One-pan Creamy Chicken with Spinach (Without Heavy Cream)
Creamy Chicken with Spinach in a yummy white bechamel sauce is a delicious comfort food. It will certainly meet the expectations of the pickiest eaters. Once you have tried it, add it to your favorite easy chicken dinner recipe collection.
Servings: 4 people
Calories: 324kcal
Ingredients
- 1.2 lb chicken breasts
- ½ teaspoon oregano ground
- ½ teaspoon thyme ground
- salt and pepper to taste
- 2 tbs olive oil for chicken
- 6 oz baby spinach fresh, 170 gr
- ¼ onion medium, chopped
- 2 cloves garlic minced
- 1 tbs butter 15 gr, for white sauce
- 1 ½ teaspoon flour
- 1 cup milk
- 1 teaspoon nutmeg ground
- ½ cup sun-dried tomatoes
- Parmesan cheese to sprinkle over finished dish
Instructions
Step 1: Prepare the chicken
- Cut chicken breasts in half lengthwise to create 4 thinner pieces.
- Place in a glass container, drizzle with olive oil, and season with oregano, thyme, salt, and pepper.
- Cover and shake gently to coat evenly. Let rest for 15–20 minutes.
Step 2: Blanch the spinach
- Bring a pot of water to boil.
- Wash and drain spinach well.
- Add spinach to boiling water for 45–60 seconds only.
- Drain immediately and rinse under cold water to stop cooking.
- Squeeze out excess water, chop, and set aside.
Step 3: Cook the chicken
- Heat a cast-iron skillet over low-medium heat with a thin layer of oil.
- Cook chicken until golden on both sides and fully cooked through.
- Transfer to a plate and set aside.
Step 4: Make the white sauce
- In a large skillet, melt butter over medium heat.
- Add chopped onion and sauté for about 5 minutes until fragrant.
- Stir in flour and mix until smooth, adding more butter or oil if needed.
- Slowly pour in milk while stirring constantly with a wooden spoon to avoid clumps.
- Add minced garlic and a pinch of nutmeg. Cook until sauce thickens and becomes bubbly.
- Stir in chopped spinach and combine well.
Step 5: Assemble and serve
- Nest the cooked chicken breasts into the creamy spinach sauce.
- Add Parmesan cheese and stir until melted.
- Mix in sun-dried tomatoes and adjust seasoning with salt and pepper.
- Serve warm over rice, pasta, couscous, quinoa, or crusty bread.
Video
Notes
- Instead of chicken breasts, you can use skinless chicken thighs or even boneless skinless chicken tenders.
- Spinach works beautifully with juicy chicken breasts, but you can experiment with other greens like kale and Swiss chard for a different flavor profile.
- You can use Italian seasoning as an addition to or instead of the abovementioned spices.
- For a varied meal, serve the creamy chicken and spinach over different bases like quinoa, couscous, crusty bread, or your favorite pasta.
- You can replace part of the milk with heavy cream or half-and-half for an ultra-creamy sauce.
- Add some lemon juice or lemon zest to the bechamel sauce for a citrusy flavor.
- Add some red pepper flakes to the chicken spice mix if you prefer spicy meals.
- Marinate the chicken breasts beforehand in herbs, garlic, or a simple seasoning mix to impart extra flavor.
- Taste the sauce as you go along and adjust the seasoning accordingly.
- Adjust the thickness of the sauce by adding more milk if it becomes too thick, or simmer it a bit longer if it's too runny.
- If you decide to use other greens, be mindful of the cooking time for the greens. Spinach wilts quickly, but heartier greens like kale might need a bit more time to soften.
Nutrition
Serving: 1serving | Calories: 324kcal | Carbohydrates: 17g | Protein: 34g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 94mg | Sodium: 257mg | Potassium: 1329mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4264IU | Vitamin C: 20mg | Calcium: 157mg | Iron: 3mg
