Garlic, chicken, and a pan full of green veggies. That combination always feels like home to me. When I was growing up, my mom had this magical way of turning whatever was left in the fridge into a dinner that felt cozy and satisfying. Her go-to formula was simple: a little bit of chicken, some leftover greens, and a whole lot of garlic. No matter what she tossed in the skillet, it always smelled incredible and tasted even better.
This Garlic Chicken Spinach with Broccoli brings back those memories in the best way. It’s quick enough to pull off on a weeknight, but flavorful enough to feel special, thanks to a creamy garlic-Parmesan sauce that clings to every bite. It’s warm, comforting, and the kind of meal that makes you pause for a second just to appreciate how good simple food can be.
My husband loves this one just as much as I do. He says it’s rich without being heavy, and I totally agree. Some nights we serve it over pasta or rice, but honestly, I’ve been known to grab a fork and go straight from the pan. It’s flexible, family-friendly, and made with ingredients I almost always have on hand, which is probably why I find myself making it again and again.
Essential Elements and Equipment
What makes this dish so special is how it takes a few everyday ingredients and turns them into something that feels homemade and comforting. You don’t need anything fancy, just simple staples that work magic together.
Key ingredients that bring the flavor:
- Boneless chicken breasts: lean, tender, and perfect for quick cooking
- Fresh garlic and onion: the heart of the flavor base
- Broccoli and spinach: add color, texture, and a healthy touch
- Chicken broth and heavy cream: create that creamy, savory sauce
- Grated Parmesan: melts into the sauce for a rich, cheesy finish
Basic tools you’ll need:
- Large skillet or Dutch oven: ideal for one-pan cooking
- Sharp knife: for slicing and dicing the veggies and chicken
- Wooden spoon or spatula: to stir it all together with ease
That’s it, no fuss, no complicated steps. Just one pan, minimal cleanup, and a dish that tastes like you spent way more time on it than you actually did.
Why You’ll Love This Recipe
Here’s why this Garlic Chicken Spinach with Broccoli will make it into your regular dinner rotation:
- It’s quick: Done in under 30 minutes, making it perfect for busy nights.
- It’s wholesome: Loaded with protein and greens, it checks all the boxes for a balanced meal.
- It’s customizable: Serve it over pasta, rice, or low-carb alternatives. You can even swap the spinach for kale or arugula.
- It’s creamy and garlicky: The sauce is velvety smooth with just the right amount of garlic and cheese to make it crave-worthy.
- It’s family-friendly: Even picky eaters love this combo of chicken and creamy sauce.
- One pan = less cleanup: That’s always a win in my book.
Whether you’re feeding a crowd or cooking for one, this dish adapts easily and tastes just as good the next day.
Ingredients You’ll Need
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1 head of broccoli, cut into florets
- 5 oz fresh spinach
- 2 tbsp butter
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Red pepper flakes (optional)
Preparation
Step 1: Start by heating the olive oil in a large skillet or Dutch oven over medium-high heat. Add your cubed chicken and sprinkle with Italian seasoning, salt, and black pepper. Sauté for 6–8 minutes until the chicken is browned on all sides and fully cooked. Once it’s done, remove the chicken from the skillet and set it aside.
Step 2: In the same pan, melt the butter. Add the chopped onion and garlic. Cook for 3–4 minutes, stirring occasionally, until the onion is soft and the garlic is fragrant.
Step 3: Add the broccoli florets to the skillet and cook for about 5 minutes. Stir often so they cook evenly and become bright green and tender-crisp.
Step 4: Stir in the fresh spinach and cook until wilted, which takes about 2–3 minutes. If your spinach seems like too much at first, just give it a few minutes, and it shrinks down quickly.
Step 5: Pour in the chicken broth and heavy cream. Bring the mixture to a simmer. Stir in the Parmesan cheese and let it melt into the sauce. Once everything’s combined, return the cooked chicken to the skillet and toss everything together so the creamy sauce coats every bite.
Variations
One of the best parts about this recipe is how forgiving and flexible it is. You can switch things up based on what’s in your fridge, what your family loves, or any dietary needs you’re working around. It’s the kind of meal that invites creativity without the stress.
Here are a few favorite ways to make it your own:
- Low-carb option: Skip the pasta or rice and enjoy it just as it is. It’s packed with protein and greens, so it holds up beautifully on its own. You can also serve it over cauliflower rice or zucchini noodles for a lighter twist.
- Swap out the greens: No spinach in the fridge? No problem. Kale, arugula, or even Swiss chard work great too. Just note that tougher greens like kale will take a bit longer to wilt down.
- Add more veggies: Got bell peppers, mushrooms, or asparagus sitting around? Toss them in! Sauté them with the onion and garlic for a boost of flavor, texture, and color.
- Make it dairy-free: Use coconut cream in place of the heavy cream and swap in a vegan Parmesan-style cheese. The result is still rich and creamy, just with a slightly different flavor profile.
- Use rotisserie chicken: Pressed for time? Shredded rotisserie chicken works beautifully. Just stir it in at the end, once the sauce is finished, and warm it through.
- Turn it into a pasta skillet: Add cooked penne, rigatoni, or egg noodles directly into the sauce for a hearty, all-in-one pasta dinner. You might want to increase the sauce just a bit if you go this route.
Once you’ve mastered the creamy garlic-Parmesan base, the possibilities are endless. It’s a perfect back-pocket recipe that adapts to whatever’s in your fridge.
How to Serve
This dish is wonderfully versatile when it comes to serving. Whether you’re cooking for a crowd, meal prepping for the week, or just feeding your family on a regular Tuesday, it fits right in.
Some of our favorite ways to serve it:
- Over pasta: Toss it with fettuccine, linguine, or penne. The sauce clings perfectly to every noodle.
- With rice: Jasmine, basmati, or brown rice all work well. It’s a cozy, satisfying bowl when paired this way.
- Low-carb style: Serve it over roasted cauliflower, mashed cauliflower, or even zucchini noodles for a lighter option.
- With crusty bread: Garlic bread, sourdough, or a warm baguette, anything that lets you mop up the extra sauce is a win.
- As a bowl on its own: It’s rich and filling enough to stand alone. Just grab a spoon and dive in.
Recipe Tips
This recipe is pretty straightforward, but a few little tricks can make it even better:
- Chop everything ahead of time: The recipe moves quickly, so having your chicken and veggies prepped before you start cooking keeps everything smooth.
- Use fresh garlic if possible: It makes a big difference. Pre-minced garlic works in a pinch, but fresh brings a deeper, more vibrant flavor.
- Add spinach at the very end: It wilts fast, so toss it in right before you pour in the cream to keep it from getting mushy.
- Grate your own Parmesan: Pre-shredded cheeses often have added starches that prevent smooth melting. Freshly grated will give you a silkier sauce.
- Adjust the sauce consistency: If it feels too thick, add a splash of chicken broth or reserved pasta water to loosen it up.
- Want it extra saucy? Double the cream, broth, and cheese if you’re planning to serve it over pasta or rice. You won’t regret it.
Cooking Notes
Here are a few more gentle reminders to help everything go off without a hitch:
- Don’t overcrowd the chicken: Give it space in the pan so it browns instead of steams. Work in batches if needed.
- Simmer gently: Once you add the cream, keep the heat low to avoid curdling or breaking the sauce.
- Taste before serving: Adjust salt and pepper to suit your taste. A sprinkle of red pepper flakes is great if you like a little heat.
- Use a big enough skillet: You want room for the sauce, chicken, and veggies to mingle without spilling over.
- Reheating leftovers? Warm gently on low and stir in a splash of cream or broth to bring the sauce back to life.
Nutritional Information (per serving)
- Calories: Approximately 450
- Protein: ~35g
- Carbohydrates: ~12g
- Fat: ~28g
- Sodium: ~550mg
(Values may vary depending on exact ingredients used)
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 generous servings
Frequently Asked Questions
1. Can I use frozen broccoli and spinach?
Yes, you can. For frozen broccoli, make sure to steam or microwave it before adding it to the skillet so it’s not too watery. For frozen spinach, thaw it completely and squeeze out the excess moisture. This helps keep the sauce from becoming too thin.
2. How long does this dish keep in the fridge?
Stored in an airtight container, leftovers will last 3 to 4 days in the refrigerator. It reheats beautifully, just be sure to warm it gently over low heat and add a splash of cream or broth to revive the sauce.
3. Can I make this ahead of time?
Absolutely. This is a great dish for meal prep. You can cook the chicken and make the sauce ahead of time, then store them separately or together in the fridge. Reheat and serve over fresh pasta or rice when ready to eat.
Conclusion
This Garlic Chicken Spinach with Broccoli is one of those humble meals that brings comfort and warmth in every bite. It’s creamy without being too heavy, garlicky in the best way, and packed with wholesome ingredients that make you feel good about what you’re eating. It comes together quickly, which makes it a weeknight favorite in our home, and it’s versatile enough that you can reinvent it in little ways each time you make it.
Whether you’re serving it over fluffy rice, buttery noodles, or just enjoying it solo by the spoonful, this dish will have everyone asking for seconds. And let’s be honest, recipes like these, the ones that use real ingredients, come together easily, and make people smile, those are the kind we keep forever.
If you give this recipe a try, I’d love to hear how it turned out for you. Did you add mushrooms? Swap in kale? Serve it over quinoa? Whatever your spin, I hope it brought you a little joy at the table, just like it does in our home.
Happy cooking,
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Garlic Chicken Spinach with Broccoli
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1 head of broccoli, cut into florets
- 5 oz fresh spinach
- 2 tbsp butter
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Red pepper flakes (optional)
Instructions
Step 1: Start by heating the olive oil in a large skillet or Dutch oven over medium-high heat. Add your cubed chicken and sprinkle with Italian seasoning, salt, and black pepper. Sauté for 6–8 minutes until the chicken is browned on all sides and fully cooked. Once it’s done, remove the chicken from the skillet and set it aside.
Step 2: In the same pan, melt the butter. Add the chopped onion and garlic. Cook for 3–4 minutes, stirring occasionally, until the onion is soft and the garlic is fragrant.
Step 3: Add the broccoli florets to the skillet and cook for about 5 minutes. Stir often so they cook evenly and become bright green and tender-crisp.
Step 4: Stir in the fresh spinach and cook until wilted, which takes about 2–3 minutes. If your spinach seems like too much at first, just give it a few minutes, and it shrinks down quickly.
Step 5: Pour in the chicken broth and heavy cream. Bring the mixture to a simmer. Stir in the Parmesan cheese and let it melt into the sauce. Once everything’s combined, return the cooked chicken to the skillet and toss everything together so the creamy sauce coats every bite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450
- Sodium: 550
- Fat: 28
- Carbohydrates: 12
- Protein: 35