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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.
Course Chicken, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This is so good!! I had frozen chopped spinach, so I used that. Served it over rice. I would highly recommend this recipe!!
Thank you!
Excellent recipe!!!
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.