Creamy Sauteed Chicken And Spinach Recipes

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CREAMED SPINACH CHICKEN



Creamed Spinach Chicken image

This is the weeknight dinner of your dreams from Delish.com.

Categories     dinner     Creamed Spinach Chicken     easy dinner recipes     baby spinach     creamy chicken     weeknight dinners     chicken

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tbsp. extra-virgin olive oil, divided
4 boneless skinless chicken breasts
2 tsp. paprika
Kosher salt
Freshly ground black pepper
1 medium yellow onion, chopped
2 cloves garlic, minced
10 oz. baby spinach
1 c. heavy cream
3/4 c. low-sodium chicken broth
1 c. shredded mozzarella
1/2 c. freshly grated parmesan
Crusty bread, for serving (optional)

Steps:

  • In a large skillet over medium heat, heat 1 tablespoon oil. Season chicken with paprika, salt, and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate.
  • Heat remaining tablespoon oil. Add onion and cook until soft, 5 minutes, then add garlic and cook 1 minute more. Add spinach, in batches, until wilted.
  • Pour over heavy cream and chicken broth and simmer 3 minutes. Add mozzarella and Parmesan and stir until melted, then return chicken to skillet and simmer 5 minutes.
  • Serve creamed spinach spooned over chicken with bread, if using.

CREAMY CHICKEN WITH SPINACH



Creamy Chicken with Spinach image

This is super-simple chicken dish in a cream sauce with spinach and sun-dried tomatoes. Serve over pasta or rice.

Provided by KKraft

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
1 ½ pounds boneless, skinless chicken breast, thinly sliced
1 ½ cups heavy whipping cream
¾ cup chicken broth
1 ½ teaspoons garlic powder
1 ½ teaspoons Italian seasoning
¾ cup grated Parmesan cheese
1 ½ cups chopped fresh spinach
¾ cup sun-dried tomatoes, drained and chopped

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.

Nutrition Facts : Calories 657.6 calories, Carbohydrate 10.5 g, Cholesterol 233.5 mg, Fat 48.7 g, Fiber 1.8 g, Protein 45.2 g, SaturatedFat 25.3 g, Sodium 787.3 mg, Sugar 4.6 g

CREAMY CHICKEN SPINACH



Creamy Chicken Spinach image

This tender and juicy chicken breast recipe is made in a creamy garlic spinach sauce thats so flavorful and nutritious.

Provided by Rena

Categories     Main Course

Time 25m

Number Of Ingredients 17

1 1/2 lb boneless skinless chicken breasts
1 tbsp olive oil
Kosher salt and ground pepper (to taste)
1/2 tsp smoked or sweet paprika
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried rosemary
2 tbsp parsley (chopped)
1 cup almond milk
1 tbsp gluten-free flour
1 tbsp olive oil
1 yellow onion (diced)
3 garlic cloves (minced)
3/4 cups low sodium chicken broth
10 oz baby spinach (roughly chopped)
1/2 cup parmesan cheese (finely grated)
2 tbsp fresh parsley (chopped)

Steps:

  • 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!

Nutrition Facts : ServingSize 1 chicken breast, Calories 241 kcal, Carbohydrate 6 g, Protein 30 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 78 mg, Sodium 417 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 6 g

CREAMY SAUTEED CHICKEN AND SPINACH



Creamy Sauteed Chicken and Spinach image

An interesting lowfat spinach saute under cooked chicken breast. Another great recipe for dieters from Betty Crocker's New Choices Cookbook!

Provided by ChipotleChick

Categories     Spinach

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breast halves
1 cup 1% low-fat milk
1/2 cup chicken broth
1/2 cup chopped onion
7 cups chopped fresh spinach
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground nutmeg

Steps:

  • Spray a large skillet with nonstick spray.
  • Heat the skillet on medium heat.
  • Cook the chicken 2 minutes per side.
  • Reduce heat to med-low.
  • Add milk, chicken broth, and the onion.
  • Cook 5 minutes, turning the chicken on occasion, until the onions are tender.
  • Add the spinach and cook 3-4 minutes, stirring occasionally, until the spinach is wilted and the juices of the chicken run clear.
  • Remove the chicken from the skillet, and keep it warm.
  • Increase heat to medium.
  • Cook the spinach mixture until most of the liquid has evaporated, about 3 minutes.
  • Stir in salt, pepper, and nutmeg.
  • Serve the chicken on top of the spinach.

CRISPY CHICKEN WITH CREAMED SPINACH GRAVY



Crispy Chicken with Creamed Spinach Gravy image

This dish is a play on chicken fried steak. Instead of beef, a chicken breast is lightly battered with egg, then fried and smothered with a creamed spinach gravy.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless chicken breasts (about 6 ounces each)
Kosher salt and freshly ground pepper
1 1/4 cups all-purpose flour
2 large eggs
1/4 cup vegetable oil
4 tablespoons unsalted butter
2 1/2 cups whole milk
1/2 cup low-sodium chicken broth
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
Grated zest of 1 lemon
1/4 teaspoon freshly grated nutmeg

Steps:

  • Place a baking sheet on the middle oven rack; preheat to 200˚ F. Place each chicken breast between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Season with salt and pepper.
  • Put 1 cup flour on a plate. Beat the eggs in shallow bowl. Heat a large cast-iron skillet over medium-high heat, then add the vegetable oil. Coat 2 chicken breasts in the flour, then dip in the beaten eggs. Carefully add to the skillet and cook until golden brown and cooked through, about 3 minutes per side (reduce the heat slightly if the chicken is browning too quickly). Remove the chicken to the hot pan in the oven. Repeat with the remaining 2 chicken breasts.
  • Discard the oil and wipe out the skillet. Add the butter and melt over medium-high heat. Whisk in the remaining 1/4 cup flour; cook, whisking, until the mixture is bubbling but not browning, 1 to 2 minutes. Gradually whisk in the milk, then the chicken broth until smooth. Bring to a boil, then reduce the heat and simmer until thickened, 4 to 5 minutes. Stir in the spinach and Parmesan and cook until heated through and well combined, 3 to 5 minutes. Remove from the heat and stir in the lemon zest and nutmeg; season with salt and pepper. Serve over the chicken.

Nutrition Facts : Calories 650, Fat 30 grams, SaturatedFat 13 grams, Cholesterol 237 milligrams, Sodium 577 milligrams, Carbohydrate 42 grams, Fiber 3 grams, Protein 51 grams, Sugar 8 grams

CLASSIC LEMON CHICKEN WITH SAUTEED SPINACH



Classic Lemon Chicken with Sauteed Spinach image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

2 lemons
4 chicken cutlets, pounded thinly into scallopini
Salt and pepper
Flour, for dredging
6 tablespoons extra-virgin olive oil
6 tablespoons butter
2 cloves garlic, peeled
16 caper berries
10 large green olives
1/2 cup dry white wine
1 cup chicken stock or broth
2 tablespoons chopped Italian parsley
Sauteed Spinach, recipe follows
3 tablespoons extra-virgin olive oil
5 cloves garlic, peeled
2 pounds spinach
Salt and pepper

Steps:

  • Squeeze the juice from one and a half lemons and reserve. Cut the remaining half lemon into very thin slices. Remove seeds and set the lemon slices aside.
  • Season the chicken scallopini with salt and pepper. Dredge in flour, coating both sides, and tap the excess flour off. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add as many scallopini into the pan that will fit without touching, and cook until golden brown, approximately 3 minutes. Flip and cook second side until lightly browned, about 2 minutes. Remove scallopini and drain on paper towel.
  • When done with the scallopini, wipe off the fat from the skillet with paper towels. Add the remaining 3 tablespoons of olive oil, butter, garlic, and lemon juice and slices to the skillet. Cook, scraping the bottom until garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Add the caper berries and olives and cook, stirring gently for about 4 minutes. Pour in wine and bring to a boil. Cook until the wine is reduced by half. Add the chicken stock and boil until slightly syrupy. Return the scallopini to the skillet and coat each piece in the sauce. Add parsley and swirl into sauce.
  • Divide scallopini onto separate plates. Spoon the sauce over, and add the caper berries and olives around scallopini. Add some of the spinach on the side. Finish by decorating each plate with reserved lemon slices on top of the scallopini.
  • Heat olive oil in large skillet over medium heat. Crush garlic cloves with the side of the knife and add to the oil. Cook until golden brown, approximately 2 minutes. Add the spinach in handfuls, and season lightly with salt and pepper, and cover pan. Cook until spinach releases its liquid. Uncover pan, and cook stirring until spinach is wilted and water has evaporated. Taste and season with additional salt and pepper.

CREAMY SPINACH CHICKEN DINNER



Creamy Spinach Chicken Dinner image

Cleanup is a breeze with this all-in-one supper. To make things even easier, tear the spinach with your hands instead of cutting it. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1-1/2 cups uncooked penne pasta
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 cup chopped onion
2 teaspoons olive oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup heavy whipping cream
10 cups coarsely chopped fresh spinach
2 cups shredded part-skim mozzarella cheese
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 675 calories, Fat 41g fat (22g saturated fat), Cholesterol 180mg cholesterol, Sodium 945mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 44g protein.

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