Chicken Breasts With Spinach and Gruyère
Juicy chicken breasts with spinach, Gruyère, and creamy sauce—simple enough for weeknights, elegant enough for guests.
This comforting but elegant chicken dish combines juicy, golden-seared chicken breasts with tender wilted spinach, nutty melted Gruyère, and a velvety white wine cream sauce. It’s the kind of recipe that feels special enough for entertaining but comes together quickly with simple, familiar ingredients. The layered approach — savory sautéed greens, rich cheese, and luxurious sauce — brings restaurant-style flavor to an easy weeknight meal.
You can serve this over nearly any starch, from pasta to rice to mashed potatoes, and the sauce ties everything together beautifully. The chicken stays moist thanks to the quick sear-and-cover technique, and the Gruyère melts into a soft, stretchy blanket that works perfectly with the creamy sauce. Whether you’re cooking for family or guests, this is a dish that balances comfort with sophistication.
Because the components are cooked separately and assembled at the end, the recipe is also flexible. You can prepare the spinach and sauce ahead, customize the cheese or greens, or add mushrooms or herbs to suit your taste. It’s a highly adaptable meal that delivers reliable, crowd-pleasing results.
What You’ll Like About This Recipe
Elegant restaurant-style flavor with simple steps. This dish looks and tastes refined, but the preparation is straightforward — sauté the spinach, sear the chicken, whisk a quick pan sauce, and melt cheese on top. It’s impressive without being fussy, making it ideal for both entertaining and easy dinners.
Rich, creamy sauce with layered depth. The combination of white wine, broth, cream, Dijon mustard, garlic, and Parmesan creates a silky sauce with complexity. A little simmering brings everything together, and the flavor clings beautifully to pasta, polenta, or potatoes.
Gruyère that melts perfectly. Gruyère adds nutty sweetness and melts smoothly, forming a glossy blanket over the chicken. If you prefer something milder or sharper, the recipe adapts easily with different cheeses.
Flexible pairings and serving ideas. This dish works with almost anything you want to serve it over — noodles, rice, mashed potatoes, polenta, roasted vegetables, or greens. It’s a main course that effortlessly fits into many menus.
Easy to customize. You can add mushrooms, herbs, alternative greens, or swap out the wine for broth and lemon. The structure of the recipe stays the same while the flavors shift to match what you like or what you have on hand.
Ingredient Notes
- Chicken breasts – Use boneless breasts, either skin-on or skinless. Skin-on chicken delivers richer flavor and helps keep the meat moist, especially when broiling the cheese. For even cooking, pound thicker ends lightly to create uniform thickness.
- Spinach – Baby spinach wilts quickly and cooks down to a soft, mild layer. Regular spinach works too but should be trimmed and roughly chopped. If using frozen spinach, thaw fully and squeeze out excess liquid to avoid thinning the sauce.
- Olive oil & butter – The combination prevents scorching and creates better browning on both the spinach and the chicken. Butter also contributes richness to the overall sauce.
- Garlic – Fresh garlic warms through quickly and perfumes the spinach mixture. Avoid browning it, which can add bitterness.
- White wine – Dry wines like Sauvignon Blanc or Pinot Grigio add acidity and brightness. If avoiding alcohol, replace with broth plus a small splash of lemon juice or white wine vinegar to maintain balance.
- Chicken broth – Low-sodium broth allows you to control seasoning in the sauce. Regular broth can be too salty once reduced.
- Cream – Heavy cream gives the sauce body and a velvety texture that clings to the chicken and pasta.
- Dijon mustard – A small amount adds complexity and gentle tang without overpowering the sauce.
- Parmesan cheese – Optional, but it deepens the flavor and adds a subtle savory finish to the cream sauce.
- Gruyère cheese – The star of the dish. It melts smoothly, adds nuttiness, and balances the richness of the sauce. Fontina, Emmental, white cheddar, or mozzarella can be substituted.
- Nutmeg – A tiny pinch enhances the spinach and cream sauce without tasting like a holiday spice. A little goes a long way.
How to Make It
- Start by sautéing spinach in a touch of oil with garlic, seasoning lightly so it wilts into a savory, aromatic mixture. This forms the flavorful green layer that sits atop the chicken.
- Sear the chicken breasts until golden on both sides, pressing lightly so they brown evenly. Proper browning builds flavor and ensures the chicken stays juicy once topped and reheated.
- Make the sauce separately so it stays smooth. Begin with a simple roux, whisk in white wine to deglaze, then add broth, cream, Dijon mustard, and Parmesan. Simmer until the sauce thickens and coats the back of a spoon.
- Layer the spinach onto each seared chicken breast and sprinkle generously with grated Gruyère. The cheese will melt beautifully over the warm chicken.
- Finish by broiling briefly to melt and brown the cheese, or cover the pan on the stovetop to melt gently without browning.
- Spoon the warm cream sauce over the finished chicken and serve over pasta, rice, or potatoes for a complete, comforting meal.
Tips
- Pat the chicken dry before searing. This helps create a golden crust and prevents sticking.
- Don’t overcook the spinach — it should wilt but not release too much liquid, which can thin the sauce.
- When making the sauce, add wine first to lift any browned bits from the pan. This boosts flavor and prevents a floury taste.
- If the sauce becomes too thick, thin it with a splash of broth or pasta cooking water to reach your desired consistency.
- Broil carefully. Gruyère browns quickly, so stay close and check frequently to prevent burning.
Recipe Variations
- Mushroom Lovers. Sauté sliced mushrooms with the garlic before adding the spinach. Their earthy flavor blends seamlessly with the cream sauce and Gruyère.
- Add Prosciutto. Fry bits of prosciutto until crisp and sprinkle over the finished dish for a salty, savory accent.
- Swap the Cheese. Use Fontina for ultra-creamy melt, mozzarella for mild flavor, sharp white cheddar for more punch, or Emmental for classic Swiss character.
- Greens Swap. Replace spinach with chopped kale or Swiss chard. Sauté a bit longer until tender and softened.
- Without Wine. Skip the wine and use chicken broth plus a splash of lemon juice or white wine vinegar for brightness.
- Fresh Herb Finish. Add fresh thyme, tarragon, parsley, or chives to the sauce or sprinkle over the finished dish for freshness.
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.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days. The sauce thickens as it chills but loosens beautifully when reheated.
Reheat: Warm gently in a covered skillet with a splash of cream or broth. For ovens, cover and heat at 325°F until hot throughout. Microwave on medium power in short bursts to prevent overcooking.
Freeze: Freezing isn’t ideal because cream sauces can separate, but you can freeze the seared chicken and spinach (without sauce) for up to 2 months.
Frequently Asked Questions
Chicken Breasts With Spinach, Gruyère, and Creamy Sauce
Ingredients
For the Spinach
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 5 ounces baby spinach, fresh, 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 cheese, optional for extra richness
- 3 ounces Gruyere cheese, (3/4 cup)
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve: Serve the chicken breasts over hot cooked linguine, angel hair pasta, or spaghetti. Drizzle with the creamy white wine sauce and enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Followed the recipe exactly and it turned out great. Even my picky eater asked for seconds.