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Creamy Garlic Butter Chicken with Spinach served on a plate.

Creamy Garlic Butter Chicken & Spinach

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A comforting dinner featuring tender chicken thighs in a rich, creamy garlic butter sauce with spinach, perfect for family dinners or special occasions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 660
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 6 pieces boneless, skinless chicken thighs Use thighs for tender, juicy meat that stays moist during searing.
  • Salt, to taste Enhances all flavors; add gradually and adjust at the end.
  • Black pepper, to taste Freshly ground gives the best aroma and balanced heat.
  • 1 tablespoon olive oil For searing the chicken and preventing sticking.
For the Sauce
  • 2 tablespoons butter Adds richness and helps build the sauce base.
  • 1 small yellow onion, finely chopped Sweet and savory base flavor when softened.
  • 6 cloves garlic, minced Provides the bold garlic aroma and taste throughout the sauce.
  • 1/3 cup chicken broth Used to deglaze the pan and add depth without heaviness.
  • 1/2 cup cooked crispy bacon, diced Brings salty crunch and smoky flavor to the creamy sauce.
  • 1 cup heavy cream Creates the rich, silky body of the sauce.
  • 3/4 cup milk Lightens the cream slightly while keeping sauce creamy.
  • 1 tablespoon Italian seasoning A blend of herbs that complements chicken and spinach.
  • 1 teaspoon oregano Adds a focused herbal note.
  • A pinch crushed chili pepper flakes Adds a subtle heat that lifts the creaminess.
  • 3 cups baby spinach leaves Wilts quickly and adds a fresh, leafy contrast.
  • 1/2 cup grated Parmesan cheese Melts into the sauce for nutty, savory depth.
  • 1 tablespoon cornstarch Used to thicken the sauce when mixed into a slurry.
  • 1 tablespoon water Combine with cornstarch to make a smooth slurry.

Method
 

Preparation
  1. Season the chicken thighs with salt and black pepper on both sides and let sit for a few minutes.
  2. Heat a large skillet over medium-high heat and add the olive oil.
  3. Sear the chicken thighs for 5 to 8 minutes per side until golden and cooked through. Remove from the skillet and set aside.
Cooking the Sauce
  1. In the same skillet, melt the butter, then add the finely chopped onion and minced garlic; sauté for about 1 minute until fragrant.
  2. Pour in the chicken broth to deglaze the pan and add the diced bacon; cook for 1 to 2 minutes.
  3. Whisk in the heavy cream and milk, then stir in the Italian seasoning, oregano, and crushed chili flakes.
  4. Fold in the baby spinach until wilted, then stir in the grated Parmesan cheese until melted.
  5. Mix the cornstarch with water to create a slurry, then add it to the skillet while stirring until the sauce thickens.
  6. Return the chicken to the skillet, spoon the sauce over it, and simmer briefly until heated through.

Nutrition

Serving: 1gCalories: 660kcal

Notes

Pat chicken dry before seasoning for better searing and browning. Store leftovers in an airtight container for up to 3 days. Can freeze for up to 2 months, but may separate upon thawing.

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