Creamy spinach chicken thighs are seared until golden, then finished in a one-pan sauce made with bacon, garlic, white wine, cream, and baby spinach. Ready in about 30 minutes, this easy dinner gives you juicy chicken and a rich, savory sauce with minimal cleanup.
Why You'll Love Creamy Spinach Chicken Thighs
- A Sauce with Real Depth: Bacon, garlic, wine, and the browned bits from the chicken create a rich sauce without a long cooking time.
- Juicy Chicken Thighs: The thighs stay tender while they finish cooking gently in the cream sauce.
- Plenty of Spinach: A generous amount wilts directly into the skillet, balancing the bacon and cream.
- One-Skillet Dinner: The chicken and sauce cook in the same pan, which keeps preparation and cleanup manageable.
On nights when I want something warm and comforting but do not want to spend too long in the kitchen, a skillet chicken dinner is usually my first choice. I make this one when I want plenty of sauce, while my baked chicken thighs are what I choose when I am craving crisp skin. My Italian dressing chicken is another easy option when I would rather let the oven handle most of the cooking.
What makes this creamy spinach chicken different is the way the sauce develops in the same skillet used to sear the thighs. The wine loosens the browned bits from the pan, bacon adds a savory note, and the cream brings everything together before the spinach wilts into the sauce. It is richer than my creamy pesto chicken, while the spinach and gentle heat from the red pepper flakes give it a different balance from my creamy garlic chicken.
Key Ingredients in Creamy Spinach Chicken
You will find the exact measurements in the recipe card, but these are the ingredients that shape the flavor and texture of the dish.
- Chicken Thighs: I use boneless, skinless chicken thighs because they remain juicy as they sear and finish cooking in the sauce.
- Onion, Garlic, and Bacon: The onion softens into the base, while garlic and lightly crisp bacon add a deeper savory flavor.
- White Wine, Chicken Broth, and Cream: I use the wine to lift the browned bits from the skillet, then add broth and cream to create the sauce.
- Baby Spinach, Thyme, and Red Pepper Flakes: The spinach wilts into the cream, thyme adds an herby note, and the red pepper flakes bring gentle warmth.
How to Make Creamy Spinach Chicken
The complete printable recipe with quantities is in the recipe card below, but here is a quick overview of the method.
1. Sear the Chicken: Heat extra virgin olive oil in a skillet, sear the chicken 2 minutes per side until golden, then set aside.
2. Build the Savory Base: Add onion and cook 5 minutes, then stir in garlic and bacon; cook until fragrant and lightly crisp.
3. Make the Cream Sauce: Deglaze with wine, reduce for 2 minutes, then add chicken broth, thyme, chilli flakes, and cream; bring to a gentle simmer.
4. Finish the Chicken: Stir in spinach until wilted, return chicken, and cook about 5 minutes until fully cooked through. Serve creamy spinach chicken on its own or with any side dish of your choice.
Helpful Swap
- Dry Sherry: Use dry sherry in place of the dry white wine for another version of the same pan sauce.
Tips for Creamy Spinach Chicken
Bring the Cream Closer to Room Temperature: I take the cream out of the refrigerator before I begin cooking so it blends more smoothly into the hot skillet.
Save the Browned Bits: When the wine goes into the pan, scrape the bottom thoroughly. Those golden bits left by the chicken add valuable flavor to the sauce.
Add the Spinach Before the Chicken: I wilt the spinach first so it blends evenly into the cream sauce without requiring the chicken to cook for longer than necessary.
Rest Before Serving: Let the skillet sit off the heat for about 5 minutes. This gives the sauce a moment to settle while the chicken remains warm and juicy.
Storage
I keep leftover creamy spinach chicken in an airtight container in the refrigerator for up to 3 days. To reheat it, I warm it gently with a splash of chicken broth or cream so the sauce loosens without becoming oily.
What to Serve with Creamy Spinach Chicken
I usually serve this creamy spinach chicken with rice cooked in chicken broth and butter or slices of homemade ciabatta bread to catch the extra sauce. When I want something cooler alongside it, my tomato burrata salad adds a lighter contrast to the creamy skillet.
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Recipe
Creamy Spinach Chicken Thighs
Ingredients
- 6 boneless skinless chicken thighs
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 teaspoon extra virgin olive oil
- 1 onion - chopped
- 6 cloves garlic - minced
- 170 g bacon - chopped
- 50 ml dry white wine or dry sherry
- 120 ml chicken broth
- Fresh thyme springs
- ½ teaspoon red pepper flakes
- 200 ml heavy cream
- 240 g baby spinach
Instructions
- Season the 6 boneless skinless chicken thighs evenly with ½ tsp salt and ¼ tsp freshly ground black pepper.
- Heat 4 tsp extra virgin olive oil in a large skillet over medium heat. Sear the chicken thighs for about 2 minutes per side until golden, then transfer them to a plate.
- Add 1 onion, chopped, to the same skillet and cook for 5 minutes until softened. Stir in the 6 cloves garlic , minced, and cook for 1 minute, then add the 170 g bacon, chopped, and cook until lightly crisp.
- Pour in 50 ml dry white wine or dry sherry, scraping up the browned bits from the skillet. Let the wine reduce for about 2 minutes.
- Stir in 120 ml chicken broth, the thyme sprigs, ½ tsp red pepper flakes, and 200 ml heavy cream. Bring the creamy spinach sauce to a gentle simmer.
- Add 240 g baby spinach and cook for about 2 minutes until wilted. Return the chicken thighs to the skillet and simmer for about 5 minutes, or until they reach 165°F (74°C) in the thickest part. Remove the thyme sprigs and serve hot.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Helen says
Can’t wait to try this creamy spinach chicken! That sauce looks amazing, and I already know it’s going to be a new favorite at my dinner table.