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Creamed Spinach Chicken

Creamed Spinach Chicken

This skillet chicken has a delicious sauce, perfect for soaking bread or a side. If you wanted to perk this up with a bit of heat you could add some Sriracha sauce or other hot sauce to the simmering spinach mixture. Use any kind of mushrooms you like, and feel free to switch up the greens. Chopped collard greens or baby kale would be good here as well. You could also add in a few tablespoons of Parmesan or Fontina or another more flavorful cheese along with the creamy mozzarella.

Adapted from : thespruceeats.com

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

  • Number one : 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. 
  • Number two : 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.  
  • Number three : 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. 
  • Number four : Serve creamed spinach spooned over chicken with bread, if using.

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