Looking for a comforting, fuss-free keto dinner that’s packed with flavour and nutrients? This Creamy Chicken and Spinach Skillet is your answer. Succulent chicken breast fillets are seared until golden, then simmered in a rich, garlicky cream sauce with fresh spinach. The result is a one-pan meal that’s both satisfying and low in carbs, perfect for busy weeknights or a cosy weekend supper.
Why choose this dish? It’s high in protein, loaded with healthy fats, and sneaks in a generous helping of greens. The creamy sauce clings to every bite, making it a hit with the whole family—even those not following keto! Plus, it’s ready in just 30 minutes and requires minimal prep and washing up.
To make it, you’ll simply sear the chicken, whip up a quick cream sauce with garlic and parmesan, then wilt in the spinach. Serve straight from the skillet for a rustic, hearty meal that feels indulgent but keeps you on track with your keto goals.
At a glance
- Time: 30 minutes
- Difficulty: Easy
- Servings: 3
- Cost: Affordable
Macros (per serving)
- Protein: 32 g
- Fat: 27 g
- Carbs: 4 g
- Energy: 390 kcal
Ingredients
- 450g Chicken breast fillets (Sliced into 2cm strips)
- 2 tbsp Olive oil (For searing)
- 2 Garlic cloves (Finely minced)
- 150ml Double cream
- 40g Parmesan cheese (Finely grated)
- 120g Fresh spinach (Washed)
- 1/2 tsp Salt (Or to taste)
- 1/4 tsp Black pepper (Freshly ground)
Equipment Needed
- Large frying pan
- Chopping board
- Sharp knife
- Wooden spoon
- Measuring jug
Steps
- Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Once shimmering, add chicken strips in a single layer.
- Sear chicken for 3–4 minutes per side until golden and just cooked through. Remove to a plate and cover loosely with foil.
- Reduce heat to medium. Add remaining olive oil and minced garlic to the pan. Sauté for 30 seconds until fragrant.
- Pour in double cream, scraping up any browned bits. Simmer for 2 minutes until slightly thickened.
- Stir in grated parmesan, salt, and black pepper. Cook for 1 minute until the cheese melts and sauce is smooth.
- Add spinach to the pan. Stir gently for 1–2 minutes until just wilted and bright green.
- Return chicken and any juices to the skillet. Toss to coat in the sauce and heat through for 1–2 minutes.
- Taste and adjust seasoning if needed. Serve hot, spooning extra sauce over the chicken.
Allergens & Swaps
Allergens:
Recipe contains: dairy
Potential swaps:
- Parmesan cheese → Nutritional yeast — For a dairy-free version, use 2 tbsp nutritional yeast and a splash of coconut cream.
- Double cream → Coconut cream — Substitute equal amount for a dairy-free alternative; flavour will be slightly different.
- Chicken breast fillets → Chicken thighs — Use boneless, skinless thighs for extra juiciness.
Serving Ideas
- Cauliflower mash – Creamy and mild, it soaks up the sauce beautifully.
- Sautéed green beans – Adds crunch and colour for a balanced plate.
- Simple green salad – Light and fresh, perfect for a quick lunch.
Additional Info
Chefs Tips
- Let the chicken rest after searing to keep it juicy.
- Don’t overcook the spinach—add just before serving for best colour and texture.
- Grate parmesan fresh for the creamiest sauce.
Variations
- Add a pinch of chilli flakes for gentle heat.
- Stir in a handful of chopped sun-dried tomatoes for a Mediterranean twist.
- Swap spinach for kale or Swiss chard if preferred.
Troubleshooting
- Sauce too thin? Simmer uncovered for 1–2 minutes to thicken.
- Sauce split? Remove from heat and whisk in a splash of cream to bring it back together.
- Chicken dry? Be careful not to overcook; slice thicker pieces if needed.
Storage & Reheating
Store leftovers in an airtight container in the fridge. Reheat gently to avoid splitting the sauce.
- Fridge: up to 3 days
- Freezer: up to 1 months
- Reheat: Reheat in a pan over low heat, stirring gently until hot. Add a splash of cream if needed.
Ingredient Spotlight
Chicken breasts: Lean, high-protein, and quick-cooking, perfect for keto meals.
Spinach: Low in carbs and packed with vitamins, it wilts quickly into sauces.
Double cream: Adds richness and keeps the sauce keto-friendly with minimal carbs.
FAQs
Can I use frozen spinach instead of fresh?
Yes, thaw and squeeze out excess water before adding. Use about 80g frozen spinach.
How do I make this dairy-free?
Swap double cream for coconut cream and parmesan for nutritional yeast. Flavour will change slightly.
Can I prepare this ahead of time?
Yes, cook as directed and store in the fridge for up to 3 days. Reheat gently before serving.
What can I serve with this dish?
Try cauliflower mash, sautéed green beans, or a simple green salad for a complete keto meal.
Can I use chicken thighs instead of breasts?
Absolutely! Thighs will be juicier and work perfectly in this recipe.
Creamy Chicken and Spinach Skillet – Easy One-Pan Dinner
Ingredients
- 450g Chicken breast fillets (Sliced into 2cm strips)
- 2 tbsp Olive oil (For searing)
- 2 Garlic cloves (Finely minced)
- 150ml Double cream
- 40g Parmesan cheese (Finely grated)
- 120g Fresh spinach (Washed)
- 1/2 tsp Salt (Or to taste)
- 1/4 tsp Black pepper (Freshly ground)
Instructions
- Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Once shimmering, add chicken strips in a single layer.
- Sear chicken for 3–4 minutes per side until golden and just cooked through. Remove to a plate and cover loosely with foil.
- Reduce heat to medium. Add remaining olive oil and minced garlic to the pan. Sauté for 30 seconds until fragrant.
- Pour in double cream, scraping up any browned bits. Simmer for 2 minutes until slightly thickened.
- Stir in grated parmesan, salt, and black pepper. Cook for 1 minute until the cheese melts and sauce is smooth.
- Add spinach to the pan. Stir gently for 1–2 minutes until just wilted and bright green.
- Return chicken and any juices to the skillet. Toss to coat in the sauce and heat through for 1–2 minutes.
- Taste and adjust seasoning if needed. Serve hot, spooning extra sauce over the chicken.
Allergens & Swaps
Allergens: dairy
- Parmesan cheese → Nutritional yeast — For a dairy-free version, use 2 tbsp nutritional yeast and a splash of coconut cream.
- Double cream → Coconut cream — Substitute equal amount for a dairy-free alternative; flavour will be slightly different.
- Chicken breast fillets → Chicken thighs — Use boneless, skinless thighs for extra juiciness.
Nutrition (per serving)
- Protein: 32 g
- Fat: 27 g
- Carbs: 4 g
- Energy: 390 kcal
