Chicken Fillet with Tomatoes and Spinach in Creamy Cheese Sauce

5 from 4 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dinner
Cuisine European
Servings 2 people


for the meat

  • 300 g Chicken fillets
  • Salt, pepper, oil for frying
  • 0,5 tsp Dried oregano
  • 0,5 tsp Hot or noble sweet peppers to taste

for the cheese sauce

  • 1 Pcs Medium onion
  • 2 Pcs Garlic
  • 5 Pcs Sun-Dried tomatoes
  • 1 tbsp Tomato paste
  • 300 ml Homemade or instant chicken broth
  • 100 g Herbal cream cheese e.g. Le Tartare or to taste
  • 30 g Freshly grated Parmesan
  • 200 g Cocktail tomatoes
  • 100 g Fresh baby spinach
  • Salt, pepper, oregano, paprika to taste



  • Wash the meat, pat it dry and remove all skin and tendons. Season with salt, pepper, oregano and paprika.
  • Wash spinach, clean if necessary, allow to dry well on a sieve.
  • Wash the cocktail tomatoes and cut in half.
  • Quarter the onion and cut into strips. Finely chop the garlic.
  • Cut the sun-dried tomatoes into thin strips. Grate the Parmesan cheese.


  • Heat oil in a larger, higher pan, fry the fillets briefly and vigorously on both sides, for a maximum of 2 minutes on each side. Take out of the pan and set aside.
  • Put some more oil in the roasting set, sweat the onions and garlic in it. Likewise the dried tomatoes. After a while, add the tomato paste and roast with it. When everything has turned some color, deglaze with the chicken stock.
  • Now the cheese comes into play. First add the cream cheese to the broth and stir until smooth. Then melt the freshly grated Parmesan cheese in it while stirring. The sauce now has a creamy consistency. If that's too thin for you, tie off with a little sauce binder. Season the sauce with the spices to taste.
  • Add the tomatoes and the chicken fillet. At the very end, add the spinach, stir and let it steep at a low temperature until the spinach has collapsed. This takes 4-5 minutes.
  • Season again to taste and possibly a little more seasoning. If you like, you can add a few Parmesan chips over it.
  • We ate basmati rice with it, but noodles or gnocchis also go well.
  • It was delicious.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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