Spinach Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 people
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Calories
639 kcal
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Course
Main Course
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Cuisine
American
Spinach Chicken
Description
Spinach Chicken combines thinly pounded chicken breasts seasoned with lemon pepper, lightly dredged in flour, and pan-seared to a golden crust. The pan juices are used to create a sauce starting with dry white wine and butter reduced to concentrate flavor. Garlic is softened in the pan, followed by a flour roux to thicken the sauce. A mixture of chicken broth, bouillon, half-and-half, and seasonings incorporate into the sauce and are brought to a gentle boil.
Softened cream cheese and grated Parmesan cheese enrich the sauce, creating a creamy texture with umami depth. Fresh spinach is added last, wilting gently to maintain some texture and vibrant color. Optional lemon juice can brighten the overall flavors. The sauce coats the chicken, which remains tender due to careful pounding and searing. The blend of herbs like basil, oregano, and parsley give the dish an herbal background layered with garlic and cheese richness.
This dish pairs well with roasted or mashed potatoes, buttered noodles, or roasted vegetables like asparagus and green beans. The recipe accommodates serving with pasta, angel hair or spaghetti being suggested to complement the creamy sauce. Storing leftovers properly allows for reheating by thawing then baking to maintain texture and flavor.
Using freshly grated cheese is recommended for better melting and taste. The sauce should not be too hot when adding cheese to avoid separation. Dry white wines such as Sauvignon Blanc, Chardonnay, or Pinot Grigio provide a balanced acidity. The seasoning choices and cooking methods ensure a rich yet balanced dish suitable for multiple meal occasions.
Ingredients
Chicken
- 2 chicken breast large, boneless, skinless
- lemon pepper seasoning
- 1/3 cup flour
- 2 tablespoons olive oil
Sauce
- ½ cup white wine see notes, dry
- 3 tablespoons butter
- 3 cloves garlic minced
- 3 tablespoons flour
- ¾ cup chicken broth
- 1 chicken bouillon
- 1 ¼ cups half and half (half cream/half milk)
- 3 tablespoons cream cheese softened
- ¾ cup Parmesan Cheese
- 3 cups spinach fresh
- 1-2 tablespoons lemon juice optional
Seasonings
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- ½ teaspoon mustard powder
- 1 teaspoon parsley
Instructions
Prep Work
- Combine the chicken broth, chicken bouillon, half and half, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients prior to beginning.
Make the Chicken
- Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry. Season each side with lemon pepper seasoning, then dredge in flour and tap off excess.
- Heat oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
Make the Sauce
- Add the wine, butter, and garlic to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet. Let it reduce by half, about 4 minutes.
- Add the flour and stir continuously for 1-2 minutes. Add the chicken broth mixture in small splashes, stirring continuously. Bring to a gentle boil, then reduce heat to low.
- Add the softened cream cheese and stir to combine. Gradually stir in the Parmesan cheese. Once incorporated, add the spinach and stir to combine. Let it wilt, about 1-2 minutes. Add the chicken back to the skillet along with any juices from the plate. Spoon the sauce on top. Cover partially and let it heat through for about 5 minutes. Remove from heat. Add 1-2 tablespoons lemon juice if desired and serve!
Notes
- Use freshly grated Parmesan cheese instead of packaged pre-grated cheese for better melting and flavor.
- Add cheese to the sauce when it's warm but not too hot to prevent the dairy from separating and becoming grainy.
- Dry white wines such as Sauvignon Blanc, Chardonnay, or Pinot Grigio work best for the sauce.
- Season the chicken with lemon pepper seasoning, with Redmond Real Salt brand recommended.
- This sauce pairs well with up to ½ pound of pasta, such as angel hair or spaghetti.
- Suggested side dishes include roasted or mashed potatoes and roasted vegetables like asparagus, green beans, or broccoli.
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
- For reheating from frozen, thaw overnight in the fridge, then bake covered at 350°F for 20-25 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 20g | 7% |
| Protein | 49g | 98% |
| Fat | 38g | 58% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 183mg | 61% |
| Sodium | 830mg | 35% |
| Potassium | 957mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2992IU | 60% |
| Vitamin C | 11mg | 12% |
| Calcium | 366mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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