Cheesy Chicken Simmer
Indulge in the ultimate comfort food with this rich and flavorful Cheesy Chicken Simmer, a one-pan recipe that pairs tender chicken breasts with a velvety, creamy cheese sauce. This dish comes together with a medley of pantry staples like diced tomatoes, chicken broth, and garlic, while a finishing touch of shredded cheddar, Parmesan, and fresh baby spinach takes the flavor to the next level. Perfect for busy weeknights, this recipe is ready in just 40 minutes and can be served over rice or pasta for a hearty, satisfying meal. Garnished with vibrant parsley, this creamy chicken recipe offers an irresistible blend of savory, cheesy goodness that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 medium onion, finely diced
- 3 cloves garlic cloves, minced
- 1 15-ounce can diced tomatoes, drained
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 cup shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- 2 cups baby spinach
- 2 tablespoons fresh parsley, chopped
- 4 cups optional cooked rice or pasta for serving
Instructions
Season the chicken breasts on both sides with salt, pepper, and garlic powder.
Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken breasts and sear on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
In the same pan, reduce the heat to medium, and add the diced onion. Sauté until translucent, about 2-3 minutes.
Add the minced garlic to the pan and cook for 30 seconds until fragrant.
Stir in the drained diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan.
Reduce the heat to low and return the chicken breasts to the pan. Cover with a lid and let simmer for 15 minutes, or until the chicken is cooked through (internal temperature of 165°F).
Remove the chicken breasts from the pan once more and set aside to keep warm.
Stir in the heavy cream, shredded cheddar cheese, and Parmesan cheese. Mix until melted and a creamy sauce forms.
Add the baby spinach to the sauce, stirring until wilted.
Return the chicken breasts to the pan and spoon the cheesy sauce over them to coat. Let simmer for 2-3 more minutes to reheat the chicken.
Garnish with chopped parsley and serve hot over cooked rice or pasta, if desired.
Nutrition Facts
Calories |
3640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 4978 mg | 216% | |
| Total Carbohydrate | 268.6 g | 98% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 19.9 g | ||
| Protein | 293.7 g | 587% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1602 mg | 123% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3613 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
