Isn’t it funny how some dishes can just transport us to a place of absolute comfort? Creamy Spinach Chicken does just that for me, like a warm hug on a chilly evening. It’s like the culinary equivalent of a favorite sweater—simple, soothing, and somehow always just right.
Steps
- Season the thinly sliced chicken breasts with salt and pepper, then coat them lightly with flour.
- Heat olive oil in a large skillet over medium heat, and sear the chicken for 5 minutes on each side until golden-brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside.
- In the same skillet, combine heavy cream and minced garlic, and bring to a boil. Scrape the skillet’s bottom to incorporate the flavorful bits left from searing the chicken.
- Add Parmesan cheese to the boiling cream mixture, then reduce the heat to low-medium and stir until the cheese melts.
- Incorporate fresh spinach into the sauce and stir until it wilts. Adjust the seasoning with salt and pepper if necessary.
- Return the cooked chicken to the skillet, spoon the sauce over it, and sprinkle with fresh thyme for garnish. Serve with your choice of side dish.
Ingredients
- 1 pound of thinly sliced skinless, boneless chicken breasts (approximately 2 large chicken breasts)
- Salt and pepper, to taste
- 1 tablespoon of all-purpose flour
- 2 tablespoons of olive oil
- 1 cup of heavy cream
- 2 cloves of garlic, minced
- ½ cup of shredded Parmesan cheese
- 2 cups of fresh spinach
- Fresh thyme, for garnish
FAQ
- What type of chicken is best for Creamy Spinach Chicken?
- Skinless, boneless chicken breasts are ideal as they cook quickly and evenly, especially when sliced in half horizontally. Alternatively, skinless, boneless chicken thighs or chicken tenderloins can be used for more flavor and tenderness.
- Can I use frozen spinach in this recipe?
- Yes, frozen spinach is a suitable option. Ensure it is fully thawed and drained of excess water before adding it to the sauce to maintain the right consistency.
- What can I substitute for heavy cream in the sauce?
- If you don’t have heavy cream, you can use half-and-half as a good alternative. For a lower-fat option, mix milk with a roux or cornstarch. For a dairy-free version, coconut milk or coconut cream works well due to their high-fat content.
- How do I know when the chicken is fully cooked?
- Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C) in the thickest part. The juices should run clear, indicating that it’s cooked through.
- How should I store leftovers, and can I freeze them?
- Store leftovers in an airtight container in the refrigerator for up to five days. Freezing is not recommended as it can affect the sauce’s texture. Reheat gently on the stovetop, adding extra cream or half-and-half if needed to maintain the sauce’s consistency.
Tips
- Slice Chicken Breasts Thinly: To ensure even cooking and to speed up the process, slice large chicken breasts in half horizontally. This helps the chicken cook more evenly and achieve that perfect golden-brown crust.
- Use a Meat Thermometer: For perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F (74°C) in the thickest part.
- Incorporate Fresh Herbs: Adding fresh herbs like thyme or oregano at the end of cooking enhances the dish’s flavor, bringing a fresh, aromatic touch.
- Reheat Gently: If reheating leftovers, do so on the stovetop over low heat. Add a bit of heavy cream or half-and-half while reheating to maintain the sauce’s creamy consistency.
Equipment
- Cast-iron skillet (large, high-sided)
- Meat thermometer
