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–+ servings

Your Easy Creamy Spinach Chicken Curry

Cozy up to easy one-pan creamy spinach chicken! Delicious comfort food, minimal cleanup. Your weeknight go-to!
Print Recipe
Prep Time 10 hours
Cook Time 1 day 1 hour
Total Time 1 day 11 hours
Servings: 4
Course: dinner, Meat dish
Cuisine: American, French, Italian
Calories: 516
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 yellow onion medium
  • 4 cloves garlic
  • 1 pound boneless, skinless chicken breasts thin-cut (about 3)
  • 1 teaspoon kosher salt plus more as needed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 1 tablespoon soy sauce
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon unsalted butter
  • 1 package baby spinach 5 ounces (5 packed cups)
  • cooked pasta or steamed rice for serving

Method
 

  1. Thinly slice 1 medium yellow onion and finely chop 4 garlic cloves.
  2. Pat 1 pound of thin-cut boneless, skinless chicken breasts dry with paper towels. Season all over with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Place 1/4 cup of all-purpose flour on a plate. Working with one piece of chicken at a time, press it into the flour until evenly coated. Place the coated chicken on a plate in a single layer.
  3. Heat 2 tablespoons of olive oil in a 10-inch skillet over medium heat until shimmering. Add half of the chicken and cook until lightly browned, about 1 1/2 minutes per side; the chicken will not be cooked through. Transfer the chicken to a plate and repeat with the remaining chicken.
  4. Meanwhile, combine 1/2 cup of low-sodium chicken broth, 1/2 cup of heavy cream, 1/4 cup of sour cream, 1 tablespoon of soy sauce, 1 teaspoon of apple cider vinegar, and 1/4 teaspoon of garlic powder in a medium bowl or liquid measuring cup. Whisk to combine.
  5. Once the chicken is ready, add the onion, 1 tablespoon of unsalted butter, and a pinch of kosher salt to the now-empty pan. Reduce the heat to medium-low and cook, scraping up any browned bits from the bottom with a wooden spoon, until the onion begins to brown, about 5 minutes. Add the garlic and 1/4 teaspoon of red pepper flakes, and cook until fragrant, about 30 seconds.
  6. Add the chicken broth mixture and stir to combine. Cook until the sauce starts to thicken, 3 to 4 minutes. Gradually add 5 ounces of baby spinach and cook, stirring often, until the spinach is wilted.
  7. Return the chicken and any accumulated juices from the plate to the skillet. Increase the heat to medium-high and cook until the chicken is cooked through and coated with sauce, 4 to 5 minutes. Serve over cooked pasta or rice.
Recipe Notes
  1. If thin-cut chicken breasts are unavailable, substitute with boneless, skinless chicken breasts; cut each one in half horizontally (butterfly them) before proceeding with the recipe. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 516kcalCarbohydrates: 34gProtein: 33.4gFat: 27.2gSaturated Fat: 11.9gSodium: 754.4mgFiber: 2.4gSugar: 3.1g

Notes

Ingredient Swap: I've found that sometimes I'm out of sour cream, and a good quality plain Greek yogurt works wonders for that tangy creaminess, just make sure it's

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