This easy creamy chicken and spinach will be on weekly rotation all year long.
Mozzarella-stuffed chicken breasts are simmered in a creamy spinach-based parmesan sauce for an irresistible dish.
- Delicious creamy chicken and spinach is a full meal alone.
- This recipe is like that easy to serve over rice, pasta or mashed potatoes.
- You can assemble it in advance and keep it in the fridge until ready to cook it!
- OR cook in advance and have fun all week.
Ingredients and variations
Chicken: Boneless, skinless chicken breasts, split breasts, or boneless chicken thighs work great in this recipe.
Spinach: Fresh spinach is best, but if you’re short on time you can use frozen spinach. Be sure to wring out excess moisture before use.
Cheese: Mozzarella is the cheese of choice, with its delicate flavor and delicious melting texture.
Sauce: This sauce is seasoned with garlic butter and thickened with parmesan for the best savory flavor.
Get creative
- Replace the mozza with Swiss mozza and add a slice of ham for a “cordon bleu” version.
- Use Monterey Jack, Gruyere, Swiss or Gorgonzola cheese.
- If you’re not a fan of spinach, replace it with steamed broccoli, cooked kale or asparagus.
- Sun-dried tomatoes are a great addition to the sauce.
- Fresh herbs such as parsley, thyme or oregano can be added to the broth.
How to make creamy chicken and spinach
- Butterfly chicken breasts stuffed with mozzarella.
- Brown the chicken breasts, set them aside and prepare the creamy sauce.
- Add the remaining ingredients (full recipe below) until heated.
Save the cream of chicken and spinach
Store leftover creamed spinach and chicken in a covered container in the refrigerator for up to 3 days. Reheat it in the microwave.
Freeze portions in zip-top bags for up to 4 weeks and thaw overnight in the refrigerator before reheating. Leftovers can be chopped and added to a chicken and rice casserole or a creamy soup.
More delicious chicken breast appetizers
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Creamy chicken and spinach
This creamy chicken and spinach recipe features mozzarella-stuffed chicken breasts that are browned, baked, and simmered in a rich garlicky spinach sauce for a comforting meal.
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- Preheat oven to 425°F.
- Place the chicken breasts on a cutting board and, with a sharp knife, score them horizontally (do not cut completely). Season with salt and pepper, add two slices of mozzarella and close each chicken breast.
- In an oven proof skillet, heat the olive oil over medium-high heat. Cook chicken breasts until browned, about 2-3 minutes per side. Transfer the pan to the oven and roast the chicken for 18 to 20 minutes.
- While the chicken roasts, melt the butter in a medium saucepan over medium heat, then cook the garlic for 30 seconds until fragrant. Add the flour, mix and cook for 1 minute.
- While whisking gradually add the chicken stock and beat until smooth. Add the cream and continue beating until thickened and bubbly, about 3 to 4 minutes.
- Stir in the parmesan and add the spinach. Cook for 2-3 minutes, allowing the spinach to soften.
- Remove the chicken from the oven and add it to the saucepan, simmering for 2 minutes.
- Serve over rice or potatoes.
If you use other vegetables in the sauce mixture, such as sliced mushrooms or finely chopped broccoli, you can cook them in butter with garlic and set aside in a bowl. Add it instead of (or along with) the spinach.
If you don’t have an oven proof pan, transfer the chicken to a baking dish and add 5 to 7 minutes to the cooking time. The chicken should reach 350°F at the thickest part.
Calories: 595 | Carbohydrates: 5G | Protein: 52G | Fat: 40G | Saturated fat: 21G | Polyunsaturated fats: 2G | Monounsaturated fats: 13G | Trans fats: 0.1G | Cholesterol: 214mg | Sodium: 752mg | Potassium: 814mg | Fiber: 0.4G | Sugar: 2G | Vitamin A: 2606UI | Vitamin C: 7mg | Soccer: 365mg | Iron: 1mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, dinner, appetizer, main course
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