This succulent chicken in a rich creamy spinach alfredo sauce is actually an easy one-skillet dinner!
I love a good skillet dinner! This recipe sure fills that bill with flying colors!
Chicken is one of my most favorite things to eat. I’ve always loved it and prefer it to even a good steak. Many times I get curious looks when I say that, but what can I say? I love the stuff and always have.
Last week, I made a nice vegetarian meal, Creamy Spinach & Tomato Tortellini and I thought that sauce, with some slight variations, would also go well with chicken. So I decided to give it a try.
The alterations I made to the original sauce was I used Italian flavored diced tomatoes in place of fire roasted so I’d get a more “herby” flavor. I did add additional basil and a pinch of oregano because the tomatoes were a bit too mildly flavored for my taste. I suggest you taste a bit of the juice before adding any additional herbs. If they are OK to your taste, then omit the additional herbs.
I also added more grated cheese and I used Romano for a bolder flavor. However, you can use Parmesan if you prefer that taste or have it on hand–most people do. I also substituted some of the milk with the chicken stock that formed when I cooked the chicken.
Here, I used thighs and drumsticks. But this recipe works well with boneless skinless breasts too. Again, use whatever you prefer and/or have on hand.
Spinach Alfredo Chicken
- 2 lbs chicken parts see NOTES
- 2 tbs olive oil divided
- 2 cloves garlic minced
- 1/4 cup finely chopped onion
- 1 can 14.5 oz Italian flavored diced tomatoes, undreained
- 2 cups frozen chopped spinach thawed and drained (see NOTES)
- 1/2 tsp basil
- Pinch of oregano
- 1/2 cup grated Romano Cheese
- 3/4 cup milk
- 1/2 cup reserved chicken stock -OR- equivalent amount of a good commercial stock see NOTES
- 1/2 cup heavy cream
- 3 tbs flour
- Heat a large skillet over medium-high heat; add 1 tablespoon of the oil.
- Brown chicken well on both sides; drain any fat from the pan.
- Reduce heat, cover and cook chicken for 30-40 minutes, or until juices run clear or internal temperature reaches 170 degrees F.
- Remove cooked chicken and cover to keep warm while you make the sauce.
- Drain accumulated stock and reserve 1/2 cup for the sauce. You may store the remainder in a covered container in the fridge for future use. Wipe out the skillet with a paper towel.
- Heat the same skillet over medium heat and add the remaining 1 tablespoon of the oil.
- Saute the onion and garlic for about 3 minutes or until it becomes fragrant.
- Add the undrained tomatoes, the 1/2 cup of stock and the drained spinach. Stir to combine.
- Mix the flour with the 3/4 cups of milk, blending so there are no lumps.
- Add the milk/flour mixture to the pan, stirring until it becomes thick and begins to bubble.
- Add the cream, stirring to blend.
- Add the cheese and stir to combine. Add the chicken back to the pan and cook for 5-10 minutes.
- Nice with pasta.