CHICKEN SAAG (CHICKEN AND SPINACH CURRY)
This quick and easy Chicken Saag (palak chicken) is the fastest curry you'll ever make from scratch. It's healthy and delicious with a flavor bomb of spices. You'll never need to order Indian takeout again with this recipe in your arsenal.
Provided by Victoria
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat (if you plan to double the recipe, definitely use a pot instead of a skillet so you have room for all the spinach!). Add the onion, garlic, and ginger and saute until softened, about 4 to 5 minutes, stirring regularly, and lowering heat to medium-low if it starts to brown too quickly.
- Over medium heat, add the salt, coriander, garam masala, turmeric, cumin, cardamom, and chili powder, and stir on medium-low heat until fragrant, about 30 seconds or so. Dissolve the tomato paste in the water by stirring vigorously together in a measuring cup or bowl. Then stir into the spices in the pan, creating a thick spiced sauce, about 1 minute.
- Add the spinach and gently stir to combine, as the skillet will be very full. Cover and raise the heat to medium-high, allowing the spinach to start to wilt. Occasionally remove the lid, stir, and then cover again until most the spinach has begun to wilt, about 3 to 5 minutes (can depend on the size of your spinach leaves). Remove the lid and finish stirring the spinach until it is completely wilted but still bright green, another minute.
- Transfer spinach mixture to a blender and puree until relatively smooth but still a bit chunky (you don't want it to be super smooth, a bit of texture is good). Taste and adjust salt and spice if necessary.
- Meanwhile, wipe the skillet clean with a paper towel, return it to medium-high heat, and add 1 tablespoon of oil. When the oil is hot, add the cubed chicken pieces, sprinkle salt over the top to season, and cook until almost completely cooked through, about 5 to 7 minutes. Pour the spinach mixture back over the chicken, using a rubber spatula to get every last bit out of the blender, and cook for another 2 to 3 minutes to allow the flavors to meld and the chicken to finish cooking. Stir in the yogurt, and serve immediately with basmati rice and/or naan.
Nutrition Facts : Calories 438 kcal, Carbohydrate 26 g, Protein 18 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 1504 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving
CREAMY SPINACH GARLIC PARMESAN CHICKEN
Creamy spinach garlic Parmesan chicken is a delicious, fast and easy dinner recipe. Perfect served over pasta or with a simple side salad.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Place boneless, skinless chicken breasts between two sheet of parchment paper and thin out with a meat mallet or a rolling pin. Season the chicken generously with salt and pepper.
- Brown chicken in a large pan or skillet for 5-6 minutes per side. Remove from the pan and set aside.
- Add the onions and garlic to the pan and cook until soft and translucent.
- Add the spinach and cook until wilted.
- Pour in the cream, sour cream and lemon juice. Season to taste. Allow the sauce to simmer for 5-7 minutes until thickened then add the Parmesan and chicken back to the sauce.
- Reduce the heat and allow to simmer for 5 minutes or until the chicken is fully cooked.
- Serve with pasta or rice.
Nutrition Facts : Calories 284 kcal, Carbohydrate 5 g, Protein 30 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 115 mg, Sodium 345 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY CHICKEN BREASTS RECIPE WITH CREAMED SPINACH SAUCE
Perfectly pan seared chicken breasts smothered with a wonderfully rich and creamy spinach sauce. This easy chicken breasts recipe is a fantastic low carb, Keto-friendly dinner, and it comes together super fast!
Provided by Katerina | Diethood
Categories Dinner
Time 35m
Number Of Ingredients 14
Steps:
- Rub the chicken breasts with 1 teaspoon olive oil and season with salt, pepper, paprika garlic powder, basil, and rosemary.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Place chicken breasts in the skillet and cook for 8 minutes, or until chicken is easy to move and edges are opaque.
- Flip over; cover the pan, and lower heat to medium-low. Continue to cook for 10 minutes. Remove chicken from skillet, cover, and set aside.
- In the same skillet, heat 1 tablespoon olive oil. Add diced onions and cook over medium heat for 3 minutes, or until softened. Stir in the garlic and cook for 30 seconds, or until fragrant.
- Add chicken broth and scrape up the pieces stuck at the bottom of the pan. Stir in the heavy cream and let simmer for a couple minutes.
- Add baby spinach; cook for a minute, or until just wilted. Melt in the parmesan cheese.
- Return chicken breasts to the skillet to simmer with the sauce for about 3 to 4 minutes. Remove from heat and serve.
Nutrition Facts : ServingSize 7 ounces, Calories 490 kcal, Carbohydrate 9 g, Protein 33 g, Fat 36 g, SaturatedFat 17 g, Cholesterol 165 mg, Sodium 416 mg, Fiber 2 g, Sugar 1 g
CREAMED SPINACH CHICKEN
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
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
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
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
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
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
BALSAMIC CHICKEN WITH BABY SPINACH
Steps:
- Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
- Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.
CHICKEN WITH SPINACH AND MUSHROOMS
I felt creative one night and threw a little of this and that in a pan and came up with this really yummy recipe. Hope you enjoy it as much as we do! PLEASE let me know if you try this and what you think! 6 WW points plus
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken breast with whatever seasoning you like. I use McCormick Grill Seasoning.
- Spray nonstick pan and saute chicken until no longer pink. Remove and keep warm. Slice into strips if desired.
- Spray pan again if needed and sautee mushrooms, lemon rind, green onion, garlic and tomatoes just until soft and beginning to brown. (Tip- grate rind from lemon before cutting in half).
- Add wine, lemon juice and enough water to equal one cup liquid. Deglaze pan and reduce to make a thin sauce.
- Add fresh spinach and cook til wilted.
- Season with fresh pepper and salt.
- Plate veggie saute and place chicken on top.
- Garnish with fresh parmesan on top!
Nutrition Facts : Calories 275.2, Fat 4.7, SaturatedFat 1.1, Cholesterol 74, Sodium 349.2, Carbohydrate 17.4, Fiber 7, Sugar 5.1, Protein 34.2
GRILLED CHICKEN WITH SPINACH AND MELTED MOZZARELLA RECIPE
This grilled chicken recipe will upgrade ordinary chicken breasts into a tasty meal. The tender meat is topped with garlicky spinach & creamy mozzarella.
Provided by Lola Ray
Categories BBQ & Grilled
Time 17m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Season chicken with salt and pepper.
- Lightly spray a grill or grill pan with oil. Cook chicken for about 2 to 3 minutes per side, until no longer pink.
- Heat a skillet over medium heat. Add oil and garlic, sauté for 30 seconds, add spinach, salt and pepper. Cook for about 2 to 3 minutes, until heated through.
- Place chicken on a baking sheet, divide spinach evenly between the 6 pieces and place on top.
- Top each with ½ ounce mozzarella, roasted peppers and bake for about 3 minutes until melted.
Nutrition Facts : Carbohydrate 3.73g, Cholesterol 81.65mg, Fat 18.23g, Fiber 1.35g, Protein 28.69g, SaturatedFat 5.22g, ServingSize 6.00, Sodium 449.75mg, Sugar 0.00, UnsaturatedFat 8.81g
CHICKEN WITH SPINACH
This is a garlicky and incredibly smooth spinach and chicken curry.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a food processor, blend the spinach to a puree using 1 or 2 tablespoons of water to loosen the mixture, transfer the spinach to a bowl, and set aside. Clean the food processor.
- Heat the vegetable oil in a pan over a medium heat. Add the cardamom pods, bay leaves, and cinnamon, and fry for 20 to 30 seconds. Add the green chiles, and onion, and continue to fry for 4 to 5 minutes, or until caramelized.
- Meanwhile, blend the ginger, garlic, and tomatoes to a smooth paste in the food processor.
- When the onions have caramelized, add the paste, chicken pieces, coriander, and garam masala to the pan, and stir well, to combine. Season the mixture with salt, to taste, and simmer for 12 to 15 minutes, stirring frequently.
- Add the yogurt, stir well, and continue to simmer the mixture until the sauce has thickened and almost dried out.
- Stir in the spinach puree and continue to simmer for 10 to 12 minutes, or until the chicken has cooked through. Season the mixture, with salt, and freshly ground black pepper, to taste, then serve with rice.
CHICKEN WITH SPINACH & MUSHROOM
Make and share this Chicken With Spinach & Mushroom recipe from Food.com.
Provided by Meredith .F
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
- Cook the chicken until browned and cooked through, 5 to 7 minutes per side. Transfer to a plate.
- Return the skillet to medium-high heat and heat the remaining tablespoon of oil. Cook the mushrooms and pepper, tossing, for 3 minutes.
- Add the garlic and wine and cook until the mushrooms are tender and the wine is nearly evaporated, 2 to 3 minutes.
- Toss in the spinach and ½ teaspoon each salt and pepper. Serve with the chicken.
Nutrition Facts : Calories 493.2, Fat 23.8, SaturatedFat 5.7, Cholesterol 108.9, Sodium 254.5, Carbohydrate 22.4, Fiber 6.1, Sugar 4.4, Protein 46.1
CREAMY CHICKEN AND MUSHROOM PASTA
Say hello to "cozy in a dish," aka this simple pasta dinner of tender bites of chicken with hearty mushrooms in a decadent cream sauce.
Provided by Marianne Williams
Number Of Ingredients 10
Steps:
- Cook egg noodles in a large pot according to package directions. Drain and return to pot; toss with 1 tablespoon butter. Partially cover with lid to keep warm.
- Meanwhile, heat 3 tablespoons oil in a large, high-sided skillet over medium-high. Add mushrooms in an even layer; cook, undisturbed, until starting to crisp and brown, 3 to 4 minutes. Toss and continue to cook until browned in spots, about 4 minutes. Add remaining 1 tablespoon oil and toss. Cook, undisturbed, until mushrooms are browned and tender, 3 to 5 minutes.
- Add ¾ teaspoon salt to mushrooms and stir to combine. Add broth and half-and-half; bring to a simmer. Reduce heat to medium. Simmer until mixture starts to thicken and reduce slightly, 8 to 10 minutes. Remove from heat. Add vinegar and remaining 2 tablespoons butter. Fold in chicken, 2 tablespoons tarragon, and remaining 1 teaspoon salt. Top noodles with mushroom mixture and remaining 1 tablespoon tarragon.
Nutrition Facts : Calories 617 kcal, Carbohydrate 49 g, Cholesterol 165 mg, Fiber 4 g, Protein 37 g, SaturatedFat 11 g, Sugar 8 g, Fat 32 g, UnsaturatedFat 0 g
ONE POT BACON GARLIC CHICKEN AND SPINACH DINNER
Steps:
- In a large, heavy pan, cook and crisp bacon until well browned.
- Remove bacon from pan, do not drain grease, and set aside and crumble when cool (while chicken is cooking).
- Add chicken thighs to pan (I like to lay them flat to crisp up more and let the fat render).
- Let brown on each side, about 4-6 minutes.
- Remove from pan when browned and set aside (chicken may not be fully cooked, we're just trying to get it well browned at this point.)
- Add 2 tbsp stock to pan, scrape any bits of chicken that stuck to pan with stock with a rubber spatula (don't scrub with metal on a cast iron pan, if using something else metal is ok)
- Add butter to pan, let melt.
- Add garlic to pan, let brown, about 4 minutes. Make sure garlic does not burn.
- Add stock to pan, and then add chicken thighs back in.
- Cook until stock has reduced into a thicker sauce and chicken has reached internal temperature of 165 degrees - about 5 minutes.
- Add spinach, toss with chicken and sauce, and let reduce.
- Sprinkle crumbled bacon over the top.
- When spinach is soft and reduced, remove from heat and serve!
Nutrition Facts : Calories 465 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 138 milligrams cholesterol, Protein 31 grams protein, SaturatedFat 11 grams saturated fat, Sodium 312 grams sodium
VELVET CHICKEN AND SPINACH SOUP
This velvet chicken and spinach soup is a warming Cantonese-style dish. A light, fluffy chicken mixture is cooked in stock and fresh spinach is stirred in. Mushrooms add just the right amount of umami flavor.
Provided by Michelle Tam and Henry Fong
Categories Appetizers
Time 1h
Number Of Ingredients 16
Steps:
- In a food processor, pulse the chicken until finely chopped.
- Add the arrowroot powder or cornstarch, salt, ice water, and egg white to the chopped chicken in the food processor bowl. Process until a velvety paste develops, about 1 minute.
- Heat a large saucepan over medium-high heat. When hot, add the oil, shallot and mushrooms. Cook, stirring frequently, until the shallots are slightly softened, 2 to 4 minutes.
- Toss in the ginger and garlic and cook until fragrant, about 1 minute.
- Pour in the broth. Increase the heat to high to bring the soup to a boil.
- Turn the heat down to medium and add the coconut aminos or soy sauce and fish sauce to the soup. Taste and adjust for seasoning.
- Add the chicken paste to the broth and, working quickly, use a spatula to break it up.
- Cook until the chicken is no longer pink, then stir in the spinach and cook until wilted, about 1 minute more.
- Turn off the heat and stir in the toasted sesame oil. Taste and adjust the seasoning as needed and serve.
Nutrition Facts : ServingSize 1 bowl, Calories 326 kcal, Carbohydrate 19 g, Protein 49 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 1319 mg, Fiber 9 g, Sugar 2 g, UnsaturatedFat 6 g
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