Chicken with Spinach in Cream Sauce

Cooking method

1. Step 1:

   

   How do you braise chicken with spinach in cream sauce in a skillet? It's easy. First, gather the ingredients from the list. You can use a whole chicken, as I did, or individual parts — breast, drumsticks, or thighs, bone-in or boneless. The cream can be any fat content, but the richer it is, the more calories the dish has. I use 20% cream (similar to light cream or half-and-half); it's just right for sauces.

2. Step 2:

   

   Wash the chicken, pat it dry, and cut it into serving pieces, removing the skin as you go if you like. Since the cream is only medium-fat, I removed the skin to cut down on calories. If the breast halves are large, it's better to cut them into 2–3 pieces. I decided not to use the wings here — they're better suited to soup.

3. Step 3:

   

   Peel the onion and cut it into cubes.

4. Step 4:

   

   Wash and dry the spinach. Remove the long stems and tear any large leaves by hand. If you can't get fresh spinach, you can use frozen — just thaw it and drain off the liquid it releases.

5. Step 5:

   

   Heat the vegetable oil in a deep skillet over medium heat. Add the chicken and onion and cook, stirring, for 7–10 minutes, until the chicken is golden.

6. Step 6:

   

   Pour in the cold cream and add the spices and herbs. For tips on keeping the cream from curdling, see the linked article below the recipe.

7. Step 7:

   

   Simmer, covered, for 15 minutes or longer, until the chicken is cooked through. If the pieces are large and bone-in, it will probably take longer than that. Before adding the spinach, check that the meat is done — it shouldn't be red or bright pink near the bone.

8. Step 8:

   

   Once the chicken is done, add the prepared spinach to the skillet. Stir and heat everything together for 1–2 minutes.

9. Step 9:

   

   The spinach should wilt and soften.

10. Step 10:

    

    Take the skillet off the heat. Plate the chicken and spinach and serve. Enjoy!