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Home » Chicken » Spinach Alfredo Chicken

Spinach Alfredo Chicken

May 20, 2016 by Judith Hannemann

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Juicy chicken in a tomato and spinach based creamy alfredo sauce

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.

Juicy chicken in a tomato and spinach based creamy alfredo sauce

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.

Juicy chicken in a tomato and spinach based creamy alfredo sauce

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.

 

Juicy chicken in a tomato and spinach based creamy alfredo sauce
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Spinach Alfredo Chicken

This succulent chicken in a rich creamy spinach alfredo sauce is actually an easy one-skillet dinner!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Chicken, skillet dinners
Cuisine: American
Keyword: chicken Alfredo, spinach
Servings: 4
Calories: 650kcal
Author: Judith Hannemann

Ingredients

  • 2 lbs chicken parts see NOTES
  • 2 tbsp olive oil divided
  • 2 cloves garlic minced
  • 1/4 cup finely chopped onion
  • 14.5 oz can 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 tbsp flour

Instructions

  • 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.

Notes

Chicken--I used 4 thighs and 4 drumsticks to serve 4 (1 thigh & 1 drummie per serving). If you use boneless skinless breast, use 4 larger breast halves (about 8 oz each)
Spinach--You can substitute 2 cups of fresh regular or baby spinach for the frozen. Baby can be used whole. If using regular spinach, coarsely chop it.
Stock--I ended up with about 1/2 cup of chicken stock after I cooked the chicken. If you're using boneless skinless breast, you won't get a very flavorful stock, so it would be best to use the store-bought kind.

Nutrition

Serving: 1serving | Calories: 650kcal | Carbohydrates: 18g | Protein: 40g | Fat: 47g | Saturated Fat: 18g | Cholesterol: 175mg | Sodium: 401mg | Potassium: 894mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10059IU | Vitamin C: 18mg | Calcium: 356mg | Iron: 4mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

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Filed Under: Chicken, Skillet Dinners Tagged With: alfredo sauce, chicken, diced tomatoes, spinach

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Comments

  1. Candace says

    May 20, 2016 at 3:21 pm

    I’m confused as I don’t see where you get any “left over” chicken stock at all. I’m browning 8 pieces of chicken in 1 tbsp. of oil–that process will not produce any chicken stock. Please help as the rest of this sounds pretty darn good.

    • Judith Hanneman says

      May 20, 2016 at 4:36 pm

      Depending on what parts you use Candace, you may not get any “broth” left over from cooking the chicken. I also covered it when I was cooking it so I did end up with about 1/2 cup due to condensation. Just use the equivalent amount in “store bought.” I find the College Inn has the best flavor.

      • Candace says

        May 23, 2016 at 6:02 pm

        Thank you!

        • Judith Hanneman says

          May 23, 2016 at 9:13 pm

          You are very welcome Candace!!

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