1 / 1
One-Pan Creamy Garlic Chicken and Spinach
Savory anchovies melt directly into garlic-infused olive oil to build a deeply flavorful base for this one-pan chicken skillet. Tender bites of chicken and fresh spinach simmer together before a generous swirl of Greek yogurt creates a rich, creamy finish that doesn't feel heavy. It's a Mediterranean-inspired meal that pairs perfectly with warm pita bread or couscous to soak up every drop of the savory sauce.
Equipment
- Skillet
- Stovetop
Ingredients
- 1 (2-ounce) tin anchovies in olive oil, undrained
- 2½ tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, minced
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ teaspoon kosher or sea salt, divided
- ½ teaspoon black pepper, divided
- 3 scallions (green onions), green and white parts, thinly sliced
- 8 cups (12 ounces) chopped fresh spinach
- 1 cup chopped parsley and/or cilantro, leaves and stems
- 1 cup plain 2% Greek yogurt
Instructions
- 1Remove the anchovies from the tin using a fork and set them aside.
- 2Heat two tablespoons of olive oil and all the oil from the anchovy tin in a large skillet over medium heat. Stir in the minced garlic and cook constantly for 30 seconds. Don't stop stirring here, as garlic burns fast and turns bitter.
- 3Reduce the heat to medium-low. Add six anchovies to the skillet, mashing them with a wooden spoon or spatula. Stir frequently for one minute.
- 4Continue cooking and stirring occasionally for 10 minutes until the anchovies melt completely into the oil.
- 5Remove the pan from the heat and pour the oil mixture into a small bowl to cool.
- 6Return the skillet to the stove and heat the remaining half tablespoon of olive oil over medium heat. Season the chicken pieces with a quarter teaspoon each of salt and black pepper.
- 7Add the seasoned chicken and sliced scallions to the skillet. Cook for five minutes, stirring frequently.
- 8Mix in half of the chopped spinach. Cook for two minutes until it starts to wilt, then stir in the remaining spinach.
- 9Cook for two to three more minutes until the chicken is cooked through and the spinach has completely wilted. Remove the pan from the heat.
- 10Use a lid to hold the chicken and spinach in the skillet, and carefully tilt the pan to drain the excess liquid into a measuring cup. Leave about one tablespoon of liquid in the skillet.
- 11Stir the chopped parsley, cilantro, and the remaining quarter teaspoon each of salt and pepper into the chicken mixture.
- 12Whisk the Greek yogurt into the cooled anchovy and garlic oil. Pour in two tablespoons of the reserved cooking liquid from the measuring cup and mix well.
- 13Pour the yogurt sauce over the chicken and spinach in the skillet, folding everything together gently. If the sauce seems too thick, stir in more of the reserved cooking liquid one tablespoon at a time.
Nutrition
278kcal
Calories
32g
Protein
15g
Fat
1g
Fiber
435mg
Sodium
91mg
Cholesterol
Notes
- Swap: You can use delicate greens like arugula, watercress, or Swiss chard in place of the spinach.
- Variation: If using hardy greens like chopped collards, kale, or mustard greens, add them to the skillet at the start with the chicken and scallions so they have enough time to cook.
- Storage: Keeps in the fridge for up to 3 days in an airtight container. Reheat gently on the stove so the yogurt doesn't separate.