Smothered Chicken with Creamed Spinach is a sumptuous and comforting dish that combines juicy, tender chicken breasts with a rich, creamy sauce and a side of decadent, flavorful spinach. This recipe is ideal for a hearty weeknight dinner or a special occasion when you want to impress your guests with a meal that exudes both elegance and homey warmth. The chicken is first seasoned and coated in flour to create a golden-brown crust when seared, which not only adds texture but also helps to lock in the natural juices. The smothered sauce is a luscious mixture of chicken broth and heavy cream, infused with Worcestershire sauce, Dijon mustard, paprika, and thyme, creating a creamy, savory gravy that envelops the chicken. The addition of finely chopped onions and garlic adds depth and complexity to the flavor profile, making each bite deeply satisfying. Paired with creamed spinach, which is a classic side dish in its own right, this meal becomes even more indulgent. The creamed spinach is made by cooking fresh spinach until wilted and then combining it with a creamy mixture of heavy cream, garlic, and Parmesan cheese. The result is a velvety, rich side that complements the smothered chicken perfectly, adding both texture and a burst of green freshness to balance the dish. Together, the smothered chicken and creamed spinach create a harmonious blend of flavors and textures, offering a comforting and hearty dining experience that is sure to become a favorite in your recipe repertoire.
Smothered Chicken with Creamed Spinach
Smothered Chicken Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Fresh parsley, chopped (for garnish)
Instructions:
- Prep the Chicken: Season the chicken breasts with salt and pepper. Dredge each breast in flour, shaking off the excess.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Create the Gravy: Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, Worcestershire sauce, Dijon mustard, paprika, and thyme. Continue to simmer until the sauce thickens, about 5-7 minutes.
- Combine Chicken and Sauce: Return the chicken breasts to the skillet, spooning the sauce over them. Reduce the heat to low and let simmer for another 5 minutes, allowing the chicken to soak up the flavors.
- Garnish and Serve: Sprinkle with fresh parsley before serving.
Creamed Spinach Ingredients:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 pound fresh spinach, washed and trimmed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- A pinch of nutmeg (optional)
Instructions:
- Cook the Spinach: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Wilt the Spinach: Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove excess moisture by draining the spinach in a colander.
- Prepare the Cream Sauce: Return the skillet to the heat and add the heavy cream. Bring to a simmer and cook for 2-3 minutes until slightly thickened. Stir in the grated Parmesan cheese and season with salt, black pepper, and a pinch of nutmeg if desired.
- Combine and Serve: Add the cooked spinach back to the skillet and stir until well coated with the creamy sauce. Cook for an additional 2 minutes until heated through.
- Serve: Spoon the creamed spinach onto plates alongside the smothered chicken. Enjoy!
