White Cheddar and Spinach Chicken Burgers Recipe

This dish gives you big flavor payoff with minimal fuss. The chicken is seasoned and seared until golden, then bathed in a rich, creamy white cheddar sauce. And the best part? We sneak in a bunch of sautéed spinach to balance the richness (and give you bonus greens).

It’s comforting, satisfying, and incredibly versatile—serve it with pasta, mashed potatoes, or keep it light with cauliflower rice or a side salad.

Why You’ll Love This Recipe

• Creamy, cheesy, and savory – Hello, white cheddar sauce!
• One-skillet dinner – Fewer dishes, faster cleanup.
• Protein + greens in one – Chicken + spinach = satisfying and balanced.
• Customizable – Add mushrooms, switch up the cheese, or spice it up.
• Ready in under 40 minutes – Weeknight-friendly but dinner-party-worthy.

Prep Time and Servings

• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes
• Servings: 4
• Calories per serving: ~480
• Protein: 42g | Carbs: 6g | Fat: 32g

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Sauce:

• 1 tablespoon butter
• 3 cloves garlic, minced
• 2 cups fresh spinach
• ¾ cup heavy cream
• 1 teaspoon Dijon mustard (optional, but adds depth)
• 1 cup shredded white cheddar cheese
• Salt & pepper, to taste
• Pinch of red pepper flakes (optional for a little kick)

Ingredient Tips:

• Use sharp white cheddar for the best flavor—it melts beautifully and has a tangy bite.
• Don’t use pre-shredded cheese if you can avoid it—it doesn’t melt as smoothly.
• You can sub half-and-half for cream, but the sauce will be a bit thinner.

Step-by-Step Instructions

1. Season the Chicken

• Pat the chicken dry and season both sides with garlic powder, paprika, salt, and pepper.

Tip: For quicker cooking, pound chicken breasts to even thickness (about ¾ inch).

2. Sear the Chicken

• Heat olive oil in a large skillet over medium-high heat.
• Sear chicken for 5–6 minutes per side until golden brown and cooked through (internal temp: 165°F).
• Transfer to a plate and tent with foil to keep warm.

3. Sauté the Garlic and Spinach

• In the same skillet, lower heat to medium and add 1 tablespoon butter.
• Add minced garlic and sauté for 30 seconds, just until fragrant.
• Add the spinach and cook for 2–3 minutes until wilted. Set aside in a small bowl.

If using baby spinach, no chopping needed—it wilts quickly!

4. Make the Cheese Sauce

• In the same pan, pour in the cream and Dijon mustard (if using).
• Bring to a gentle simmer, stirring occasionally.
• Stir in shredded white cheddar cheese, a handful at a time, until melted and smooth.
• Add a pinch of salt, pepper, and red pepper flakes if using.

If sauce gets too thick, stir in a splash of broth or milk to loosen it.

5. Finish the Dish

• Stir the wilted spinach into the cheese sauce.
• Return the chicken to the pan, nestling it into the sauce.
• Spoon sauce over the top of each piece and simmer for 2–3 minutes until everything is hot and combined.

6. Serve & Garnish

• Spoon onto plates with your favorite side dish.
• Garnish with extra cheese, chopped parsley, or lemon zest for brightness.

How to Serve

This dish is rich and flavorful, so pair it with sides that complement without overpowering:

• Garlic mashed potatoes
• Buttered noodles or fettuccine
• Cauliflower mash or roasted cauliflower (for a low-carb option)
• Steamed rice or wild rice
• Crusty bread to mop up the sauce (highly recommended!)

Tips for Success

1. Use freshly shredded cheese – It melts smoother and doesn’t clump.
2. Cook chicken evenly – Pound breasts or use cutlets for even searing.
3. Don’t boil the sauce – Keep it at a gentle simmer to avoid curdling.
4. Let it rest – Let the finished dish sit for 2–3 minutes before serving so the flavors settle.
5. Brighten it up – A squeeze of lemon or a handful of chopped herbs lifts the whole dish.

Recipe Variations

• Mushroom & Spinach Cheddar Chicken – Add sliced mushrooms and sauté with garlic.
• Bacon Cheddar Spinach Chicken – Crumble in cooked turkey bacon for a smoky twist.
• Low-carb version – Serve over zucchini noodles or cauliflower rice.
• Cheddar Broccoli Chicken – Sub spinach with steamed broccoli florets.
• Add a crunch – Top with crispy onions or seasoned breadcrumbs right before serving.

Storage & Reheating

Store:

• Cool leftovers completely and store in an airtight container in the fridge for up to 3 days.

Reheat:

• Gently reheat in a skillet over low heat, adding a splash of milk or cream to loosen the sauce.
• Microwave: Reheat in 30-second intervals, stirring the sauce in between.

Freeze:

• Not ideal for freezing due to the cheese sauce (which may separate), but it can work in a pinch. Wrap tightly and thaw overnight in the fridge before reheating gently.

FAQ

Can I use pre-cooked rotisserie chicken?
Yes! Just warm it in the sauce for a shortcut version.

Is this spicy?
Only if you add red pepper flakes. Totally optional!

Can I use other greens instead of spinach?
Absolutely—kale, Swiss chard, or arugula all work. Just adjust cook time accordingly.

What’s the best white cheddar to use?
Sharp or extra-sharp white cheddar melts well and has great flavor. Avoid super-aged cheeses—they may not melt smoothly.

Can I double the recipe?
Yes! Just make sure your pan is big enough to fit everything evenly.

Conclusion

This White Cheddar and Spinach Chicken is one of those meals that feels both cozy and elevated—something you’d order at a restaurant but so much easier to whip up at home. The sauce is rich and creamy without being heavy, the spinach adds that pop of green, and the white cheddar brings all the sharp, cheesy goodness.

Serve it with your favorite sides, light a candle if you’re feeling fancy, and enjoy every bite of that creamy, melty magic. And if you make it—please tag me. I’m just here waiting to drool over your skillet pics.