Easy Spinach Chicken Parmesan

If you ask me, spinach chicken parmesan is one of those dishes that feels fancy but comes together without much fuss.

This skillet dinner takes the classic Italian favorite and gives it a lighter twist with fresh spinach and a creamy parmesan sauce. Seasoned chicken cutlets get a nice sear, then simmer in a garlicky sauce made with almond milk instead of heavy cream.

Mushrooms add a meaty bite while the spinach wilts down into the sauce. A generous handful of freshly grated parmesan and a pinch of red pepper flakes bring everything together.

It’s the kind of weeknight meal that tastes like you spent hours in the kitchen, but really takes about thirty minutes from start to finish.

What Kind of Chicken Should I Use?

For this recipe, you’ll want boneless, skinless chicken breasts that are roughly the same size so they cook evenly. If your chicken breasts are on the thicker side (more than an inch thick), consider pounding them to an even thickness or slicing them in half horizontally – this helps them cook through without drying out. You can also use chicken cutlets if you find them at the store, which are already thin and will cook even faster. Fresh or thawed frozen chicken both work perfectly fine here, just make sure frozen chicken is completely thawed and patted dry before cooking.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chicken breast: You can use chicken thighs instead for a juicier result. They’ll take about the same cooking time, but keep an eye on them to make sure they’re cooked through.
• Almond milk: Regular whole milk, half-and-half, or even oat milk work great here. If you use a thicker option like half-and-half, you might need slightly less flour to thicken the sauce.
• GF flour: Regular all-purpose flour works just fine if you’re not avoiding gluten. You can also use cornstarch – just use about half the amount (so around 2 teaspoons) mixed with a little cold milk before adding.
• Brown mushrooms: White button mushrooms, cremini, or even shiitake mushrooms are all good substitutes. You could also skip them entirely if mushrooms aren’t your thing.
• Baby spinach: Regular spinach works too – just remove the tough stems and chop it up. You could also use kale, though you’ll want to cook it a bit longer to soften it up.
• Parmesan cheese: Don’t skip the parmesan as it’s key to the flavor here. However, you can use pecorino romano for a sharper taste or asiago for something milder.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this dish is overcooking the chicken, which turns it dry and tough – use an instant-read thermometer and remove the chicken from the pan when it hits 155°F, as it will continue cooking while it rests.

Another common error is adding the spinach all at once, which creates a pile that takes forever to wilt – instead, add it in batches, stirring as each handful wilts down to make room for more.

Don’t skip whisking the flour into the almond milk before adding it to the pan, because dumping flour directly into hot liquid creates lumps that are nearly impossible to smooth out.

Finally, make sure your pan is hot enough when cooking the mushrooms so they brown instead of steam, which means resisting the urge to stir them constantly and letting them sit undisturbed for a minute or two.

What to Serve With Spinach Chicken Parmesan?

This creamy chicken dish is perfect over pasta like penne, fettuccine, or even spaghetti to soak up all that cheesy sauce. If you’re keeping things low-carb, try serving it with zucchini noodles or cauliflower rice, which work just as well. A side of roasted vegetables like broccoli, green beans, or asparagus adds some color and crunch to your plate. For a heartier meal, garlic bread or a warm dinner roll is always a good choice for mopping up any extra sauce left in your bowl.

Storage Instructions

Store: Keep your spinach chicken parmesan in an airtight container in the fridge for up to 4 days. The creamy sauce might thicken up a bit as it sits, but it’ll loosen right back up when you reheat it. I like to portion it out into individual containers for easy grab-and-go lunches throughout the week.

Freeze: This dish freezes pretty well for up to 2 months. Let it cool completely, then store in freezer-safe containers with a little extra room at the top since the sauce will expand. The spinach might release a bit more liquid after freezing, but a quick stir when reheating takes care of that.

Reheat: Warm it up gently on the stovetop over medium-low heat, adding a splash of almond milk if the sauce seems too thick. You can also microwave individual portions on medium power, stirring halfway through to make sure it heats evenly and the sauce stays creamy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 120-135 g
• Fat: 50-60 g
• Carbohydrates: 25-32 g

Ingredients

For the chicken:

• 1.5 lb chicken (sliced into 1-inch thick cutlets)
• 2 tsp italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1.5 tbsp olive oil (I prefer Bertolli for searing)

For the sauce:

• 2 tbsp olive oil
• 8 oz mushrooms (thickly sliced into 1/4-inch pieces)
• 4 garlic cloves (minced)
• 1.5 cups almond milk (I use Silk Unsweetened for a neutral base)
• 2 tbsp gluten-free flour
• 8 oz spinach (stems removed for a smoother texture)
• 3/4 cup parmesan (freshly grated)
• 1/4 teaspoon crushed red pepper flakes

Step 1: Prepare Mise en Place and Season the Chicken

• 1.5 lb chicken
• 2 tsp italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 oz mushrooms
• 4 garlic cloves
• 8 oz spinach
• 3/4 cup parmesan

Slice the chicken into 1-inch thick cutlets, then season both sides generously with Italian seasoning, kosher salt, and freshly ground black pepper.

Let the seasoned chicken sit at room temperature for 5-10 minutes while you prepare the remaining ingredients—this allows the seasoning to adhere better.

Slice the mushrooms into 1/4-inch thick pieces, mince the garlic cloves, remove the stems from the spinach, and grate the parmesan cheese fresh.

Having everything prepped and ready will make the cooking process smooth and help you build flavors efficiently.

Step 2: Sear the Chicken Until Golden

• seasoned chicken from Step 1
• 1.5 tbsp olive oil

Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

Once hot, carefully lay the seasoned chicken cutlets in the pan without moving them—this creates a golden crust through proper searing.

Cook for 12-15 minutes on the first side until golden brown, then flip and cook for another 12-15 minutes on the second side until cooked through.

Transfer the chicken to a clean plate and set aside; don’t worry if it’s not fully cooked through, as it will finish cooking when added back to the sauce.

Step 3: Build the Mushroom and Garlic Base

• 2 tbsp olive oil
• 8 oz mushrooms
• 4 garlic cloves

In the same skillet with the browned bits remaining from the chicken, add 2 tablespoons of olive oil over medium-high heat.

Add the sliced mushrooms and let them cook undisturbed for 2-3 minutes until they begin to brown and release their moisture—I like to avoid stirring too early because it allows the mushrooms to develop deeper flavor through browning.

Then stir and cook for another minute before adding the minced garlic, cooking for exactly 1 minute until fragrant but not browned.

Step 4: Create and Add the Creamy Sauce Base

• 1.5 cups almond milk
• 2 tbsp gluten-free flour

While the garlic is cooking, whisk together the almond milk and gluten-free flour in a small bowl or measuring cup until completely smooth with no lumps—this prevents the flour from clumping when it hits the hot pan.

Pour this mixture into the skillet with the mushrooms and garlic, stirring constantly to combine.

Continue cooking over medium heat for 1-2 minutes, stirring frequently, until the sauce begins to thicken slightly.

The flour will absorb liquid and create a light, creamy base for the spinach and parmesan.

Step 5: Wilt the Spinach and Build the Final Sauce

• 8 oz spinach
• 3/4 cup parmesan
• 1/4 teaspoon crushed red pepper flakes

Reduce the heat to medium-low and add the stemmed spinach and freshly grated parmesan cheese to the pan, stirring gently until the spinach begins to wilt.

Continue stirring for 2-3 minutes until the spinach is completely wilted and the cheese has melted into the sauce, creating a smooth, creamy consistency.

Sprinkle in the crushed red pepper flakes and stir to incorporate.

The sauce should coat the back of a spoon but still be pourable—if it seems too thick, add a splash more almond milk.

Step 6: Finish and Serve

• seared chicken from Step 2
• spinach and sauce mixture from Step 5

Gently nestle the seared chicken cutlets from Step 2 back into the creamy spinach sauce, turning them to coat both sides.

Cook over medium-low heat for 1 minute, just until the chicken is heated through and fully incorporated into the dish.

Transfer to serving plates or a platter, spooning the sauce and wilted spinach over and around the chicken.

Serve immediately while the sauce is still warm and creamy.

Easy Spinach Chicken Parmesan

Delicious Easy Spinach Chicken Parmesan recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 3 servings

Calories: 1125

Ingredients Method

Ingredients

  

For the chicken

• 1.5 lb chicken (sliced into 1-inch thick cutlets)
• 2 tsp italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1.5 tbsp olive oil (I prefer Bertolli for searing)

For the sauce

• 2 tbsp olive oil
• 8 oz mushrooms (thickly sliced into 1/4-inch pieces)
• 4 garlic cloves (minced)
• 1.5 cups almond milk (I use Silk Unsweetened for a neutral base)
• 2 tbsp gluten-free flour
• 8 oz spinach (stems removed for a smoother texture)
• 3/4 cup parmesan (freshly grated)
• 1/4 teaspoon crushed red pepper flakes

Method

 

1. Slice the chicken into 1-inch thick cutlets, then season both sides generously with Italian seasoning, kosher salt, and freshly ground black pepper. Let the seasoned chicken sit at room temperature for 5-10 minutes while you prepare the remaining ingredients—this allows the seasoning to adhere better. Slice the mushrooms into 1/4-inch thick pieces, mince the garlic cloves, remove the stems from the spinach, and grate the parmesan cheese fresh. Having everything prepped and ready will make the cooking process smooth and help you build flavors efficiently.
2. Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Once hot, carefully lay the seasoned chicken cutlets in the pan without moving them—this creates a golden crust through proper searing. Cook for 12-15 minutes on the first side until golden brown, then flip and cook for another 12-15 minutes on the second side until cooked through. Transfer the chicken to a clean plate and set aside; don't worry if it's not fully cooked through, as it will finish cooking when added back to the sauce.
3. In the same skillet with the browned bits remaining from the chicken, add 2 tablespoons of olive oil over medium-high heat. Add the sliced mushrooms and let them cook undisturbed for 2-3 minutes until they begin to brown and release their moisture—I like to avoid stirring too early because it allows the mushrooms to develop deeper flavor through browning. Then stir and cook for another minute before adding the minced garlic, cooking for exactly 1 minute until fragrant but not browned.
4. While the garlic is cooking, whisk together the almond milk and gluten-free flour in a small bowl or measuring cup until completely smooth with no lumps—this prevents the flour from clumping when it hits the hot pan. Pour this mixture into the skillet with the mushrooms and garlic, stirring constantly to combine. Continue cooking over medium heat for 1-2 minutes, stirring frequently, until the sauce begins to thicken slightly. The flour will absorb liquid and create a light, creamy base for the spinach and parmesan.
5. Reduce the heat to medium-low and add the stemmed spinach and freshly grated parmesan cheese to the pan, stirring gently until the spinach begins to wilt. Continue stirring for 2-3 minutes until the spinach is completely wilted and the cheese has melted into the sauce, creating a smooth, creamy consistency. Sprinkle in the crushed red pepper flakes and stir to incorporate. The sauce should coat the back of a spoon but still be pourable—if it seems too thick, add a splash more almond milk.
6. Gently nestle the seared chicken cutlets from Step 2 back into the creamy spinach sauce, turning them to coat both sides. Cook over medium-low heat for 1 minute, just until the chicken is heated through and fully incorporated into the dish. Transfer to serving plates or a platter, spooning the sauce and wilted spinach over and around the chicken. Serve immediately while the sauce is still warm and creamy.