Low Carb Creamy Spinach Chicken – Comforting, Flavorful, and Weeknight-Friendly

This is the kind of dinner that feels like a hug on a plate—rich, savory, and deeply satisfying without being heavy. Tender chicken cooks in a luscious garlic-Parmesan cream sauce, tucked around silky spinach and a hint of lemon. It’s simple enough for a busy weeknight and special enough for guests.

If you’re cutting back on carbs, this dish hits the sweet spot: cozy comfort with no pasta required. Serve it with cauliflower rice or a crisp salad, and you’re set.

Low Carb Creamy Spinach Chicken – Comforting, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 4 boneless, skinless chicken breasts (or 6–8 chicken thighs)
• Salt and pepper
• Olive oil or avocado oil: 2 tablespoons
• Butter: 2 tablespoons
• Garlic: 4 cloves, minced
• Chicken broth: 3/4 cup (low sodium preferred)
• Heavy cream: 1 cup
• Parmesan cheese: 1/2 cup, freshly grated
• Cream cheese (optional): 2 ounces for extra thickness
• Baby spinach: 5–6 cups (about 5 ounces)
• Italian seasoning or dried herbs: 1 teaspoon
• Red pepper flakes (optional): a pinch
• Lemon: 1, for zest and juice
• Fresh parsley or basil (optional): for garnish

Instructions

 

• Prep the chicken: Pat the chicken dry. Season both sides with salt, pepper, and half the Italian seasoning.
• Sear to lock in flavor: Heat oil in a large skillet over medium-high. Add chicken and cook 4–6 minutes per side until golden. Remove to a plate; it will finish cooking in the sauce.
• Build the base: Reduce heat to medium. Add butter to the same pan. Stir in garlic for 30 seconds until fragrant, scraping up browned bits.
• Deglaze: Pour in chicken broth. Simmer 2–3 minutes to reduce slightly.
• Creamy goodness: Lower heat to medium-low. Stir in heavy cream, remaining Italian seasoning, and red pepper flakes. Let it gently bubble for 2–3 minutes.
• Cheesy lift: Add Parmesan and whisk until smooth. If you want extra thickness, melt in cream cheese. The sauce should coat a spoon.
• Add spinach: Stir in spinach in batches until wilted and silky.
• Finish the chicken: Return chicken and any juices to the pan. Simmer 4–6 minutes, spooning sauce over the top, until chicken reaches 165°F (74°C).
• Brighten it up: Add lemon zest and a squeeze of lemon juice. Taste and adjust salt and pepper.
• Serve: Top with chopped parsley or basil. Spoon extra sauce over each piece.

What Makes This Special

This recipe is all about bold flavor with minimal fuss. The creamy sauce comes together in one pan and clings to the chicken beautifully, thanks to a quick sear and a handful of simple ingredients.

Spinach adds color, nutrients, and a soft texture that balances the richness. And because it’s low carb, you can enjoy that restaurant-style creaminess without the carb crash. It’s a smart, dependable dish that tastes like more work than it is.

Shopping List

• Chicken: 4 boneless, skinless chicken breasts (or 6–8 chicken thighs)
• Salt and pepper
• Olive oil or avocado oil: 2 tablespoons
• Butter: 2 tablespoons
• Garlic: 4 cloves, minced
• Chicken broth: 3/4 cup (low sodium preferred)
• Heavy cream: 1 cup
• Parmesan cheese: 1/2 cup, freshly grated
• Cream cheese (optional): 2 ounces for extra thickness
• Baby spinach: 5–6 cups (about 5 ounces)
• Italian seasoning or dried herbs: 1 teaspoon
• Red pepper flakes (optional): a pinch
• Lemon: 1, for zest and juice
• Fresh parsley or basil (optional): for garnish

How to Make It

1. Prep the chicken: Pat the chicken dry.

   Season both sides with salt, pepper, and half the Italian seasoning.

2. Sear to lock in flavor: Heat oil in a large skillet over medium-high. Add chicken and cook 4–6 minutes per side until golden. Remove to a plate; it will finish cooking in the sauce.
3. Build the base: Reduce heat to medium.

   Add butter to the same pan. Stir in garlic for 30 seconds until fragrant, scraping up browned bits.

4. Deglaze: Pour in chicken broth. Simmer 2–3 minutes to reduce slightly.
5. Creamy goodness: Lower heat to medium-low.

   Stir in heavy cream, remaining Italian seasoning, and red pepper flakes. Let it gently bubble for 2–3 minutes.

6. Cheesy lift: Add Parmesan and whisk until smooth. If you want extra thickness, melt in cream cheese.

   The sauce should coat a spoon.

7. Add spinach: Stir in spinach in batches until wilted and silky.
8. Finish the chicken: Return chicken and any juices to the pan. Simmer 4–6 minutes, spooning sauce over the top, until chicken reaches 165°F (74°C).
9. Brighten it up: Add lemon zest and a squeeze of lemon juice. Taste and adjust salt and pepper.
10. Serve: Top with chopped parsley or basil.

    Spoon extra sauce over each piece.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 3–4 days. The sauce will thicken as it cools; thin it with a splash of broth or cream when reheating. Reheat gently in a skillet over low heat or in the microwave at 50% power to avoid curdling.

If you want to freeze it, cook the chicken and sauce without the spinach, freeze up to 2 months, then reheat and add fresh spinach right before serving.

This keeps the greens from turning mushy.

Why This is Good for You

• Low in carbs: No flour-based thickeners or pasta. Most carbs come from spinach, which is nutrient-dense.
• High in protein: Chicken supports fullness and muscle maintenance.
• Rich in micronutrients: Spinach brings iron, folate, and vitamin K; lemon adds vitamin C to help with iron absorption.
• Satisfying fats: Cream and Parmesan add richness, which can help with appetite control when you’re lowering carbs.

Pitfalls to Watch Out For

• Boiling the cream: Keep the heat moderate. A rapid boil can split the sauce.
• Undersalting: Parmesan is salty, but the sauce still needs seasoning.

  Taste before serving.

• Overcooking chicken: Pull it as soon as it hits 165°F. Dry chicken makes the whole dish feel heavy.
• Grainy cheese: Use freshly grated Parmesan and add it off a hard boil for a smooth, silky finish.
• Watery sauce: If your spinach releases excess moisture, simmer a minute longer or whisk in a small knob of cream cheese to tighten it up.

Variations You Can Try

• Mushroom upgrade: Sauté sliced cremini or shiitake after searing the chicken. Their earthy flavor pairs beautifully with cream and spinach.
• Bacon or pancetta: Crisp 2–3 slices first, then use the rendered fat with the butter.

  Crumble over the top for smoky crunch.

• Sun-dried tomatoes: Stir in chopped oil-packed sun-dried tomatoes for a tangy, sweet pop.
• Dairy-light version: Swap half the cream for unsweetened almond milk and keep the Parmesan. The sauce will be thinner but still tasty.
• Herb swap: Use thyme and oregano, or finish with fresh basil for a brighter profile.
• Spice lovers: Add extra red pepper flakes or a pinch of smoked paprika.
• Thighs instead of breasts: Juicier and harder to overcook; adjust simmer time as needed.

FAQ

What can I serve this with to keep it low carb?

Cauliflower rice, sautéed zucchini, roasted asparagus, or a crisp side salad with lemon vinaigrette all work well. You can also spoon the sauce over steamed broccoli for an easy, filling plate.

Can I use frozen spinach?

Yes, but thaw and squeeze it very dry first.

Add it after the sauce thickens so you don’t water it down. You may need an extra pinch of salt and a splash of cream to balance the texture.

How do I keep the sauce from curdling?

Use gentle heat and avoid boiling after the cream goes in. Add cheese gradually and whisk until smooth.

If it starts to separate, lower the heat and whisk in a tablespoon of cold cream.

Can I make this ahead?

You can sear the chicken and mix the sauce base ahead of time, then combine and finish with spinach just before serving. This keeps the greens fresh and the sauce silky.

Is there a substitute for heavy cream?

For a lighter option, use half-and-half and a little cream cheese to thicken. Coconut cream works if you want dairy-free, though it will add a mild coconut note.

How many carbs are in a serving?

Exact numbers vary, but a typical serving lands around 5–8 net carbs depending on the amount of spinach and dairy used.

Using cream cheese and more spinach will nudge carbs slightly higher.

In Conclusion

Low Carb Creamy Spinach Chicken gives you rich flavors, a silky sauce, and a satisfying meal without the carb overload. It’s hearty, flexible, and friendly to weeknight schedules. Keep the heat gentle, season boldly, and finish with lemon for balance.

With a few pantry staples and a handful of fresh spinach, you’ll have a dish that feels special every time you make it.