Best 4 Sauteed Chicken Breast With Fresh Spinach Pasta Recipes
Indulge in the culinary delight of sautéed chicken breast with fresh spinach nestled atop a bed of tender pasta. This delectable dish tantalizes taste buds with every bite, offering a harmonious blend of flavors and textures. The succulent chicken breast, expertly sautéed to perfection, exudes a golden-brown exterior and a juicy, tender interior. Paired with vibrant, earthy spinach, this dynamic duo creates a symphony of flavors that will leave you craving more. Completing this culinary masterpiece is a bed of perfectly cooked pasta, acting as a canvas for the succulent chicken and spinach to shine.
This carefully curated article presents a culinary journey that takes you through three distinct yet equally enticing recipes, each highlighting the versatility of sautéed chicken breast and fresh spinach. Embark on an adventure that begins with a classic sautéed chicken breast recipe, perfected with a touch of lemon and a medley of aromatic herbs. Next, discover the vibrant flavors of sautéed chicken with fresh spinach, where tender chicken and spinach dance harmoniously in a symphony of flavors. Finally, tantalize your palate with creamy pesto sautéed chicken, where a rich, flavorful pesto sauce elevates the dish to new heights.
As you navigate through these recipes, you'll uncover a treasure trove of culinary secrets that transform simple ingredients into extraordinary dishes. Learn the art of searing chicken to achieve that perfect golden-brown crust while preserving its succulent interior. Discover the nuances of wilting spinach, ensuring it retains its vibrant color and delicate texture. And unveil the magic of crafting a luscious pesto sauce that adds an enchanting depth of flavor to the dish.
With each recipe, you'll embark on a culinary adventure that engages your senses and leaves you craving more. So, gather your ingredients, prepare your taste buds, and let the journey into the world of sautéed chicken breast and fresh spinach pasta begin.
CHICKEN & SPINACH SKILLET PASTA WITH LEMON & PARMESAN
This one-pan pasta that combines lean chicken breast and sautéed spinach for a one-bowl meal is garlicky, lemony and best served with a little Parm on top. I call it "Mom's Skillet Pasta" and she called it "Devon's Favorite Pasta." Either way it's a quick and easy weeknight dinner we created together and scribbled on a little recipe card more than a decade ago, and it remains in my weekly dinner rotation to this day. It's a simple dinner the whole family will love.
Provided by Devon O'Brien
Categories Healthy Chicken Pasta Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add chicken, salt and pepper; cook, stirring occasionally, until just cooked through, 5 to 7 minutes.
- Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon juice and zest; bring to a simmer.
- Remove from heat. Stir in spinach and the cooked pasta.
- Cover and let stand until the spinach is just wilted.
- Divide among 4 plates and top each serving with 1 tablespoon Parmesan.
Nutrition Facts : Calories 334.5 calories, Carbohydrate 24.9 g, Cholesterol 66.9 mg, Fat 12.3 g, Fiber 2 g, Protein 28.7 g, SaturatedFat 2.7 g, Sodium 499.2 mg, Sugar 1.1 g
SAUTEED CHICKEN WITH SPINACH
A tangy mustard sauce is used to dress the spinach and top the chicken. The mustard sauce can also be drizzled over steak or tossed with boiled potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook until browned, turning once, 8 to 10 minutes.
- Add 1/4 cup water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4 to 6 minutes. Transfer chicken to a plate; cover to keep warm.
- Make mustard sauce: Add minced shallot to same pan; cook over medium heat, stirring occasionally, until soft, about 3 minutes. Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add butter; swirl pan until incorporated. Stir any accumulated chicken juices into sauce.
- In a medium bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate; drizzle with remaining sauce. Serve spinach on the side.
Nutrition Facts : Calories 381 g, Fat 14 g, Fiber 3 g, Protein 52 g
BAKED MUSHROOM CHICKEN
This mushroom chicken bake recipe is the perfect way to dress up a standard weeknight dinner. It's a recipe I can count on to yield tender and flavorful results every time. -Barbara McCalley, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.
Nutrition Facts : Calories 311 calories, Fat 16g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 575mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein.
LEMON AND GARLIC CHICKEN WITH SPICED SPINACH
This is a heavenly combination; I'm not sure what I like best, the subtly spiced spinach or the chicken. They make a great combo. When you add the rinsed spinach to the pan after cooking the chicken it will wilt in the liquid left on the leaves after washing, and it will deglaze the pan at the same time.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they are 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
- Combine ground allspice, coriander or cumin, and cinnamon in a small bowl or ramekin and set aside.
- Remove chicken from the marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Season pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you won't use all of it).
- Turn oven on low. Heat a wide, heavy skillet over high heat and add the oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding the pan. Cook for for 1 1/2 minutes until bottom is browned in spots. Turn over and brown on other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) of it off into a jar or bowl.
- Turn burner heat down to medium. Add ground spices to the pan and when they begin to sizzle add spinach and salt and pepper to taste. Cook, stirring with a wooden spoon and deglazing the bottom of the pan with the liquid that comes off the spinach, until spinach wilts, 2 to 3 minutes. Remove to a platter or to plates and serve with the chicken.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 591 milligrams, Sugar 1 gram, TransFat 0 grams
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 prevent any scrambling.
- Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. Look for organic, locally-sourced produce and high-quality protein.
- Don't overcrowd the pan: When sautéing, it's important to not overcrowd the pan. This will prevent the food from cooking evenly and will result in steamed vegetables and mushy protein.
- Use a well-seasoned pan: A well-seasoned pan will help prevent food from sticking. To season your pan, heat it over medium-high heat and add a tablespoon of oil. Swirl the oil around the pan and then remove it. Repeat this process 2-3 times.
- Cook the chicken breast in batches if necessary: If you have a lot of chicken breast to cook, you may need to cook it in batches. This will prevent the pan from becoming overcrowded and will help the chicken cook evenly.
- Don't overcook the chicken breast: Chicken breast is a lean protein, so it's important to not overcook it. Overcooked chicken breast will be dry and tough. Cook the chicken breast until it reaches an internal temperature of 165 degrees Fahrenheit.
- Add the spinach at the end: Spinach cooks very quickly, so it's best to add it to the pan at the end. This will prevent it from becoming overcooked and wilted.
- Season to taste: Once the dish is cooked, season it to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice or a dollop of sour cream.
Conclusion:
Sautéed chicken breast with fresh spinach pasta is a delicious and healthy meal that can be prepared in under 30 minutes. The chicken breast is juicy and tender, the spinach is wilted and flavorful, and the pasta is cooked to perfection. This dish is perfect for a weeknight meal or a special occasion. With a few simple tips, you can make this dish at home and impress your family and friends.
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