Looking for a dinner that’s quick, comforting, and feels a little fancy — without the extra effort? This Creamy Skillet Chicken is your answer.
It’s a 30-minute, one-pan recipe made with juicy chicken breasts, sautéed garlic, sun-dried tomatoes, and spinach, all wrapped in a light but luscious parmesan cream sauce. Whether you’re navigating back-to-school chaos or just need a quick summer dinner that doesn’t heat up the whole kitchen, this dish checks all the boxes.
Why You’ll Love This Creamy Skillet Chicken
- Ready in 30 minutes — ideal for weeknights
- Comfort food without the heaviness — no flour, no heavy cream
- Protein-packed and low carb — but feels indulgent
- One pan, no stress — fewer dishes, faster cleanup
- Meal-prep friendly and great for leftovers — perfect for busy weeks
- Great for kids and adults alike — rich, creamy flavor but mild enough for picky eaters
Perfect for busy moms, meal preppers, or anyone craving a creamy chicken dish without the guilt.
Ingredients You’ll Need
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- ⅓ cup grated parmesan cheese
- ½ cup half-and-half (for a lighter cream sauce)
How to Make Creamy Skillet Chicken (Step-by-Step)
1. Sear the Chicken
Slice chicken breasts in half lengthwise to create thinner cutlets. Season both sides with salt and pepper. In a large skillet, heat olive oil over medium heat and sear chicken for 4–5 minutes per side until golden and cooked through. Set aside.
2. Sauté the Garlic and Tomatoes
In the same skillet, reduce heat slightly. Add a bit more oil if needed, then stir in garlic and chopped sun-dried tomatoes. Sauté for 30–60 seconds until fragrant.
3. Add Spinach & Cream Base
Add baby spinach and stir until wilted. Pour in half-and-half and let simmer for 2–3 minutes. Stir in parmesan.
4. Return Chicken to the Pan
Nestle chicken into the creamy sauce, spooning sauce over the top. Let everything simmer together for 2–3 minutes until warmed through and slightly thickened.
What to Serve with Creamy Skillet Chicken
This creamy skillet chicken has rich, savory flavor, so it shines best with sides that balance the dish with freshness, texture, or comfort. Whether you’re serving this on a busy weeknight or planning a quick summer dinner, these pairings keep the whole meal feeling satisfying—but not heavy. Each one works beautifully as a comfort food side or part of a low carb dinner idea for the whole family.
Parmesan Garlic Roasted Potatoes
Crispy edges, tender centers, and loaded with garlic-Parmesan flavor—these roasted potatoes are a cozy classic that pair perfectly with the creamy chicken sauce.
Roasted Garlic Zucchini, Squash & Tomatoes
This colorful medley of roasted summer vegetables brings brightness and balance to your plate. It’s light, flavorful, and ready in under 30 minutes.
Honey Roasted Carrots
Naturally sweet with a buttery caramelized finish, these carrots contrast beautifully with the garlic-forward cream sauce—plus, they’re kid-approved.
Tip: You can also serve this chicken over zucchini noodles, steamed rice, or pasta for a simple, balanced one-bowl meal.
How to Store & Reheat
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Gently warm in a skillet over medium-low heat or microwave in 30-second intervals.
- Freezer: Freezing is not recommended as the dairy-based sauce may separate and change texture.
Creamy Skillet Chicken with Spinach and Sun-Dried Tomatoes
This creamy skillet chicken with spinach and sun-dried tomatoes is a quick and healthy one-pan dinner that’s ready in 30 minutes. Low carb, family-friendly, and perfect for busy nights or back-to-school meal prep.
Ingredients
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup sun-dried tomatoes
- 2 cups spinach
- ⅓ cup parmesan cheese
- ½ cup half-and-half
Instructions
- Prepare the Chicken:
Slice 2 boneless skinless chicken breasts in half horizontally to create 4 thin cutlets. Pat dry with paper towels, then season both sides evenly with ½ teaspoon salt and ¼ teaspoon black pepper. - Sear the Chicken:
Heat 1 tablespoon olive oil in a large skillet over medium heat. Once hot, add the chicken cutlets and sear for 4–5 minutes per side, or until golden brown and fully cooked through (internal temp: 165°F). Transfer to a plate and cover to keep warm. - Sauté Garlic and Sun-Dried Tomatoes:
In the same skillet, lower the heat to medium-low. Add the minced garlic and ⅓ cup chopped sun-dried tomatoes. Sauté for 30–60 seconds, stirring frequently, until garlic is fragrant and tomatoes soften slightly. - Add Spinach and Simmer Cream:
Add 2 cups baby spinach to the skillet. Stir and cook for 1–2 minutes until wilted. Pour in ½ cup half-and-half and bring to a gentle simmer. Let the sauce bubble for 2–3 minutes, stirring occasionally. - Add Parmesan and Thicken Sauce:
Stir in ⅓ cup grated parmesan cheese. Simmer for another 1–2 minutes until the sauce thickens slightly and cheese is fully melted. - Return Chicken to the Pan:
Place the seared chicken cutlets back into the skillet. Spoon the creamy sauce over the chicken and simmer for 2–3 more minutes, allowing everything to warm through and the flavors to blend. - Serve:
Remove from heat and serve immediately. Spoon extra sauce over each piece. Optionally garnish with fresh basil, parsley, or additional parmesan.
Notes
- Slice chicken breasts in half to reduce cook time and ensure even searing.
- Use sun-dried tomatoes packed in oil for more flavor.
- For a lighter option, use unsweetened almond milk or light half-and-half.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 236Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 69mgSodium: 571mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 25g
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