Garlic Butter Chicken and Spinach Skillet with Mozzarella

Why You’ll Love This Recipe

• It is a one-pan, weeknight-friendly dinner that tastes like a restaurant classic.
• The garlic-butter sauce, melty mozzarella, and Parmesan create an ultra-comforting, creamy base.
• Roasted chicken strips stay juicy and tender, while spinach adds freshness and color.
• Pairs easily with pasta, rice, mashed potatoes, or crusty bread to soak up every drop of sauce.

Grocery List

• Produce: Garlic (6 cloves), baby spinach (5 oz / 140 g), fresh parsley, 1 lemon
• Dairy: Unsalted butter, heavy cream, shredded mozzarella, Parmesan cheese
• Pantry: Boneless skinless chicken breasts, olive oil, chicken broth, kosher salt, black pepper, paprika, red pepper flakes (optional)

Full Ingredients

For the Chicken

• 1 1/2 lb (680 g) boneless skinless chicken breasts, cut into 1/2-inch-thick strips
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp paprika (sweet or smoked)
• 2 tbsp olive oil

For the Garlic Butter Sauce & Spinach

• 4 tbsp unsalted butter
• 6 cloves garlic, finely minced
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• 1/2 cup (120 ml) low-sodium chicken broth
• 1/2 cup (120 ml) heavy cream
• 1/2 tsp kosher salt (or to taste)
• 5 oz (140 g) baby spinach, roughly chopped if leaves are large

For the Cheesy Finish & Garnish

• 1 cup (4 oz / 115 g) shredded low-moisture mozzarella cheese
• 1/4 cup (1 oz / 30 g) freshly grated Parmesan cheese
• 1 tbsp fresh lemon juice (about 1/2 lemon)
• 2 tbsp fresh parsley, finely chopped

Step-by-Step Instructions

Step 1: Preheat the oven and prep the chicken

Preheat your oven to 425°F (220°C) with a rack in the middle. Pat the chicken strips very dry on both sides with paper towels; this helps them brown nicely and not steam. Place the chicken in a bowl and season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Toss to coat evenly so every piece has a light, even layer of seasoning.

Step 2: Sear the chicken on the stovetop

Heat a large oven-safe skillet (cast iron or stainless steel, about 12 inches) over medium-high heat. Add 2 tbsp olive oil and let it heat until shimmering but not smoking. Lay the chicken strips in a single layer without crowding; work in two batches if needed. Sear for 2–3 minutes per side, until lightly golden on the outside. The chicken does not need to be fully cooked yet; it will finish in the oven. Transfer any first batch to a plate while you sear the rest, then return all seared chicken to the skillet in a single layer.

Step 3: Roast the chicken until just cooked

Transfer the skillet with the seared chicken to the preheated oven. Roast for 8–10 minutes, or until the thickest piece reaches 165°F (74°C) when checked with an instant-read thermometer. Do not overbake or the chicken may dry out. When done, carefully remove the hot skillet from the oven. Use tongs to transfer the chicken strips to a plate and tent loosely with foil to keep warm. Leave all the flavorful browned bits and juices in the skillet; they will build your sauce.

Step 4: Build the garlic butter base

Place the same skillet on the stove over medium heat. Add 4 tbsp unsalted butter and let it melt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the minced garlic and cook for 30–60 seconds, stirring constantly, just until fragrant and lightly sizzling. Do not let the garlic brown or it can turn bitter. Stir in the red pepper flakes, if using, for a gentle heat that cuts through the richness.

Step 5: Make the creamy sauce and season it

Pour in the chicken broth and use your spoon to scrape up all remaining browned bits from the pan; this adds deep roasted flavor to the sauce. Let the mixture simmer for about 1 minute. Stir in the heavy cream and 1/2 tsp kosher salt. Bring to a gentle simmer and cook for 2–3 minutes, stirring occasionally, until the sauce slightly thickens and starts to coat the back of a spoon. Taste and adjust seasoning with a pinch more salt or pepper if needed. You want a well-seasoned, garlicky, buttery base.

Step 6: Wilt the spinach in the garlic butter sauce

Add the baby spinach to the skillet a large handful at a time, stirring after each addition. At first it will seem like too much, but it will quickly wilt down. Cook for 1–2 minutes, stirring occasionally, until all the spinach is just wilted and glossy in the sauce but still a vibrant deep green. Avoid overcooking so it does not become dull and mushy. If the sauce thickens too much, you can loosen it with an extra splash of broth or cream.

Step 7: Add chicken back, top with cheese, and finish

Return the roasted chicken strips and any accumulated juices on the plate to the skillet, nestling them into the garlicky spinach and spooning a bit of sauce over each piece. Turn off the heat. Sprinkle the mozzarella evenly over the chicken and spinach, then scatter the Parmesan on top.

You have two options to melt the cheese: for a bubbly, slightly golden top, place the skillet under the broiler on high for 2–3 minutes, watching closely so it does not burn. For a gentler melt, cover the skillet with a lid and let it sit over low heat for 3–5 minutes, until the cheese is fully melted and gooey. Finish by squeezing 1 tbsp fresh lemon juice over the pan and sprinkling with chopped parsley. Serve immediately, spooning plenty of sauce, spinach, and melted cheese over each portion.

Pro Tips

• Dry chicken = better browning. Patting the chicken very dry before seasoning helps you get a nice golden sear instead of pale, steamed meat.
• Use an oven-safe skillet. A cast-iron or stainless-steel pan makes this truly one-pan, moving seamlessly from stovetop sear to oven roast to broiler.
• Watch the garlic closely. Garlic goes from perfect to burnt quickly. Keep the heat moderate and stir constantly once it is added to the butter.
• Shred your own cheese if possible. Freshly shredded mozzarella and Parmesan melt smoother and give you a silkier, stretchier finish than many pre-shredded blends.
• Adjust the sauce consistency. If you prefer more sauce for serving over pasta or rice, add an extra 1/4 cup each of broth and cream and simmer 1–2 extra minutes.

Variations

• Mushroom & garlic version: Sauté 1 cup sliced cremini or button mushrooms in 1 tbsp butter before adding the garlic. Cook until browned, then proceed with the recipe for an earthier sauce.
• Sun-dried tomato twist: Stir in 1/4 cup chopped oil-packed sun-dried tomatoes along with the spinach for bursts of sweet-tangy flavor and lovely color contrast.
• Chicken thighs instead of breasts: Substitute boneless, skinless chicken thighs. Sear as directed, then roast slightly longer (10–12 minutes) until they reach 175°F (80°C) for very tender meat.

Storage & Make-Ahead

Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of cream or broth to loosen the sauce as it warms. You can also reheat in the microwave at 50–60% power in short intervals, stirring between bursts so the cheese does not become rubbery.

This dish is best fresh, but it can be frozen for up to 1–2 months if needed. The sauce may separate slightly upon thawing because of the cream and cheese; reheat very gently and whisk in a bit of extra cream to help it come back together. For partial make-ahead, you can slice and season the chicken and mince the garlic up to 24 hours in advance; store them covered in the refrigerator until ready to cook.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 650 calories, 58 g protein, 8 g carbohydrates, 42 g fat, 2 g fiber, 2 g sugar, and 980 mg sodium. These numbers are estimates and will vary based on the exact brands of ingredients used and any adjustments you make.