This Baked Chicken Breast is made with seared chicken finished in a creamy spinach and parmesan sauce, baked until fully cooked and tender.

Serve it with mashed potatoes and the sauce does double duty as gravy for both.

I make this on weeknights when I want something that feels like a bigger dinner without much extra effort, since the potatoes boil while the chicken bakes.

It’s also good for company, since it looks more involved than it actually is.

If you like creamy, comforting chicken dinners like this one, these are worth trying too:

Chicken Breast Baked with Spinach Cream Sauce

Ingredients You’ll Need

Searing the chicken before it goes into the sauce builds a layer of flavor that plain baking alone won’t give you.

Starting the potatoes in cold water and bringing them up to a boil together is what cooks them through evenly.

Ingredients

4 boneless, skinless chicken breasts
2 tbsp olive oil
3 cloves garlic, minced
4 cups fresh spinach
3/4 cup heavy cream
1/2 cup chicken broth
1/3 cup grated parmesan cheese
1/2 tsp dried Italian seasoning
2 lbs Yukon gold potatoes, peeled and cubed
1/2 cup milk, warmed
3 tbsp butter
Salt and pepper, to taste

Directions

Preheat your oven to 375°F.
Season the chicken breasts with salt and pepper on both sides.
Heat the olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 3 to 4 minutes per side, until golden brown.
Transfer the seared chicken to a plate.
In the same skillet, add the garlic and cook for 30 seconds, then add the spinach and cook until just wilted, about 2 minutes.
Pour in the heavy cream and chicken broth, stirring to combine.
Stir in the parmesan cheese and Italian seasoning, letting the sauce simmer for 2 to 3 minutes until it starts to thicken slightly.
Return the chicken breasts to the skillet, nestling them into the sauce.
Transfer the skillet to the oven.
Bake for 18 to 22 minutes, until the chicken reaches an internal temperature of 165°F.
While the chicken bakes, place the cubed potatoes in a pot and cover with cold water.
Bring to a boil and cook for 15 to 18 minutes, until fork-tender.
Drain the potatoes and return them to the pot.
Add the warmed milk and butter, then mash until smooth.
Season with salt and pepper to taste. This one takes a bit of timing to line up, just so you know, but both parts finish around the same time.
Serve the chicken and sauce over the mashed potatoes and enjoy!

Important Recipe Notes

Sear the chicken before baking. This builds a layer of flavor that plain baking alone won’t give you, and it only adds a few minutes to the total time.
Use a meat thermometer to check doneness. 165°F in the thickest part of the chicken is the target, and it’s more reliable than judging by color or time alone.
Start the potatoes in cold water, not boiling. This lets them cook through evenly from the outside in, rather than overcooking the exterior before the center is done.

Warm the milk before adding it to the potatoes. Cold milk can make the mashed potatoes gluey instead of smooth and fluffy.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream to loosen the sauce if needed.
This doesn’t freeze particularly well, since the cream sauce and mashed potatoes can both change texture after thawing.

How to Serve, Store & Customize This Recipe

Serving:

Serve the chicken and sauce spooned generously over a bed of mashed potatoes, with extra sauce drizzled on top.

A simple green vegetable on the side rounds this out into a complete dinner.

Storage:

Keep leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or milk if the sauce has thickened too much.

Customization:

Add sun-dried tomatoes to the sauce for extra flavor, or swap the mashed potatoes for cauliflower mash for a lower-carb version.

A pinch of red pepper flakes in the sauce adds some warmth if you want it spicier.