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.
So good. I added white wine and cooked down. I also used thighs instead of breasts and tucked the cheese under the skin. Yum!
I made this last night, it was amazing!! I have been making a chicken and rice dish for years but this will definitely replace that one. The only thing I did different was I put Worcestershire sauce on the chicken when I pan fried each side, once in the oven the juice from the chicken and Worcestershire caramelized, I poured the cream sauce into the pan with the chicken and mixed in all the Worcestershire and it gave the sauce an amazing rich flavor. I could have just eaten the sauce with a spoon it was so good and flavorful. My husband and daughter loved it!! I did make one addition to my husbands chicken, I sautéed mushrooms and added those into his chicken breast!!
Do you think this would be good with center cut pork chops instead of chicken?
I have never tried this recipe with pork chops but it sounds delicious. I would love hear how it turns out for you and the adjustments that you needed to make.
it is! I’ve actually made this recipe with porkchops.
This is my all time favorite meal!! I’ve made it exactly like your recipe, perfect instructions! I’ve also made it a few other ways; once with mushrooms which was fantastic so I had to report back. I see someone said asparagus and tomatoes… boy, I bet little cherry tomatoes would be fantastic as well… I just happened to have hundreds of them right now so I just might try that tonight. Thanks again for this phenomenal recipe!
So happy you loved it, Marissa!
This is yummy, and I think you could also add some fresh asparagus or deseeded tomato to the sauce also!
Looks really good and delicious I want the recipe and make this sometime!!!!
Absolutely delicious recipe. Easy to follow and super tasty! I actually cut back the amount of mozzarella a bit and doubled the spinach, just for personal preference. My husband was a huge fan of it, too. Thanks for sharing!
just made this for dinner . ABSOLUTELY BEAUTIFUL ❤️❤️
This recipe is soooo good!! You could the spinach cream on so many things.
Scrumptious!!!
can the heavy cream be substituted with fat free half and half to make this a lighter receipe ?
I have only tried the recipe as written so I can’t say for sure. I use heavy cream because other dairy (such as half and half) can curdle at higher heats. If you try it I would love to hear how it turns out Mitzi!
Holy moly this is a fantastic recipe. Loved it. Of course I added way more cheese than the recipe indicated, but that’s just me. TY for this wonderful recipe, hubby and I both loved it.
looks amazing
Can this be frozen for use later?
I haven’t tried it so I can’t say for sure Myrna. If making in advance I would prepare the chicken and make the sauce fresh as creamy sauce do not always thaw well. If you try it I would love to hear how it turns out!
Made this for dinner last night and it turned out delicious. I served it over white rice and my hubby told me it looked “fancy”! I think I’ll add some mushrooms next time. Everytime I’m looking for a new recipe I come to your page and am never disappointed!!!
just made this. added sundried tomatos. DELICIOUS!!!
can you use frozen spinach
Yes you can, you’ll want to ensure you squeeze it dry before adding.
I love your recipes
I am so glad you are enjoying the recipes Anna!
this was very easy to prepare and quote tasty. I served it over rice. I did use a cast iron skillet and added the spinach to that after it came out of the oven. poured the cream over it and let it sit a few minutes. I don’t like my spinach cooked much. it was very good.
Very good. Wouldn’t change a thing.
Cooked this tonight and it turned out great!! Thank you for sharing. Definitely making this one of my favorites!!