
Cozy Up with Creamy Tomato & Spinach Gluten-Free Chicken Skillet: Your Weeknight Savior
Hey there, fellow food adventurers! You know those days when you crave something comforting, flavorful, *and* fast? The kind of meal that feels like a warm hug after a long day? Well, grab your skillet because I've got just the thing: my Creamy Tomato & Spinach Gluten-Free Chicken Skillet!
This recipe is a real gem in my kitchen. It's probably because it came to life out of sheer desperation after a long work week. One of those weeks where "cooking" meant assembling random items from the fridge. I had some chicken, some spinach, and a can of tomatoes staring back at me. And then, boom – creamy, delicious magic happened! Now, it's a go-to for busy weeknights, and I'm so excited to share it with you. The best part? It's naturally gluten-free!
This dish is like a vibrant burst of the Mediterranean in a pan – it's hearty, packed with flavor, and ridiculously easy to make. You won't believe how quickly it all comes together into a meal that's as impressive in taste as it is simple to prepare. So, let's get cooking!
Gather Your Ingredients
Alright, here's everything you'll need to make this delicious skillet happen:
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes. (Don't worry too much about perfectly uniform cubes. This is about ease and real life, not a cooking competition.)
- 1 tablespoon olive oil (Feel free to use avocado oil or coconut oil if that's your preference.)
- 1 small yellow onion, finely chopped (White onion will also work well, though it won't be quite as sweet)
- 2 cloves garlic, minced (Freshly minced is best, but jarred minced garlic will do in a pinch–we're about practicality!)
- 1 teaspoon dried oregano (If you have fresh, use 1 tablespoon, roughly chopped.)
- 1/2 teaspoon dried basil (Again, fresh is great – roughly 1 1/2 tablespoons)
- 1/4 teaspoon red pepper flakes (optional) – This adds a little warmth. Feel free to dial it up or leave it out.
- 1 (14.5 ounce) can diced tomatoes, undrained (I like the fire-roasted kind for extra flavor!)
- 1 (10 ounce) package frozen spinach, thawed and *squeezed completely dry * – this last part is vital otherwise the sauce will be watery!
- 1/2 cup heavy cream (You can substitute coconut cream for a dairy-free option but the flavor will change slightly)
- 1/4 cup grated Parmesan cheese, plus more for serving (Freshly grated is amazing.)
- Salt and freshly ground black pepper, to taste (Be generous, season as you go!)
Time to Get Cooking: Step-by-Step Instructions
Okay, now it's time to get your kitchen singing! Follow these super simple steps for a delightful dinner:
- Prep the Chicken: Start by cutting your boneless, skinless chicken breasts into 1-inch cubes. Season them lightly with salt and pepper. No need to break out the measuring spoons; just eyeball it!
- Sauté the Aromatics: Heat the olive oil in a large skillet (a cast iron skillet works wonders here). Add the chopped onion and sauté for 2-3 minutes until it becomes translucent and soft. Then, add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute or so until fragrant. Oh, that glorious smell!
- Cook the Chicken: Now, add the cubed chicken to the skillet. Cook it until it's nicely browned on all sides. Don't worry about cooking it through entirely at this point; it'll finish cooking in the sauce.
- Make it Saucy: Pour in the can of diced tomatoes (undrained!) into the skillet. Then, add the thawed and VERY squeezed dry spinach. Stir everything together, bringing the mixture to a simmer.
- Go Creamy: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese, and let it simmer for 5-7 minutes, or until the sauce has thickened slightly and the chicken is cooked through. The sauce should be that smooth, velvety texture that you just want to dive right into!
- Taste and Season: Give the dish a taste and adjust the seasoning with more salt and pepper as needed.
- Serve it Up: Serve immediately, topped with an extra sprinkle of Parmesan cheese. This is great on its own or served over roasted veggies, zoodles or quinoa if you want to bulk it out a bit.
Tips & Tricks for Skillet Success
- Spice It Up: Not a fan of red pepper flakes? No problem! A dash of smoked paprika can also add a nice depth of flavor. Likewise, adding a pinch of dried thyme would be great!
- Veggie Lovers: Feel free to get creative and toss in other veggies like bell peppers, mushrooms, or artichoke hearts early in the cooking process.
- Dairy-Free Option: Coconut cream works beautifully as a substitute for heavy cream, though it will add a gentle coconut flavor to the dish. You can also try using cashew cream. Just make sure it is unsweetened. You can use dairy-free parmesan for a fully dairy free dish.
- Storage: Leftovers can stay good for up to 2-3 days in an airtight container in the refrigerator. Reheat over your stove or in the microwave. You might need to add a splash of milk to loosen the sauce when reheating.
- Make It a Complete Meal: Serve this chicken skillet over a bed of cauliflower rice, zucchini noodles, or quinoa for a hearty, well-rounded meal.

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Creamy Tomato & Spinach Gluten-Free Chicken Skillet
Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 4-6
Ingredients:
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
Instructions:
- Season the chicken cubes with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add onion and sauté until soft, then add garlic, oregano, basil, and red pepper flakes (if using). Cook until fragrant.
- Add the chicken and cook until browned on all sides.
- Pour in the diced tomatoes and add the spinach. Stir and bring to a simmer.
- Reduce heat to low, stir in cream and Parmesan. Simmer for 5-7 minutes, until sauce thickens and chicken is cooked through.
- Season with salt and pepper to taste.
- Serve immediately with extra Parmesan cheese.
Enjoy!
Getting Your Kitchen Ready (Product Recommendations)
- A high-quality cast iron skillet will be your best friend for this recipe and a lot more. It distributes heat beautifully and can go from stovetop to oven.
- A good quality garlic press can save time and effort. The ones with the built-in cleaning tools are especially useful.

I really hope you love this Creamy Tomato & Spinach Gluten-Free Chicken Skillet as much as I do! Let me know in the comments how it turns out – I always love to hear from you! Happy cooking!
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