Creamy Spinach Chicken - Cooked by Julie episode 335

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast offers a cheesy flavor with fewer calories.

Season the thinly sliced chicken breast on both sides with kosher salt, pepper, and chili powder.

Cook the chicken breast over high heat for about 2-3 minutes on each side until it has a nice color; it will finish cooking in the sauce later.

Heat a large skillet with olive oil, cover it, and let the spinach wilt for about 3 minutes, stirring occasionally.

Remove the spinach from the skillet, let it cool slightly, and then give it a rough chop.

In the same skillet, cook chopped onions for about 3 minutes until translucent.

Add fresh garlic to the onions and optionally add red chili flakes; skip the flakes if you prefer less heat.

Add butter to the skillet and let it melt completely.

Sprinkle in all-purpose flour and mix it in, cooking for about 30 seconds to remove the raw taste.

Pour in milk while whisking to combine with the butter and flour mixture (roux) to thicken the sauce.

Add the chopped spinach to the sauce and mix everything well.

Turn off the heat and add Gorgonzola cheese (or cream cheese or mozzarella if preferred).

Season the sauce generously with salt and pepper after adding the cheese, as cheese contains salt.

Place the cooked chicken back into the skillet and simmer for about 2 minutes to warm it up and thicken the sauce further.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens