This one pot creamed spinach chicken is paleo, Whole30 friendly and dairy free but you’d never guess! Juicy seasoned chicken is cooked in one skillet with a creamy, “cheesy” sauce and spinach that’s easy and great for weeknights! The leftovers are perfect for lunch the next day too.
I have a new quick easy dinner recipe for you here that you’re going to love!
I’m assuming if you stumbled on this recipe that you’re already a fan of spinach like I am.
In fact as a kid, spinach was my number one veggie. But of course there was a caveat – it had to be with cheese! Like spinach pie (how I LOVE spinach pie!)
I’d been wanting to create a creamed spinach recipe but personally, I think it’s better to add some protein and call it a full meal!
I decided on my favorite, go-to boneless skinless chicken thighs because they have loads of flavor and are so juicy, they’re the perfect compliment to the creamy spinach sauce!
Let’s get into all the recipe details.
What You Need to Make this Creamed Spinach Chicken
Like with my spinach artichoke pasta, I decided to use Kite Hill Cream Cheese here to get a thick and creamy sauce.
Kite hill cream cheese is almond milk based and paleo + Whole30 friendly. I usually buy mine at Whole Foods but they also carry it at many grocery stores as well as Target now.
Here’s everything you’ll need to prepare the recipe:
- boneless, skinless chicken thighs
- Sea salt and black pepper
- garlic and onion powder
- smoked paprika
- dried thyme
- olive oil or ghee
- fresh onion and garlic
- 8 oz container almond milk cream cheese (Kite Hill)
- chicken bone broth
- fresh lemon juice
- dijon mustard
- nutritional yeast, optional, for cheesy flavor
- baby spinach
How to Make This One-Skillet Creamed Spinach Chicken
Season the chicken thighs on both sides with salt and pepper and all the spices, then heat large skillet.
Cook the chicken about 7 minutes per side, or until the outside is nicely browned and inside is cooked through. Remove the chicken to a plate and set aside and wipe the skillet of any burnt pieces.
Lower the heat a bit and add the remaining oil, then cook onions and garlic until fragrant. Add in the cream cheese, broth, lemon juice and mustard, plus the nutritional yeast, if you’re using it. Whisk well to combine as you cook for 60 seconds.
Stir in the spinach and cook just until it wilts, then season with salt and pepper to taste.
Return the cooked chicken back to the skillet and let simmer for one minute to heat through, then remove from heat and serve immediately.
What To Serve with This Creamed Spinach Chicken
This chicken is delicious on it’s own or over sautéed cauliflower rice to keep it low carb.
I usually use frozen cauliflower rice, purchased from the store, which cooks really quickly.
Since you have lots of sauce, the cauliflower rice won’t need much seasoning – just salt and pepper and a little garlic powder.
I like to sauté it in ghee or olive oil, for just a minute or two so it doesn’t soften too much.
You can also serve the chicken with roasted potatoes or sweet potatoes if you don’t need to keep it low carb.
I hope you’re ready for a seriously tasty, easy meal that you’ll want to keep in your dinner rotation!
Grab your favorite big skillet and all the ingredients because it’s time to cook – let’s go!
One Skillet Creamed Spinach Chicken {Whole30, Keto}
One Skillet Creamed Spinach Chicken {Whole30, Keto}
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- Sea salt and black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 3 tablespoons olive oil or ghee, divided
- 1/2 medium onion diced
- 4 cloves garlic minced
- 8 oz almond milk cream cheese I used Kite Hill
- 3/4 cup chicken bone broth
- 1 Tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
- 2 Tablespoons nutritional yeast optional, for cheesy flavor
- 8 oz baby spinach
- Sea salt and black pepper to taste
Instructions
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Season the chicken thighs on both sides with salt and pepper and all the spices.
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Heat a large skillet over medium heat. Add 1 1/2 tablespoons of the oil or ghee to the skillet, then once hot, add the chicken in a single layer. Cook about 6-7 minutes per side, or until the outside is nicely browned and inside is cooked through. Remove chicken to a plate and set aside and wipe the skillet of any burnt pieces.
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Lower the heat a bit and add the remaining oil. Add the onions and cook until translucent, then add the garlic and cook another 45-60 seconds. Add in the cream cheese, broth, lemon juice and mustard. Stir in the nutritional yeast if using. Whisk well to combine as you cook for 60 seconds.
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Stir in the spinach and cook just until it wilts, then season with salt and pepper to taste. Return the cooked chicken back to the skillet and let simmer for one minute to heat through, then remove from heat and serve immediately. This is delicious on it’s own or over sautéed cauliflower rice to keep it low carb!
Nutrition
Want More One Skillet Chicken Recipes? Try One of These!
Smothered Chicken with Gravy and Herbs
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I tried this once because I had a lot of spinach that was on the edge and Michele’s recipes never let me down, now my boyfriend requests it every week. We typically served it over zoodles, so weeknight easy and so good!
I’ve made so many of your dishes and I think this might be my favorite now! Thank you so much for what you do!
I love everything about this recipe! I avoid cow dairy, but goat is A-Ok with me. I use Trader Joe’s Creamy Goat Cheese (it’s near the cottage cheese) and it’s perfectly decadent and filling. I serve this with roasted Japanese sweet potatoes, but next time I think I’ll cube the thighs before cooking and serve as a sauce with spaghetti squash.
There aren’t many online recipes I’ll make again and again, but this is one of them!
Great recipe! Fiancé and I both enjoyed it. I had to add some nut milk to get the sauce a little thinner, but it was a personal preference.
I also added a little bit more of the (listed) chicken spices, some pepper flakes, Italian seasonings, extra garlic, and rosemary to the sauce and that really kicked it to the next level.
Thanks for the recipe!! Definitely going to be keeping an eye on this site! 🙂
My husband and I thoroughly enjoyed this flavorful recipe! We will be making it again and again! We served it over mashed yukon gold garlic potatoes – perfect comfort food! We are thrilled there are leftovers for another meal! Thank you for a delicious recipe, PaleoRunningMomma!
I have recently been put on a special diet because of stomach problems. I’ve been trying your recipes the last few weeks. Not only are the ingredients on my dr’s approved list but they are delicious! Thank you for sharing them. This was is my favorite so far. My whole family loved it.
Didn’t have cream cheese, so I used coconut cream! Didn’t have lemons, so I used apple cider vinegar. Didn’t have chicken thighs, so I used a Costco rotisserie chicken and chopped it up, mixed with same spices and heated before adding to the rest of the dish. All4 kids and two parents loved it!!! And that is rare! Great recipe. I want to add mushrooms and sun dried tomato next time. Love your recipes!!!!
One of the BEST recipes (Paleo or not) I’ve ever had! My non-paleo eaters send their approval as well. 😊 Everyone LOVED it and it was gone as soon as I finished making it. Thank you for sharing your talent with us.
We loved this! I followed it almost exactly except it wasn’t cooked enough after the saute (probably my fault because I didn’t flatten the thighs, I kept them kind of rolled up). Anyway, I added some dry vermouth and cooked it more before proceeding with the rest of the recipe. I also used shredded kale (I can’t do spinach). I served it with frozen cauli rice dressed with olive oil, ghee, salt, pepper andgarlic powder. YUMM-O!
This recipe was superbly crafted. I added a bit more chicken stock to get the consistency I wanted. I also used herbed cashew cream cheese since I have friends who are dairy free and it has great flavor. I also added quite a bit more onion in half rings so I can serve it on a bed of onions. Thank you for sharing your talent in the kitchen.