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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How far in advance can this be prepared a d cooked? I would like to serve it at our New Year’s Eve party but don’t want to be cooking while entertaining our friends.
These can be prepared 24 hours in advance Gloria. Enjoy!
Love your recipes! Can’t wait to try this one!
Made this for dinner tonight and the dish was a huge hit! I used grated fresh mozzarella (1 oz per chicken breast). I was short on the amount of spinach needed but the sauce was delicious. Next time, I think I will add sautéed mushrooms as well. Served over a mixture of brown rice and vegetables; awesome! (It was a little time consuming for a weeknight after work dinner but that can be helped by prepping the chicken the night before so it just needs to be stuffed & browned then finished off.)
Stuff it the night before too, it’s going to be cooked!
My husband likes the recipe. Thanks
This recipe was truly amazing! The only thing I did differently was to double the sauce, add a little extra parmesean, and only used 3 cups of spinach (instead of 4 at double the recipe). We served this over angel hair pasta. The entire family gobbled this up, including my 3 year old (who is suspect of any green leafy food) and 8 month old (who does not usually enjoy meat)! They couldn’t get enough. I cannot wait to make this again!
This was the most delicious thing I’ve eaten in awhile! My whole family loved it. I transferred my browned chicken to a glass pan that had been heating in oven as I didn’t have an oven proof pan. Gave me an extra dish to wash but it turned out great. Thank you!
Great idea, Mary-Lyn! Glad you enjoyed it.
Thank you for your review, I just had to get rid of my oven proof saute pan and was thinking about how to make this recipe and your suggestion is perfect! Looking forward to trying this out with some fresh spinach next week from my local farmer’s market.
Delish! I pounded out the chicken – used thighs and breast tenders. Also, used Weber “Kickin’ Chicken” seasoning instead of salt and pepper. Added ham, mushrooms and red bell peppers, as suggested, plus cut cream to 1/2 cup.
That sounds delicious, Wendy! Thanks for sharing.
Can I use a Dutch oven for the stovetop/oven in this recipe if I don’t have a cast iron pan?
Hi Jessica, that should work well for this recipe.
One of my most favorite new recipes && the easiest way to sneak spinach into my pinky eaters diets. All the 3 love when I make this!!
This was wonderful, I modified slightly. Stuffed with fresh Roma tomatoes, spinach fresh basil, sun dried tomatoes and a clove of garlic – mixed all of that together with some of the olive oil from the sun dried tomato jar and stuffed! I forgot to stuff the fresh mozzarella in so after baking I put it on top of the chicken for the last 10 min or so in oven – it was delish! Made sauce as recipe says except added 1 extra tablespoon of Parmesan cheese and did closer to a cup of broth and a cup of 1/2 and 1.2 instead of heavy cream !!
Can I use half and half to cut some fat?
We have only made the recipe as written. Using half and half would change the consistency of the sauce, but it should work. Let us know if you try it Wendy!
Looks amazing and making it tomorrow for my family but what do I set my oven to?
In step 1, you preheat oven to 425°F. Enjoy the chicken Rosemary!
Sun-Dried Tomatoes tucked into the chicken breasts with the mozzarella are delicious. Sliced fresh mushrooms added to the simmering sauce are also terrific. There are many variations one can do to make this a different dish throughout the month of meals.
If I don’t have a cast iron pan, can I use a regular baking pan instead?
A regular pan will work just make sure it can go in the oven!
Looks good
My family loved this dish. They have asked me to prepare it for Mother’s Day dinner.
Too bad they didn’t ask you for the recipe so they could make it FOR YOU… Epic fail on their part, from one Mom to another… :)
This looks Amazing.
The recipe is great..However I added half a can of condenced cream of celery, and diced tomatoes..worked out Great..Thank you
You’re welcome Keith! So glad it worked out so well!
This is very good and fragrant. Delicious
Looks good!