Description
This Smothered Chicken with Creamed Spinach is a hearty, comforting dish featuring tender chicken breasts smothered in a rich, creamy spinach sauce. It’s perfect for a cozy dinner and pairs beautifully with rice, mashed potatoes, or crusty bread.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Creamed Spinach:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups (60 g) fresh spinach, chopped
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 teaspoon nutmeg (optional)
- Salt and pepper to taste
For Garnish:
- Additional Parmesan cheese
- Chopped parsley
Instructions
1. Cook the Chicken:
-
Season the Chicken:
Pat the chicken breasts dry with paper towels. Sprinkle both sides with garlic powder, paprika, salt, and pepper. -
Sear the Chicken:
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 4–5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
2. Make the Creamed Spinach:
-
Cook the Garlic:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. -
Wilt the Spinach:
Stir in the chopped spinach and cook for 2–3 minutes until wilted. -
Add the Cream and Cheese:
Reduce the heat to low and pour in the heavy cream. Stir in the Parmesan cheese and nutmeg (if using). Simmer gently for 3–5 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.
3. Smother the Chicken:
- Combine the Chicken and Sauce:
Return the chicken breasts to the skillet, spooning the creamed spinach over the top. Cover and simmer for 5 minutes to meld the flavors.
4. Serve:
- Garnish and Serve:
Sprinkle additional Parmesan cheese and chopped parsley over the top. Serve hot with your choice of sides.
Notes
- For added flavor, top with shredded mozzarella or Gruyère and broil for 2–3 minutes until bubbly.
- Substitute fresh spinach with frozen spinach (thawed and drained) if needed.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.