Smothered Chicken with Creamed Spinach

Ingredients:

For the Smothered Chicken:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
• Fresh parsley, chopped (for garnish)

For the Creamed Spinach:

• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 10 ounces fresh spinach, washed and chopped
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Pinch of nutmeg (optional, for extra flavor)

Instructions:

Smothered Chicken:

1. Prepare the Chicken: Season chicken breasts with salt and pepper on both sides.
2. Sear the Chicken: In a large skillet or pan, heat olive oil over medium-high heat. Add chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove chicken from skillet and set aside.
3. Make the Sauce: In the same skillet, add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another 1 minute until fragrant.
4. Simmer: Pour in chicken broth and deglaze the pan, scraping up any browned bits from the bottom. Allow the broth to simmer for 3-4 minutes until slightly reduced.
5. Add Cream and Spices: Stir in heavy cream, dried thyme, paprika, onion powder, garlic powder, and cayenne pepper (if using). Mix well and let the sauce simmer for another 2-3 minutes to thicken slightly.
6. Return Chicken: Return the chicken breasts to the skillet, spooning some of the sauce over them. Reduce heat to medium-low, cover the skillet, and let the chicken cook in the sauce for 10-12 minutes or until chicken is cooked through (internal temperature should reach 165°F or 74°C).
7. Serve: Garnish with chopped parsley before serving.

Creamed Spinach:

1. Prepare the Spinach: In a separate skillet, melt butter over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another 1 minute.
2. Cook Spinach: Add chopped spinach to the skillet and cook until wilted, stirring frequently, about 3-4 minutes.
3. Add Cream and Cheese: Pour in heavy cream and stir to combine. Sprinkle grated Parmesan cheese over the spinach and mix well until the cheese is melted and the sauce thickens slightly.
4. Season: Season with salt, pepper, and a pinch of nutmeg (if using). Adjust seasoning according to taste.

Serving:

• Serve the smothered chicken breasts on a plate, spooning some of the creamy sauce over them.
• Serve the creamed spinach on the side or underneath the chicken breasts.
• Garnish with additional chopped parsley if desired.
• Enjoy your delicious smothered chicken with creamy spinach!

This recipe serves 4. Adjust quantities accordingly if you need to serve more or fewer people.