-4 days. Reheating: For the best results, reheat gently on the stovetop over low heat, stirring occasionally, until heated through. Freezing: While this dish freezes reasonably well, the cream sauce can sometimes separate upon thawing. If you wish to freeze it for longer-term storage (up to 2-3 months), cool completely, transfer to a freezer-safe container or heavy-duty freezer bag, and label with the date. When ready to eat, thaw overnight in the refrigerator and then reheat as described above. For best texture upon reheating, you might consider stirring in a tablespoon of milk or cream if the sauce appears a little separated.