Say goodbye to dry, flavorless chicken and HELLO to this easy and flavorful skillet dinner with chicken and garlic creamed spinach! You’ll want a crusty bread to soak up the sauce!
Tender and juicy chicken in a delicious spinach sauce, all cooked in one pan and in just 30 minutes! It is the most perfect weeknight dinner! The creamy sauce whisks together so perfectly and uses familiar ingredients you already love. You will want to lick your plate clean because it is that good! This is a must try recipe that involves no-fuss prep with gourmet looking results. Put this meal at the top of your must make list!
Serve with your favorite pasta or Mashed Cauliflower. You will not want to forget the bread because you will definitely want to be scraping the creamy sauce up with your bread at the end!
Pair with Scout and Cellar Adelante Sauvignon Blanc, bright and clean with lemongrass, lime zest and green apple balanced by a subtle minerality on a zesty, light-bodied frame with a refreshing finish
2 tbsp. extra-virgin olive oil, divided
4 boneless skinless chicken thighs or breasts
2 teaspoon paprika
Freshly ground black pepper
1 medium yellow onion, chopped
4 cloves garlic, minced
10 ounces baby spinach
1 cup. heavy cream
3/4 cup low-sodium chicken broth
1 cup shredded mozzarella
1/2 cup freshly grated Parmesan
In a large skillet over medium heat, heat 1 tablespoon oil.
Season chicken with paprika, salt, and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate.
Heat remaining tablespoon oil.
Add onion and cook until soft, 5 minutes, then add garlic and cook 1 minute more.
Add spinach, in batches, until wilted.
Pour over heavy cream and chicken broth and simmer for 3 minutes.
Add mozzarella and Parmesan and stir until melted, then return chicken to skillet and simmer for 5 minutes.
This chicken with creamy dijon mustard sauce is an easy and fast weeknight meal. The chicken thighs and sauce are all cooked in the same skillet, making clean-up a breeze.
Chicken thighs are easy to use without worrying too much about drying out the meat. They are juicy, flavorful and so versatile they go with absolutely anything! The Dijon adds amazing flavor to this creamy sauce. This is a true weeknight meal, ready in just over a half an hour from start to finish.
The sauce comes together quickly. Sauté diced onions and garlic in butter until softened, and then simmer with a little white wine, thyme, and of course, mustard. Stir in the heavy cream at the end to finish the creamy sauce.
Serve with rice or mashed potatoes. For a low-carb meal, serve the chicken alone or with some roasted or steamed vegetables.
1 teaspoon Herbes de Provence- or you can use Italian seasoning
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon ghee/unsalted butter
½ yellow onion, diced
4 garlic cloves thinly sliced
1 teaspoon Red Pepper Flakes
½ cup white wine; I used Chardonnay
1 cup chicken broth
½ cup milk or heavy cream
2 teaspoons honey mustard
2 teaspoons Dijon mustard
2 teaspoons country mustard or old-style mustard
4 sprigs of thyme leaves only
Kosher salt and freshly ground black pepper to taste
Preheat oven to 375°F
Heat a large cast iron skillet over medium heat for 1 minute and add the oil. Heat the oil until shimmering but not smoking.
While the oil heats, season both sides of the chicken with salt, pepper and Herbes de Provence. Cook the chicken, skin-side down until the skin is crispy and golden brown, about 5-6 minutes. Flip the thighs over and cook for another 4 minutes.
Transfer the chicken, skin-side up, to a paper towel-lined plate and set aside.
Set the heat to medium-low and add 1 tablespoon of butter to the skillet.
Add onion and sauté about 3-4 minutes or until translucent. Add the garlic and cook another 30 seconds, stirring often.
Slowly add the wine to the skillet and stir (scraping to deglaze any tasty brown bits stuck to the skillet).
Add the broth, cream, three mustards and thyme leaves. Season with salt and pepper and stir well.
Nestle the partially cooked chicken (skin-side up) in the skillet with the sauce. Be sure to leave a little space between each thigh for the sauce to seep through.
Cook, uncovered, at 375°F for 30-35 minutes. The chicken is done when the internal temperature registers 165°F on a meat thermometer. The sauce should reduce to about halfway.
Note: If the sauce is still too thin when the chicken is ready, remove the skillet from the oven, set the chicken aside and cover it with foil. Reduce the sauce stovetop, over medium-low heat, until it thickens to desired consistency.
Note: If the sauce is reducing too quickly while cooking, add a little more cream, wine & broth halfway through the cooking time.
Don’t be scared away by the crawfish! You can make this spicy creamy sauce to serve over shrimp, white fish, chicken, or even pork. The possibilities are endless.
Any cajun meal always reminds me of my best friend, the Cajun Queen Christine! She has taught me the amazing flavours of Louisiana cuisine.
Étouffée is a French word that means “smothered” or “suffocated.” As you can see in the photo, the crawfish is smothered with a combination of chopped vegetables and tomatoes in a rich light roux. Étouffée brings together all of the hallmarks of Louisiana cooking: Seafood, a flour-and-oil roux, the “Holy Trinity” of onion, celery and peppers, traditional Cajun seasoning and hot sauce.
Another one of my Louisiana friends, Alaina suggested Louisiana’s Cajun Land seasoning to use when cooking Cajun meals. You can order some from Amazon. It definitely will give your food a cajun kick!
When making this crawfish Étouffée recipe, I like to use freshly boiled crawfish when I can. You can also grab frozen crawfish tails from the freezer section at your local grocery store. If crawfish tails aren’t your thing, then shrimp, fish, chicken or pork will do. My mom and dad used andouille sausage and said it was delicious! Just saute the protein of your choice before adding it to the sauce.
So pour yourself a glass of Scout and Cellar 2018 CHE FICO PINOT GRIGIO RISERVA and let’s get cooking!
3 tbsp flour
4 tbsp of butter, divided
1 1/2 cup of half and half
1 shallots, chopped
1 stalk celery, chopped
1 cup of chopped bell pepper (I like to use a mixture of red, orange, and yellow)
1/4 cup of freshly chopped parsley (or 1 tbsp of dried parsley)
4 cloves of garlic finely chopped
3 tbsp of tomato paste
2 cups of chicken broth
1 tbsp of Cajun Seasoning (I usd Cajun Landing but Tony Chachere’s works too)
Salt and pepper
1 pound (16 oz.) peeled crawfish tails or protein of your choice.
Put flour and butter in a pot and cook for 5 minutes.
Add the onion, pepper, celery, parsley, and garlic. Saute for 2 minutes.
Pour in half and half and whisk until there are no lumps.
Add the tomato paste and whisk.
Add 1 cup of the water or broth and whisk until smooth. Let cook for 2 minutes stirring often.
Pour in the other cup of the water/stock and stir. If this is the desired consistency you would like, there is no need to add any additional water or stock. If you would like the etoufee to be thinner pour a little more water at a time.
Add cajun seasoning. Season with salt and pepper to taste.
Add the crawfish tails into the pot and squeeze the lemon juice on top and stir.
Allow the crawfish to warm in the pot for about 4-5 minutes, then serve with rice and sprinkle with sliced green onions.
Spaghetti squash is such a fun, underrated vegetable!
Spaghetti squash is so healthy and versatile. You can simply enjoy it with some salt and pepper as a side dish, or drizzle it with melted butter or your favorite sauce.
Squash has little to no taste so it’s amazing the different flavor combinations you can come up with! I wanted to do something a little different than just marinara so I thought it’d be fun to make individual squash boats tossed with a creamy sauce, broccoli and sausage. Chicken sausage that is. Publix Greenwise Italian chicken sausage is DELICIOUS, but really you could use any type of sausage you’d like!
Creating the “noodles” from this squash is so incredibly easy. All you have to do is cut the squash in half, scoop out the seeds, bake them (cut side down) for about 30-40 minutes in the oven then start scraping with a fork!
The cream sauce is so flavorful and seriously so simple to make. To bring the sauce up a notch, I added a drizzle of truffle oil but you can skip it, if you are not a truffle fan.
Toss the spaghetti squash in with the broccoli and sausage and transfer everything into the squash boats. Top with cheese, broil in the oven and enjoy!
This recipe pairs beautifully with Scout & Cellar Chardonnay!
Spaghetti Squash Ingredients
1 medium Spaghetti squash
2 tablespoons EVOO
1 ½ teaspoon Italian Seasoning
Salt & Pepper
4 Italian chicken sausage, removed from casings
Head of Broccoli, chopped
3 cloves Garlic, chopped
1 large shallot, chopped
3 tablespoons of White wine
Cream Sauce Ingredients
3 tablespoons butter
4 tablespoons flour
1 cup White Wine
3 ounces truffle oil (black or white), optional
2 cups heavy cream
8 oz. mozzarella cheese, shredded
4 oz. shredded parmesan cheese
Salt and Pepper
Spaghetti Squash Instructions
Preheat the oven to 400°F.
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with Italian seasoning, salt and pepper.
Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash.
Remove from the oven and flip the squash so that it’s cut side up. When cool enough to the touch, use a fork to scrape out the strands from the sides of the squash. Do not toss the empty squash halves.
While the squash is roasting, prepare the stuffing.
In a skillet, brown the sausage crumbles. Once browned transfer to a plate and deglaze the pan.
Pour in 3 tablespoons or so (enough to cover the bottom of the pan 1/4″ or less) of white wine, with the heat still on, and scrape the bottom of the skillet with a wooden spatula vigorously as the liquid comes to a boil.
Add 1 tablespoon of butter to the same skillet, once the butter has melted saute the broccoli for 3-5 minutes.
Move the broccoli to the sides of the skillet, creating a well to add the garlic and shallot. Saute for one minute and then combine broccoli, garlic and shallots- sauteing for an additional 3-5 minutes.
Once the squash is done, scoop the strands into the skillet with the broccoli mixture.
Add the cooked sausage to the skillet and stir to combine.
Cream Sauce Instructions
Add butter to a sauce pot. Turn the heat on medium.
Once the butter has melted, add 4 tablespoons of flour, whisk until combined.
Pour heavy creamy, wine and truffle oil into the pot, whisk to combine.
Once the mixture is hot, slowly whisk in the cheeses.
Let the mixture simmer for 2-3 minutes until it’s thickened, stir occasionally.
Season to taste with salt and pepper and reduce the heat to low.
Drizzle cream sauce into the bottom of the squash halves.
Divide sausage and broccoli mixture among the halves.
Drizzle Cream sauce over top.
Sprinkle it with mozzarella cheese and parmesan cheese.
Broil until cheese is browned and squash warmed through, 4 to 5 minutes.
Serve hot with a glass of Scout & Cellar Chardonnay!
Shop for the perfect Chardonnay on my Scout & Cellar page