A quick and easy busy weeknight dinner packed with Mediterranean flavor!
I love 30-minute meals right now, and after I made this creamy chicken with spinach and feta dish, I knew I had to share it. It’s quick, easy, and inspired by Mediterranean flavors, featuring tender, bite-sized chicken pieces in a garlicky, creamy spinach and feta sauce. Ready in just 30 minutes, it’s perfect for a weeknight dinner!
This is so easy, and I promise you’ll make it over and over again because your family won’t be able to get enough. It’s versatile in how you serve it, so you can keep it low-carb, go gluten-free, or serve over pasta. Honestly, you just need a big hunk of crusty bread to dig into this. I can’t wait for you to try it!
Why will I make this over and over?
Tender, juicy, warm,
Peppery, herby chicken
Melt-in-your-mouth spinach
Briney feta chunks
Creamy chicken sauce.
What do I need for the chicken?
Boneless, skinless chicken breasts -cut into bite-sized cubes to help it cook evenly and absorb more flavor from the sauce. You could use boneless skinless chicken thighs as well.
Salt and black pepper -seasoning each component of a dish helps build delicious flavor.
Ground cumin -grounds the seasoning with deep, warm, earthy flavor.
Dried oregano -adds aromatic, slightly sweet herbiness.
Paprika -I use regular paprika here to add a little peppery sweetness.
All-purpose flour -helps the chicken crisp and brown in the oil while cooking.
Olive oil -your favorite oil to saute and cook with.
What do I need for the sauce?
Olive oil -or butter for extra buttery flavor in the creamy sauce.
Garlic cloves -grated or minced to add garlickiness to every drop of sauce.
All-purpose flour -add it to the oil or butter to make a rue for the sauce. To make this gluten-free, use all-purpose gluten-free flour or rice flour.
Chicken broth -so much flavor is left in the pan after cooking the chicken, but adding this boosts the chicken flavor in the sauce.
Whole milk -works best to create more creaminess, but 2% would also work.
Salt & black pepper -brings all the flavors together and seasons to your liking.
Baby spinach -roughly chopped or left whole. It looks like a lot, but it wilts down to the perfect amount.
Feta cheese -crumbled from a block for the best flavor. My favorite is sheep’s milk feta!
Crushed red pepper flakes -gives the sauce a little warm heat that balances the richness, but you can adjust the amount to add for your liking.
How do I season the chicken?
Place the cubed chicken in a bowl and season with salt, pepper, cumin, paprika, oregano, and flour. Toss to coat evenly.
What’s the best way to cook the chicken?
Heat a large skillet over medium-high heat and add ¼ cup olive oil. Cook the chicken, stirring occasionally, until golden brown and fully cooked, about 6-8 minutes. Transfer to a plate and set aside.
How do I make the rue for the sauce?
In the same skillet, add olive oil or butter along with garlic and flour. Whisk and cook for about 1 minute, until fragrant.
What do I add to make the sauce?
Gradually whisk in chicken broth and milk. Cook over medium heat, stirring, until the sauce slightly thickens. Season with salt and pepper.
When do I add the spinach?
Stir in the chopped spinach and cook until wilted -about 4 minutes.
Can I make it spicy?
Add a pinch of crushed red pepper flakes for a bit of heat. Then, taste and adjust the seasoning as needed.
Do I add the chicken to the sauce?
Return the chicken to the skillet, stirring to coat in the sauce. Simmer over medium heat for about 5 minutes or until the sauce thickens and the flavors meld. If the sauce thickens too much, add a splash of chicken broth or milk until it reaches your desired consistency.
How do I serve this dish?
Crumble feta cheese over the dish and serve warm with toasted bread or rice and a fresh salad. If you serve it over pasta, the delicious sauce coats the noodles and creates a beautiful dish. It pairs beautifully with orzo and roasted vegetables or a Greek salad.
Do you have more creamy chicken dishes?
Creamy Shrimp Alfredo Pasta made with 6 Ingredients
Creamy Chicken & Cauliflower Skillet (Low-Carb)
Shrimp In A Roasted Red Pepper Creamy Sauce
Salmon In A Creamy Spinach & Feta Sauce
Watch the Video
30 Minute Meal: Creamy Chicken with Spinach & Feta
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts, cut into bite-sized cubes
- Salt and black pepper, to taste
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon paprika
- 2 tablespoons all-purpose flour
- ¼ cup olive oil
For the Sauce:
- 3-4 tablespoons olive oil or butter
- 2 garlic cloves, grated
- 2 tablespoons all-purpose flour
- 1 cup chicken broth (or more as needed)
- 1½ cups whole milk
- Salt and black pepper, to taste
- 8 ounces baby spinach, roughly chopped
- 4 ounces feta cheese, crumbled
- Pinch of crushed red pepper flakes (optional)
Instructions
- Season the Chicken: Place the cubed chicken in a bowl and season with salt, pepper, cumin, paprika, oregano, and flour. Toss to coat evenly.
- Cook the Chicken: Heat a large skillet over medium-high heat and add ¼ cup olive oil. Cook the chicken, stirring occasionally, until golden brown and fully cooked, about 6-8 minutes. Transfer to a plate and set aside.
- Make the Sauce: In the same skillet, add olive oil or butter along with garlic and flour. Whisk and cook for about 1 minute, until fragrant.
- Add the Liquids: Gradually whisk in chicken broth and milk. Cook over medium heat, stirring, until the sauce slightly thickens. Season with salt and pepper.
- Add the Spinach: Stir in the chopped spinach and cook until wilted, about 4 minutes. Taste and adjust seasoning as needed.
- Combine & Finish: Return the chicken to the skillet, stirring to coat in the sauce. Simmer over medium heat for about 5 minutes, or until the sauce thickens and the flavors meld. If the sauce thickens too quickly, add a splash of chicken broth.
- Garnish & Serve: Crumble feta cheese over the dish and serve warm with toasted bread, rice, or a fresh salad.
Notes
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Dodoni Feta Cheese 14 oz -
TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5
-
J.A. Henckels International 31161-201 CLASSIC Chef's Knife, 8 Inch, Black
-
Lodge 3.6 Quart Enameled Cast Iron Oval Casserole With Lid– Dual Handles – Oven Safe up to 500° F or on Stovetop - Use to Marinate, Cook, Bake, Refrigerate and Serve – Oyster White
-
Staub Ceramics Rectangular Baking Dish Set, 2-Piece, Rustic Turquoise
-
Staub Cast Iron 7-qt Round Cocotte - White Truffle, Made in France
Quick question? Do you prefer to use yellow onions or sweet onions cooking? I keep sweet in house because young grandkids eat them up in a Greek salad. Never seen little kids eat them up. But much of a difference in cooking? Thanks
That’s wonderful that your grandkids love sweet onions in their Greek salad! 💕 When it comes to cooking, the main difference is that **sweet onions (like Vidalia, Walla Walla, or Maui)** have a higher water content and less sulfur, making them milder and less pungent.
For most cooked dishes, **yellow onions** are the standard because they develop a deeper, richer flavor when sautéed or caramelized. However, sweet onions can still work in creamy dishes like this one—they’ll just add a slightly milder, more delicate sweetness.
If you’re happy with the flavor of sweet onions in your cooking, keep using them! But if you ever want a little more depth, you can mix in a bit of yellow onion or even shallots. 😊
The creamy chicken and spinach sounds so delicious I’m going to make it tonight. Thank you 🌸
That sounds wonderful! I hope you enjoy it—such a comforting and flavorful dish. Let me know how it turns out! 😊🌸
Our daughter is pregnant and having difficulty with nausea and indigestion most days. Cooking for her is a challenge. Today, I made this lovely 30 minute meal and served it over rice pilaf. She had 2 servings….hallelujah protein and a good serving of iron! Thank you so much for sharing this recipe….we have made several of your recipes and they are always family pleasers!
What a beautiful way to care for your daughter—cooking nourishing meals with love. I’m so happy to hear she was able to enjoy not just one, but *two* servings! That’s such a win, especially during pregnancy when appetite can be unpredictable. The rice pilaf pairing sounds perfect, and that boost of protein and iron is exactly what she needs. Sending warm wishes to your growing family—and thank you for trusting and sharing my recipes with those you love!
Needs lemon and put some pepperoncini juice in it, as well. Good with mashed potatoes.
That sounds like a lovely addition. Enjoy!
unbelieveable!! my husband and I have been married for many years. With both of us retired now we wanted to make something easy but delicious, something really new. I tried to find a dish we had many years ago, all I could remember it had spinach and feta cheese. I couldn’t find it, but this look inviting and so it went. this is our new favorite dish that I serve with a side of pasta and will serve it to guests. 10*
Wow—thank you so much! This truly made my day. I’m honored that this dish has become a new favorite for you and your husband! 🥰 Spinach and feta are a match made in heaven, and pairing it with pasta sounds absolutely perfect. I’m so glad it brought back a little of that long-lost flavor memory—and I hope it becomes a regular on your table, especially when guests come over. Sending you both warm wishes and happy cooking!
At another reviewer’s recommendation I added lemon zest and a squeeze of lemon juice, and it was perfect! Served with orzo and I can’t wait to bring the leftovers to work.
We served this over bow tie pasta with homemade baguettes and it was creamy, dreamy delicious. I did add onions and am horrible about weighing (8 oz of spinach??). I know I put at least 1 3/4 cup of broth made from Chicken Better Than Bullion but I would definitely make it again! SO good!