Garlic Chicken with Spinach Recipe

Okay, let’s talk dinner. You want something that’s cozy but not boring. Something creamy, garlicky, and packed with flavor—but without needing a thousand ingredients or an hour in the kitchen. This garlic chicken with spinach? She checks all the boxes.

It’s tender chicken cooked in a creamy, garlicky sauce, with fresh spinach stirred in for that pop of green (and hey, vitamins!). The kind of dish that feels fancy but secretly takes less than 30 minutes. Let’s do this.

Why Is My Chicken Always Dry? (Spoiler: It’s Not You)

Honestly, the trick is in the cut. Whole chicken breasts are thick and uneven, so they cook unevenly. You end up with dry edges and undercooked centers. Not fun.

Solution? Cutlets.
Just slice a chicken breast in half horizontally, and boom—you’ve got cutlets. They cook way faster and more evenly. And if you're feeling extra, give 'em a little pound with a meat mallet so they're nice and thin all around. It makes a huge difference.

Ingredients in Garlic Chicken with Spinach (And Why They Matter)

Here’s everything you’ll need—plus what each one brings to the table:

• 1 pound chicken cutlets – Thin and tender, these cook up quickly and evenly. You can buy them pre-sliced or slice regular breasts yourself.
• ½ tsp salt + ½ tsp ground pepper (divided) – We season in stages so flavor builds instead of getting lost.
• 1 tbsp olive oil – For that golden sear. Keeps the chicken from sticking and adds a bit of richness.
• 3 garlic cloves, grated – Garlic is the star. Grated means max flavor in every bite.
• ½ cup dry white wine – Adds depth and acidity to the sauce. Don’t skip it. And don’t worry, the alcohol cooks off.
• 2 cups fresh spinach, chopped – A full cup per person. It wilts down, so pile it in. Bonus: makes the dish feel balanced and fresh.
• ½ cup heavy cream – This is what makes the sauce silky and rich. Totally worth it.

How to Make Garlic Chicken with Spinach

Follow along step-by-step, and you’ll be plating up like a pro.

Step 1: Season and Sear the Chicken

Sprinkle the cutlets with half the salt and pepper.
Heat the olive oil in a large skillet over medium.
Add the chicken and cook 3 minutes per side, or until golden and cooked through.
Set it aside on a plate and try not to snack on it while we make the sauce.

Step 2: Make It Smell Amazing

Toss in the grated garlic. Sauté it for about 30 seconds, just until it smells incredible (but don’t let it burn).
Crank the heat up a little and pour in the wine. Let that bubble away for about a minute to reduce and concentrate the flavor.

Step 3: Sauce It Up

Turn the heat back down to medium.
Stir in the chopped spinach, heavy cream, and the rest of the salt and pepper.
Let it simmer for about 2 minutes until the spinach wilts and the sauce starts to thicken. It’ll smell like a dream at this point.

Step 4: Finish Strong

Pop the chicken back into the skillet.
Spoon some of that creamy garlic sauce over the top.
Let it all hang out together for a minute or two so the flavors can settle in.

Tips for Juicy, Flavorful Chicken Every Time

• Pound it out – Even thickness = even cooking.
• Season in layers – Not just at the end. Trust me, it makes a difference.
• Don’t rush the garlic – Let it bloom, but not burn. Timing is everything here.
• Use good wine – Doesn’t need to be expensive, but something you’d drink. No “cooking wine” nonsense.

What to Serve with Garlic Chicken and Spinach

You’ve got options here. This dish is flexible and plays well with others.

• Mashed potatoes – Creamy on creamy? Always a yes.
• Buttered noodles – Something simple to soak up that garlic sauce.
• Crusty bread – For scooping and sopping. Please don’t skip this.
• Cauliflower rice – If you’re trying to keep it light. Still totally satisfying.
• Roasted veggies – Carrots, green beans, asparagus—all great choices.

Does It Reheat Well?

Yep. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave—low and slow is key so the cream doesn’t separate.

Want to freeze it? Sure, but cream sauces can get a little weird when frozen. I recommend eating it fresh or within a few days

Final Thoughts from Me, Kelsey

This garlic chicken with spinach is like a warm hug in a skillet. It’s simple but not boring, creamy but not heavy, and it comes together fast. Whether you’re cooking for yourself, your fam, or trying to impress someone—this one’s a win.

Let me know if you try it. And definitely serve it with something that helps you get every last drop of that sauce. You won’t regret it.