Best 3 Broiled Chipotle Chicken With Creamy Spinach Recipes

Indulge in a symphony of flavors with our delectable Broiled Chipotle Chicken with Creamy Spinach. This dish tantalizes your taste buds with a perfect balance of smoky, spicy, and creamy textures. The juicy chicken, marinated in a tantalizing blend of chipotle chiles, garlic, cumin, and oregano, is broiled to perfection, delivering a succulent and flavorful experience. Accompanied by a velvety and vibrant creamy spinach, featuring fresh spinach sautéed with shallots, garlic, and a touch of nutmeg, this dish promises a delightful culinary journey. As a delightful bonus, we've included three additional recipes to elevate your culinary repertoire: a refreshing Cucumber Salad with Feta and Mint, a flavorful Chipotle Black Bean Dip, and a zesty Chipotle Lime Vinaigrette. These recipes offer a harmonious blend of flavors and textures, making them perfect complements to the main course or as standalone dishes.

Let's cook with our recipes!

CHIPOTLE CHICKEN AND CREAMY SPINACH

Chipotle Chicken and Creamy Spinach image

Marinate the chicken hours in advance, and broil it for a few minutes just before you sit down to dinner. Thick cream is cooked in the roasting pan with the chicken before it is added to the spinach.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 6

Ingredients

2 to 3 chipotle chiles in adobo, finely chopped (about 2 tablespoons)
1 1/4 cups Thick Cream, whipping cream, or creme fraiche
4 medium-large (about 1 1/3 pounds) skinless and boneless chicken-breast halves
1/4 cup Homemade Chicken Stock, or low-sodium canned
6 cups (about 10 ounces) spinach, stems removed, well rinsed
Coarse salt

Steps:

Place the chopped canned chipotles and 2 tablespoons thick cream in a small bowl, and mix to combine.
Place the chicken in a large bowl, and pour the chipotle mixture over it, making sure to coat the chicken well. Cover with plastic wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to 3 hours.
Heat the broiler. Place the chicken breasts in a baking dish (preferably earthenware) just large enough to accommodate them. Place the baking dish 6 inches away from the broiler, and broil chicken until deep brown in color, about 4 to 5 minutes.
Remove dish from broiler. Turn chicken breasts, and drizzle remaining 1 cup plus 2 tablespoons thick cream around the chicken. Return the dish to the broiler, and broil until chicken is deep golden and no longer squishy when you lightly press it with your finger, 4 to 5 minutes more.
Transfer the chicken breasts to a warm platter, and transfer platter to a warm oven.
Scrape the cream mixture from the baking dish into a medium-large saucepan. Add the chicken stock and the spinach. Bring the mixture to a boil over high heat, and cook, stirring constantly, until the spinach has wilted and the cream has reduced and thickened, about 3 minutes. Season mixture with salt, and serve creamy spinach with the broiled chicken.

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

Ingredients

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

CHIPOTLE CHICKEN

Chipotle Chicken image

Great Mexican dish! Spiciness can be altered by adding or subtracting to amount of chipotle pepper seeds.

Provided by Bethany Gorski

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled

Yield 4

Number Of Ingredients 7

Ingredients

1 (7 ounce) can chipotle peppers in adobo sauce
2 tablespoons sour cream
4 skinless, boneless chicken breasts
1 cup sour cream
10 ounces baby spinach, rinsed
½ cup chicken broth
salt to taste

Steps:

Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

Nutrition Facts : Calories 308 calories, Carbohydrate 8.5 g, Cholesterol 96.9 mg, Fat 16.1 g, Fiber 3.1 g, Protein 31.3 g, SaturatedFat 8.9 g, Sodium 387.6 mg, Sugar 0.4 g

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and make the cooking process smoother.
Choose the Right Chipotle Peppers: If you want a milder flavor, use canned chipotle peppers in adobo sauce. For a spicier flavor, use dried chipotle peppers that have been rehydrated.
Marinate the Chicken: Marinating the chicken in the chipotle-lime mixture for at least 30 minutes will help to infuse it with flavor.
Cook the Chicken Properly: Broil the chicken until it is cooked through but still juicy. This will help to prevent it from becoming dry.
Make the Creamy Spinach: While the chicken is cooking, make the creamy spinach. This can be done in a few minutes and is a great way to add some extra flavor and nutrition to the dish.
Serve Immediately: Serve the broiled chipotle chicken with the creamy spinach while it is still hot.

Conclusion:

This broiled chipotle chicken with creamy spinach is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is tender and flavorful, and the creamy spinach is a perfect complement. This dish is sure to be a hit with your family and friends.