This one pot creamed spinach chicken is paleo, Whole30 friendly and dairy free but you’d never guess! Juicy seasoned chicken is cooked in one skillet with a creamy, “cheesy” sauce and spinach that’s easy and great for weeknights! The leftovers are perfect for lunch the next day too.
I have a new quick easy dinner recipe for you here that you’re going to love!
I’m assuming if you stumbled on this recipe that you’re already a fan of spinach like I am.
In fact as a kid, spinach was my number one veggie. But of course there was a caveat – it had to be with cheese! Like spinach pie (how I LOVE spinach pie!)
I’d been wanting to create a creamed spinach recipe but personally, I think it’s better to add some protein and call it a full meal!
I decided on my favorite, go-to boneless skinless chicken thighs because they have loads of flavor and are so juicy, they’re the perfect compliment to the creamy spinach sauce!
Let’s get into all the recipe details.
What You Need to Make this Creamed Spinach Chicken
Like with my spinach artichoke pasta, I decided to use Kite Hill Cream Cheese here to get a thick and creamy sauce.
Kite hill cream cheese is almond milk based and paleo + Whole30 friendly. I usually buy mine at Whole Foods but they also carry it at many grocery stores as well as Target now.
Here’s everything you’ll need to prepare the recipe:
- boneless, skinless chicken thighs
- Sea salt and black pepper
- garlic and onion powder
- smoked paprika
- dried thyme
- olive oil or ghee
- fresh onion and garlic
- 8 oz container almond milk cream cheese (Kite Hill)
- chicken bone broth
- fresh lemon juice
- dijon mustard
- nutritional yeast, optional, for cheesy flavor
- baby spinach
How to Make This One-Skillet Creamed Spinach Chicken
Season the chicken thighs on both sides with salt and pepper and all the spices, then heat large skillet.
Cook the chicken about 7 minutes per side, or until the outside is nicely browned and inside is cooked through. Remove the chicken to a plate and set aside and wipe the skillet of any burnt pieces.
Lower the heat a bit and add the remaining oil, then cook onions and garlic until fragrant. Add in the cream cheese, broth, lemon juice and mustard, plus the nutritional yeast, if you’re using it. Whisk well to combine as you cook for 60 seconds.
Stir in the spinach and cook just until it wilts, then season with salt and pepper to taste.
Return the cooked chicken back to the skillet and let simmer for one minute to heat through, then remove from heat and serve immediately.
What To Serve with This Creamed Spinach Chicken
This chicken is delicious on it’s own or over sautéed cauliflower rice to keep it low carb.
I usually use frozen cauliflower rice, purchased from the store, which cooks really quickly.
Since you have lots of sauce, the cauliflower rice won’t need much seasoning – just salt and pepper and a little garlic powder.
I like to sauté it in ghee or olive oil, for just a minute or two so it doesn’t soften too much.
You can also serve the chicken with roasted potatoes or sweet potatoes if you don’t need to keep it low carb.
I hope you’re ready for a seriously tasty, easy meal that you’ll want to keep in your dinner rotation!
Grab your favorite big skillet and all the ingredients because it’s time to cook – let’s go!
One Skillet Creamed Spinach Chicken {Whole30, Keto}
One Skillet Creamed Spinach Chicken {Whole30, Keto}
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- Sea salt and black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 3 tablespoons olive oil or ghee, divided
- 1/2 medium onion diced
- 4 cloves garlic minced
- 8 oz almond milk cream cheese I used Kite Hill
- 3/4 cup chicken bone broth
- 1 Tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
- 2 Tablespoons nutritional yeast optional, for cheesy flavor
- 8 oz baby spinach
- Sea salt and black pepper to taste
Instructions
-
Season the chicken thighs on both sides with salt and pepper and all the spices.
-
Heat a large skillet over medium heat. Add 1 1/2 tablespoons of the oil or ghee to the skillet, then once hot, add the chicken in a single layer. Cook about 6-7 minutes per side, or until the outside is nicely browned and inside is cooked through. Remove chicken to a plate and set aside and wipe the skillet of any burnt pieces.
-
Lower the heat a bit and add the remaining oil. Add the onions and cook until translucent, then add the garlic and cook another 45-60 seconds. Add in the cream cheese, broth, lemon juice and mustard. Stir in the nutritional yeast if using. Whisk well to combine as you cook for 60 seconds.
-
Stir in the spinach and cook just until it wilts, then season with salt and pepper to taste. Return the cooked chicken back to the skillet and let simmer for one minute to heat through, then remove from heat and serve immediately. This is delicious on it’s own or over sautéed cauliflower rice to keep it low carb!
Nutrition
Want More One Skillet Chicken Recipes? Try One of These!
Smothered Chicken with Gravy and Herbs
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!
Any tips to try this with chicken breasts? This looks incredible!
I am going to try it with breasts this weekend. I will let you know how it goes. Or have you had a chance to test it out? It sounds so yummy!!!
Sure – cook the chicken breasts the same as you would the thighs, adjusting the time as needed to cook through. Then follow the instructions as listed. Hope you enjoy!
I’m guessing you already made this? I just cut up the chicken breasts into 2×2 or so pieces and cooked till done inside and cooked the rest according to directions.
Great with both but chicken thigh is juicier
This looks delicious! The instructions say to stir in the almond milk but I don’t see any listed. I’m assuming you meant to add in the chicken broth??
Just fixed it, thanks for catching that! I originally tested it with the milk but decided it was better with broth 🙂
I really liked it as is, my husband added Tabasco and said that made it amazing! Just a note there is a typo, it says to add the cream cheese and almond milk, but the almond milk should be the bone broth. Thank you for the recipe!!
Thanks! Fixed the typo, I’m glad you enjoyed it!
You mention almond milk along with the almond milk cream cheese in your directions, but I don’t see it listed on your ingredients list.
This was fixed, thanks for the heads up!
This sounds delicious! Definitely going to try to make this ice the weekend. You mention almonds milk though in the directions, but it’s not listed as an ingredient (other than the almond milk cream cheese). Can you confirm that you’ll need almond milk as well for this recipe, and if so, how much? Many Thanks!
Just fixed it, it’s broth! Originally I tested with almond milk but the broth won 🙂
Thanks for the heads up – all fixed!
Could you use regular cream cheese instead of the almond milk type?
Yes this should work well!
Took me about an hour from getting everything out to on the plate, hopefully not as long next time and there will a next time! Found the cream cheese at target just like you said, thank you. I did fix it for 6 even though it’s just my husband and I. Plenty left over! My husband raved about it and I loved it truly is so flavorful. This was a fantastic meal thank you so much. I highly recommend it.
Your pop ups are so out of control. It takes almost a minute to load the page. I get needing ads, but goodness! I won’t be back.
TJ your impatience will cause you to lose a really good website and great recipes. Too bad for you. Patience does have its rewards!
Didn’t work for me. I couldn’t wilt 8 oz of baby spinach in 8 0z of cream cheese, even with the broth and a little lemon juice. It doesn’t work. Had to add more than a cup of half/half milk. When finally adjusted, it was very good.
Made this tonight and we really enjoyed it 😊. Will be making again.
I made this dish last night and it was a huge hit. My husband and son said restaurant quality. My other son wanted the chicken before it went into the sauce and loved it.
I made this recipe and it was delicious. I served it over pasta which probably moved it from Keto status. I was gourmet and nothing else. Delish.
Anyone try with frozen spinach?I have it on hand and would like to use it up if it would work well. Thanks!
Awesome taste and easy to make, family enjoyed
the dish immensely.
Another awesome recipe followed it exactly! Going into my favorites! Thanks for sharing
Another keeper! You’re my favorite paleo blogger. Just picked up your cookbook! Thank you!
Amy thoughts on using coconut cream instead of almond cream cheese?
Nice to see you! Thanks for the recipe in this post, I really appreciate it, it looks really tasty, so I will try to cook it! But I’ve some great news for you! When your deadline is coming and you need to write an essay, you can use our super-pro online writing agency. It’s really suitable when you can choose the appropriate topic for your assignment and get completed essays. So, click on this link and discover this information wright here!
My family loved this! They said the sauce tasted like Alfredo (I used canned coconut milk, since I can’t find the cream cheese where I live). They said to double the recipe next time! (I’m cooking for 3 teenagers and a husband!)
This was delicious. I will definitely make this again. Thank you!
This was so yummy. Served it over riced califlower. Family all loved it.
This was amazing! My kids had third helpings!! Thank you. 🙂
Your pop ups are so out of control. It takes almost a minute to load the page. I get needing ads, but goodness! I won’t be back. so thanks
I’m allergic to mustard. Can this be omitted altogether or do you suggest an alternative?
This was delicious. Since there is a cream cheese shortage, i couldn’t find kite hill but found a cashew cream cheese (miyokos) that was amazing. This will definitely be in my rotation!
FANTASTIC! Flavor was spot on and “cheesy”!
Made it exactly the recipe using the same ingredients in the same format and it was awesome served with roasted potatoes!
Made this tonight with chicken breast and it was delicious. Is the recipe GF?
I made this but substituted Cream Cheese and Gruyere cheese to finish. Everything else exactly as directed. Served over Quinoa and it was amazing and delicious. Full of flavor, quick and easy to make and minimal cleanup. I’ll definitely make this again. Hearty and it hit the spot after a rainy day of cleaning.
We loved this recipe and it was very easy to make! Thanks for sharing such a goodie!
Made this last night and it was D’Licious!! Did not have almond milk cream cheese so I used coconut cream from a can of coconut milk. Served it over mashed potatoes. Will absolutely be making this again! And I shared the recipe with my friends.
I tried this once because I had a lot of spinach that was on the edge and Michele’s recipes never let me down, now my boyfriend requests it every week. We typically served it over zoodles, so weeknight easy and so good!
I’ve made so many of your dishes and I think this might be my favorite now! Thank you so much for what you do!
I love everything about this recipe! I avoid cow dairy, but goat is A-Ok with me. I use Trader Joe’s Creamy Goat Cheese (it’s near the cottage cheese) and it’s perfectly decadent and filling. I serve this with roasted Japanese sweet potatoes, but next time I think I’ll cube the thighs before cooking and serve as a sauce with spaghetti squash.
There aren’t many online recipes I’ll make again and again, but this is one of them!
Great recipe! Fiancé and I both enjoyed it. I had to add some nut milk to get the sauce a little thinner, but it was a personal preference.
I also added a little bit more of the (listed) chicken spices, some pepper flakes, Italian seasonings, extra garlic, and rosemary to the sauce and that really kicked it to the next level.
Thanks for the recipe!! Definitely going to be keeping an eye on this site! 🙂
My husband and I thoroughly enjoyed this flavorful recipe! We will be making it again and again! We served it over mashed yukon gold garlic potatoes – perfect comfort food! We are thrilled there are leftovers for another meal! Thank you for a delicious recipe, PaleoRunningMomma!
I have recently been put on a special diet because of stomach problems. I’ve been trying your recipes the last few weeks. Not only are the ingredients on my dr’s approved list but they are delicious! Thank you for sharing them. This was is my favorite so far. My whole family loved it.
Didn’t have cream cheese, so I used coconut cream! Didn’t have lemons, so I used apple cider vinegar. Didn’t have chicken thighs, so I used a Costco rotisserie chicken and chopped it up, mixed with same spices and heated before adding to the rest of the dish. All4 kids and two parents loved it!!! And that is rare! Great recipe. I want to add mushrooms and sun dried tomato next time. Love your recipes!!!!
One of the BEST recipes (Paleo or not) I’ve ever had! My non-paleo eaters send their approval as well. 😊 Everyone LOVED it and it was gone as soon as I finished making it. Thank you for sharing your talent with us.
We loved this! I followed it almost exactly except it wasn’t cooked enough after the saute (probably my fault because I didn’t flatten the thighs, I kept them kind of rolled up). Anyway, I added some dry vermouth and cooked it more before proceeding with the rest of the recipe. I also used shredded kale (I can’t do spinach). I served it with frozen cauli rice dressed with olive oil, ghee, salt, pepper andgarlic powder. YUMM-O!
This recipe was superbly crafted. I added a bit more chicken stock to get the consistency I wanted. I also used herbed cashew cream cheese since I have friends who are dairy free and it has great flavor. I also added quite a bit more onion in half rings so I can serve it on a bed of onions. Thank you for sharing your talent in the kitchen.
This is by far one of the best creamy chicken dishes I’ve ever made and had! Our kiddos had 2 and 3 plates of this! I did not used nutritional yeast, used dried mustard instead of dijon, and added mushrooms to use them up and followed everything else accordingly! I served this over mashed potatoes and will be adding it to our meal rotation! Thanks for a quick, easy, healthy, and delicious meal!
I made this with boneless skinless chicken breast and it was incredible!
Made this for the first time today and was wondering if anyone has tried freezing this? I try to meal prep and freeze where I can, don’t think anyone but me will be enjoying this delicious dish! Thanks for an input.
My brother and sister-in-law gave me a lot of turkey leftovers and I’m looking for recipes to use them up. This really does it! I live in Canada and Kite Hill doesn’t ship up here.😭 So I’ll follow the recommendation of another happy reader, and use a can of full fat coconut milk. Thanks for the great recipe!!
Delicious recipe! Simple and flavorful! I actually served over noodles because it’s all I had on hand. The whole family loved it!
Just not good. Zero taste. Rubbery. Fatty.
Couldn’t get to the recipe. All of the attention grabbing ads were WAY too distracting! This happens way too often
This looks great! Could you make this in an instant pot?
The sauce seemed really thin with that much broth, and my chicken turned out rubbery. I’m wondering if there is a way to convert thins to an instant pot recipe.
Try using “baby” spinach next time and see how that works for you. It worked just fine for me. : )