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Cheesy Chicken with Spinach, Zucchini and Squash

My Cheesy Chicken with Spinach, Zucchini & Squash is the perfect chicken dinner with garden vegetables for a weeknight meal.
Course Main Course
Cuisine American
Keyword Cheesy Chicken with Spinach
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Ali Randall


  • 1 cup baby spinach
  • 1/2 cup squash, sliced
  • 1/2 cup zucchini, sliced
  • 4 boneless, skinless chicken breasts, cut in half
  • 1/2 cup McCormick's Season-All panko bread crumbs
  • Kosher salt & pepper
  • 1 tablespoon olive oil
  • 3 tablespoon butter
  • 2 tablespoons flour
  • 1.5 cups milk
  • 1/2 cup shredded cheddar cheese


  • Preheat the oven to 450°F. Place the spinach, squash and zucchini in a rectangular glass dish.
  • Slice each breast in half lengthwise. Dredge each cutlet in the bread crumbs. Season with salt and pepper. Over medium heat on the stovetop, heat the olive oil and 1 tablespoon of butter and sauté each cutlet for three minutes a side. Remove from the heat and place the chicken in the glass dish on top of the spinach, squash and zucchini.
  • Bake for 15 minutes. Meanwhile in a separate pot on the stove top, melt the butter, and add the flour and stir for a minute until well incorporated. Then add the milk until creamy to create a roux. Add the cheese and stir to melt. Add more milk if necessary to thin the cheese sauce. Simmer slowly on the stovetop until the chicken and vegetables are ready.
  • Once the spinach is wilted and the zucchini and squash have softened pour the cheese sauce over the chicken. Serve immediately.