Chicken Breasts With Spinach, Gruyère, and Creamy Sauce
This comforting chicken dish combines seared chicken breasts with tender wilted spinach, nutty melted Gruyère, and a velvety white wine cream sauce. It's easy enough for a weeknight, yet elegant enough for guests.
Ingredients
For the Spinach
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 5 ounces baby spinach, fresh, about 5 cups
- ¼ tsp kosher salt
- ⅛ tsp freshly ground black pepper
- 1 Pinch of ground nutmeg, optional
For the Chicken
- 1 tbsp olive oil
- 1 tbsp butter
- 4 boneless chicken breasts, skin-on (skinless also works)
- Kosher salt and freshly ground black pepper, to taste
For the Sauce
- 2 tbsp butter
- 2 tbsp flour
- ⅓ cup dry white wine
- 1 cup chicken broth
- ⅓ cup heavy cream
- 1 tsp Dijon mustard
- ¼ cup grated Parmesan cheese, optional for extra richness
- Kosher salt and freshly ground black pepper, to taste
For Assembly
- 3 ounces shredded Gruyere cheese, about 3/4 cup
Instructions
- 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, 1/4 teaspoon of 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.1 tbsp olive oil | 2 cloves garlic | 5 ounces baby spinach | 1/4 tsp kosher salt | 1/8 tsp freshly ground black pepper | 1 Pinch of ground nutmeg
- 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.1 tbsp olive oil | 1 tbsp butter | 4 boneless chicken breasts | Kosher salt and freshly ground black pepper
- Meanwhile, melt 2 tablespoons of 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.2 tbsp butter | 2 tbsp flour | 1/3 cup dry white wine | 1 cup chicken broth | 1/3 cup heavy cream | 1 tsp Dijon mustard | 1/4 cup grated Parmesan cheese | Kosher salt and freshly ground black pepper
- 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.3 ounces shredded Gruyere cheese
- Serve the chicken breasts over hot cooked pasta, if desired, drizzled with the creamy sauce.
Nutrition
Calories: 558kcalCarbohydrates: 7gProtein: 34gFat: 42gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 147mgSodium: 812mgPotassium: 533mgFiber: 1gSugar: 1gVitamin A: 4228IUVitamin C: 11mgCalcium: 341mgIron: 2mg
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.
Tried this recipe?Let us know how it was!