Ingredients
Scale
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 2 carrots, diced
- 1 zucchini, grated
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 2 cups fresh spinach, chopped
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add chicken and cook until golden and cooked through (5–6 mins). Remove and set aside.
- In the same pot, add onion, carrots, and zucchini. Sauté 5 mins until softened.
- Add garlic and thyme; cook 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer. Cook 10 mins until carrots are tender.
- Stir in heavy cream, chopped spinach, and cooked chicken. Simmer 3–5 mins until spinach wilts and flavors meld.
- Season with salt and pepper. Garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute half-and-half with full-fat coconut milk or milk + 1 tbsp cornstarch.
- Meal prep friendly: stores well in fridge for up to 4 days or freeze for up to 2 months.
- Fine to use frozen chicken if needed—just add 2–3 mins to cooking time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 285 Kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg
