Today, I wanted to cook something dietary - chicken breast with spinach is both tasty and healthy! It tasted so delicious that you want to eat the whole thing at once. The chicken turns out to be very tender and juicy, the creamy sauce gives an incredible taste to meat and greens.
The recipe for chicken with spinach in a creamy sauce is very simple and even a novice cook can handle it. We will cook in a pan very much, and it will also be very convenient to cook in a slow cooker, or a cauldron. In just 15-20 minutes, dinner will be ready.
This dish can be given to small children to eat because spinach is so healthy and contains a large amount of vitamins. Some people think that it is not tasty at all, but you are mistaken; the main thing is to cook it correctly. It goes well with vegetables, meat, fish, it can also be a filling for pies or a sauce for a meat dish. And here is a simple diet recipe
Properly cooked spinach should be slightly undercooked so it will retain its green color and be slightly crunchy.
How to cook chicken fillet with spinach
- Chicken breast - 350 g.
- Spinach - 1 large bunch
- Water - 1 glass
- Sour cream - 2 tbsp
- Flour - 2 tbsp
- Salt, spices - to taste
Prepare chicken fillet
Cut the chicken fillet into long pieces. Season them with salt, black pepper and basil.
Pour about 1 cup of flour into a bowl and dip each piece of chicken in flour on both sides.
We spread the chicken breast in a hot frying pan with vegetable oil and fry the chicken from the spirit of the sides until golden brown for about 4 minutes.
Shredding spinach
While the chicken breast is fried, let's take care of the spinach. First, cut off the stems and put it in a bowl of water to rinse the leaves well from dirt, I water 3 times. Cut not very fine.
Making cream filling
Pour water into a bowl, put sour cream and add 1 tablespoon of flour, salt, mix with a whisk so that the flour is completely dissolved. No whisk handy, sift the flour through a sieve and stir quickly with a fork.
How long to cook spinach
Add the cream mixture and spinach, cover the pan with a lid and simmer over medium heat for no longer than 2 minutes.
As soon as the creamy mixture boils and the spinach becomes soft, remove the pan to steam so that the greens do not overcook.
We serve a hot dish to the table, it is advisable not to leave it for the next day. Sprinkle with cheese, sesame seeds or nuts before serving. Enjoy your meal!
- There is a way to check the freshness of greens: choose spinach castings of rich green color. Then, crush the leaf and if it crunches, then it is fresh.
- Sour cream can be replaced with cream.
- You can add other ingredients: tomatoes, cottage cheese, nuts, broccoli.
- The flour will give the sauce a nice velvety texture.
- To brighten the taste, you can add spices: nutmeg, sweet paprika, cumin garlic.
- Our tender chicken breast with spinach will turn out very piquant if sprinkled with grated cheese, the top will be covered with a gooey cheese crust.
In the summer, when it’s plus thirty outside the window, you don’t feel like standing near the stove for a long time, so quick recipes always help out! Let's cook one of these dishes - fusilli with chicken breast and spinach in sour cream sauce. The dish is very tasty, simple and quick to prepare, you can use frozen spinach for it, but in May I still recommend looking for fresh, for it is now the season.
To cook fusilli with chicken breast and spinach in sour cream sauce, prepare the products according to the list. In addition to the main ingredients, you may need a little chicken broth or milk if the sauce seems too thick for you.
Cut the chicken breast and onion into pieces. Fry in olive oil until light golden brown. Add spices, salt and pepper.
Add sour cream mixed with starch, mustard, chopped garlic and spinach to the pan.
Cook over low heat, stirring, for 5-7 minutes. If the sauce becomes too thick, add some broth or milk.
To prepare this express dish, we do without pickling, a complex set of spices, baking in the oven - we cook chicken with spinach in the form of rolls in a pan. Breaded in flour, lightly fry the blanks, and then simmer until tender in a creamy sour cream sauce.
Each product is covered with a ruddy shell, and the fibers inside remain light and juicy. Cut-away rolls look spectacular - the bright spinach filling contrasts perfectly with the neutral chicken meat.
Ingredients: 
- chicken fillet - 3 pcs. (about 800 g);
- spinach - 100 g;
- cheese - 80 g;
- garlic - 1-2 teeth;
- cream 20% - about 200 ml;
- sour cream - 2 tbsp. spoons;
- flour - 2-3 tbsp. spoons;
- salt, pepper - to taste;
- vegetable oil (for frying).
Chicken with spinach recipe with photo step by step
How to cook chicken rolls with spinach
- We cut off possible fatty layers, wash the chicken meat, wipe it with a napkin. We cut the clean pieces into 2 plates (6 blanks in total). We beat off, not allowing gaps.
- We wash the bunch of spinach thoroughly, shake off the drops of water. We cut the leaves of the plant into thin strips. Three small strips of cheese, chop the garlic with a knife. We combine the prepared components for the filling, mix.
- Sprinkle chicken chops with salt/pepper. Cover each layer of chicken with a layer of cheese-spinach mixture.
- Pressing tightly, roll the workpiece into a roll, stab with a toothpick to fix the shape. Roll in flour on all sides. It’s not scary if the filling slightly peeks out of the rolls at the edges.
- Heat vegetable oil in a frying pan. Fry the rolls on all sides until golden brown. The flour shell will allow you to keep the tenderness of the fibers inside, create an enveloping top layer.
- Mix the cream with sour cream, lightly salt / pepper. Pour into skillet with cooked chicken. Rolls should be 3/4 submerged in liquid. Add more cream (or a little water) if needed. Simmer over low heat covered for 10 minutes. We do not allow active seething, otherwise the cream may curdle.
- Serve chicken with spinach drizzled with cream sauce, on its own or with a side dish. The rolls are delicious even when cold.
Enjoy your meal!
I propose to cook chicken breast with spinach and cream cheese: we will bake it in the sleeve.
The meat is very tender, and the cream cheese makes it quite juicy. In addition, poultry meat goes well with spinach. I recommend serving with pasta or rice. Chicken breast has long been one of the most popular dishes among healthy food lovers. Unfortunately, many housewives are faced with the fact that after baking, the chicken becomes dry and bland. Thanks to this recipe, chicken breast not only remains juicy and appetizing, but also becomes even more tasty and healthy.
Composition of products
800 grams of chicken fillet;
150 grams of cottage cheese;
50 grams of suluguni cheese (or any hard cheese);
one clove of garlic;
20 grams of butter;
50 grams of spinach (you can use any other greens);
salt and spices for chicken - to taste;
one tablespoon of sour cream;
one tablespoon of odorless sunflower or olive oil;
half a fresh lemon;
half a teaspoon of ready-made mustard;
one tablespoon of honey.
Step by step cooking process
We transfer cottage cheese of any fat content and any consistency to a bowl, knead thoroughly with a fork (you can also use a blender).
Add a small piece of soft butter to the cottage cheese (it must be removed from the refrigerator in advance) and a clove of garlic passed through a press.
Mix thoroughly: you can use a potato masher.
We rub on a fine grater into the curd mass hard cheese or suluguni.
Pour boiling water over spinach greens and finely chop, send to cottage cheese. If you use dill or parsley, then you do not need to pour boiling water over them. The filling is ready.
We take a chicken fillet, make a pocket, making an incision with a sharp knife from the side of the thickest part of the meat.
We take half a lemon and, squeezing the juice out of it, sprinkle the fillet well: both outside and inside the pocket.
Lightly sprinkle with salt and spices for the chicken: on all sides. Rub well with your hands so that the spices are absorbed into the meat.
With a tablespoon, put the filling in the pockets, tamping. We close the pockets with toothpicks.
Put one tablespoon of fat sour cream in a bowl, add half a teaspoon of ready-made mustard, seasoning for chicken (to taste), one tablespoon of vegetable oil. We mix everything thoroughly.
Advice. How to cook delicious and fragrant homemade mustard, see the recipe from our website.
Lubricate the breasts with the resulting sauce on all sides and leave to marinate at room temperature for 20 minutes.
We take the sleeve, put the breasts in it, tie it on both sides.
We send a baking sheet with breasts to the oven, heated to 180 degrees, for 35-40 minutes.
We take out the sleeve with meat from the oven, cut it. In a small bowl, mix a tablespoon of honey with a small amount of juice from the package, mix and pour the breasts with the resulting sauce.
We send a baking sheet with meat in the oven for another 10 minutes.
We cut the hot meat into portioned pieces, pour over the separated juice and serve on the dining table with rice or pasta.
Cooled meat, beautifully chopped and decorated with herbs and fresh vegetables, will look great on the festive table.
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Delicious, healthy, soft and juicy chicken with spinach and cheese baked in the oven. The chicken is pre-fried in a pan so that all the juices are sealed inside and the meat remains juicy, and then baked in the oven. Spinach gives the dish juiciness and freshness. Chicken with spinach is prepared quickly and simply, it is quite possible to cook it even in the evening after work.
Compound:
- Chicken breast - 800 g
- Spinach - 400 g (fresh or frozen)
- Cheese - 150 g
- Cream (10%) or milk - 1 cup
- Garlic - 2-3 cloves
- Ground black pepper - to taste
- Salt - to taste
Cooking:
Wash the chicken breast, remove the remaining fat and film. Dry your breasts. Cut each fillet into two pieces lengthwise to make thin steaks. Lightly beat the chicken meat. Before beating, cover the chicken with a film / bag so that the pieces of meat do not scatter around the kitchen and stain everything around.
Season the minced meat with salt and pepper on both sides.
Heat a little odorless vegetable oil in a frying pan and fry the breasts over high heat for 2-3 minutes on each side until they turn white. The breast should not be fried until cooked, it should only grab on top so that it remains juicy during further cooking in the oven. All the breasts will not fit in the pan at once, so they need to be fried in several passes, periodically adding oil to the pan.
Lay the finished breasts in an even layer in a baking dish greased with vegetable oil.
Boil water in a small saucepan and blanch spinach after boiling water again for 1 minute. Frozen spinach does not need to be thawed first.
Drain the blanched spinach in a colander and squeeze it out with a spoon. Peel the garlic, chop with a knife or press and mix with spinach.
Spread the spinach on top of the pre-fried chicken, smooth and lightly salt.
Then pour in low-fat cream or milk.
Coarsely grate the cheese and sprinkle over the chicken and spinach. Cheese can be used any, at your discretion. I like to use the most salty types of cheese, you can even experiment and add a little feta.
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