Description
Creamy Chicken and Spinach is a rich, flavorful dish featuring mozzarella-stuffed chicken breasts simmered in a garlicky spinach sauce. Perfect for weeknight dinners or special occasions, this recipe is both comforting and easy to prepare, combining tender chicken, melted mozzarella, and a creamy spinach sauce that pairs beautifully with rice or potatoes.
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 chicken breasts on a cutting board and butterfly horizontally, without cutting all the way through.
- Season each chicken breast with salt and pepper.
- Add two slices of mozzarella to each chicken breast and fold closed.
- Heat olive oil in an ovenproof skillet over medium-high heat.
- Brown the chicken breasts for 2-3 minutes per side until golden.
- Transfer the skillet to the oven and roast the chicken for 18-20 minutes.
- While the chicken is roasting, melt butter in a medium saucepan over medium heat.
- Cook minced garlic in the butter for 30 seconds until fragrant.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth until smooth.
- Add heavy cream and continue whisking until the sauce thickens and becomes bubbly, about 3-4 minutes.
- Stir in Parmesan cheese.
- Add spinach and cook for 2-3 minutes until wilted.
- Remove the chicken from the oven and add it to the saucepan.
- Simmer chicken in the sauce for 2 minutes.
- Serve over rice or potatoes.
Notes
Serving Tips
- Serve the creamy chicken and spinach over cooked rice, mashed potatoes, or pasta to soak up the delicious sauce.
- Pair with a simple side salad or roasted vegetables for a complete, balanced meal.
- Garnish with extra grated Parmesan or fresh parsley for added flavor and presentation.
- For a low-carb option, serve the chicken and sauce over cauliflower rice or zucchini noodles.
Storage Tips
- Refrigeration: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in short intervals until warmed through. Add a splash of chicken broth or cream if the sauce thickens too much during storage.