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.

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

1. Butterfly chicken breasts and stuff with mozzarella cheese.
2. Brown the chicken breasts, set aside, and prep the cream sauce.
3. 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.

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Creamy Chicken and Spinach

This creamy chicken and spinach recipe features mozzarella-stuffed chicken breasts that are browned, baked, and simmered in a rich, garlicky spinach sauce for a comforting meal.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Cook ModePrevent your screen from going dark

• 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.

Secure each chicken breast with a toothpick to hold it closed, if desired.
If using other vegetables in the sauce mixture, such as sliced mushrooms or finely chopped broccoli, it can be cooked in the butter with the garlic and set aside in a bowl. Add it in place of (or along with) the spinach.
If you don’t have an oven-proof pan, transfer the chicken to a baking dish and add 5 to 7 minutes to the cooking time. The chicken should reach 165°F in the thickest part.

Calories: 595 | Carbohydrates: 5g | Protein: 52g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 214mg | Sodium: 752mg | Potassium: 814mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 2606IU | Vitamin C: 7mg | Calcium: 365mg | Iron: 1mg

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

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