Can I make this with chicken thighs instead of chicken breast?

Absolutely. Chicken thighs stay extra juicy and are super forgiving. Just cut them into similar-sized pieces and cook until fully done.

Is this a low carb Garlic Chicken with Broccoli and Spinach recipe?

Yes—this is naturally low carb Garlic Chicken with Broccoli and Spinach since it’s mostly protein, veggies, and cheese. Just watch what you serve it with (cauli rice = great, pasta = not so low carb).

Can I use frozen broccoli?

Totally. Just defrost first and pat it a bit dry if it’s watery, so your sauce doesn’t get diluted.

Can I use frozen spinach?

Yes—thaw it completely and squeeze out as much liquid as possible . Otherwise, the sauce can turn a little runny.

How do I store leftovers?

Pop leftovers into an airtight container and refrigerate for up to 3–4 days . Reheat gently on the stove or in the microwave. If the sauce thickens a lot, add a tiny splash of water or broth while reheating.

You can prep the chicken and chop veggies ahead of time, then cook fresh when you’re ready. The texture is best right after cooking, but leftovers are still very tasty.

5 Irresistible Garlic Chicken with Broccoli and Spinach

Description

Garlic Chicken with Broccoli and Spinach is a creamy, one-pan dinner made with tender chicken breast, fresh broccoli, juicy tomatoes, and spinach in a rich garlic cream cheese sauce. This low carb, family-friendly recipe is ready in about 25 minutes and perfect for busy weeknights when you want something comforting without the extra carbs.

Ingredients

Scale

2 large boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt and black pepper, to taste
3–4 garlic cloves, minced
2 cups broccoli florets (fresh or thawed frozen)
1 cup grape or cherry tomatoes, halved
2 cups fresh spinach (or thawed and well-drained frozen spinach)
1 cup freshly shredded mozzarella cheese
4 ounces cream cheese, softened
Optional: chopped fresh parsley for garnish
Optional: red pepper flakes for heat

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Instructions

Cut the chicken breasts into evenly sized bite-sized pieces.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet. Season with Italian seasoning, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until golden and fully cooked.
Add the minced garlic and cook for 1 minute, just until fragrant.
Stir in the broccoli and halved tomatoes. Cook for about 5 minutes, until the broccoli is tender-crisp.
Add the spinach, shredded mozzarella, and softened cream cheese.
Stir well until the cheese melts and forms a creamy sauce. Cook for an additional 2 minutes until everything is heated through and well combined.
Remove from heat. Garnish with fresh parsley and red pepper flakes if desired. Serve warm.

Notes

If using frozen broccoli or spinach, thaw completely and drain well to avoid excess moisture.

Soften cream cheese before adding for smoother blending.

Chicken thighs can be substituted for chicken breasts.

For extra creaminess, add 2–3 tablespoons of heavy cream.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Skillet / Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 27 g
Saturated Fat: 12 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 125 mg