🍗 White Cheddar Spinach Chicken Delight
A creamy, comforting dish layered with juicy chicken, rich white cheddar sauce, and fresh spinach. This satisfying, flavor-packed recipe feels like something you’d order at your favorite restaurant—but made right at home.
👩🍳 Servings: 4–6
Prep Time: 25 minutes
Cook Time: 35–40 minutes
Total Time: About 1 hour
Difficulty: Intermediate
Perfect for a weeknight dinner, meal prep, or when you’re hosting and want to impress.
🛒 Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil or butter
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- 1 tsp dried thyme or Italian seasoning
For the White Cheddar Sauce:
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk (or half-and-half)
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ¼ tsp ground nutmeg (optional—for a subtle warmth)
- 2 cups sharp white cheddar cheese, shredded (block cheese melts best)
- ½ cup Parmesan cheese, finely grated
- 4 oz cream cheese (optional—for extra creaminess)
For the Spinach:
- 6–8 oz fresh baby spinach (around 6–7 cups)
- 1 tbsp olive oil or butter
- 1 clove garlic, minced
- Pinch of salt
Optional Toppings:
- Chopped parsley or basil
- Extra shredded cheddar or Parmesan
- Cracked black pepper
- Toasted breadcrumbs for crunch
🔪 Instructions
1. Sear the Chicken
- Pat chicken dry.
- Season both sides with salt, pepper, garlic powder, onion powder, paprika, and thyme.
- In a large skillet, heat olive oil or butter over medium-high.
- Add chicken and cook 5–7 minutes per side until golden brown and cooked through (165°F / 74°C).
- Transfer to a plate, cover loosely with foil, and let rest.
💡 Tip: For even cooking, butterfly thick breasts or pound them to an even thickness.
2. Sauté the Spinach
- In the same skillet, add 1 tbsp olive oil or butter.
- Sauté minced garlic for about 30 seconds.
- Add spinach with a pinch of salt. Cook 2–3 minutes until wilted.
- Transfer spinach to a plate and set aside.
🍃 Tip: If spinach releases too much liquid, lightly press it with paper towels.
3. Prepare the White Cheddar Sauce
- In a medium saucepan (or reuse the skillet), melt butter over medium heat.
- Add garlic and cook 1 minute until fragrant.
- Whisk in flour to make a roux. Cook 1–2 minutes.
- Slowly whisk in milk and cream to avoid lumps.
- Stir in Dijon, salt, pepper, and optional nutmeg.
- Let the sauce gently simmer, whisking until thickened (about 5–6 minutes).
- Lower heat, then stir in cheddar, Parmesan, and cream cheese until smooth and melted.
- If it thickens too much, loosen with a bit of milk or broth.
🧀 Tip: Always use freshly grated cheese—pre-shredded types don’t melt as smoothly.
4. Combine and Finish
Option 1 – Stovetop:
- Add cooked chicken and spinach to the skillet with the sauce.
- Spoon sauce over the chicken. Simmer gently 5–10 minutes so flavors meld.
Option 2 – Oven-Baked:
- Preheat oven to 375°F (190°C).
- In a baking dish, layer the seared chicken, sautéed spinach, and pour sauce on top.
- Sprinkle with extra cheese or breadcrumbs.
- Bake uncovered for 10–15 minutes until bubbly and golden.
5. Garnish & Serve
- Let the dish rest for 5 minutes before serving.
- Garnish with herbs, cheese, or crunchy toppings.
🍽️ Try it with:
- Mashed potatoes
- Buttered noodles or orzo
- Garlic rice or roasted vegetables
- Crusty bread or garlic toast
🔁 Easy Variations
- Add mushrooms: Sauté with spinach for extra umami.
- Turn up the heat: Add red pepper flakes or chopped jalapeños to the sauce.
- Low-carb option: Serve with cauliflower mash or zucchini noodles.
- Add bacon: Crumble cooked bacon on top before baking.
🥡 Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Best frozen without spinach—store up to 2 months.
- Reheat: Warm gently in a skillet with a splash of milk or cream. Avoid high heat to keep the sauce creamy.
🧾 Bonus: Casserole Version
- Cut cooked chicken into bite-sized chunks.
- Toss in cooked pasta or rice with the cheddar sauce.
- Fold in spinach.
- Transfer to a baking dish. Top with more cheese or breadcrumbs.
- Bake at 375°F for 20 minutes until bubbly.
