Spinach Alfredo Chicken
This succulent chicken in a rich creamy spinach alfredo sauce is actually an easy one-skillet dinner!
Servings: 4
Calories: 650kcal
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