Smothered Chicken Breasts with Spinach
Indulge in the creamy, cheesy comfort of Smothered Chicken Breasts with Spinach — a one-skillet dinner that combines tender, seared chicken with a luscious spinach and Parmesan cream sauce. Perfectly seasoned with paprika, onion powder, and garlic, these golden chicken breasts are nestled in a velvety sauce of heavy cream and chicken broth, then topped with a melty layer of mozzarella cheese for an irresistible finish. Fresh spinach adds a nutritious touch, balancing the rich flavors. Ready in just 50 minutes, this easy and satisfying recipe is ideal for weeknight dinners or date night meals. Serve it with crusty bread or your favorite pasta to soak up every last bite of the decadent sauce!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 6 cups fresh spinach leaves
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 1 cup chicken broth
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
Instructions
Season both sides of the chicken breasts with paprika, onion powder, salt, and pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the chicken breasts for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and butter. Reduce heat to medium.
Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Stir in the flour and cook for 1-2 minutes, forming a roux.
Slowly whisk in the chicken broth and heavy cream, ensuring there are no lumps.
Bring the mixture to a gentle simmer, then stir in the Parmesan cheese until melted and smooth.
Add the fresh spinach leaves to the sauce, stirring until wilted, about 2-3 minutes.
Return the chicken breasts to the skillet, nestling them into the spinach and cream sauce.
Spoon some sauce over the chicken and top each breast evenly with the shredded mozzarella cheese.
Cover the skillet with a lid and reduce the heat to low. Allow the chicken to cook through and the cheese to melt, about 10 minutes.
Once the chicken reaches an internal temperature of 165°F (74°C), remove from heat.
Serve warm, optionally garnished with additional Parmesan or fresh parsley.
Nutrition Facts
Calories |
3194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.0 g | 264% | |
| Saturated Fat | 103.4 g | 517% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1062 mg | 354% | |
| Sodium | 5678 mg | 247% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.3 g | ||
| Protein | 281.7 g | 563% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1939 mg | 149% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2882 mg | 61% | |
*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.
