Christmas dinner glory, minus the chaos. This Christmas Chicken with Spinach Cream Sauce is your holiday MVP—juicy chicken, lush emerald sauce, and zero black-tie utensils required.
Think roast chicken that feels festive without demanding a PhD in poultry science. You’ll get golden skin, tender meat, and a sauce that makes spinach feel like the star of the show (it’s not shy, it just knows how to sneak in and steal the scene).
We’ll keep things practical: simple prep, reliable equipment, and a sauce so silky you’ll want to name it. That’s why this recipe is perfect for a family gathering or a solo holiday feast when you deserve to treat yourself a little.
Ready to roast, deglaze, and swoosh a creamy sauce over each slice? Let’s go—your Christmas plate is about to get a glow-up.
Contents
Equipment
Must-haves
- Roasting pan or sturdy baking dish big enough to cradle a whole chicken
- Meat thermometer for trusty doneness
- Sharp knife for carving and a sturdy cutting board
- Medium skillet for the spinach cream sauce
Nice-to-haves
- Kitchen twine for neat trussing
- Basting brush to glaze that skin with buttery goodness
- Immersion blender to whirl the sauce silky-smooth (optional but dreamy)
- Whisk for quick emulsions and happy salad-worthy lumps-free sauce
Ingredients
- 1 whole chicken (about 4–5 lb), with giblets removed
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg (optional but fancy)
- Salt and black pepper, to taste
- Zest of 1/2 lemon (optional for brightness)
- Fresh parsley, chopped for garnish
- 2 tbsp butter
- 1 tsp all-purpose flour or 1 tsp cornstarch (optional, for thickening)
Extras that turn this into a holiday showstopper: bursting with flavor, and a sauce that clings to every bite like a holiday sweater to a cold night.
Tip: If you’re short on lemon zest, a tiny squeeze of lemon juice brightens the sauce beautifully at the end.
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken dry so the skin can get crispy without a soggy foundation.
- Rub all over with olive oil, salt, and pepper. If you’ve got kitchen twine, tie the legs for even roasting and a neat presentation.
- Roast the chicken in a roasting pan for about 70–85 minutes, or until the internal temperature hits 165°F (74°C) in the thickest part of the thigh. Baste once or twice if you’re feeling ambitious.
- While the bird roasts, start the sauce: in a medium skillet, melt the butter with a splash of olive oil. Sauté onion and garlic until fragrant and translucent.
- Add the chopped spinach and cook until it wilts, about 2–3 minutes. Push the greens to the side of the pan.
- Pour in the cream and chicken broth. Simmer gently until the sauce thickens slightly, about 5–7 minutes.
- Stir in Parmesan, nutmeg (if using), and lemon zest. Season with salt and pepper. If you want extra silkiness, blitz with an immersion blender for a few seconds.
- When the chicken is done, remove it from the oven and let it rest for 10–15 minutes. This keeps the juices locked in—no dramatic dry bites here.
- Deglaze the roasting pan with a splash of broth to loosen browned bits, then whisk them into the cream sauce for extra depth. Taste and adjust seasoning.
- Carve the chicken, spoon the spinach cream sauce over slices, and garnish with parsley. Serve with sides of your choice and enjoy the holiday glow.
That’s the catch—the sauce loves the roasted-pan drama. Don’t skip the deglazing step; those pan drippings are pure flavor confetti.
What You Need To Know: This dish pairs beautifully with roasted potatoes, green beans almondine, or cranberry compote for a pop of color and tang. The spinach cream sauce brings a luxe touch without turning you into a professional chef overnight.
Optional quick tip: If you want a lighter version, swap half the cream for milk or half-and-half and keep the Parmesan-ish vibes alive with a touch less cheese.
Tips
- Make ahead: Sauce can be reheated gently; it’s forgiving and forgiving is delicious.
- Storage: Leftover chicken and sauce keep well in the fridge for 2–3 days.
- Kid-friendly tweak: Omit nutmeg if you’re not a fan, and let the kids sprinkle extra cheese on top.
Variations
If you want to mix things up without losing the Christmas sparkle, try these:
- Herb chorus: swap the Parmesan for grated Gruyère and add a pinch of chopped fresh thyme.
- Greens swap: kale or Swiss chard can stand in for spinach if that’s what your fridge whispers to you.
- Protein switch: use boneless skin-on chicken thighs for ultra-juicy meat; just adjust roasting time.
Serving suggestions
Pair this festive chicken with roast potatoes, honey-glazed carrots, and a simple green salad. A crusty loaf for sopping up sauce is basically mandatory—this is a Christmas feast, not a clean-eating challenge.
Want a cranberry pop? A spoonful on the side brightens the plate and your mood. If you’re feeling extra, sprinkle chopped parsley over the top for a professional-looking finish that says, “I cooked this, and I nailed it.”
Wishing you a holiday dinner that wow’s without the stress—this chicken + spinach cream sauce combo is your shortcut to that dream moment.
