Chicken Breasts With Spinach and Gruyère

This elegant chicken recipe layers juicy seared chicken with savory spinach and melted Gruyère, finished with a velvety white wine cream sauce. It’s a meal that looks like it belongs in a fine restaurant but is simple enough for a weeknight.

Serve it over pasta, rice, mashed potatoes, or creamy polenta, and pair it with a salad or vegetables for a complete, memorable dinner.

Ingredient Notes

• Chicken breasts: Boneless, skin-on or skinless. Skin-on will have a richer flavor and appearance.
• Spinach: Fresh baby spinach wilts quickly and adds mild flavor; regular spinach works but may need trimming.
• Olive oil & butter: Combination gives flavor and prevents scorching.
• Garlic: Fresh minced garlic for aromatic depth.
• White wine: Dry varieties like Sauvignon Blanc or Pinot Grigio work best; substitute with extra broth plus a splash of lemon juice or white wine vinegar if preferred.
• Chicken broth: Low-sodium lets you control saltiness.
• Cream: Heavy cream makes the sauce silky and rich.
• Dijon mustard: Adds subtle tang and complexity.
• Parmesan cheese: Optional, for extra richness in the sauce.
• Gruyère cheese: Melts beautifully and adds nutty flavor; Fontina, mozzarella, white cheddar, or Emmental can be used instead.
• Nutmeg: Optional, but enhances the spinach subtly.

Steps to Make Chicken Breasts With Spinach and Gruyère

1. Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, then stir in spinach with salt, pepper, and nutmeg. Cook until wilted, then set aside.
2. In the same skillet, heat olive oil and butter over medium-high heat. Season chicken on both sides, then sear until golden brown and cooked through.
3. While chicken cooks, melt butter in a saucepan. Stir in flour and cook briefly, then whisk in wine to deglaze. Add broth, cream, Dijon, and Parmesan (if using) and simmer until slightly thickened. Adjust seasoning.
4. Top each chicken breast with a mound of spinach and shredded Gruyère cheese.
5. Melt the cheese by placing the skillet under the broiler briefly, or cover and heat on the stovetop until melted.
6. Serve over pasta, rice, potatoes, or polenta, spooning the creamy sauce over the top.

Recipe Variations

• Mushroom Lovers: Sauté sliced mushrooms along with the garlic before adding spinach.
• Add Prosciutto: Sprinkle bits of crispy fried prosciutto over the dish before serving for a salty finish.
• Swap the Cheese: Try Fontina, mozzarella, white cheddar, or Emmental in place of Gruyère.
• Greens Swap: Use chopped kale or Swiss chard instead of spinach; sauté a bit longer until tender.
• Without Wine: Use more broth plus a splash of lemon juice or white wine vinegar for acidity.
• Add Herbs: Stir in fresh thyme or tarragon to the sauce for a subtle herbal note.

Serving Suggestions

• Serve over creamy polenta to soak up the sauce.
• Add mashed Yukon Gold potatoes for a hearty base.
• Try cauliflower mash for a lighter option.
• Pair with garlic bread or focaccia.
• Balance with a crisp green salad and vinaigrette.
• Include roasted carrots, broccoli, or asparagus for color.

Chicken Breasts With Spinach, Gruyère, and Creamy Sauce

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• Author: Diana Rattray
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Chicken
• Method: Skillet
• Cuisine: Easy Meals

Ingredients

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For the Spinach

• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 5 ounces fresh baby spinach (about 5 cups)
• 1/4 teaspoon salt
• Dash freshly ground black pepper
• Pinch of ground nutmeg (optional)

For the Chicken

 

• 4 boneless chicken breasts (skin-on or skinless)
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter

For the Sauce

 

• 2 tablespoons butter
• 2 tablespoons flour
• 1/3 cup dry white wine
• 1 cup chicken broth
• 1/3 cup heavy cream
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1/4 cup grated Parmesan (optional for extra richness)

To Finish

 

• 3/4 cup shredded Gruyère cheese

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Instructions

1. Cook the Spinach: Heat 1 tablespoon of olive oil in a large skillet (preferably oven-safe) over medium heat. Add the garlic and cook for 1 minute. Add the spinach, salt, a dash of pepper, and a pinch of nutmeg. Cook, stirring, for 2 minutes or until the spinach is wilted. Remove the spinach to a plate and set aside. 
   
2. Sear the Chicken: Add 1 tablespoon each of olive oil and butter to the skillet and place it over medium-high heat. Pat the chicken with paper towels to dry and season on both sides with salt and pepper. Add the chicken breasts to the skillet (skin-side down if they have skin) and cook for 4 to 5 minutes per side, or until golden brown and the internal temperature reaches 165°F. 
   
   
3. Make the Sauce: Meanwhile, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in the wine and cook for 30 seconds to deglaze, then stir in the broth. Cook for 2 to 3 minutes or until slightly reduced. Add the cream, Dijon mustard, and Parmesan cheese (if using). Taste and season with salt and pepper as needed. Continue simmering until smooth and thickened.
   
4. Assemble and Melt the Cheese: Top each chicken breast with a mound of wilted spinach and about 3 tablespoons of shredded Gruyère cheese.
   To melt the cheese, heat the broiler. Place the skillet 6 inches from the broiler element and broil for 1 to 2 minutes, or until the cheese is melted and bubbling. Watch closely. Alternatively, cover the skillet and place it over medium heat to melt the cheese.
   
5. Serve: Serve the chicken breasts over hot cooked linguine, angel hair pasta, or spaghetti. Drizzle with the creamy white wine sauce and enjoy!
   

Equipment

Tramontina Enameled Cast Iron Covered Skillet

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Nutrition

• Serving Size:
• Calories: 546
• Sugar: 0.9 g
• Sodium: 1215.1 mg
• Fat: 33.6 g
• Carbohydrates: 6.3 g
• Fiber: 1 g
• Protein: 49.9 g