Today, I wanted to cook something dietary - chicken breast with spinach is both tasty and healthy! It tasted so good that you want to eat the whole thing at once. The chicken turns out very tender and juicy, the creamy sauce gives an incredible taste to the meat and herbs.

The recipe for chicken with spinach in creamy sauce is very simple and even a novice cook can handle it. We will be cooking in a frying pan, and it will also be very convenient to cook in a slow cooker or 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 wrong, the main thing is to cook it correctly. It goes well with vegetables, meat, fish, and can also be a filling for pies or a sauce for a meat dish. Here's a simple diet recipe

Properly cooked spinach should be slightly undercooked so it will retain its green color and have a bit of a crunch.

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

Let's prepare the chicken fillet

Cut the chicken fillet crosswise into long pieces. Season them with salt, ground black pepper and basil.

Place about 1 cup of flour in a bowl and dip each piece of chicken in the flour on both sides.

Place the chicken breast in a hot frying pan with vegetable oil and fry the chicken on both sides until golden brown, about 4 minutes.

Shredding spinach

While the chicken breast is roasting, let's start with the spinach. First, cut off the stems and put it in a bowl of water to thoroughly rinse the leaves from dirt, I wash the water 3 times. Do not chop very finely.

Making the creamy filling

Pour water into a bowl, add sour cream and add 1 tbsp flour, salt, mix with a whisk until the flour is completely dissolved. If you don't have a whisk at hand, 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 cream mixture boils and the spinach is soft, remove the pan from the pan so that the greens do not overcook.

We serve the 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. Bon appetit!

• There is a way to check the freshness of the greens: choose spinach that is deep green in 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.
• Flour will give the sauce a pleasant velvety thickness.
• 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 you sprinkle it with grated cheese, the top will be covered with a cheesy stringy crust.

Chicken fillet in spinach sauce or how to love spinach

Since the recipe, my relationship with spinach has, one might say, become friendly. Before, spinach was for me “a herb without a particularly pronounced taste and smell.” The taste of spinach, from my point of view, is so unexpressed that dishes with spinach were reminiscent of a fairy tale about porridge from an axe. To make the spinach dish tasty, I needed products with a distinct flavor. For example, cheese in puff pastry.

Original recipe spinach chicken fillet prepared with cream. I replace the cream with milk, adding a little sour cream for thickness. With cream, the sauce turns out thicker, more nutritious, but also higher in calories. If you can afford it and eat only what you like (maybe not for long, but still:), or you still can treat yourself today, then feel free to replace milk with cream. If you cook according to my recipe, you don’t get much sauce; you end up with chicken with spinach rather than with spinach sauce. At the same time, the chicken turns out to be very tender, the sauce is almost airy, and dinner from such a dish is very light.

The recipe is very simple to follow, the dish cooks quickly and goes well with any type of side dish. So this recipe can be classified under the heading “What can be prepared quickly”, for the case when, after a long day of work, if there is any strength left, it is only for “eating”, but not for “cooking”. Besides, spinach sauce eliminates the need to prepare a salad as well. It's not that this dish can't be eaten without some extra salad, but the spinach is enough.

An important seasoning is nutmeg. Just as cinnamon makes all dishes with tomato sauces more expressive and less sour, so nutmeg goes well with spinach. Also, if desired, you can add a little sugar to the sauce, like. For a given amount of ingredients, half a teaspoon will be enough to make the sauce even more tender and expressive. Try cooking chicken fillet in spinach sauce, and you will love spinach!

Ingredients

For 2 breasts (from 1 chicken):
onion – 1 small
garlic – 2 cloves
spinach – 150 gr.
cream – 200 gr
vegetable oil – 2-3 tbsp. l.
ground nutmeg - on the tip of a knife
salt/pepper - to taste

Preparation

Chicken with spinach sauce It’s quick and easy to prepare, but there is one important ‘BUT’. During the process, it is important to stir all the time so that the chicken does not give up its juice (otherwise the chicken will turn out tough), so that the onion does not fry, but only becomes transparent (otherwise it will give a rancid taste to the sauce), so that the spinach is evenly heated, and the cream (milk) evenly covers the chicken. Therefore, it is very important to prepare all the ingredients, and only then proceed without being distracted.

So, wash the spinach and set it aside to drain the excess liquid. If we use frozen spinach, defrost it and also drain the water. Then wash the chicken breasts, remove excess water with a paper napkin, and cut as desired. Peel and chop the onion and garlic.

Heat the frying pan high. I have a good frying pan, so I add just a little oil. If you're not confident in your pan, add more. When the pan is very hot, add the chicken. A good sign that the pan is well heated is that the chicken will “sizzle” when it comes into contact with the pan. If you put in a piece of chicken and don’t hear anything, you still need to wait for the pan to heat up. Stirring constantly (this is important!), fry the chicken until the entire surface of the chicken pieces has changed color. Add a little more vegetable oil and add the onion and garlic. Ideally, the onion and garlic should be fried separately and then combined with the chicken. I usually move the chicken to the side - the chicken continues to fry on one half, and the onions and garlic are fried on the second.

All this needs to be constantly stirred, then the chicken, then the onion. As soon as the onion has become translucent, add the chopped and drained spinach, mix everything and fry for another minute until the spinach becomes soft and slightly darkened. Add cream (or milk), salt, pepper, nutmeg. Mix everything. The spinach releases enough liquid to form a sauce. As soon as the sauce has boiled, cover with a lid and turn off the heat.

Most housewives prefer chicken meat: it is cheaper and cooks much faster. Fried chicken legs with pasta for dinner - what could be simpler and better? Of course, chicken with spinach. With these two ingredients you can cook up many delicious dishes. Let's make sure of this.

Simple recipe

Cooking chicken with spinach in a frying pan:

1. Rinse the chicken breasts under water, dry a little and chop into strips;
2. Combine salt (to taste), herbs and flour in a container. Roll the chopped meat in this mixture;
3. Place the frying pan on the fire, heat the butter, fry the breaded pieces until cooked;
4. Wash the spinach and lightly chop it;
5. Add the chopped greens to the meat and simmer for another 5 minutes (add a couple of drops of boiling water if necessary).

Chicken with spinach and cheese in the oven

• chicken (fillet) – 500 g;
• 1 leek;
• cream – 1 tbsp;
• “Russian” cheese - 100 g;
• refined oil – 2 tbsp;
• spinach – 200 g;
• salt.

Preparation will take a little time: only 50 minutes.

Calorie content: 136.8 kcal.

How to prepare the dish:

1. Rinse the spinach with water and place on a towel to dry;
2. Chop the fillet into desired pieces, after washing it first;
3. Chop the leek (its white part) into oval slices;
4. Heat a frying pan with oil and fry the chopped fillet until lightly browned;
5. Place the half-finished pieces into a mold;
6. Place the chopped leek in the same frying pan and sauté until soft;
7. Add spinach and continue cooking for another 4 minutes;
8. Place the onion-spinach fry over the prepared chicken;
9. Pour cream and sprinkle with grated cheese;
10. Bake in the oven for half an hour at 200°C.

Chicken with spinach in cream

• chicken pulp – 400 g;
• bulb;
• spinach – 1 bunch;
• cream 10% - 1 tbsp.;
• garlic – 2 teeth;
• nutmeg (ground) - a pinch;
• salt pepper;
• oil (unrefined) – 2 tbsp.

The culinary process will take: 35 minutes.

Calorie content: 157.8 kcal.

Cooking step by step:

1. First of all, you should prepare the necessary ingredients. Wash fresh spinach with running water and dry. If you only have frozen food, then completely defrost it naturally and express the liquid;
2. We also wash the chicken flesh and, if necessary, remove any remaining skin, cartilage, etc. Don't forget to remove excess moisture with a napkin. Grind the meat as desired, but not too finely;
3. Peel the garlic cloves and onion and finely chop;
4. Place a frying pan on the fire, greased with oil. When it’s hot, send in the chicken pieces. Stirring continuously, wait until the surface of the meat turns white;
5. Then add chopped spicy vegetables. When the onion loses its color, add the prepared spinach. Leave for a couple of minutes so that the greens darken slightly, and season with cream, spices and add some salt;
6. After the unique sauce boils, set aside for 5 minutes and remove from heat.

Salad with spinach and chicken

Ingredients:

• 1 cucumber (fresh);
• eggs (hard-boiled) – 2 pcs.;
• chicken - 1 breast;
• spinach – 80 g;
• favorite greens;
• classic yogurt – 2 tbsp;
• cheese (cream) – 2 tsp;
• spices, salt.

Cooking time: 35 minutes.

Calorie content: 89.3 kcal.

Cooking steps:

1. Boil the chicken meat, 20 minutes is enough, cool and, chop into strips, place in a salad bowl;
2. Wash the cucumber thoroughly, chop into thin strips and send to the chicken;
3. Also rinse the spinach leaves with water, blot off excess moisture and add to the salad bowl;
4. We place the greens in the meat and vegetable substance, having previously crushed it;
5. In a separate bowl, mix the yogurt and cream cheese sauce, seasoning with salt;
6. Crush the eggs with a fork until they form coarse crumbs;
7. Sprinkle the semi-finished salad with crushed whites and yolks, season with sauce and mix thoroughly.

Warm salad

• pine nuts – ½ tbsp.;
• white bread (crumb) – 100 g;
• chicken breast;
• olive oil – 50 ml;
• salt, dried herbs;
• spinach – ½ bunch;
• garlic - 2 teeth.

Cooking time: 20 minutes.

Calorie content: 243.5 kcal.

How to prepare a warm salad:

1. Grind the chicken fillet into medium strips, after washing it;
2. Heat a frying pan with a couple of drops of olive oil, set high heat and fry the chicken pieces for 10 minutes until golden;
3. Send the washed spinach to the meat component and simmer for 3 minutes, season with salt and dried herbs, remove from heat;
4. Finely crush the bread pulp with your hands until crumbs form. And fry them in a frying pan with olive oil, nuts and chopped garlic;
5. Place the browned nut-bread mixture on top of the spinach chicken and serve the salad warm.

Spinach and chicken pie recipe

The baking ingredients are as follows.

• butter – ½ pack;
• flour – 1.5 tbsp;
• cream (12%) – 3 tbsp;
• 2 eggs;
• baking powder – 10 g;
• salt – 1/3 tsp.

• onion greens (crushed) – 2 tbsp;
• raw yolk;
• chicken fillet – half a kilo;
• ¼ kg spinach;
• cottage cheese (medium fat content) – ¼ kg;
• salt pepper;
• grated nutmeg – 1 tsp.

Cooking time: 180 minutes.

Calorie content: 187.2 kcal.

How to bake a delicious pie:

Cream of chicken soup with spinach

• chicken meat – 200 g;
• bulb;
• cream – 1 tbsp;
• potatoes – 4 medium pieces;
• oil – 2 tbsp;
• grated nutmeg - a pinch;
• garlic – 3 teeth;
• spinach – half a kilo;
• 1/4 tsp. thyme;
• 2 bay leaves;
• salt pepper.

Cooking will take: 55 minutes.

Calorie content: 95.7 kcal.

How to cook soup:

1. Place chicken pulp, bay leaf, thyme in a saucepan, season with pepper and salt. Cook for 20 minutes after boiling, add water, and regularly get rid of any foam that appears;
2. Sauté finely chopped garlic and onion in oil;
3. Once the vegetables are soft, add spinach, stir and simmer for 5 minutes;
4. Remove the chicken from the broth and add pre-peeled and diced potatoes to it. Bring to readiness, 15 minutes is plenty;
5. Place the fried onion and spinach in the container and continue cooking for 10 minutes;
6. Remove the bay leaf from the soup and use an immersion blender to turn it into a liquid puree;
7. Pour cream into the creamy substance and bring to a hot state. Boiling is prohibited;
8. Serve with shredded chicken and sprinkle with nutmeg.

Chicken breasts stuffed with spinach

• 2 chicken fillets;
• ½ lemon;
• salt pepper;
• fresh spinach – 200 g;
• parsley – 1 bunch;
• Parmesan cheese – 25 g;
• 1 tsp butter;
• 2 tbsp. olive oil.

Cooking will take: 35 minutes.

Calorie content: 113.2 kcal.

How to prepare the dish:

1. Rinse the chicken fillet with water and cut lengthwise to form a kind of pocket, beat it a little, wrap it in film;
2. Finely chop the parsley, extract the juice from ½ lemon;
3. Grind Parmesan cheese with a fine grater;
4. In melted butter, simmer spinach and chopped parsley for 2 minutes, adding fresh lemon juice;
5. After removing from heat, immediately sprinkle with Parmesan, salt, pepper and stir;
6. Stuff the flattened fillet with the cheese-spinach mixture, secure the “seam” with toothpicks, sprinkle with olive oil, season with spices;
7. Brown the breasts on each side in a hot frying pan, ideally for 5 minutes;
8. Place the pan with the filled fillet in the oven for 20 minutes. 170°C is enough.

Tip: When cooking chicken with spinach, stir the contents of the pan regularly. This will prevent the onions from burning and warm up the spinach. This way the meat will not get rid of its natural juiciness, and the cream will have the opportunity to evenly envelop the chicken. Bon appetit!

Tender chicken fillet baked in cream, spinach, leeks and a fragrant cheese crust is perfect for an everyday dinner. Serve rice or mashed potatoes and fresh vegetables as a side dish for this easy to prepare and delicious dish.

Prepare the necessary products.

Wash and dry the spinach.

Cut the white part of the leek into thin rings.

Heat 1 tbsp in a frying pan. vegetable oil, add leeks and fry over low heat until soft.

Add spinach to the onion, add a little salt and simmer covered for 2-3 minutes, stirring occasionally.

Wash the chicken breast fillet, dry it with a paper towel and cut into small pieces. Salt and pepper to taste.

Fry the fillet in vegetable oil until half cooked. Transfer to a baking dish.

Place the onion and spinach filling on the fillet and smooth it out with a spatula.

Pour in the cream. Sprinkle grated cheese on top.

Bake chicken fillet in an oven preheated to 200 degrees for about 30 minutes.

Transfer the finished chicken fillet with spinach to a plate. Serve hot with side dish and vegetables.

Bon appetit!

And delicious experiments to you!

Delicious, healthy, soft and juicy chicken with spinach and cheese, baked in the oven. The chicken is pre-fried in a frying pan so that all the juices are sealed inside and the meat remains juicy, and then baked in the oven. Spinach adds juiciness and freshness to the dish. Chicken with spinach is quick and easy to prepare; it can be prepared 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

Preparation:

Wash the chicken breast, remove any remaining fat and film. Pat the breasts dry. Cut each fillet into two parts lengthwise to create thin steaks. Lightly pound the chicken meat. Before beating, cover the chicken with film/bag so that pieces of meat do not fly around the kitchen and stain everything around.

Season the chopped 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 just set on top so that it remains juicy during further cooking in the oven. All the breasts will not fit into the frying pan at once, so you need to fry them in several batches, periodically adding oil to the frying pan.

Place the finished breasts in an even layer in a baking dish greased with vegetable oil.

In a small saucepan, boil water and blanch the spinach after bringing the water back to a boil for 1 minute. Frozen spinach does not need to be thawed first.

Place the blanched spinach in a colander and squeeze thoroughly using a spoon. Peel the garlic, chop it with a knife or press and mix with spinach.

Place the spinach on top of the pre-fried chicken, smooth it out and add a little salt.

Next, pour in low-fat cream or milk.

Grate the cheese on a coarse grater and sprinkle it over the chicken and spinach. You can use any cheese at your discretion. I like to use the saltiest types of cheese, you can even experiment and add a little feta.