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Creamy spinach chicken recipe

Creamy spinach chicken recipe

50 ratings

Perfect for a midweek dinner; cook your chicken breasts until tender in a thick, creamy sauce. Adding fresh baby spinach and zingy lemon juice will help you cut through the richness, not-to-mention it’s the ideal way to up the flavour! This healthy option is sure to please the whole family. See method

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 339 calories / serving
  • Healthy

Ingredients

  • 100g drained sundried tomatoes, sliced lengthways, plus 1 tbsp oil from the jar
  • 2 x 300g packs chicken breast fillets
  • 5 tsp cornflour
  • 1 red onion, thinly sliced
  • 3 garlic cloves, crushed
  • ½ chicken stock cube, made up to 100ml
  • 250g pack baby spinach
  • ½ lemon, juiced
  • 150ml single cream
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1420kj
    339kcal
    17%
  • Fat

    16g 22%
  • Saturates

    6g 30%
  • Sugars

    4g 4%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 8.7g Protein 40.1g Fibre 3g

Method

  1. Put the sundried tomatoes in a small, heatproof bowl and cover with 200ml boiling water; set aside.
  2. Lay the chicken breasts between 2 pieces of clingfilm and use a rolling pin to gently bash the thickest parts to flatten them a little, so the breasts are an even thickness. Season with salt and lightly coat with 4 tsp cornflour. Heat the sundried tomato oil in a large, deep, lidded frying pan over a medium-high heat, then fry the chicken breasts, without turning, for 4-6 mins each side until golden and cooked through. Transfer to a plate and cover to keep warm.
  3. Reduce the heat to medium-low, add the onion and garlic and cook for 10 mins, stirring occasionally, until softened; add a splash of water if it starts to catch. Add the stock and sundried tomatoes; simmer for 1 min. Add the spinach, cover and cook for 2 mins, then remove the lid and stir well.
  4. Mix 1 tsp cornflour with 2 tbsp water in a small bowl. Stir the cornflour mixture, lemon juice and cream into the pan and simmer for 2 mins until thickened. Return the chicken to the pan, cover and cook for 2-3 mins more until the chicken is warmed through, then serve.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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