White Cheddar and Spinach Chicken
This recipe features juicy pan-seared chicken breasts smothered in a creamy, garlicky white cheddar sauce with wilted spinach and herbs. It’s flavorful, elegant enough for guests, and simple enough for a weeknight dinner.
⏱️ Time Required
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
Salt & pepper to taste
½ teaspoon garlic powder
½ teaspoon paprika
2 tablespoons olive oil
For the Sauce:
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons flour
1½ cups milk (whole or 2%)
1 cup grated sharp white cheddar cheese
¼ cup grated Parmesan (optional but adds depth)
2 cups fresh spinach, chopped
½ teaspoon Dijon mustard (optional)
Salt & pepper to taste
Optional: 2 tablespoons chopped parsley or basil
Instructions
Step 1: Season and Cook Chicken
1. Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the chicken for 5–6 minutes per side until golden brown and fully cooked (internal temp: 165°F/74°C).
4. Remove from skillet and set aside. Cover to keep warm.
Step 2: Make White Cheddar Spinach Sauce
1. In the same skillet, reduce heat to medium and add olive oil.
2. Once melted, add garlic and sauté for 30 seconds.
3. Stir in flour and cook for 1 minute to make a roux.
4. Slowly whisk in the milk and bring to a gentle simmer until thickened (3–4 minutes).
5. Stir in cheddar, Parmesan, and Dijon mustard. Mix until melted and smooth.
6. Add chopped spinach and stir until wilted. Season with salt and pepper to taste.
Step 3: Smother the Chicken
1. Return the cooked chicken to the skillet. Spoon the creamy spinach cheddar sauce over each piece.
2. Simmer gently for 2–3 minutes to reheat and marry the flavors.
3. Garnish with fresh herbs if using.
Notes
Slice the chicken in half horizontally (butterfly) for faster cooking and better sauce coverage.
Use sharp or aged white cheddar for the best flavor.
Add sautéed mushrooms or sun-dried tomatoes to the sauce for variation.
Tips
If the sauce gets too thick, stir in a splash of milk or chicken broth.
Leftovers keep well in the fridge for 3 days. Reheat gently on the stove or microwave.
Serve over mashed potatoes, rice, cauliflower mash, or pasta.
❓ Questions & Answers
A: Absolutely — boneless thighs work great and are extra juicy.
Q: Can I make this ahead of time?
A: Yes! You can sear the chicken and make the sauce ahead, then reheat and combine when ready to serve.
Q: What can I use instead of flour for gluten-free?
A: Use cornstarch (mix 1 tablespoon with 2 tbsp cold water) or a gluten-free flour blend.
️ Nutrition Information
Calories ~470 kcal
Protein ~38 g
Fat ~28 g
Carbohydrates ~6 g
Fiber ~1 g
Sodium ~420 mg