Creamy Chicken Spinach
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
241 kcal
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Course
Main Course
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Cuisine
American
Creamy Chicken Spinach
Description
This recipe seasons boneless skinless chicken breasts with a blend of paprika, garlic powder, basil, rosemary, parsley, salt, and pepper before pan-searing them in olive oil until golden and cooked through. The sauce is prepared in the same pan by sautéing onion and garlic, then adding a mixture of almond milk and gluten-free flour to form a creamy base. Chicken broth is added and the sauce is simmered to thicken slightly.
Baby spinach is folded into the sauce to wilt just before stirring in grated Parmesan cheese, which melts in to enrich the sauce’s flavor and texture. The cooked chicken returns to the pan to finish cooking in the sauce, ensuring it is thoroughly coated and infused with flavor.
The dish pairs well with a simple side or can be served alone for a satisfying meal. Variations noted in the original recipe include swapping chicken thighs for breast, using various oils or milks, and alternative cheeses like Romano. Frozen spinach can be used if fresh is unavailable but should be thawed and drained first.
Ingredients
For chicken:
- 1 1/2 lb chicken breast boneless skinless
- 1 tbsp olive oil
- salt to taste, Kosher
- black pepper to taste, Kosher
- 1/2 tsp paprika smoked or sweet
- 1/2 tsp garlic powder
- 1/2 tsp basil dried
- 1/2 tsp rosemary dried
- 2 tbsp parsley chopped
For spinach:
- 1 cup almond milk
- 1 tbsp gluten-free flour
- 1 tbsp olive oil
- 1 yellow onion diced
- 3 garlic minced, cloves
- 3/4 cups chicken broth low sodium
- 10 oz baby spinach roughly chopped
- 1/2 cup Parmesan Cheese finely grated
- 2 tbsp parsley chopped, fresh
Instructions
- In a small bowl, mix all the herbs and spices. Rub the chicken on all sides with the seasoning mixture
- Heat the oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes, on each side, or until golden brown. Set aside on a plate.
- Meanwhile, in a small bowl whisk the flour and almond milk until well combined. Set aside.
- Add 1 tablespoon of olive oil to the preheated pan. Add the onion and saute for 3-4 minutes. Add the garlic and continue to cook for no more than 1 minute. Pour the chicken broth and scrape the bottom of the pan to deglaze. Add the almond milk mixture and whisk to combine.
- Reduce the heat and allow the sauce to simmer for about 3-5 minutes, or until it thickens. Stir in the baby spinach and cook for 2 minutes, just until wilted. Stir in the parmesan cheese and allow the sauce to simmer until the cheese is melted.
- Return the chicken to the pan and continue to cook into the sauce until fully cooked through, around 8-10 minutes more.
- Garnish with chopped parsley and enjoy!
Notes
- Chicken thighs can be used instead of breast for a different texture and flavor.
- Any cooking oil of choice works well in place of olive oil.
- Almond milk is used here, but other milks like 2% can be substituted.
- Low sodium chicken broth can be replaced with vegetable broth or water; expect some flavor difference if using water.
- Parmesan cheese is recommended, but crumbly cheeses like Romano or a light cream cheese can be used as alternatives.
- Fresh baby spinach is preferred, but frozen spinach should be thawed and drained if used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 241kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 30g | 60% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 417mg | 17% |
| Potassium | 773mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 4838IU | 97% |
| Vitamin C | 20mg | 22% |
| Calcium | 216mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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