Looking for a cozy chicken dinner that feels a little fancy but is still easy to make? This recipe for chicken breasts with spinach, Gruyère cheese, and a creamy sauce checks all the boxes. It’s simple enough for a weeknight but elegant enough for company. The savory wilted spinach and Gruyère cheese topping adds rich flavor, while the creamy white wine sauce ties everything together. It’s fantastic over pasta, mashed potatoes, rice, or polenta.
How to Make Chicken Breasts With Spinach, Gruyere, and Creamy Sauce
Sauté the Spinach
Add 1 tablespoon of olive oil to a skillet and briefly sauté the garlic. Add the spinach and season with salt, pepper, and nutmeg. Cook just until wilted, about 2 minutes. Set aside.
Sear the Chicken Breasts
Season the chicken breasts and sear in a mixture of olive oil and butter for about 4 to 5 minutes per side.
Make the Creamy White Wine Sauce
Melt the butter in a saucepan and add the flour; cook for 1 to 2 minutes. Gradually whisk in the wine, then add the broth and bring to a simmer over medium-low heat; cook for 3 to 4 minutes to reduce slightly. Add the cream, mustard, and Parmesan cheese. Season to taste and simmer until thickened and smooth.
Assemble the Chicken and Topping
Mound the spinach on the chicken breasts in the skillet and top with a generous handful of Gruyère cheese.
Melt the Cheese
Place the chicken under the broiler and cook until the cheese has melted.
Serve
Serve the chicken and sauce over hot cooked pasta.
Recipe Variations
- Mushroom Lovers: Sauté sliced mushrooms along with the garlic before adding spinach.
- Add Prosciutto: Layer thin slices of prosciutto over the chicken before adding spinach and cheese. Or 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
I like to serve the chicken breasts with spinach, Gruyère, and creamy sauce over linguine (the fresh, refrigerated kind) or angel hair pasta because they cook quickly. Bring a pot of water to a boil while you make the sauce, and cook the pasta while the chicken is under the broiler. Here are a few more serving ideas:
- Polenta – A creamy polenta pairs beautifully with the sauce.
- Mashed Potatoes – Serve the chicken over mashed Yukon Gold potatoes.
- Cauliflower Mash – For a low-carb alternative.
- Rice or Quinoa – Helps soak up the sauce while adding texture.
- Bread – Toasted garlic bread or focaccia would complement the creamy sauce.
- would complement the creamy sauce.
- Salad – A simple green salad made with lettuce, arugula, or baby greens helps balance the dish. Finish it with a vinaigrette or Italian dressing.
- Vegetables – Roasted or glazed carrots, broccoli, asparagus, or garlicky haricot verts can add flavor and color to the dish.
How to Store Chicken Breasts With Spinach, Gruyere, and Creamy Sauce
Refrigerate leftovers in an airtight container for up to 3 days.
How to Reheat
- Oven: Reheat in a foil-covered baking dish at 325°F for about 15 to 20 minutes or until hot. According to the USDA, leftovers should be heated to a temperature of at least 165°F.
- Stovetop: Warm in a covered skillet over low heat. Add a splash of broth or cream to loosen the sauce a bit.
- Microwave: Reheat at 50 to 70% power in 1-minute increments. Stir frequently to ensure even cooking.
Chicken Breasts With Spinach, Gruyère, and Creamy Sauce
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Chicken
- Method: Skillet
- Cuisine: Easy Meals
Ingredients
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
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!
Equipment
Tramontina Enameled Cast Iron Covered Skillet
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