Chipotle Chicken With Creamy Spinach Recipes

CHIPOTLE CHICKEN WITH CREAMY SPINACH

Steps:

• In the small bowl, stir together the chopped chipotles and Crema Mexican. Smear all over the chicken breasts, then cover and refrigerate for several hours.
• Turn on the broiler and let it get very hot. Lay the chicken breasts in the baking dish, then place about 6 inches under the broiler and cook until good and brown, about 4 to 5 minutes. Turn the chicken over and drizzle the rest of the cream around them, not on top. Set the pan back under the broiler and cook until the chicken is deep golden and no longer feels squishy when pressed, about 4 to 5 minutes. Turn off the oven. Don't forget.
• Place one chicken breast on each warm plate and keep them warm in the oven while preparing the spinach and sauce. They will only be in the oven for a few minutes, so don't panic.
• Scrape the broiled cream mixture into the saucepan and add the broth and spinach. Bring to a boil over high heat and stir nearly constantly until the spinach wilts and the cream reduces, about 3 minutes. Taste and season with a little salt.
• Divide the spinach among the 4 plates and spoon the sauce around the chicken and spinach. Serve immediately.

CREAMY CHICKEN WITH SPINACH

Steps:

• Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside.
• Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes.
• Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.

CHIPOTLE'S CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, season the chicken all over with salt and pepper.
• Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the chicken and cook until golden brown, 4 minutes per side.
• Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
• Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
• Enjoy!

CHIPOTLE CHICKEN AND CREAMY SPINACH

Steps:

• Place the chopped canned chipotles and 2 tablespoons thick cream in a small bowl, and mix to combine.
• Place the chicken in a large bowl, and pour the chipotle mixture over it, making sure to coat the chicken well. Cover with plastic wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to 3 hours.
• Heat the broiler. Place the chicken breasts in a baking dish (preferably earthenware) just large enough to accommodate them. Place the baking dish 6 inches away from the broiler, and broil chicken until deep brown in color, about 4 to 5 minutes.
• Remove dish from broiler. Turn chicken breasts, and drizzle remaining 1 cup plus 2 tablespoons thick cream around the chicken. Return the dish to the broiler, and broil until chicken is deep golden and no longer squishy when you lightly press it with your finger, 4 to 5 minutes more.
• Transfer the chicken breasts to a warm platter, and transfer platter to a warm oven.
• Scrape the cream mixture from the baking dish into a medium-large saucepan. Add the chicken stock and the spinach. Bring the mixture to a boil over high heat, and cook, stirring constantly, until the spinach has wilted and the cream has reduced and thickened, about 3 minutes. Season mixture with salt, and serve creamy spinach with the broiled chicken.

BROILED CHIPOTLE CHICKEN WITH CREAMY SPINACH

Steps:

• Marinating the chicken: Combine the chopped canned chipotles with 2 tablespoons of the cream.
• Smear over the chicken breasts, cover and refrigerate for several hours, if time permits, for the chilies to season the chicken.
• Finishing the dish: Lay the chicken breasts in a broiler-proof baking dish just large enough to hold them comfortably.
• Set 6 inches below a very hot broiler and cook until richly brown, 4 to 5 minutes.
• Turn the breasts over, drizzle the remaining 1 cup plus 2 tablespoons cream around them and set under the broiler.
• Cook until the chicken is deep golden and no longer squishy feeling when lightly pressed, 4 to 5 minutes.
• Transfer the chicken to 4 warm dinner plates and keep warm in a low oven.
• Scrape the cream mixture into a medium-large (3- to 4- quart) saucepan and add the broth and the spinach.
• Bring to a boil over high heat and cook, stirring nearly constantly, until the spinach is wilted and the cream is reduced and thick, about 3 minutes.
• Taste and season with salt, then spoon around the chicken breasts and serve right away.

CREAMY SPINACH CHICKEN DINNER

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven over medium heat, cook and stir chicken and onion in oil for 5 minutes or until chicken is no longer pink. , Stir in soup and cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the spinach, cheese and pepper; cook for 1-2 minutes or until spinach is wilted and cheese is melted. , Drain pasta; add to chicken mixture and toss to coat.

CREAMY CHIPOTLE CHICKEN

Steps:

• Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.