Best Chipotle Chicken And Creamy Spinach Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHIPOTLE CHICKEN WITH CREAMY SPINACH



CHIPOTLE CHICKEN WITH CREAMY SPINACH image

Adapted from Rick Bayless's Mexican Kitchen, by Rick Bayless with Deann Groen Bayless and JeanMarie Brownson.

Provided by Andrea

Categories     Main Course

Time 4h30m

Number Of Ingredients 6

2 canned chipotle chiles en adobo (finely chopped)
1¼ cups Crema Mexicana or heavy cream or crème fraiche
4 medium-large boneless skinless chicken breast halves (trimmed of fat)
1/4 cup chicken broth
6 cups stemmed spinach (rinsed and patted dry)
1/2 teaspoon salt

Steps:

  • In the small bowl, stir together the chopped chipotles and Crema Mexican. Smear all over the chicken breasts, then cover and refrigerate for several hours.
  • Turn on the broiler and let it get very hot. Lay the chicken breasts in the baking dish, then place about 6 inches under the broiler and cook until good and brown, about 4 to 5 minutes. Turn the chicken over and drizzle the rest of the cream around them, not on top. Set the pan back under the broiler and cook until the chicken is deep golden and no longer feels squishy when pressed, about 4 to 5 minutes. Turn off the oven. Don't forget.
  • Place one chicken breast on each warm plate and keep them warm in the oven while preparing the spinach and sauce. They will only be in the oven for a few minutes, so don't panic.
  • Scrape the broiled cream mixture into the saucepan and add the broth and spinach. Bring to a boil over high heat and stir nearly constantly until the spinach wilts and the cream reduces, about 3 minutes. Taste and season with a little salt.
  • Divide the spinach among the 4 plates and spoon the sauce around the chicken and spinach. Serve immediately.

Nutrition Facts : Calories 402 kcal, Carbohydrate 5 g, Protein 27 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 174 mg, Sodium 634 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

BROILED CHIPOTLE CHICKEN WITH CREAMY SPINACH



Broiled Chipotle Chicken With Creamy Spinach image

I adopted this recipe after Mean Chef (IHHDRO) left the site. His original comments were, "This is a very simple and delicious broiled chicken breast dish. It is from Rick Bayless. The flavor comes from the use of chipotles and creme fraiche." My original review stated, "Very easy, but wonderfully tasty meal. I used whipping cream, as creme fraiche is not available in my area. I also doubled the sauce and the spinach, as advised by *Shelly*. It was great. My only mistake was to add an extra chipotle to the mix...it was just a little spicy for my tastes, but my hubby had no complaints. There were no leftovers with this dinner." We have since made this many times and always enjoy it.

Provided by Ms B.

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

3 chipotle chiles in adobo, finely chopped
1 1/4 cups whipping cream (I use creme fraiche) or 1 1/4 cups creme fraiche (I use creme fraiche)
4 medium boneless skinless chicken breast halves, trimmed of all extraneous fat (about 1-1/3 pounds total)
1/4 cup chicken stock
6 cups spinach, stemmed, well rinsed
1/2 teaspoon salt

Steps:

  • Marinating the chicken: Combine the chopped canned chipotles with 2 tablespoons of the cream.
  • Smear over the chicken breasts, cover and refrigerate for several hours, if time permits, for the chilies to season the chicken.
  • Finishing the dish: Lay the chicken breasts in a broiler-proof baking dish just large enough to hold them comfortably.
  • Set 6 inches below a very hot broiler and cook until richly brown, 4 to 5 minutes.
  • Turn the breasts over, drizzle the remaining 1 cup plus 2 tablespoons cream around them and set under the broiler.
  • Cook until the chicken is deep golden and no longer squishy feeling when lightly pressed, 4 to 5 minutes.
  • Transfer the chicken to 4 warm dinner plates and keep warm in a low oven.
  • Scrape the cream mixture into a medium-large (3- to 4- quart) saucepan and add the broth and the spinach.
  • Bring to a boil over high heat and cook, stirring nearly constantly, until the spinach is wilted and the cream is reduced and thick, about 3 minutes.
  • Taste and season with salt, then spoon around the chicken breasts and serve right away.

CREAMY CHIPOTLE CHICKEN



Creamy Chipotle Chicken image

A delicious slow-cooker recipe of creamy chicken with a slight kick, yumm! Serve chicken with rice and spoon some sauce over the top.

Provided by tnahinu

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 6h15m

Yield 4

Number Of Ingredients 9

4 skinless, boneless chicken breast halves
¼ cup melted butter
salt and ground black pepper to taste
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
½ cup chicken broth
1 (8 ounce) package cream cheese, cut into cubes
3 chipotle peppers in adobo sauce, minced
1 tablespoon adobo sauce from chipotle peppers

Steps:

  • Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

Nutrition Facts : Calories 494.3 calories, Carbohydrate 8.4 g, Cholesterol 159 mg, Fat 38.1 g, Fiber 0.5 g, Protein 29.2 g, SaturatedFat 21.5 g, Sodium 862 mg, Sugar 0.5 g

SPINACH-STUFFED CHICKEN POCKETS



Spinach-Stuffed Chicken Pockets image

With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 cups fresh baby spinach
2 teaspoons plus 1/4 cup olive oil, divided
1 garlic clove, minced
1/2 cup garlic-herb spreadable cheese
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

Nutrition Facts : Calories 539 calories, Fat 35g fat (13g saturated fat), Cholesterol 182mg cholesterol, Sodium 819mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.

Related Topics