Spinach and Cheese-Topped Chicken
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Spinach and Cheese-Topped Chicken

Spinach and Cheese-Topped Chicken

with Basmati Rice and Roasted Zucchini

We love cheesy chicken here at HelloFresh! This cheesy chicken gets an upgrade with a topping made from cream cheese, mozzarella, spinach and garlic! Buttery basmati rice and roasted zucchini on the side make this a dish that will put a smile on everyone's faces.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

28 g

Baby Spinach

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

¾ cup

Basmati Rice

200 g


1 unit

Garlic, cloves

43 g

Cream Cheese

(Contains Milk)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

3 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories960 kcal
Fat52 g
Saturated Fat20 g
Carbohydrate67 g
Sugar4 g
Dietary Fiber3 g
Protein58 g
Cholesterol200 mg
Sodium720 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Plastic Wrap
Rolling Pin
Baking Sheet
Parchment Paper
Large Non-Stick Pan
8x8" Baking Dish


Cook rice

Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep and flatten chicken

Meanwhile, peel, then mince or grate garlic. Cut zucchini into 1/4-inch rounds. Roughly chop spinach Pat chicken dry with paper towels. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper.

Roast zucchini

Add zucchini and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until tender-crisp, 15-17 min.

Make topping

Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then spinach. Cook, stirring often, until wilted, 2-3 min. Remove the pan from heat. Add cream cheese, mozzarella, wilted spinach and garlic to a large bowl. Mash with a fork to combine. Season with salt and pepper, to taste. Set aside.

Sear and bake chicken

Reheat the same pan over medium-high. When hot, add 1 tbsp oil, then chicken. (NOTE: For 4 ppl, cook chicken in batches, using 1 tbsp oil per batch.) Pan-fry, turning occasionally, until browned all over, 2-3 min. Transfer chicken to an 8x8-inch baking dish (9x13-inch for 4 ppl). Dollop cheese and spinach topping over chicken. Bake in the top of the oven until cheese is golden-brown and chicken is cooked through, 8-10 min.**

Finish and serve

Add 2 tbsp butter (dbl for 4 ppl) to rice, then fluff with a fork. Divide spinach and cheese-topped chicken, rice and zucchini between plates.