To prepare this express dish, we do without marinating, a complex set of spices, or baking in the oven - we cook chicken with spinach in the form of rolls in a frying pan. Breaded in flour, lightly fry the pieces, and then simmer until tender in a creamy sour cream sauce.

Each product is covered with a ruddy shell, and the fibers inside remain light and juicy. The cut-out rolls look impressive - the bright spinach filling contrasts perfectly with the neutral chicken meat.

Ingredients:

• chicken fillet - 3 pcs. (about 800 g);
• spinach - 100 g;
• cheese - 80 g;
• garlic - 1-2 cloves;
• cream 20% - about 200 ml;
• sour cream - 2 tbsp. spoons;
• flour - 2-3 tbsp. spoons;
• salt, pepper - to taste;
• vegetable oil (for frying).

Chicken with spinach recipe with photos step by step

How to make Chicken Spinach Wraps

1. We cut off any possible fatty layers, wash the chicken meat, and wipe it with a napkin. We cut the clean pieces into 2 plates (6 pieces in total). We beat back without allowing any breaks.
   
2. Wash the bunch of spinach thoroughly and shake off any drops of water. We cut the leaves of the plant into thin strips. Cut the cheese into three small strips, chop the garlic with a knife. Combine the prepared ingredients for the filling and mix.
   
3. Sprinkle chicken chops with salt/pepper. Cover each layer of chicken with a layer of the cheese-spinach mixture.
   
4. Pressing tightly, roll the workpiece into a roll and pin it with a toothpick to fix the shape. Roll in flour on all sides. It’s okay if the filling slightly peeks out from the rolls at the edges.
   
5. Heat vegetable oil in a frying pan. Fry the rolls on all sides until golden brown. The flour shell will preserve the softness of the fibers inside and create an enveloping top layer.
   
6. Mix the cream with sour cream, lightly salt/pepper. Pour into the pan with the half-cooked chicken. The rolls should be 3/4 immersed in liquid. If necessary, add more cream (or a little water). Simmer on the lowest heat under the lid for 10 minutes. We do not allow active bubbling, otherwise the cream may curdle.
   
7. Serve the chicken with spinach, topped with creamy sauce, on its own or with a side dish. The rolls remain tasty even when cold.
   

Bon appetit!

Today, I wanted to cook something dietary - chicken breast with spinach is both tasty and healthy! It tasted so good that you want to eat the whole thing at once. The chicken turns out very tender and juicy, the creamy sauce gives an incredible taste to the meat and herbs.

The recipe for chicken with spinach in creamy sauce is very simple and even a novice cook can handle it. We will be cooking in a frying pan, and it will also be very convenient to cook in a slow cooker or cauldron. In just 15-20 minutes dinner will be ready.

This dish can be given to small children to eat because spinach is so healthy and contains a large amount of vitamins. Some people think that it is not tasty at all, but you are wrong, the main thing is to cook it correctly. It goes well with vegetables, meat, fish, and can also be a filling for pies or a sauce for a meat dish. Here's a simple diet recipe

Properly cooked spinach should be slightly undercooked so it will retain its green color and have a slight crunch.

How to cook chicken fillet with spinach

• Chicken breast – 350 g.
• Spinach – 1 large bunch
• Water – 1 glass
• Sour cream – 2 tbsp
• Flour - 2 tbsp
• Salt, spices - to taste

Let's prepare the chicken fillet

Cut the chicken fillet crosswise into long pieces. Season them with salt, ground black pepper and basil.

Place about 1 cup of flour in a bowl and dip each piece of chicken in flour on both sides.

Place the chicken breast in a hot frying pan with vegetable oil and fry the chicken on both sides until golden brown, about 4 minutes.

Shredding spinach

While the chicken breast is roasting, let's start with the spinach. First, cut off the stems and put it in a bowl of water to thoroughly rinse the leaves from dirt, I wash the water 3 times. Do not chop very finely.

Making the creamy filling

Pour water into a bowl, add sour cream and add 1 tbsp flour, salt, mix with a whisk until the flour is completely dissolved. If you don't have a whisk at hand, sift the flour through a sieve and stir quickly with a fork.

How long to cook spinach

Add the cream mixture and spinach, cover the pan with a lid and simmer over medium heat for no longer than 2 minutes.

As soon as the cream mixture boils and the spinach is soft, remove the pan from the pan so that the greens do not overcook.

We serve the hot dish to the table; it is advisable not to leave it for the next day. Sprinkle with cheese, sesame seeds or nuts before serving. Bon appetit!

• There is a way to check the freshness of the greens: choose spinach that is deep green in color. Then, crush the leaf and if it crunches, then it is fresh.
• Sour cream can be replaced with cream.
• You can add other ingredients: tomatoes, cottage cheese, nuts, broccoli.
• Flour will give the sauce a pleasant velvety thickness.
• To brighten the taste, you can add spices: nutmeg, sweet paprika, cumin, garlic.
• Our tender chicken breast with spinach will turn out very piquant if you sprinkle it with grated cheese, the top will be covered with a cheesy stringy crust.

Delicious, healthy, soft and juicy chicken with spinach and cheese, baked in the oven. The chicken is pre-fried in a frying pan so that all the juices are sealed inside and the meat remains juicy, and then baked in the oven. Spinach adds juiciness and freshness to the dish. Chicken with spinach is quick and easy to prepare; it can be prepared even in the evening after work.

Compound:

• Chicken breast – 800 g
• Spinach – 400 g (fresh or frozen)
• Cheese – 150 g
• Cream (10%) or milk – 1 cup
• Garlic – 2-3 cloves
• Ground black pepper - to taste
• Salt - to taste

Preparation:

Wash the chicken breast, remove any remaining fat and film. Pat the breasts dry. Cut each fillet into two pieces lengthwise to create thin steaks. Lightly pound the chicken meat. Before beating, cover the chicken with film/bag so that pieces of meat do not fly around the kitchen and stain everything around.

Season the chopped meat with salt and pepper on both sides.

Heat a little odorless vegetable oil in a frying pan and fry the breasts over high heat for 2-3 minutes on each side until they turn white. The breast should not be fried until cooked, it should just set on top so that it remains juicy during further cooking in the oven. All the breasts will not fit into the frying pan at once, so you need to fry them in several batches, periodically adding oil to the frying pan.

Place the finished breasts in an even layer in a baking dish greased with vegetable oil.

In a small saucepan, boil water and blanch the spinach after bringing the water back to a boil for 1 minute. Frozen spinach does not need to be thawed first.

Place the blanched spinach in a colander and squeeze thoroughly using a spoon. Peel the garlic, chop with a knife or press and mix with spinach.

Place the spinach on top of the pre-fried chicken, smooth it out and add a little salt.

Next, pour in low-fat cream or milk.

Grate the cheese on a coarse grater and sprinkle it over the chicken and spinach. You can use any cheese at your discretion. I like to use the saltiest types of cheese, you can even experiment and add a little feta.

Pairs perfectly with herbs and fresh vegetables. This circumstance allows you to use such products together to prepare a wide variety of dishes. For example, chicken with spinach can act as a delicious salad, aromatic hot dish or a juicy snack. It remains for the hostess to decide which of these dishes she wants to prepare.

Recipe from Yulia Vysotskaya

The famous Russian presenter believes that chicken with spinach is an excellent option for a delicious dinner. The easiest way to cook it is in the oven. To do this you will need the following ingredients:

• two chicken breasts (without skin);
• half a lemon;
• 200 g fresh spinach;
• 1-2 g ground black pepper;
• 25 g Parmesan cheese;
• 5 g butter;
• a bunch of parsley;
• 35 g olive oil;
• half a teaspoon of sea salt.

Chicken with spinach can be prepared in just half an hour:

1. Before you get to work, you need to preheat the oven to 170 degrees.
2. Then finely chop the parsley.
3. Squeeze the juice from half a lemon. It will make approximately 1 teaspoon.
4. Grate the cheese on a fine grater.
5. Heat the butter in a frying pan with a thick bottom, and then add the spinach, chopped herbs and lemon juice. Mix the products and heat for 1 minute.
6. Transfer the still warm mixture to a bowl. Add cheese, salt, pepper and mix well. The filling is almost ready.
7. Lightly beat the pieces of meat and then make cuts in them with a sharp knife.
8. Fill the free space with the filling and secure the edges with a toothpick so that it does not leak out.
9. Fry the stuffed meat for 5 minutes on each side.
10. After that, put them in the oven for 20 minutes.

The finished dish can be immediately placed on plates and served. By the way, this chicken will be even more tender if you set the oven to “hydro” during baking.

Original fricassee

Baked chicken with spinach is a kind of fricassee, where the greens act as a sauce. To prepare this dish you will need:

• 0.7 kg chicken fillet;
• 80 g flour;
• salt;
• 3 cubes frozen spinach;
• 100 g butter;
• a teaspoon of aromatic Provençal herbs.

The principle of preparing such a fricassee essentially remains the same:

1. Salt the meat and then roll it in a mixture of flour and Provençal herbs.
2. Fry it on all sides in a frying pan in butter. A soft golden brown crust should form on the surface.
3. Treat the inside of the baking dish with oil.
4. Place the prepared meat into it.
5. Thaw the spinach and then simmer it in the oil that was left in the pan from the chicken. To prevent the mass from being too thick, you can add a little boiling water to it.
6. Place the prepared sauce on top of the meat and place the pan directly in the oven for about 20 minutes. Baking is carried out at a temperature of 200 degrees.

An excellent side dish for this fricassee would be mashed potatoes or boiled rice.

Fragrant soup

Chicken and spinach go very harmoniously in a creamy soup. The dish turns out tender, light, but quite satisfying. To prepare it you need the following components:

• chicken carcass weighing approximately 1.7 kg;
• 4 potatoes;
• bulb;
• 150 g bacon and the same amount of fresh spinach;
• salt;
• 3 cloves of garlic;
• 200 milliliters of cream;
• a teaspoon of Provençal herbs and ground pepper.

Cooking technology:

1. First you need to boil the chicken.
2. Then you need to chop the vegetables. To do this, cut the potatoes into cubes and chop the onion randomly. You need to tear off the stems of the spinach and chop the leaves themselves quite coarsely.
3. Cut the chicken carcass into pieces. Moreover, the fillet must be separated from the leg meat.
4. Cut the bacon into as thin pieces as possible.
5. Heat some oil in a saucepan and fry the onion and bacon in it for 3 minutes.
6. Add red meat and Provençal herbs. Continue frying for a couple more minutes.
7. Add potatoes, salt and pour broth over everything. After boiling, cook for 15 minutes without covering the pan with a lid.
8. Add white meat (fillet) and cook for another 5 minutes.
9. Add spinach and grated garlic to the boiling mixture.
10. Add the cream and wait until the mixture boils again.

After this, the pan can be removed from the stove and covered with a lid. The soup should sit for at least 5 minutes.

Chicken in spinach sauce

Chicken meat is a dietary product that is very beneficial for the human body. It perfectly restores strength and strengthens the immune system. Fans of original recipes will definitely love chicken in spinach sauce. To prepare it you will need a minimum set of products:

• 500 g meat;
• salt;
• 1 egg;
• 2 cloves of garlic;
• half a pack of frozen spinach;
• 50 g sour cream;
• ground pepper and a little vegetable oil.

The cooking process takes place in several stages:

1. Wash the meat, dry it and cut it into pieces.
2. Chop the garlic with a knife or pass it through a press.
3. Salt the chicken, sprinkle with pepper, coat with garlic and fry on all sides until half cooked.
4. At this time you can start filling. To do this, you need to defrost the spinach, and then add an egg, sour cream to it, add a little salt and mix it all well.
5. Place the chicken meat on a baking sheet, pour in the prepared mixture and place in the oven for 20 minutes. The temperature inside the cabinet should already be about 190 degrees.

Ready meat can be served with any side dish or eaten as an independent dish. Lovers of creamy flavors can sprinkle it with grated cheese. This will make the chicken even tastier.

Chicken with cream

Chicken with spinach in creamy sauce is considered a real work of culinary art. Tender, juicy and very aromatic, this dish can even decorate a holiday table. To prepare it you need to have:

• per kilogram of chicken fillet 70 g of smoked brisket;
• 70 g frozen spinach;
• 1 onion;
• 200 milliliters of heavy cream;
• 1 g each of pepper and salt;
• ½ glass of water;
• 50 milliliters of vegetable oil;
• a couple of cloves of garlic.

The recipe requires the following steps:

1. Wash the meat, cut off the skin, and cut the remaining flesh into medium-sized portions.
2. Thaw spinach.
3. Fry the chicken in heated vegetable oil. No other components are required at this stage.
4. Separately, fry the onion cut into half rings and thin pieces of brisket.
5. Add the resulting mixture to the chicken. At this stage, you can add salt and spices to taste.
6. Pour heated cream over the boiling mass.
7. Add spinach to the almost finished dish. After this, you can simmer it for another 3-4 minutes and then remove it from the heat.
8. At the very end, add chopped garlic and let the dish sit for a while.

The best side dish for such chicken would be millet or rice porridge.

In the summer, when it’s plus thirty outside, you don’t want to stand near the stove for a long time, so quick recipes always help out! Let's prepare one of these dishes - fusilli with chicken breast and spinach in sour cream sauce. The dish is very tasty, simple and quick to prepare, you can use frozen spinach for it, but in May I still recommend looking for fresh spinach, this is the season for it.

To prepare fusilli with chicken breast and spinach in sour cream sauce, prepare the ingredients according to the list. In addition to the main ingredients, you may need a little chicken broth or milk if you find the sauce too thick.

Cut the chicken breast and onion into pieces. Fry in olive oil until light golden brown. Add spices, salt and pepper.

Add sour cream mixed with starch, mustard, chopped garlic and spinach to the pan.

Cook over low heat, stirring, for 5-7 minutes. If the sauce becomes too thick, add a little broth or milk.