Smothered Chicken Creamed Spinach: A Delicious and Easy Recipe

Smothered Chicken Creamed Spinach: Prepare to be transported to a world of pure comfort food bliss! Imagine tender, juicy chicken, enveloped in a luscious, creamy sauce, nestled atop a bed of vibrant, perfectly wilted spinach. This isn’t just dinner; it’s an experience, a warm hug on a plate that will leave you feeling completely satisfied.

While the exact origins of combining chicken with creamed spinach are somewhat hazy, the concept of “smothering” meats in rich sauces has been a culinary tradition for centuries, particularly in Southern cuisine. Creamed spinach, a dish often associated with fine dining and steakhouses, adds a touch of elegance and sophistication. The beauty of this recipe lies in its ability to bridge the gap between rustic comfort and refined flavors.

People adore Smothered Chicken Creamed Spinach for so many reasons. The creamy sauce, often infused with garlic, herbs, and a hint of nutmeg, is simply irresistible. The combination of textures – the tender chicken, the silky spinach, and the velvety sauce – creates a symphony in your mouth. Plus, it’s surprisingly easy to make! This dish is perfect for a weeknight meal when you crave something comforting and delicious, or for a special occasion when you want to impress your guests without spending hours in the kitchen. Get ready to discover your new favorite way to enjoy chicken and spinach!

this Recipe

Ingredients:

• For the Chicken:
• 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 tablespoon Dijon mustard
• Fresh parsley, chopped, for garnish
• For the Creamed Spinach:
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups milk (whole or 2%)
• 1/4 teaspoon nutmeg
• Salt and freshly ground black pepper to taste
• 1 pound fresh spinach, washed and roughly chopped (or 10 ounces frozen spinach, thawed and squeezed dry)
• 1/4 cup grated Parmesan cheese

Preparing the Chicken:

1. Prepare the Chicken Breasts: Pat the chicken breasts dry with paper towels. This helps them brown nicely. Season them generously on both sides with paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Don’t be shy with the seasoning!
2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts in the skillet, making sure not to overcrowd the pan. If necessary, cook the chicken in batches. Sear the chicken for about 4-5 minutes per side, or until golden brown. The chicken doesn’t need to be cooked through at this point; we’re just building flavor and color. Remove the chicken from the skillet and set aside.

Making the Smothered Sauce:

1. Sauté the Aromatics: Add the butter to the same skillet you used to sear the chicken. Once the butter is melted, add the sliced onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add Garlic: Add the minced garlic to the skillet and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Make a Roux: Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the sauce.
4. Deglaze and Simmer: Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. These browned bits are packed with flavor! Bring the mixture to a simmer, then reduce the heat to low.
5. Add Cream and Mustard: Stir in the heavy cream and Dijon mustard. Simmer for another 5-7 minutes, or until the sauce has thickened slightly.
6. Return Chicken to the Sauce: Gently place the seared chicken breasts back into the skillet with the sauce. Make sure the chicken is mostly submerged in the sauce.
7. Simmer and Smother: Cover the skillet and simmer for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
8. Adjust Seasoning: Taste the sauce and adjust the seasoning with salt and pepper as needed.

Preparing the Creamed Spinach:

1. Sauté the Garlic: In a large saucepan or skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant. Again, watch carefully to avoid burning.
2. Make a Roux: Sprinkle the flour over the garlic and butter. Cook, stirring constantly, for 1-2 minutes to create a roux.
3. Whisk in the Milk: Gradually whisk in the milk, making sure to break up any lumps. Continue whisking until the mixture is smooth.
4. Simmer and Thicken: Bring the mixture to a simmer, then reduce the heat to low. Simmer for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
5. Season the Sauce: Stir in the nutmeg, salt, and pepper. Adjust the seasoning to your liking.
6. Add the Spinach: Add the spinach to the sauce. If using fresh spinach, cook until it wilts, about 3-5 minutes. If using frozen spinach, make sure it’s thawed and squeezed dry before adding it to the sauce. Cook until heated through.
7. Stir in Parmesan: Stir in the grated Parmesan cheese until melted and well combined.

Serving:

1. Plate the Dish: Spoon a generous portion of creamed spinach onto each plate.
2. Top with Chicken: Place a smothered chicken breast on top of the creamed spinach.
3. Garnish: Garnish with fresh chopped parsley.
4. Serve Immediately: Serve immediately and enjoy! This dish is best served hot.

Tips for Success:

• Don’t Overcook the Chicken: Overcooked chicken can be dry and tough. Use a meat thermometer to ensure the chicken is cooked to the correct internal temperature.
• Squeeze Out Excess Moisture from Frozen Spinach: If using frozen spinach, make sure to thaw it completely and squeeze out as much excess moisture as possible. This will prevent the creamed spinach from being watery.
• Adjust the Thickness of the Sauce: If the sauce is too thick, add a little more chicken broth or milk. If it’s too thin, simmer for a few more minutes to allow it to thicken.
• Add a Pinch of Red Pepper Flakes: For a little extra heat, add a pinch of red pepper flakes to the creamed spinach or the smothered sauce.
• Make it Ahead: You can prepare the creamed spinach ahead of time and reheat it when you’re ready to serve. The smothered chicken is best served fresh, but you can also reheat it gently in the sauce.
• Variations: Feel free to add other vegetables to the creamed spinach, such as mushrooms or artichoke hearts. You can also use different types of cheese, such as Gruyere or Fontina. For the chicken, consider adding sliced bell peppers to the onion mixture for extra flavor and color.

Serving Suggestions:

• Mashed Potatoes: Serve with creamy mashed potatoes to soak up the delicious sauce.
• Rice: Fluffy white rice or brown rice is another great option.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts would be a healthy and flavorful side dish.
• Crusty Bread: Serve with crusty bread for dipping into the sauce.

Storage Instructions:

• Refrigerate: Store leftover smothered chicken and creamed spinach in separate airtight containers in the refrigerator for up to 3-4 days.
• Reheat: Reheat the smothered chicken gently in a skillet over low heat, adding a little chicken broth if needed to prevent it from drying out. Reheat the creamed spinach in a saucepan over low heat, stirring occasionally. You can also reheat both dishes in the microwave.
• Freezing: While the creamed spinach can be frozen, the texture may change slightly upon thawing. The smothered chicken can also be frozen, but the sauce may separate slightly. To freeze, allow the dishes to cool completely, then transfer them to freezer-safe containers. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information (Approximate):

• Calories: Approximately 600-700 per serving (depending on portion sizes and ingredients used)
• Protein: 50-60 grams
• Fat: 30-40 grams
• Carbohydrates: 20-30 grams

Enjoy this comforting and flavorful Smothered Chicken with Creamed Spinach!

Conclusion:

And there you have it! This Smothered Chicken with Creamed Spinach isn’t just a meal; it’s an experience. It’s the kind of dish that makes you feel like you’ve spent hours slaving away in the kitchen, even though it’s surprisingly simple to prepare. The tender, juicy chicken, enveloped in that rich, creamy spinach sauce, is a symphony of flavors and textures that will have everyone at the table reaching for seconds. I truly believe this recipe is a must-try because it delivers restaurant-quality deliciousness without the restaurant price tag or the need for advanced culinary skills. It’s comfort food elevated, perfect for a weeknight dinner or a special occasion.

But the best part? It’s incredibly versatile! While I’ve shared my go-to method, feel free to get creative and make it your own.

Serving Suggestions and Variations:

* Serving Suggestions: I love serving this Smothered Chicken with Creamed Spinach over a bed of fluffy mashed potatoes or creamy polenta to soak up all that delicious sauce. A side of crusty bread is also a fantastic option for mopping up every last bit. For a lighter meal, try serving it with a simple side salad. Steamed asparagus or roasted broccoli would also complement the dish beautifully.

* Spice it Up: If you’re a fan of a little heat, add a pinch of red pepper flakes to the creamed spinach or a dash of hot sauce to the chicken before smothering it.

* Cheese Please: For an extra layer of richness, sprinkle some grated Parmesan or Gruyere cheese over the chicken and spinach before baking.

* Mushroom Magic: Sauté some sliced mushrooms with the onions and garlic for an earthy twist.

* Herb Heaven: Experiment with different herbs in the creamed spinach. Fresh thyme, rosemary, or sage would all be delicious additions.

* Make it Lighter: To reduce the richness, use half-and-half or milk instead of heavy cream in the spinach sauce. You can also use a lighter cheese, like Neufchâtel, instead of cream cheese.

* Chicken Alternatives: While I adore this recipe with chicken breasts, you could easily substitute chicken thighs for a richer flavor. You could even use pork chops or turkey cutlets. Just be sure to adjust the cooking time accordingly.

* Vegetarian Option: For a vegetarian version, try using firm tofu or portobello mushrooms in place of the chicken.

I’m confident that once you try this recipe, it will become a regular in your meal rotation. It’s a crowd-pleaser, a flavor bomb, and a guaranteed way to impress your family and friends. The beauty of this smothered chicken recipe lies in its simplicity and adaptability. Don’t be afraid to experiment with different ingredients and techniques to create your own signature version.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of Smothered Chicken with Creamed Spinach. I can’t wait to hear what you think! Please, share your photos and feedback in the comments below. Let me know what variations you tried and how they turned out. Happy cooking! I hope you enjoy this recipe as much as I do.