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Chicken breast in a creamy parmesan sauce with spinach, served with pasta on a white plate

Juicy Chicken Breasts in Creamy Parmesan Sauce with Spinach or Pak Choi

Tender chicken breasts, seared to golden perfection, served in a creamy Parmesan sauce with fresh spinach or pak choi – hearty, flavorful, and perfect with pasta, rice, or crusty bread.
5 from 5 Valuations
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main course, One-Pan Meal
Cuisine European Cuisine, Italian Inspired
Servings 4
Calories 638 kcal

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

Instructions
 

  • 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.
    Seasoned chicken breast fillets on a white plate, ready to fry
  • 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.
    Fresh ingredients such as spinach, chicken breast, tomatoes and onions on a kitchen worktop
  • 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.
    Seasoned chicken breast fillets fried in a pan until golden brown
  • 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.
    Finely chop the onions and garlic and fry until translucent in a pan.
  • 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.
    Cocktail tomatoes and tomato purée sautéed with onions in a pan
  • 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.
    Sauce with halved tomatoes after deglazing with white wine and adding 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
    Creamy sauce with tomatoes, cream cheese and parmesan in the pan after boiling
  • 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.
    Fresh spinach in a creamy Parmesan and tomato sauce, tossed in the pan
  • Return the chicken to the pan and sprinkle with the remaining Parmesan.
    Chicken breast fillets in a creamy sauce in the pan, sprinkled with parmesan, ready for the oven
  • Bake:
    Place the pan in the oven and bake for about 15 minutes – depending on the thickness of the chicken fillets.
    Chicken breast fillets in a creamy Parmesan and tomato sauce after gratinating in the pan
  • Serve:
    Serve with pasta, rice or fresh baguette. Enjoy your meal!
    Chicken breast in a creamy parmesan sauce with spinach, served with pasta on a white plate

Notes

Spinach can be replaced with pak choi. Just cook the firm stems in the sauce for 2–3 minutes before stirring in the leaves.
Start with 300 ml of stock and add more if needed, depending on desired consistency.
No white wine in the house? Simply replace it with more stock.
Looking for a bit of spice? Chili flakes are a great addition.
The listed nutritional values are for guidance only and may vary depending on the amount of stock, Parmesan, or other ingredients used.
Note: This dish can also be finished entirely on the stovetop. Simply let the chicken simmer gently in the sauce with the lid on for about 15 minutes, depending on thickness. In this case, topping with Parmesan is optional, and the amount of cheese can be reduced accordingly.
 

Nutrition

Calories: 638kcal | Carbohydrates: 13g | Protein: 68g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0,03g | Cholesterol: 221mg | Sodium: 1541mg | Potassium: 1483mg | Fibre: 3g | Sugar: 6g | Vitamin A: 5579IU | Vitamin C: 28mg | Calcium: 576mg | Iron: 3mg
Keyword chicken, hotelandfoodlover, parmesan sauce, spinach
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