Go Back
+ servings

Spinach Alfredo Chicken

This succulent chicken in a rich creamy spinach alfredo sauce is actually an easy one-skillet dinner!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Chicken, skillet dinners
Cuisine: American
Keyword: chicken Alfredo, spinach
Servings: 4
Calories: 650kcal


  • 2 lbs chicken parts see NOTES
  • 2 tbsp olive oil divided
  • 2 cloves garlic minced
  • 1/4 cup finely chopped onion
  • 14.5 oz can Italian flavored diced tomatoes, undreained
  • 2 cups frozen chopped spinach thawed and drained (see NOTES)
  • 1/2 tsp basil
  • Pinch of oregano
  • 1/2 cup grated Romano Cheese
  • 3/4 cup milk
  • 1/2 cup reserved chicken stock -OR- equivalent amount of a good commercial stock see NOTES
  • 1/2 cup heavy cream
  • 3 tbsp flour


  • Heat a large skillet over medium-high heat; add 1 tablespoon of the oil.
  • Brown chicken well on both sides; drain any fat from the pan.
  • Reduce heat, cover and cook chicken for 30-40 minutes, or until juices run clear or internal temperature reaches 170 degrees F.
  • Remove cooked chicken and cover to keep warm while you make the sauce.
  • Drain accumulated stock and reserve 1/2 cup for the sauce. You may store the remainder in a covered container in the fridge for future use. Wipe out the skillet with a paper towel.
  • Heat the same skillet over medium heat and add the remaining 1 tablespoon of the oil.
  • Saute the onion and garlic for about 3 minutes or until it becomes fragrant.
  • Add the undrained tomatoes, the 1/2 cup of stock and the drained spinach. Stir to combine.
  • Mix the flour with the 3/4 cups of milk, blending so there are no lumps.
  • Add the milk/flour mixture to the pan, stirring until it becomes thick and begins to bubble.
  • Add the cream, stirring to blend.
  • Add the cheese and stir to combine. Add the chicken back to the pan and cook for 5-10 minutes.
  • Nice with pasta.


Chicken--I used 4 thighs and 4 drumsticks to serve 4 (1 thigh & 1 drummie per serving). If you use boneless skinless breast, use 4 larger breast halves (about 8 oz each)
Spinach--You can substitute 2 cups of fresh regular or baby spinach for the frozen. Baby can be used whole. If using regular spinach, coarsely chop it.
Stock--I ended up with about 1/2 cup of chicken stock after I cooked the chicken. If you're using boneless skinless breast, you won't get a very flavorful stock, so it would be best to use the store-bought kind.


Serving: 1serving | Calories: 650kcal | Carbohydrates: 18g | Protein: 40g | Fat: 47g | Saturated Fat: 18g | Cholesterol: 175mg | Sodium: 401mg | Potassium: 894mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10059IU | Vitamin C: 18mg | Calcium: 356mg | Iron: 4mg