Description

If you are looking for a rich, flavorful, and comforting dinner idea, this Creamy Chicken and Spinach recipe is the perfect choice. With juicy chicken breasts stuffed with gooey mozzarella cheese, browned to perfection, roasted in the oven, and finished in a creamy garlic spinach sauce, this dish is both elegant enough for entertaining and easy enough for a weeknight meal.

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 oven to 425°F.
Butterfly each chicken breast by slicing horizontally without cutting through. Season with salt and pepper. Place 2 slices of mozzarella inside and fold closed.
Heat olive oil in an ovenproof skillet over medium-high heat. Brown chicken for 2–3 minutes per side, then transfer skillet to the oven. Roast for 18–20 minutes until cooked through.
While chicken bakes, melt butter in a saucepan over medium heat. Add garlic and sauté for 30 seconds. Stir in flour and cook for 1 minute.
Gradually whisk in chicken broth, then add heavy cream. Cook 3–4 minutes until thickened and bubbly.
Stir in parmesan cheese, then add spinach and cook 2–3 minutes until wilted.
Remove chicken from oven, transfer to saucepan, and let simmer for 2 minutes in the creamy sauce.
Serve over rice, mashed potatoes, or pasta for a complete meal.

Notes

This Creamy Chicken and Spinach dish is best served hot, right after simmering the chicken in the creamy spinach sauce. Pair it with mashed potatoes, buttered noodles, rice, or roasted vegetables for a complete meal. A crisp garden salad or garlic bread also makes a great side. Leftovers should be cooled completely and stored in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over medium-low heat, adding a splash of cream or broth to loosen the sauce. This dish also freezes well—store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat as directed.