If you’re looking for a chicken breast recipe that’s both flavorful and easy to prepare, this creamy spinach and feta chicken hits the mark. This one pot meal pan sears the chicken and combines it with a creamy garlic sauce, wilted spinach, and crumbled feta. I just love the blend of Mediterranean flavors and think this homemade recipe deserves a spot in your regular recipe rotation.
Table of Contents
Easy Chicken Spinach Feta Recipe
This chicken spinach feta recipe is one I find myself making every few weeks. I love the simplicity of it and the face that everything cooks in one pan.
Don't get me started on the flavors, too. The creamy sauce combined with the earthy spinach and tangy feta is simply irresistible. Topped on pan seared chicken breasts, this is an equally delicious and healthy recipe!
Ingredients Needed
I tend to have all of these ingredients in my fridge and pantry, so hopefully you do too! Here’s what you’ll need to bring this Mediterranean-inspired dish to life:
For the Chicken:
- 2 large chicken breasts, sliced into thin cutlets
- Salt and pepper, to taste
- ¼ teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon paprika
- 2 tablespoon AP flour
- 3 tablespoon olive oil
For the Sauce:
- 2 tablespoon olive oil
- 2 tablespoon butter
- 2 garlic cloves, minced
- 1 ½ tablespoon AP flour
- 1 cup chicken broth
- 1 cup whole milk
- Salt and pepper, to taste
- 6 oz frozen spinach, thawed and squeezed
- 3 oz feta cheese, crumbled
How to Make Creamy Spinach and Feta Chicken
Step 1: Season and Sear the Chicken
Slice the chicken breasts into thin cutlets and season with salt, pepper, cumin, oregano, and paprika. Lightly coat each cutlet in flour.
Heat olive oil in a skillet and cook the chicken for 4-5 minutes on each side until golden brown. Set aside.
Step 2: Prepare the Sauce
In the same skillet, add olive oil and butter. Add garlic and sprinkle in the flour, whisking until smooth. Slowly pour in chicken broth and milk, cooking over medium heat until the sauce thickens.
Step 3: Add Spinach and Adjust Seasoning
Season the sauce with salt and pepper, then stir in the spinach. Allow it to wilt for about 4 minutes, adjusting seasoning as needed.
Step 4: Combine and Finish Cooking
Return the chicken to the skillet and simmer in the sauce for about 5 minutes, or until the chicken is fully cooked. If the sauce thickens too much, add a splash of chicken broth.
Step 5: Add Feta and Serve
Crumble feta over the chicken just before serving. Pair with toasted bread and a side salad for a complete meal.
Recipe Tips and Tricks
- If you use frozen spinach, thaw and squeeze out the extra moisture to avoid a watery sauce.
- Save time and use a rotisserie chicken. Just shred it and mix the chicken in the sauce before serving with the spinach and feta.
- Add a little extra chicken broth if the sauce reduces too much.
- For a creamier touch, add more feta to the sauce while simmering. I like to let some melt and mix into the sauce for more flavor and a creamier texture.
How To Store This Spinach Feta Chicken
Store the chicken in an airtight container in the fridge for up to 3 days.
To reheat, put everything in a pan over low heat on the stovetop to avoid separating the sauce.
Spinach and Feta Chicken Recipe FAQs
Can I use fresh spinach instead of frozen?
Yes, fresh spinach works well! Simply add it directly to the sauce and cook until it's wilted.
What side dishes go well with this recipe?
I love serving these spinach feta chicken breasts with a side salad, garlic bread, or mashed potatoes for a heartier meal. Rice or pasta mixed with the sauce is delicious too.
More Chicken Breast Recipes To Make
Creamy One Pot Spinach and Feta Chicken Breasts
If you’re looking for a chicken breast recipe that’s both flavorful and easy to prepare, this creamy spinach and feta chicken hits the mark. This one pot meal cooks the chicken in a creamy garlic sauce, and combines it with wilted spinach and crumbled feta. I just love the blend of Mediterranean flavors and think this homemade recipe deserves a spot in your regular recipe rotation.
Ingredients
- 2 large chicken breasts
- Salt and pepper
- ¼ teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon paprika
- 2 tablespoon AP Flour
- 3 tablespoon olive oil
- 2 tablespoon olive oil
- 2 tablespoon butter
- 2 garlic cloves, minced
- 1 ½ tablespoon AP flour
- 1 cup chicken broth
- 1 cup whole milk
- Salt and pepper
- 6 oz frozen spinach, thawed and squeezed
- 3 oz feta cheese
Instructions
1. Slice each chicken breast into 2 thin cutlets.
2. Season both sides of the cutlets with salt, pepper, cumin, paprika, oregano, and a light coating of flour.
3. In a large skillet over medium-high heat, heat 3 tablespoons of olive oil. Cook the chicken in batches for 4-5 minutes per side until golden brown. Once cooked, place the chicken in a baking dish and set aside while you prepare the sauce.
4. Using the same skillet, add more olive oil or butter, along with garlic and a little flour. Whisk together and let it heat through.
5. Slowly add the chicken stock and milk, cooking over medium heat until the sauce starts to thicken slightly.
6. Season the sauce with a bit of salt and pepper, then add the chopped spinach. Allow the spinach to wilt, which should take about 4 minutes.
7. Taste the sauce and adjust the seasoning if necessary.
8. Return the chicken to the skillet, and cook over medium heat for about 5 minutes or until the sauce has thickened more and the chicken is fully cooked. If the sauce thickens too quickly, add a little more chicken stock to reach your desired consistency.
9. Crumble feta cheese over the chicken before serving. Pair the dish with toasted bread and a side salad for a complete meal.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 879Total Fat: 64gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 185mgSodium: 1465mgCarbohydrates: 24gFiber: 4gSugar: 9gProtein: 53g
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