Looking for something easy and delicious to make for dinner tonight? How about this one skillet Chicken and Spinach in Creamy Tomato Basil Sauce?
It’s very simple to make using ingredients you probably have in your kitchen. It has meat, veggies, and dairy and when served with a whole wheat pasta your grains are covered too!
I use fresh Basil leaves from my Kitchen Garden and I use chicken thighs because I believe the thighs tend to be juicier, but if you want less fat then use chicken breasts, but pound them into thin pieces so they will cook faster and not get dry. I can whip this up in less than a half hour and my family loves it.
Chicken & Spinach in Creamy Tomato Basil Sauce
2 Lbs. Boneless Skinless Chicken Thighs
2 Tbs. Olive Oil
Salt & Pepper
1 Cup Tomato Sauce
1 Tbs. Fresh Garlic, minced
1/2 Cup Heavy Whipping Cream
1 Cup Fresh Spinach Leaves
5-6 Fresh Sweet Basil Leaves (try to use Sweet Basil, Thai Basil has a stronger flavor)
Fresh Grated Parmesan Cheese for Topping
Pasta or your preferred starch
Pat chicken dry with paper towel and sprinkle both sides with salt & pepper
Heat Olive Oil in a large skillet
When oil is hot add chicken and cook until both sides are seared about 5 minutes per side
Remove chicken to a plate and set aside
In your now empty skillet add tomato sauce, garlic, and cream
Bring to a boil then reduce heat to low to simmer sauce
Stir in Spinach and cook until wilted
Stir in Basil leaves
Return chicken to skillet and raise heat to medium
Cook chicken in the sauce until it is fully cooked, make sure there is no more pink in the thickest part of the thigh
Remove from heat and sprinkle with Parmesan Cheese. Serve with a side of pasta or your starch of choice.
I goes great with Poor Man’s Pasta – that’s a simple dish of spaghetti or any type of pasta that’s tossed in butter and garlic. Sprinkled with parmesan it’s very tasty!
Chicken & Spinach in Creamy Tomato Basil Sauce
Spring and summer are definitely ideal for barbecuing. So what are you grilling? Tired of the same old same old? Why not grill some finger licking good Barbecued Chicken?
Barbecued Chicken is one of my summer favorites and it took me a while to figure out how those barbecue joints make their delicious barbecues. Was it the sauce? Or is there a marinade? Well, after much searching I found out it takes both! Yup a really good rub AND a really good sauce is what it takes for some restaurant style Barbecue. Click here for my Basic BBQ Chicken Rub you’re going to need it to make your Best Ever Barbecued Chicken this weekend!
So really there are 3 steps to making the Best Ever Barbecued Chicken:
- Rub the chicken parts with my Basic BBQ Chicken Rub and let rest AT LEAST 30 minutes and not more than 24 hours in the refrigerator. (Use 1/4 of the BBQ Chicken Rub for 8-9 pieces of chicken. Drizzle 2 Tbs. Olive Oil on the chicken parts then massage the rub into each piece making sure it’s completely covered. I use boneless chicken thighs but you can use any part or parts you like. The rub works better on skinless parts so I’d advise you to remove the skin. Place chicken in ziplock bag and let rest for at least 30 minutes and no more than 24 hours. If using chicken that has been resting in the fridge for more than 30 minutes place chicken on counter 30 minutes before grilling so that temperature goes down to room temp.)
- Grill the marinated chicken perfectly. Click here for grilling tips.
- Baste chicken with my yummy homemade Barbecue Sauce – baste the last 2 minutes for grilling and after the chicken is cooked – you can also serve barbecue sauce on the side for dipping.
So here’s my super yummy Homemade Barbecue Sauce. The recipe makes about 2 quarts. I keep the sauce in quart sized mason jars in the fridge. It keeps for about 3 months.
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4 Cups Ketchup
1 Cup Blackstrap Molasses
1 Cup Dark Brown Sugar – Packed
1/2 Cup Seedless Blackberry Preserves
2/3 Cup Apple Cider Vinegar
2 Tbl. Basic BBQ Chicken Rub (click here from my recipes)
Place all ingredients in a saucepan and whisk together until preserves are no longer lumpy.
Simmer 10 – 15 minutes.
Remove from heat and use or transfer to jars for storing.
Best Ever Barbecued Chicken - Homemade BBQ Sauce
Combine all ingredients in a sauce pan and whisk together until preserves are no longer lumpy
Simmer for 10 - 15 minutes
Remove from heat and use or transfer to jars for storing.
My husband recently started a Keto Diet, again! Last time he did this, the summer of 2018, I was in Italy awaiting the birth of my 6th. grandchild; so no one was home to support my husband in his endeavor nor was anyone around to prepare Keto friendly meals and snacks. That’s probably why he did do so well on the diet.
Mind you this diet is not for everyone, in fact you should consult your doctor before trying a Keto Diet. I know for sure this diet is not for me as I have an autoimmune condition that affects my liver, and this diet according to my research is not recommended for folks that have liver and kidney conditions as well as a host of other medical issues. Again consult your doctor before going on a Keto Diet or any other diet.
But this article isn’t about the Keto Diet at all. It’s about a delicious chicken dish that I make for the family. As I’ve already mentioned my husband is on a Keto Diet, but I’m not and neither are my daughter and 2 grandsons who live with us. So really my problem was to find something we all could eat so that I don’t have to play short order cook and make different meals of the family.
This Creamy Butter Garlic Chicken is just the thing. It’s fatty and low carb enough to work in a Keto Diet, it has 8 net carbs for each 1/2 cup of sauce, and it’s yummy enough to serve the rest of the family. Best of all it’s super easy to make!
I serve it with riced cauliflower for my husband and mashed potatoes for the rest of us. Steamed veggies make for a balanced meal we all love it!
Creamy Butter Garlic Chicken
Melt butter in a large pan
Season both sides of chicken with salt, pepper, and garlic powder
Fry chicken in melted butter until fully cooked making sure both sides are browned
Remove chicken from pan and set aside
Sauté garlic in pan being careful not to burn it
Add broth and deglaze the pan (scrape stuck on chicken and garlic from pan and mix with the broth)
Cook the broth down to about half then add heavy cream
Stirring constantly to keep sauce from burning cook until slightly thickened
Return cooked chicken to the pan and spoon sauce over it
Serve with your choice of starch and veggies.
Are you looking for something delicious for dinner? Something easy to make and good enough to serve company? Then this One Skillet Creamy Tuscan Chicken is just the thing!
This dish is not only delicious it’s pretty too! The spinach and sun dried tomatoes give this dish a festive look. I serve it with steamed long grain rice or pasta. Oh, and by the way it’s keto friendly, just serve it with zucchini spaghetti!
But the best part about this Creamy Tuscan Chicken is that it’s so easy to make. You really just need one skillet. I use a pretty skillet that can double as the serving dish so clean up’s a breeze!
Here’s the recipe!
One Skillet Creamy Tuscan Chicken
Generously sprinkle both sides of chicken with salt and pepper
Heat olive oil in large skillet, add butter to melt
Add onions and sauté until they turn translucent
Add garlic and sauté about one minute, don’t allow garlic to turn brown
Add chicken pieces and cook until done, about 3-4 minutes per side
Remove chicken from skillet and set aside
Add mushrooms to skillet and sauté until they turn soft
Add chicken broth and Italian seasoning
Stir in Half and Half and lower heat
Simmer about 10 minutes or until sauce is slightly thickened
Stir in spinach and cook until wilted
Stir in sun dried tomatoes and grated cheese, sauce should be slightly thickened
Place chicken back into skillet and heat over low heat until chicken is hot
Spoon sauce over chicken and serve.
What’s better than a chicken pot pie? A chicken pot pie topped with a flaky puff pastry!
Don’t you love it when you decide on what to make for dinner and you just so happen to have everything you need right in your very own kitchen? It’s rare, but it happened to me when I had a craving for chicken pot pie.
I started rummaging through my fridge, pantry, and freezer, and was amazed to find that I could pull this together without even running to the store. I found puff pastry leftover from my Peach Tarts, heavy cream from my Salted Caramel Oat Bars, and fresh thyme from my Slow Cooker Pot Roast.
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 4 tablespoons butter, divided
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
- 1/2 cup all-purpose flour
- 1-1/2 cups chicken broth
- 1 cup plus 1 tablespoon half-and-half cream, divided
- 2 cups frozen mixed vegetables (about 10 ounces)
- 1 tablespoon lemon juice
- 1 large egg yolk
- Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12×10-in. rectangle. Cut one sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12×10-in. lattice. Freeze while making filling.
- Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan.
- In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
- Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2 qt. oblong baking dish. Top with lattice, trimming to fit.
- Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until bubbly and golden brown, 45-55 minutes. Cover loosely with foil if it starts getting too dark. Let stand 15 minutes before serving.
Test Kitchen Tips
- For a crisper crust, bake on a rimmed baking sheet. Trim lattice to fit baking dish, then place on a parchment lined baking sheet. Bake at 400°. for 20-25 minutes. Then place on top of your hot filling before serving.
- Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.
- To make a fresh garlic clove easy to peel, gently crush it with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can. The peel will come right off.
- Check out 11 of our most genius crumb crust ideas.
1 serving: 523 calories, 25g fat (10g saturated fat), 118mg cholesterol, 768mg sodium, 42g carbohydrate (4g sugars, 6g fiber), 30g protein.
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Puff Pastry Chicken Potpie