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.
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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!
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.
Holly you make me famous everytime I follow one of your recipes. Thank you so much. This dinner is awesome.
You’re so very welcome Nanette! Thank you for your kind words!
Delish! Thinking of a new variation: adding artichoke hearts and a dash of dijon….
Yum!!
All the recipes look deliciously yummyand wow
Can I use a cast iron skillet for this recipe? If so do I need to adjust the oven temp or time? Planing to make this Tuesday. Thank you.
I’d recommend that you use a meat thermometer to ensure the internal temperature reaches 165°F
I’m going to shake it up and put the spinach inside the breasts with the cheese!! I love cooking this type of dish!!
I don’t have a skillet that can go in the oven! Is there something else I can do?
You could try a wide pot. Enjoy Nikkie!
Excellent! Followed everything to a Tee, except using boneless chicken thighs. I used 4. My husband is a foodie and absolutely loved this meal. Is saved in my every 2 week menu! Thank you Holly. Everything I have made from your site is right on and referred you to my closest friends. Thank you for what you do! :)
You’re so very welcome Brandy. Happy to hear that it turned out so well for you!
Hi Holly, Thank you for your beautiful site as I’ve fed my family multiple times with your recipes this past 2 months. I’m getting ready to make this recipe but accidentally took out boneless thighs instead. Any suggestions? So much appreciated.
Hi Brandy, thank you! While I haven’t tried it, I do think that thighs would work for this recipe and taste delicious. Flatten and follow the recipe. Otherwise, here are a couple of chicken thigh recipes to peek at!
Holly, Thank you very much. Did not expect such a quick reply! On way to kitchen. Again, thank you for this site. My family loves everything I make since I found you.
High Regards,
Brandy
That makes my weekend! Enjoy!❤️
Your recipe looks delicious, however I think you should change the name to Cheese Stuffed Chicken Breasts with Spinach sauce, as the chicken is not stuffed with spinach.just cheese.
Yes Moe, we’d noticed that as well. It has been updated. Thank you! Enjoy the chicken!
Does the spinach sauce go into the chicken as someone said and the picture suggests, , or does the mozzarella go in the chicken as the recipe says …. I am not understanding the steps.
The chicken is butterflied and cheese added in the chicken and the chicken folded closed (step 1), then browned and baked (step 2). The pictures show the spinach in the sauce (added step 6), and the baked chicken is added to the sauce (step 7). Hope that helps. Enjoy the recipe Ruth!
I’m so confused. All set to make this and I read the comments and they are talking of at the end use pan juices and cream cheese….I can’t find anything in the recipe that mentions it but a couple say don’t leave this out. HELP? Thanks
The recipe has been updated for improved consistency and is correct as written. Enjoy!
I’m now confused too because the recipe doesn’t list cream cheese at all. Hopefully it comes out well. I think I have half a block I can add if needed.
The recipe was updated some time ago for improved consistency and does not contain cream cheese.
I was wondering the same thing?????
Martha, the recipe has been updated for improved consistency and is correct as written. Enjoy!
Fantastic!
I’ll be honest I haven’t tried this recipe yet but am so looking forward to it. I stumbled upon your website and have tried another recipe and loved it! I do have a question…when a recipe calls for boneless skinless chicken breasts how big or little are they supposed to be? I buy boneless skinless chicken breasts that are about 4 oz each. When your recipe only lists it as boneless skinless chicken breast what size/weight am I to assume?
3 boneless skinless chicken breasts is about 1½ to 2 pounds. Hope that helps Cheryl. Enjoy the recipe!
This is a go to recipe for me now! Everyone loves it. Using the left over juices thickened with cream cheese is a must! I make it exactly as detailed above only adding a few extra slices of bacon. Thank you!!
You’re welcome! So glad you loved the chicken so much!
Ummm wheres the Stove Top ?????
This is cooked ON the stove top, not with Stove Top Stuffing.
My boyfriend made this last night and it was SO amazing, it was very rich and flavorful. He used chive-cream cheese as a substitution for the regular. My favorite so far
That does sound amazing!!
made this last night and it was AMAZING!!!! (no bacon, not a fan) make sure you make the sauce at the end with the broth and cream cheese. really makes the dish. cooked this with red mashed potatos on the side.
So glad you enjoyed it Dee!
Recipe says to put a slice of mozzarella cheese in and fold. This answer says to stuff it with the cream cheese mixture … I am confused. BTW, I really like your websites.
The recipe has been updated for improved consistency.
I just made this (left out the bacon). It is delicious. Be sure pour the pan drippings on top – finishes it off perfectly.
So glad you enjoyed it!
I love spinach so putting it with a juicy chicken is a great way to enjoy your meal after a hard long day at work or school.
I love spinach and this looks like a good recipe. I might try this with boneless skinless chicken thighs.