This isn’t your average chicken dish! No way, José! What you’re getting with Spinach Chicken is way more thrilling. You’ll feel like you’re dining at a fancy restaurant as you plate this crispy chicken covered in a creamy, buttery, savory, spinach-filled sauce. It has that upscale feel while still being a breeze to make. So, it’s tasty, easy, and feels a little fancy? Check, check, check! This Spinach Chicken is really above the rest!
Ingredients
- 3/4 cup chicken broth
- 1 chicken bouillon
- 1 1/4 cups half-and-half
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon mustard powder
- 1 teaspoon parsley
- 3 tablespoons flour, plus more, to taste
- 2 large chicken breasts, boneless and skinless, sliced in half lengthwise, pounded 1/2-inch-thick, patted dry
- lemon pepper seasoning, to taste
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons cream cheese, softened
- 3/4 cup parmesan cheese
- 3 cups fresh spinach
- 2 tablespoons lemon juice, for serving
Directions
Step 1 –In a large measuring cup with a spout, add the chicken broth, the chicken bouillon, the half-and-half, the basil, the oregano, the mustard powder, and the parsley and stir to combine. Set it aside.
Step 2 –Place the extra flour in a shallow bowl.
Step 3 –Season each side of the chicken halves with the lemon pepper seasoning, then dredge them in the flour, tapping off the excess.
Step 4 –In a large skillet over medium-high heat, add the oil.
Step 5 –Add the coated chicken pieces, in batches, to the heated oil and sear until they reach an internal temperature of 165 degrees F and a golden crust forms, about 4-5 minutes per side.
Step 6 –Transfer the chicken pieces to a plate.
Step 7 –In the same skillet over medium heat, add the wine, the butter, and the garlic and use a silicone spatula to loosen the browned bits from the bottom and sides of the pan. Cook until the sauce mixture reduces by half, about 4 minutes.
Step 8 –Add the remaining 3 tablespoons of flour to the sauce mixture and cook, stirring constantly, about 1-2 minutes.
Step 9 –Gradually add the chicken broth mixture into the sauce mixture and stir constantly.
Step 10 –Bring the sauce mixture to a gentle boil, stirring constantly.
Step 11 –Reduce the heat to low. Add the cream cheese to the sauce mixture and stir to combine.
Step 12 –Gradually stir the parmesan into the sauce until it is incorporated.
Step 13 –Add the spinach to the sauce and stir to combine. Cook until the spinach has wilted, about 1-2 minutes.
Step 14 –Add the chicken pieces and their juices from the plate to the skillet and use a spoon to cover them with the sauce.
Step 15 –Partially cover the skillet and let the chicken mixture cook until it is heated through, about 4 minutes.
Step 16 –Serve the chicken mixture drizzled with the lemon juice.
