If you’re craving a comforting, restaurant-quality meal that fits perfectly into your low-carb lifestyle, this Creamy Chicken Breast Skillet with Garlic and Spinach is a must-try. Succulent chicken breasts are seared to golden perfection, then simmered in a rich, garlicky cream sauce with fresh spinach for a dish that’s both nourishing and deeply satisfying.
This recipe is ideal for busy weeknights, as it comes together in just 30 minutes using a single pan—meaning less washing up and more time to enjoy your meal. The creamy sauce, made with double cream and parmesan, delivers luxurious flavour without the carbs. Fresh spinach adds colour, nutrients, and a subtle earthiness that balances the richness.
Serve this skillet meal straight from the pan for a rustic, family-style dinner, or plate it up for a more elegant presentation. It’s a fantastic way to enjoy lean protein and healthy fats while keeping carbs ultra-low. Whether you’re new to keto or a seasoned pro, this dish will quickly become a staple in your meal rotation.
At a glance
- Time: 30 minutes
- Difficulty: Easy
- Servings: 4
- Cost: Affordable
Macros (per serving)
- Protein: 34 g
- Fat: 26 g
- Carbs: 4 g
- Energy: 370 kcal
Ingredients
- 600g Chicken breasts (Boneless, skinless; 2 large or 4 small)
- 2 tbsp Olive oil (For searing)
- 3 Garlic cloves (Finely minced)
- 200ml Double cream (Heavy cream in US)
- 40g Parmesan cheese (Finely grated)
- 100g Fresh spinach (Washed)
- 60ml Chicken stock (Low-sodium preferred)
- 1/2 tsp Salt (To taste)
- 1/4 tsp Black pepper (Freshly ground)
Equipment Needed
- Large frying pan
- Chopping board
- Sharp knife
- Measuring jug
- Wooden spoon
Steps
- Pat chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a large frying pan over medium-high heat. Sear chicken breasts for 4–5 minutes per side until golden and cooked through. Remove to a plate and cover loosely with foil.
- Reduce heat to medium. Add minced garlic to the pan and sauté for 30 seconds until fragrant, stirring constantly.
- Pour in chicken stock and scrape up any browned bits from the pan. Simmer for 1 minute.
- Add double cream and bring to a gentle simmer. Stir in parmesan cheese until melted and sauce thickens, about 2–3 minutes.
- Add spinach and cook for 1–2 minutes until wilted.
- Return chicken breasts and any juices to the pan. Spoon sauce over chicken and simmer for 2 minutes to heat through.
- Taste and adjust seasoning if needed. Serve hot, garnished with extra parmesan if desired.
Allergens & Swaps
Allergens:
Recipe contains: dairy
Potential swaps:
- Double cream → Coconut cream — For dairy-free; flavour will be slightly different.
- Parmesan cheese → Nutritional yeast — For dairy-free; use 2 tbsp.
- Chicken breasts → Chicken thighs — For juicier, richer flavour.
Serving Ideas
- Steamed green beans – for a crisp, fresh contrast.
- Cauliflower mash – to soak up the creamy sauce.
- Crisp green salad – for a lighter, refreshing side.
Additional Info
Chefs Tips
- Pound chicken breasts to even thickness for quicker, more even cooking.
- Let the pan cool slightly before adding garlic to avoid burning.
- Use freshly grated parmesan for the best melt and flavour.
Variations
- Add sliced mushrooms with the garlic for extra umami.
- Stir in sun-dried tomatoes for a Mediterranean twist.
- Swap spinach for kale or Swiss chard if preferred.
Troubleshooting
- If sauce is too thin, simmer uncovered for 2–3 minutes to thicken.
- If sauce splits, whisk in a splash of cream off the heat to bring it back together.
- If chicken is undercooked, cover and simmer gently until just done.
Storage & Reheating
Store leftovers in an airtight container in the fridge. The sauce may thicken but remains tasty.
- Fridge: up to 3 days
- Freezer: up to 2 months
- Reheat: Reheat gently in a pan over low heat, adding a splash of cream if needed.
Ingredient Spotlight
Chicken breasts: Lean, high-protein and perfect for soaking up creamy sauces.
Double cream: Adds richness and keeps carbs ultra-low compared to milk.
Parmesan cheese: Provides savoury depth and helps thicken the sauce naturally.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and will be even juicier. Adjust cooking time as needed.
Is this recipe suitable for meal prep?
Absolutely. Store in the fridge and reheat gently; the sauce may thicken but remains delicious.
Can I freeze leftovers?
Yes, freeze in an airtight container for up to 2 months. Thaw overnight and reheat gently.
How do I make this dairy-free?
Swap double cream for coconut cream and parmesan for nutritional yeast. Flavour will change slightly.
What can I serve with this dish?
Try it with steamed green beans, cauliflower mash, or a crisp green salad.
Creamy Chicken Breast Skillet with Garlic and Spinach
Ingredients
- 600g Chicken breasts (Boneless, skinless; 2 large or 4 small)
- 2 tbsp Olive oil (For searing)
- 3 Garlic cloves (Finely minced)
- 200ml Double cream (Heavy cream in US)
- 40g Parmesan cheese (Finely grated)
- 100g Fresh spinach (Washed)
- 60ml Chicken stock (Low-sodium preferred)
- 1/2 tsp Salt (To taste)
- 1/4 tsp Black pepper (Freshly ground)
Instructions
- Pat chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a large frying pan over medium-high heat. Sear chicken breasts for 4–5 minutes per side until golden and cooked through. Remove to a plate and cover loosely with foil.
- Reduce heat to medium. Add minced garlic to the pan and sauté for 30 seconds until fragrant, stirring constantly.
- Pour in chicken stock and scrape up any browned bits from the pan. Simmer for 1 minute.
- Add double cream and bring to a gentle simmer. Stir in parmesan cheese until melted and sauce thickens, about 2–3 minutes.
- Add spinach and cook for 1–2 minutes until wilted.
- Return chicken breasts and any juices to the pan. Spoon sauce over chicken and simmer for 2 minutes to heat through.
- Taste and adjust seasoning if needed. Serve hot, garnished with extra parmesan if desired.
Allergens & Swaps
Allergens: dairy
- Double cream → Coconut cream — For dairy-free; flavour will be slightly different.
- Parmesan cheese → Nutritional yeast — For dairy-free; use 2 tbsp.
- Chicken breasts → Chicken thighs — For juicier, richer flavour.
Nutrition (per serving)
- Protein: 34 g
- Fat: 26 g
- Carbs: 4 g
- Energy: 370 kcal
