Chicken and Spinach Skillet – Easy Recipes for Dinner

Alright, let me tell you about the time my kitchen almost exploded with the aroma of garlic and sizzling chicken all mingled with fresh spinach — sounds like a dream, right? This Chicken and Spinach Skillet recipe instantly takes me back to those hectic weeknight dinners where I needed something quick but still super satisfying. The juicy chicken cooks up golden brown with just the right sear, and the spinach wilts down into a silky, flavorful bed that makes you feel like you’re doing something right for dinner (hello, veggies!). Best part? It all comes together in one pan with minimal cleanup. If you’re craving a cozy, easy dinner that feels homemade and fresh, trust me, this skillet is your new go-to.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Ingredients

For the Main Dish:

• 1.5 lbs boneless, skinless chicken breasts (about 3 medium breasts)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 5 cups fresh baby spinach
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp red pepper flakes (optional, for a little kick)
• 1/4 cup chicken broth or water
• 1 tbsp butter

For the Sauce / Garnish (optional):

• 1/4 cup shredded Parmesan cheese
• 1 tbsp lemon juice
• Fresh chopped parsley for garnish

How I Make It

Step 1:

Start by seasoning the chicken breasts generously with salt, pepper, paprika, and red pepper flakes. Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully place the chicken in the pan and cook for about 5-6 minutes per side, until they develop a beautiful golden crust and register 165°F internally. Don’t rush this step—patience leads to juicy, flavorful chicken.

Step 2:

Once cooked, remove the chicken and set it aside to rest. In the same skillet, lower the heat to medium and add the minced garlic. Let it cook for about 30 seconds to a minute until fragrant—watch closely so it doesn’t burn!

Step 3:

Add the fresh spinach in batches, stirring and letting each batch wilt down before adding more. Pour in the chicken broth or water to help steam the spinach and scrape up any browned bits from the bottom of the pan. Sprinkle the salt and give it a good toss.

Step 4:

Once the spinach is fully wilted and tender, stir in the butter and lemon juice for brightness and silkiness. Nestle the chicken breasts right back into the skillet on top of the spinach to warm through.

Step 5:

Sprinkle the grated Parmesan over the chicken and spinach, then cover the skillet for a minute to let the cheese melt perfectly into the dish.

Step 6:

Finish by sprinkling fresh parsley over the top for a dash of color and fresh herb flavor. Serve immediately while everything is warm and comforting.

Variations & Tips

• Add sliced mushrooms along with the garlic for an earthy boost.
• Swap out chicken breasts for thighs if you want something even juicier.
• Use kale instead of spinach for a heartier green—just cook a little longer.
• For a creamier sauce, stir in 1/4 cup cream cheese or a splash of heavy cream before serving.
• If you don’t have fresh garlic, 1/2 tsp garlic powder works in a pinch.
• Don’t overcrowd your pan when searing—cook chicken in batches if necessary.

How I Like to Serve It

I love serving this skillet with a warm crusty baguette to soak up any leftover garlicky juices. It’s a perfect weeknight meal during chilly months, paired with a simple mixed green salad to keep things fresh. On busier nights, just a scoop of fluffy rice or buttery mashed potatoes is the ultimate comfort combo.

Notes

• Leftovers store well in an airtight container for up to 3 days in the fridge.
• Reheat gently in a skillet or microwave, adding a splash of broth to keep the spinach moist.

Closing: This Chicken and Spinach Skillet always feels like a satisfying home-cooked hug, quick enough for busy nights and comforting enough to crave again and again.