Tramontina Enameled Cast Iron Covered Skillet
Buy Now →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
Scale
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
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