Creamy And Crunchy Spinach Over Chicken Food

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CREAMY SPINACH CHICKEN DINNER



Creamy Spinach Chicken Dinner image

Cleanup is a breeze with this all-in-one supper. To make things even easier, tear the spinach with your hands instead of cutting it. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1-1/2 cups uncooked penne pasta
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 cup chopped onion
2 teaspoons olive oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup heavy whipping cream
10 cups coarsely chopped fresh spinach
2 cups shredded part-skim mozzarella cheese
1/8 teaspoon pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, in a Dutch oven over medium heat, cook and stir chicken and onion in oil for 5 minutes or until chicken is no longer pink. , Stir in soup and cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the spinach, cheese and pepper; cook for 1-2 minutes or until spinach is wilted and cheese is melted. , Drain pasta; add to chicken mixture and toss to coat.

Nutrition Facts : Calories 675 calories, Fat 41g fat (22g saturated fat), Cholesterol 180mg cholesterol, Sodium 945mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 44g protein.

CREAMED SPINACH CHICKEN



Creamed Spinach Chicken image

This is the weeknight dinner of your dreams from Delish.com.

Categories     dinner     Creamed Spinach Chicken     easy dinner recipes     baby spinach     creamy chicken     weeknight dinners     chicken

Time 35m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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.
  • 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.
  • Serve creamed spinach spooned over chicken with bread, if using.

CREAMY CHICKEN WITH SPINACH



Creamy Chicken with Spinach image

This is super-simple chicken dish in a cream sauce with spinach and sun-dried tomatoes. Serve over pasta or rice.

Provided by KKraft

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
1 ½ pounds boneless, skinless chicken breast, thinly sliced
1 ½ cups heavy whipping cream
¾ cup chicken broth
1 ½ teaspoons garlic powder
1 ½ teaspoons Italian seasoning
¾ cup grated Parmesan cheese
1 ½ cups chopped fresh spinach
¾ cup sun-dried tomatoes, drained and chopped

Steps:

  • Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside.
  • Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes.
  • Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.

Nutrition Facts : Calories 657.6 calories, Carbohydrate 10.5 g, Cholesterol 233.5 mg, Fat 48.7 g, Fiber 1.8 g, Protein 45.2 g, SaturatedFat 25.3 g, Sodium 787.3 mg, Sugar 4.6 g

IN-A-PINCH CHICKEN & SPINACH



In-a-Pinch Chicken & Spinach image

I needed a fast supper while babysitting my grandchild. I used what my daughter-in-law had in the fridge and turned it into what's now one of our favorite chicken and spinach recipes. -Sandra Ellis, Stockbridge, Georgia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil
1 tablespoon butter
1 package (6 ounces) fresh baby spinach
1 cup salsa

Steps:

  • Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken.

Nutrition Facts : Calories 297 calories, Fat 14g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 376mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

CREAMY CHICKEN WITH SPINACH AND CHICKPEAS



Creamy Chicken with Spinach and Chickpeas image

Try something new with this Creamy Chicken with Spinach and Chickpeas recipe. Bone-in chicken breasts are super flavorful in a creamy sauce with chickpeas and wilted baby spinach. See how to prepare this dish in a quick how-to video.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings

Number Of Ingredients 8

1/3 cup fat-free reduced-sodium chicken broth
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 tsp. ground red pepper (cayenne)
1 can (15 oz.) chickpeas (garbanzo beans), rinsed, divided
1/4 cup KRAFT Zesty Italian Dressing
8 small bone-in chicken breasts (3 lb.)
4 slices OSCAR MAYER Baked Cooked Ham, chopped
2 pkg. (6 oz. each) baby spinach leaves

Steps:

  • Blend broth, cream cheese, pepper and 1/2 cup chickpeas in blender until smooth.
  • Heat dressing in large skillet on medium heat. Add chicken; cook 8 min. or until browned on all sides, turning occasionally. Add ham and remaining chickpeas. Pour cream cheese sauce over ingredients in skillet; cover with lid. Simmer on medium-low 15 min. or until chicken is done (165ºF).
  • Add spinach; cook, covered, 5 min. or until spinach is wilted.

Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 110 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 35 g

CREAMY AND CRUNCHY SPINACH OVER CHICKEN



Creamy and Crunchy Spinach over Chicken image

Chicken covered with a crunchy creamed spinach. Serve with a side of carrots and you have a good mix of sweet and sour.

Provided by Stefanie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 11

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
¾ (8 ounce) package cream cheese, softened
1 (3 ounce) can French-fried onions, divided
3 tablespoons lemon juice
2 tablespoons minced garlic
sea salt to taste
ground black pepper to taste
¼ cup coconut oil
1 pound skinless, boneless chicken breast halves
1 tablespoon liquid amino acid (such as Bragg®), or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix spinach, Parmesan cheese, cream cheese, 3/4 of the French-fried onions, lemon juice, garlic, sea salt, and black pepper together in a bowl; spread into a glass baking dish.
  • Bake in preheated oven until heated through and thick, about 15 minutes. Sprinkle remaining French-fried onions over the top of the spinach mixture and continue baking until the onions are brown, about 5 minutes.
  • Heat coconut oil in a large skillet over medium-high heat. Gently lie chicken into the hot coconut oil, place a lid on the skillet, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Put chicken onto plates and top with generous amounts of the spinach mixture.

Nutrition Facts : Calories 660.2 calories, Carbohydrate 17 g, Cholesterol 133 mg, Fat 48.9 g, Fiber 2.3 g, Protein 39.6 g, SaturatedFat 29.2 g, Sodium 968.6 mg, Sugar 1 g

CREAMY CHICKEN AND SPINACH CASSEROLE



Creamy Chicken and Spinach Casserole image

This chicken and spinach casserole is made with a creamy Parmesan sauce. The crunchy, buttery breadcrumb topping is the perfect finishing touch.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 45m

Number Of Ingredients 10

1 package (10 ounces) frozen chopped spinach (cooked)
5 tablespoons butter (divided)
3 tablespoons all-purpose flour
1 teaspoon seasoned salt
1 1/2 cups milk
1/2 cup fresh grated Parmesan cheese
1/2 cup heavy cream, light cream, or half-and-half
Salt and freshly ground black pepper (to taste)
2 cups cooked diced chicken
1 cup fine soft breadcrumbs

Steps:

  • Heat the oven to 350 F. Lightly butter a 2-quart baking dish.
  • Drain the cooked spinach in a colander, squeezing or pressing to get as much of the water out as possible. Spread the spinach in the bottom of the prepared baking dish.
  • In a medium saucepan over medium-low heat, melt 3 tablespoons of butter. Add the flour and seasoned salt to the butter and cook, stirring, for 2 minutes. Gradually add the milk and cook, stirring constantly, until thickened. Stir in the Parmesan cheese and cream. Cook, stirring until the cheese has melted. Taste and add salt and pepper, as needed. Add the chicken to the sauce and stir to blend.
  • Pour the chicken and sauce mixture over the spinach layer in the baking dish.
  • Melt the remaining 2 tablespoons of butter in the microwave or in a saucepan on the stovetop. Toss the butter with the soft breadcrumbs. Spread the crumbs over the casserole.
  • Bake the casserole for 20 to 25 minutes, or until the topping is nicely browned. To brown the topping a little more, turn the broiler on and broil for a minute or two before you take it out of the oven.

Nutrition Facts : Calories 628 kcal, Carbohydrate 35 g, Cholesterol 153 mg, Fiber 4 g, Protein 31 g, SaturatedFat 22 g, Sodium 1159 mg, Sugar 8 g, Fat 41 g, ServingSize 1 casserole (4 servings), UnsaturatedFat 0 g

CRISPY CHICKEN WITH CREAMED SPINACH GRAVY



Crispy Chicken with Creamed Spinach Gravy image

This dish is a play on chicken fried steak. Instead of beef, a chicken breast is lightly battered with egg, then fried and smothered with a creamed spinach gravy.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless chicken breasts (about 6 ounces each)
Kosher salt and freshly ground pepper
1 1/4 cups all-purpose flour
2 large eggs
1/4 cup vegetable oil
4 tablespoons unsalted butter
2 1/2 cups whole milk
1/2 cup low-sodium chicken broth
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
Grated zest of 1 lemon
1/4 teaspoon freshly grated nutmeg

Steps:

  • Place a baking sheet on the middle oven rack; preheat to 200˚ F. Place each chicken breast between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Season with salt and pepper.
  • Put 1 cup flour on a plate. Beat the eggs in shallow bowl. Heat a large cast-iron skillet over medium-high heat, then add the vegetable oil. Coat 2 chicken breasts in the flour, then dip in the beaten eggs. Carefully add to the skillet and cook until golden brown and cooked through, about 3 minutes per side (reduce the heat slightly if the chicken is browning too quickly). Remove the chicken to the hot pan in the oven. Repeat with the remaining 2 chicken breasts.
  • Discard the oil and wipe out the skillet. Add the butter and melt over medium-high heat. Whisk in the remaining 1/4 cup flour; cook, whisking, until the mixture is bubbling but not browning, 1 to 2 minutes. Gradually whisk in the milk, then the chicken broth until smooth. Bring to a boil, then reduce the heat and simmer until thickened, 4 to 5 minutes. Stir in the spinach and Parmesan and cook until heated through and well combined, 3 to 5 minutes. Remove from the heat and stir in the lemon zest and nutmeg; season with salt and pepper. Serve over the chicken.

Nutrition Facts : Calories 650, Fat 30 grams, SaturatedFat 13 grams, Cholesterol 237 milligrams, Sodium 577 milligrams, Carbohydrate 42 grams, Fiber 3 grams, Protein 51 grams, Sugar 8 grams

CREAMY CRUNCHY CHICKEN



Creamy Crunchy Chicken image

This is a 4 year old's delight. My daughter (and everyone else) loves this chicken. She will eat it anytime, anyplace. How can you go wrong with Ritz crackers and chicken?

Provided by The Giggle Box

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

4 cooked chicken breasts, diced or shredded
1 can cream of chicken soup
8 ounces sour cream
1/2 teaspoon lemon juice (optional)
1 1/2 cups Ritz crackers, crushed (approx. 1 roll will be fine)
1/4 cup butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • Grease a medium casserole dish.
  • Mix the soup and sour cream together.
  • Add the lemon juice.
  • Add Chicken and stir well.
  • Add to the casserole dish.
  • Mix crushed crackers and butter together and put on top of the chicken.
  • Bake for 25 to 30 minutes or until chicken is bubbling and the crackers have browned.

Nutrition Facts : Calories 547, Fat 41.9, SaturatedFat 20.2, Cholesterol 155.7, Sodium 704.2, Carbohydrate 8, Sugar 0.5, Protein 34.1

CHICKEN BREAST STUFFED WITH SPINACH AND RICOTTA



Chicken Breast Stuffed with Spinach and Ricotta image

Not an unusual dish by any means, but a very good application. They are crunchy on the outside and creamy on the inside. Not all that decadent, but not lite fare either! Something that I whipped up for a dinner party that got cancelled due to the snow storm.

Provided by Steve_G

Categories     Chicken

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17

6 boneless skinless chicken breast halves, cleaned of all fat and pounded to about 1/4 inch inch thick
1/4 cup salt
1/4 cup sugar
1 quart cold water
16 ounces ricotta cheese, drained overnight in a collander in the fridge
1/4 lb shredded mozzarella cheese
1 (16 ounce) bag frozen chopped spinach, thawed and complely dried out with a good wringing in a clean kitchen towel
1 ounce grated parmigiano-reggiano cheese
salt and pepper
dried red pepper flakes
garlic powder (optional)
2 cups flour, seasoned with
salt and pepper
2 egg whites
1/2 cup whole milk
1 cup seasoned bread crumbs
2 tablespoons canola oil (plus more for batches)

Steps:

  • Mix the salt and sugar with water, soak pounded chicken breasts for about an hour.
  • Drain, dry and lay flat between sheets of parchment.
  • While the chicken is brining prepare the filling by mixing all the filling ingredients in a bowl and seasoning to taste.
  • Heat your oven to 325 degress F.
  • Prepare a sheet pan with a large cooling rack on top.
  • Lay out a large piece of parchment or wax paper, cut 12 pieces of butchers twine about 8" long.
  • Place a heavy pan or cast iron skillet over medium/medium high heat, add two tablespoons of oil.
  • The oil should be just below the smoke point.
  • Have a splatter guard nearby!
  • Wisk milk and egg in bowl then pour into a deep plate.
  • Place seasoned flour into a second deep plate.
  • Working one breast at a time, dredge the chicken in the flour, be sure to cover both sides.
  • Sprinkle a HEAVY layer of bread crumbs on your parchment covered work surface.
  • Drag 'finished side' of chicken through the egg wash and press down on the bread crumbs.
  • Spread a generous amount of the filling on the chicken, about 1/8" thick or so.
  • Gently roll and tuck the chicken, tie with two of the 8 inch lengths of butcher's twine.
  • Lay to rest on the prepared cooling rack.
  • Repeat with the other 5 breasts.
  • Working 2 rolls at a time brown the chicken on all sides to a nice, golden brown.
  • Place back on the cooling rack/sheet pan rig after browning.
  • Repeat until complete.
  • Place breasts in the pre-heated oven and cook until done.
  • About 170-175 degrees F, maybe 40 minutes, depending on the size of the breasts.
  • Let them sit uncovered for 5 minutes before cutting/serving.
  • THe outside is nice and crisp, the inside is juicy and flavorful!
  • You'll prolly have extra filling, if you've been careful and have not contaminated the filling with raw chicken, it makes an EXCELLENT raviolli filling!

Nutrition Facts : Calories 686.4, Fat 24.6, SaturatedFat 11.5, Cholesterol 129.2, Sodium 5495.9, Carbohydrate 61.1, Fiber 4.5, Sugar 11.8, Protein 54.1

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