Introduction

Creamy Garlic Butter Chicken with Spinach is a comforting and flavorful dish perfect for weeknight dinners. Tender chicken thighs cooked in a rich garlic butter sauce with fresh spinach and crispy bacon make every bite deliciously satisfying. This recipe is simple to prepare and sure to impress your family or guests.

The image shows a creamy dish with three main layers: the base layer is a thick white cream sauce dotted with herbs and spices, the middle layer features pieces of cooked chicken in a light golden brown color, and the top layer has bright green spinach leaves mixed throughout. The chicken pieces are soft and tender, partially coated with the cream sauce that has a slightly speckled texture from the seasoning. The dish is served in a deep white bowl set on a white marbled surface. In the foreground, a spoon holds a scoop of the dish, clearly showing all layers combined. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 boneless, skinless chicken thighs

Salt and black pepper, to taste

1 tbsp olive oil

2 tbsp butter

1 small yellow onion, finely chopped

6 cloves garlic, minced

1/3 cup chicken broth

1/2 cup crispy bacon, cooked and diced

1 cup heavy cream

3/4 cup milk

1 tbsp Italian seasoning

1 tsp oregano

A pinch of crushed chili pepper flakes

3 cups baby spinach leaves

1/2 cup grated Parmesan cheese

1 tbsp cornstarch

1 tbsp water

Instructions

Step 1: Season the chicken thighs evenly with salt and black pepper on both sides.

Step 2: Heat a large skillet over medium-high heat and add the olive oil.

Step 3: Place the chicken thighs in the skillet and sear them for 5-8 minutes on each side until fully cooked. Remove and set aside.

Step 4: Add the butter, finely chopped onion, and minced garlic to the same skillet. Cook for about 1 minute until the onion becomes translucent.

Step 5: Pour in the chicken broth and reduce the heat to low.

Step 6: Stir in the cooked diced bacon and cook for 1-2 minutes.

Step 7: Add the heavy cream and milk, mixing well to combine.

Step 8: Sprinkle in the Italian seasoning, oregano, crushed chili flakes, salt, and pepper. Stir to blend the flavors.

Step 9: Add the baby spinach leaves and cook for a couple of minutes until they wilt.

Step 10: Stir in the grated Parmesan cheese and mix well.

Step 11: In a small bowl, combine the cornstarch with water until smooth, then pour it into the skillet. Stir until the sauce thickens.

Step 12: Return the chicken thighs to the skillet, spoon the sauce over them, and let everything simmer together for a few minutes before serving.

Tips & Variations

Use chicken breasts or turkey cutlets for a leaner option.

Substitute avocado or flaxseed oil for olive oil to vary flavor.

Try ghee instead of butter for a richer, creamier texture.

Replace yellow onion with shallots for a sweeter note.

If dairy-free, swap heavy cream with coconut cream and milk with unsweetened almond milk.

Use Swiss chard or kale instead of spinach for a different green.

For a plant-based broth option, use vegetable stock instead of chicken broth.

Add more or less crushed chili flakes based on your preferred spice level.

Storage

Store leftover creamy garlic butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through, stirring occasionally to maintain the creamy texture. Avoid reheating at very high heat to prevent the sauce from separating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used as a leaner alternative. Just adjust the cooking time as breasts may cook faster and can dry out if overcooked.

How can I make this dish dairy-free?

Replace the butter with a dairy-free alternative like coconut oil or ghee made from dairy-free sources. Use coconut cream instead of heavy cream, and unsweetened almond milk instead of regular milk. Nutritional yeast can replace Parmesan cheese for a similar savory flavor.