This recipe elevates the simple combination of chicken and creamed spinach into a truly satisfying and flavorful meal. Perfect for a weeknight dinner or a special occasion, this dish is surprisingly easy to make and always impresses. We'll cover everything from selecting the best ingredients to mastering the creamy sauce, ensuring your chicken and creamed spinach is restaurant-quality.
What Makes This Chicken and Creamed Spinach Recipe Special?
This isn't your average creamed spinach side dish. We're combining the richness of a creamy sauce with tender chicken breast, creating a complete and balanced meal. Our focus is on fresh, high-quality ingredients and a technique that delivers a luxuriously smooth sauce without becoming heavy. We'll also address common questions and concerns to ensure your success.
Ingredients You'll Need:
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For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
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For the Creamed Spinach:
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk (whole milk recommended for richness)
- 1/2 cup heavy cream
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional)
Instructions:
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Prepare the Chicken: Season chicken pieces with salt, pepper, garlic powder, and onion powder. Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
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Make the Cream Sauce: Melt butter in the same skillet. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring frequently, until sauce thickens slightly. Stir in heavy cream, nutmeg, salt, and pepper.
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Combine Chicken and Spinach: Add the cooked chicken and squeezed spinach to the cream sauce. Stir gently to combine. If using, stir in Parmesan cheese. Simmer for 5 minutes, or until heated through and flavors have melded.
Serving Suggestions:
Serve this creamy chicken and spinach over pasta (fettuccine or penne work well), mashed potatoes, rice, or even crusty bread for dipping. A simple side salad complements the richness of the dish perfectly.
Frequently Asked Questions (FAQs)
Can I use fresh spinach instead of frozen?
Yes! If using fresh spinach, wash it thoroughly, remove the stems, and roughly chop it. You'll need about 10 ounces of packed fresh spinach. Sauté it briefly in a pan before adding it to the cream sauce to wilt it down.
How can I make the sauce thicker?
If your sauce is too thin, you can whisk in a tablespoon or two of cornstarch mixed with a little cold water. Simmer for a few minutes until the sauce thickens to your desired consistency. Alternatively, you can add a little more flour to the roux initially.
Can I make this recipe ahead of time?
Yes, this recipe can be made ahead of time and reheated. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
What are some variations I can try?
Feel free to experiment! Add other vegetables like mushrooms, sun-dried tomatoes, or artichoke hearts. You could also use different cheeses, such as Gruyère or Fontina, for a unique flavor profile. A sprinkle of red pepper flakes adds a nice kick.
Enjoy Your Delicious Chicken and Creamed Spinach!
This recipe is a testament to the magic of simple ingredients expertly combined. With a little effort, you can create a restaurant-quality meal that your family and friends will rave about. Let us know in the comments how your chicken and creamed spinach turned out!
