Cheesy Chicken with Zucchini and Spinach

This recipe for cheesy chicken with zucchini and spinach is the perfect weeknight meal. The fresh vegetables and tender chicken make a perfect combo.

I was looking for a recipe to cook one night and I wanted it to have some of my favorite ingredients.  I wanted it to include chicken, zucchini, and spinach.  I looked until I found one that looked right up my alley, and I found it.  This recipe for cheesy chicken with zucchini and spinach is just so delicious!

Let’s start off with the ingredients. They’re garden fresh vegetables that are paired perfectly with tender chicken and a cheese sauce.  The prep time for this meal is only 10 minutes, so you won’t be wasting much time before you get to the cook portion.

So onto that part, it really comes together in only 20 minutes.  You can make it all in one pot so clean up is going to be a breeze.  Just start by sauteing the chicken breasts on each side for 5 minutes a side.

Throw in the veggies and get them nice and sauteed as well.  Place them aside when they’re tender and begin to make the roux.  When the roux is good to go, throw in the cheese to begin making the sauce.

Once that’s completed, get the chicken and veggies back into the super creamy cheese sauce you made.  Serve it immediately and enjoy it, but make sure you get all of that yummy cheesy sauce over the final dish – it’s the best part in my opinion!


  • 1 cup baby spinach
  • 1/2 cup squash, sliced
  • 1/2 cup zucchini, sliced
  • 2 boneless, skinless chicken breasts
  • 1/2 cup Panko bread crumbs
  • Kosher salt & pepper
  • 1 tablespoon olive oil
  • 3 tablespoon butter
  • 2 tablespoons flour
  • 1.5 cups milk
  • 1/2 cup shredded cheese


  1. Begin by chopping up the zucchini and squash until their bite sized.  Set them aside for later.
  2. Grab the chicken breasts and dredge them in flour or use bread crumbs.  Season them with salt and pepper.
  3. On the stove, over medium heat, heat up the olive oil and 1 tablespoon of butter and saute each chicken breast on each side for 5 minutes a side.  Place the chicken on a plate to the side.
  4. While the pan is still hot, add the vegetables from earlier and saute them.  When the zucchini and squash soften, and the spinach begins to wilt, take them out of the pan.  Put them all on the plate with the chicken.
  5. Melt the remaining butter in the hot pan and throw in the 2 tablespoons of flour.  Stir until its well incorporated.  Add in the milk until there is a creamy roux.
  6. Add in the cheese next and stir it together until melted.  If you want to thin the cheese sauce, add in small amounts of milk slowly.  Let the cheese sauce simmer on the stove top.
  7. Now you can throw in the chicken and veggies from earlier back into the pan.  Serve the final dish with the chicken, veggies, and cheese sauce.



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