This easy creamy chicken and spinach will be on weekly rotation all year long.
Mozzarella stuffed chicken breasts are simmered in a creamy parmesan sauce made with spinach for an irresistible dish.
Your Family Will Go Crazy for Creamy Chicken and Spinach Because…
- Delicious creamy chicken and spinach is a full meal all on its own.
- This recipe is so easy to serve over rice, pasta, or mashed potatoes.
- You can assemble it ahead of time and keep it in the fridge until ready to bake!
- Or bake in advance and enjoy all week long.
Ingredients and Variations
Chicken: Boneless skinless chicken breasts, split breasts, or boneless chicken thighs all work great in this recipe.
Spinach: Fresh spinach is best but frozen can be used if you’re short on time. Be sure to wring out the excess moisture before using.
Cheese: Mozzarella is the cheese of choice, with its mild flavor and delish melty texture.
Sauce: This sauce is seasoned with garlic butter and thickened with parmesan cheese for the best savory flavor.
Get Creative
- Replace mozza with Swiss and add a slice of ham for a ‘cordon bleu’ version.
- Use Monterey Jack, Gruyere, Swiss, or blue cheese crumbles.
- If you’re not a fan of spinach, swap it for steamed broccoli, cooked kale, or asparagus.
- Sundried 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 and stuff with mozzarella cheese.
- Brown the chicken breasts, set aside, and prep the cream sauce.
- Add in the remaining ingredients (full recipe below) until heated through.
Storing Creamy Chicken and Spinach
Keep leftover creamy spinach and chicken in a covered container in the refrigerator for up to 3 days. Reheat it in the microwave.
Freeze portions in zippered bags for up to 4 weeks and thaw overnight in the refrigerator before reheating. Leftovers can be chopped up and added to a chicken rice casserole or a creamy soup.
More Delicious Chicken Breast Entrees
Did you love this cream chicken and spinach recipe? Leave a rating and a comment below!
Creamy Chicken and Spinach
Ingredients
- 4 boneless skinless chicken breasts 6-7 ounces each
- salt and pepper to taste
- 8 slices mozzarella cheese about 4 ounces total
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove garlic minced
- 1 tablespoon all purpose flour
- ½ cup chicken broth
- ¾ cup heavy whipping cream
- 2 tablespoons grated Parmesan cheese
- 2 cups fresh spinach or ½ cup frozen spinach, thawed and squeezed
Instructions
- Preheat the oven to 425°F.
- Place the chicken breasts on a cutting board and, using a sharp knife, butterfly horizontally (do not cut all the way through). Season with salt and pepper, add two slices of mozzarella, and fold each chicken breast closed.
- In an ovenproof skillet, heat olive oil over medium-high heat. Cook chicken breasts until golden brown, about 2-3 minutes per side. Transfer skillet to the oven and roast the chicken for 18-20 minutes.
- While the chicken is roasting, in a medium saucepan melt the butter on medium, then cook garlic for 30 seconds until fragrant. Add flour, stir, and cook for 1 minute.
- While whisking gradually add chicken broth, and whisk until smooth. Add in heavy cream and continue to whisk until thickened and bubbly, about 3-4 minutes.
- Stir in parmesan and add the spinach. Cook for 2-3 minutes, allowing the spinach to wilt.
- Remove the chicken from the oven and add to the saucepan simmering them together for 2 minutes.
- Serve over rice or potatoes.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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looking good love it
Do you use pre-sliced mozzarella or fresh mozzarella?
I use a block of pizza mozzarella and slice it myself or use sliced mozzarella.
This is the best meatloaf I have ever had. My husband seconds that!!
I added sliced white mushrooms to the sauce. Delicious! I topped linguine with the sauce, then added the chicken. Served with a side salad and garlic rolls. There were no leftovers. I’ll be making a bigger batch next time. This is definately a keeper!
My family and I love this dish!! The chicken comes out juicy and tender, and the sauce is so delicious! I triple the ingredients for the sauce so there is plenty for the chicken and to top a side dish of rice. I would put this meal on par with any gourmet dish that could be bought at a high end restaurant.
I made this Stuffed Chicken Breasts with some changes. I substituted the mozzarella cheese with sliced portobello mushrooms, then added chopped portobello mushrooms to the sauce in place of the Parmesan cheese. I served it with mashed potatoes and dinner rolls. It was very delicious. Thanks for the recipe.
I loved this recipe! This was so tasty and easy to make. Husband and I enjoyed it very much and will add this to our dinner menu rotation.