Chicken breasts are a true classic in many kitchens – and that's exactly why it’s worth giving them a little upgrade now and then. In this recipe, they’re paired with a wonderfully creamy Parmesan sauce, complemented by fresh spinach or pak choi for a perfect balance of flavor and freshness.
What I love about this dish: it doesn’t rely on fancy ingredients, but on the harmony between spice, richness, and a touch of green. The tomato paste and fresh cherry tomatoes add depth, while the cream cheese and Parmesan bring a silky, comforting base. Spinach or pak choi keeps it light and fresh – depending on what you have on hand or feel like using.
The chicken is first seared until golden to lock in flavor, then gently finished in the oven – topped with more Parmesan for a beautifully golden, cheesy finish. The result? Juicy chicken with a creamy, slightly tangy sauce that’s full of flavor.
Whether you serve it with pasta, rice, or crusty bread – this dish adapts easily to any weeknight and always delivers comfort and satisfaction. And that’s exactly what makes it so special to me.
(Sandra Eigen| hotelandfoodlover)
Juicy Chicken Breasts in Creamy Parmesan Sauce with Spinach or Pak Choi
Ingredients
- For the chicken breast:
- 4 Chicken breast fillets
- 2 tsp Salt
- 2 tsp Pepper
- 2 tsp Oregano
- 2 tsp Paprika powder, sweet
- 1-2 tsp Paprika powder, spicy (to taste)
- Oil for frying, e.g. rapeseed oil
- For the sauce:
- 1 large onion or 2 shallots, finely chopped
- 2 garlic cloves finely chopped
- 2 tbsp tomato paste
- 350 g Cocktail tomatoes, washed and halved
- 50-70 ml dry white wine
- 300 ml chicken or beef stock add more if needed
- 200 g plain cream cheese
- 150 g fresh spinach or pak choi
- 150-200 g Parmesan cheese grated (at least 100 g for the sauce, 50 g for gratinating, remainder optional for thickening)
- Chilli flakes to taste optional
Instruction
- Preheat the oven to 180 °C (355 °F) fan setting.
- Prepare the chicken:Wash the fillets, pat dry and season generously with salt, pepper, oregano and sweet and spicy paprika.
- Prepare the vegetables:Finely dice the onion and garlic, halve the cherry tomatoes.If using pak choi, cut the stems into pieces and roughly chop the leaves.If using spinach, wash and roughly chop if the leaves are large.
- Sear the Chicken:In a large ovenproof pan, heat the oil. Sear the chicken fillets for about 4 minutes on each side until golden brown. Remove and set aside.
- Sauté the onions & garlic:In the same pan, sauté the onion until translucent. Add the garlic shortly before the onions are done and sauté briefly.
- Add tomato paste:Stir in the tomato paste and roast for 1–2 minutes until aromatic and slightly darkened.Add tomatoes:Add the cherry tomatoes and sauté for another 2–3 minutes.
- Deglaze & build up the sauce:Deglaze with white wine and let reduce briefly. Add about 300 ml of stock and bring to a boil.If the sauce becomes too thick later, simply add a little more stock.
- Add cream cheese and Parmesan:Stir in the cream cheese and 100 g of Parmesan until the sauce is smooth and creamy.Optional: stir in more Parmesan for a thicker consistency
- Add the greens:Spinach: Stir in directly and let wilt.Pak choi: Simmer the stems for 2–3 minutes first, then add the leaves at the end.
- Return the chicken to the pan and sprinkle with the remaining Parmesan.
- Bake:Place the pan in the oven and bake for about 15 minutes – depending on the thickness of the chicken fillets.
- Serve:Serve with pasta, rice or fresh baguette. Enjoy your meal!
so delicious
Thank you:-)
Wow, I have to copy this immediately!
🙂 Yes, it is absolutely delicious
So so delicious 😻
Thank you:-)
Delicious 😍
Danke🫶🏽
All its so Nice 👍