Smothered Chicken with Creamed Spinach is a culinary masterpiece that brings the soulful essence of Southern comfort food right to your dinner table. This recipe features tender chicken, slow-cooked in a rich, savory gravy until it’s incredibly succulent, then paired with a velvety, garlicky creamed spinach.
It’s a dish that promises to deliver warmth, satisfaction, and a taste of true Southern hospitality with every Forkful. Perfect for a cozy family dinner or a comforting weekend meal, this recipe is a guaranteed crowd-pleaser that will leave everyone craving more.
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Key Ingredients for Smothered Chicken with Creamed Spinach
For the Smothered Chicken:
- 2 lbs Boneless, Skinless Chicken Thighs: (approx. 6-8 thighs) – Using thighs ensures juiciness and flavor.
- 1 tsp Salt: To season the chicken and gravy.
- ½ tsp Black Pepper: For a touch of spice.
- ½ tsp Paprika: Adds color and a mild, sweet flavor.
- ¼ cup All-Purpose Flour: For dredging the chicken and thickening the gravy.
- 2 tbsp Olive Oil: For searing the chicken.
- 1 large Yellow Onion: (diced) – Forms the aromatic base of the gravy.
- 2 cloves Garlic: (minced) – Essential for depth of flavor.
- 4 cups Chicken Broth: (low sodium preferred) – The liquid base for the savory gravy.
- ½ cup Heavy Cream: For richness and body in the gravy.
- 2 tbsp Fresh Parsley: (chopped, for garnish) – Adds freshness and color.
For the Creamed Spinach:
- 2 (10 oz) bags Fresh Spinach: (or 1 (10 oz) box frozen spinach, thawed and squeezed dry) – The star of the side dish.
- 2 tbsp Unsalted Butter: For sautéing.
- 2 cloves Garlic: (minced) – Creates a fragrant base.
- ¼ cup All-Purpose Flour: To create a roux and thicken the sauce.
- 1 cup Milk: (whole milk recommended for creaminess) – The liquid base for the creamy sauce.
- ½ cup Heavy Cream: For ultimate richness and silkiness.
- ¼ cup Grated Parmesan Cheese: Adds a salty, umami depth.
- ¼ tsp Nutmeg: (freshly grated if possible) – A classic pairing with spinach and cream.
- Salt and Black Pepper to taste: To season the creamed spinach.
How to Make Smothered Chicken with Creamed Spinach
This Smothered Chicken with Creamed Spinach recipe is an absolute delight, offering an incredibly easy path to a rich, satisfying meal. The chicken is cooked to perfection in a thick, savory gravy, while the spinach is transformed into a creamy, garlicky side that complements the main dish beautifully.
Its simplicity belies its incredible flavor, making it a perfect weeknight meal. You’ll be amazed at how such a satisfying dish can come together in just about 1 hour and 15 minutes of active time.
Step-by-Step Instructions:
Part 1: Preparing the Smothered Chicken
- Prepare the Chicken: Pat the boneless, skinless chicken thighs dry with paper towels. In a shallow dish, combine 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon paprika. Dredge each chicken thigh in the seasoned flour mixture, ensuring it’s evenly coated. Shake off any excess.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once hot, carefully add the dredged chicken thighs in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 3-4 minutes per side, until golden brown and a crust forms. The chicken doesn’t need to be cooked through at this stage. Remove the seared chicken from the skillet and set aside.
- Sauté Aromatics: Reduce the heat to medium. Add the diced yellow onion to the same skillet, scraping up any browned bits from the bottom of the pan. Sauté the onion for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Make the Gravy Base: Sprinkle ¼ cup of all-purpose flour over the sautéed onions and garlic. Stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
- Build the Gravy: Gradually whisk in 4 cups of chicken broth, a little at a time, ensuring no lumps form. Bring the mixture to a simmer, whisking constantly until the gravy begins to thicken.
- Simmer the Chicken: Return the seared chicken thighs to the skillet, nestling them into the gravy. Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes, or until the chicken is fork-tender and cooked through.
- Finish the Gravy: Remove the chicken from the skillet and set aside. Stir ½ cup of heavy cream into the gravy. If the gravy is too thick, add a splash more broth. Taste and adjust seasoning as needed. Return the chicken to the gravy to keep warm until serving. Garnish with chopped fresh parsley.
Part 2: Preparing the Creamed Spinach
- Prepare the Spinach: If using fresh spinach, heat a large skillet or pot over medium heat. Add the spinach in batches, wilting it down until fully cooked. Squeeze out as much excess liquid as possible using a colander or clean kitchen towel. If using frozen spinach, simply thaw it and squeeze out excess liquid. Roughly chop the spinach.
- Make the Roux: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 2 cloves of minced garlic and cook for 1 minute until fragrant. Sprinkle ¼ cup of all-purpose flour over the butter and garlic, stirring constantly for 1 minute to form a roux.
- Create the Cream Sauce: Gradually whisk in 1 cup of milk until smooth and thickened. Stir in ½ cup of heavy cream. Bring to a gentle simmer.
- Combine and Season: Add the squeezed and chopped spinach to the cream sauce. Stir in ¼ cup of grated Parmesan cheese and ¼ teaspoon of nutmeg. Season with salt and black pepper to taste. Cook for another 2-3 minutes, stirring occasionally, until the spinach is heated through and the sauce is creamy.
Why You’ll Love This Smothered Chicken with Creamed Spinach
You are absolutely going to adore this Smothered Chicken with Creamed Spinach not just for its incredibly comforting taste, but for the sheer satisfaction it brings to your table. The main highlight is undoubtedly the lusciously tender chicken, practically falling apart in a rich, velvety gravy that sings with savory notes and subtle hints of garlic and onion. This isn’t just a meal; it’s an experience that reminds you of grandma’s cooking, a warm hug on a plate.
Beyond the incredible flavor, this homemade dish offers significant cost savings compared to dining out. You get restaurant-quality comfort food without the hefty price tag, making it an excellent choice for feeding a family or simply enjoying a luxurious meal on a budget. The flavorful toppings, like the fresh parsley garnish and the perfectly seasoned creamed spinach with a touch of nutmeg and Parmesan, elevate every bite, transforming simple ingredients into something extraordinary.
What to Serve Smothered Chicken with Creamed Spinach With:
This hearty and flavorful Smothered Chicken with Creamed Spinach pairs beautifully with a variety of sides that complement its rich taste and texture.
- Fluffy Mashed Potatoes: The ultimate classic pairing. The creamy mashed potatoes are perfect for soaking up every last bit of that delicious gravy.
- Steamed White Rice: A simple and absorbent option that lets the chicken and spinach take center stage.
- Cornbread: A Southern favorite! The slightly sweet and crumbly cornbread offers a wonderful contrast to the savory, creamy main dish.
- Roasted Asparagus or Green Beans: For a touch of freshness and a slight crunch that cuts through the richness.
- Simple Green Salad with Vinaigrette: A light, zesty salad provides a refreshing counterpoint to the indulgent flavors.
- Garlic Bread: Toasted garlic bread is ideal for wiping the plate clean and enjoying every drop of gravy.
Top Tips for Perfecting Smothered Chicken with Creamed Spinach:
- Don’t Rush the Sear: Achieving a good golden-brown crust on the chicken before simmering is crucial for developing deep flavor. Don’t crowd the pan, and allow enough time for proper browning.
- Properly Dredge the Chicken: Ensure each piece of chicken is evenly coated in the seasoned flour. This not only forms a protective crust during searing but also helps create a thicker, smoother gravy.
- Cook the Flour (Roux) Thoroughly: When making both the gravy and the creamed spinach, cooking the flour well after adding it to the fat (butter/oil) helps prevent a raw flour taste and ensures a smooth, lump-free sauce. Stir for at least 1-2 minutes.
- Gradually Add Liquids: When whisking in broth or milk, add it slowly and in stages, whisking continuously to prevent lumps from forming in your gravy or creamed spinach sauce.
- Don’t Overcook the Chicken: While smothered chicken is meant to be tender, overcooking can make it dry. Once the chicken thighs are fork-tender (after about 30-40 minutes of simmering), they’re done.
- Squeeze Spinach Dry (Crucial!): This is paramount for the creamed spinach. Excess water will dilute your sauce and make it watery. Use a colander and your hands, or even a clean kitchen towel, to remove as much liquid as possible.
- Fresh Nutmeg for Creamed Spinach: While ground nutmeg works, freshly grated nutmeg offers a significantly richer and more aromatic flavor to the creamed spinach. It’s a small detail that makes a big difference.
- Taste and Adjust Seasoning: Always taste your gravy and creamed spinach before serving and adjust salt and pepper as needed. A pinch more here or there can truly elevate the dish.
- Ingredient Substitutions:
- Chicken: While thighs are recommended for their juiciness, boneless, skinless chicken breasts can be used, but adjust cooking time as breasts cook faster (reduce simmering to 20-25 minutes to prevent drying out).
- Broth: Vegetable broth can be used in place of chicken broth if preferred, though it will alter the flavor slightly.
- Spinach: If fresh spinach is not available, 10 oz of frozen spinach (thawed and very well-squeezed dry) is a perfectly acceptable substitute for the creamed spinach.
Storing and Reheating Tips:
This Smothered Chicken with Creamed Spinach is fantastic as leftovers, and with proper storage, you can enjoy it for days.
Storing:
- Cool Completely: Allow the chicken and creamed spinach to cool down to room temperature (within 2 hours of cooking) before storing. This prevents condensation and bacterial growth.
- Airtight Containers: Store the smothered chicken and creamed spinach separately in airtight containers. This helps maintain their individual textures and flavors.
- Refrigeration: When stored properly in the refrigerator, the smothered chicken will stay fresh for 3-4 days, and the creamed spinach for 2-3 days.
Reheating for Optimal Taste:
- Smothered Chicken:
- Stovetop (Recommended): Transfer the chicken and gravy to a saucepan or skillet. Add a splash of chicken broth or water if the gravy has thickened too much. Heat over medium-low heat, stirring occasionally, until heated through. This method helps the gravy retain its creamy texture.
- Microwave: For individual portions, place the chicken and gravy in a microwave-safe dish. Heat in 1-minute intervals, stirring in between, until hot. Be careful not to overheat, as this can dry out the chicken.
- Creamed Spinach:
- Stovetop (Recommended): Transfer the creamed spinach to a small saucepan. Heat over medium-low heat, stirring frequently, until warmed through. If it seems too thick, add a tiny splash of milk or cream to loosen it up.
- Microwave: Heat in a microwave-safe bowl in 30-second intervals, stirring each time, until hot.
Freezing for Future Meals:
- Smothered Chicken (Gravy Only): While the chicken can be frozen, the gravy can sometimes separate slightly when thawed. You can freeze the cooked chicken either submerged in its gravy (best for flavor) or separately. Ensure it’s in a freezer-safe, airtight container or heavy-duty freezer bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. You may need to whisk the gravy vigorously during reheating or add a bit more broth/cream to restore its texture.
- Creamed Spinach: Cream-based sauces like creamed spinach can sometimes change texture (become grainy or separate) after freezing and thawing. While technically possible, it’s generally not recommended for optimal quality. If you do freeze it, ensure it’s in an airtight, freezer-safe container. Thaw overnight in the refrigerator and gently reheat on the stovetop, whisking well and adding a touch of cream if needed to revive the texture. Consume within 1-2 months.
Final Thoughts:
This Smothered Chicken with Creamed Spinach recipe is more than just a meal; it’s a testament to the power of classic Southern flavors to warm the soul and satisfy the palate. From the first bite of tender, gravy-laden chicken to the velvety comfort of the creamed spinach, every element of this dish is designed to bring joy and contentment.
It’s a versatile recipe, perfect for a cozy weeknight dinner that feels entirely special or for impressing guests with a taste of down-home cooking. The ease of preparation, coupled with the incredible depth of flavor, ensures that it will become a cherished staple in your culinary repertoire. We hope you create lasting memories around your table with this delightful dish!
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Smothered Chicken with Creamed Spinach FAQs:
Q1: Can I use chicken breasts instead of thighs?
A1: Yes, you can use boneless, skinless chicken breasts. However, chicken breasts are leaner and cook faster, so reduce the simmering time to 20-25 minutes to prevent them from drying out. They may not be as inherently juicy as thighs.
Q2: How can I make the gravy thicker?
A2: If your gravy isn’t as thick as you’d like, you can make a quick slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Whisk this gradually into the simmering gravy and cook for another 1-2 minutes until it reaches your desired consistency.
Q3: Can I make this dairy-free?
A3: Making this entirely dairy-free is challenging, especially for the creamed spinach. For the chicken gravy, you could try using a dairy-free cream substitute (like full-fat coconut milk or a dairy-free heavy cream alternative) and a dairy-free milk for the creamed spinach, but the flavor and texture will be noticeably different. Unfortunately, there’s no direct substitute for Parmesan cheese in the creamed spinach that gives the same umami.
Q4: My creamed spinach turned out watery. What went wrong?
A4: The most common culprit for watery creamed spinach is not squeezing out enough liquid from the cooked spinach. Spinach holds a lot of water, and if it’s not thoroughly drained and squeezed dry, it will release that water into your cream sauce, diluting it.
Q5: Can I prepare parts of this recipe in advance?
A5: Yes! You can sear the chicken and make the gravy base up to the point of simmering the chicken, then refrigerate. The creamed spinach components (wilting spinach) can also be prepped. Reheat the gravy gently and add the chicken to simmer when ready to serve. For the creamed spinach, it’s best made fresh, but you can wilt and squeeze the spinach a day in advance.
Q6: What can I use if I don’t have fresh spinach?
A6: You can use 1 (10 oz) box of frozen chopped spinach. Thaw it completely and then it is absolutely crucial to squeeze out all the excess water before adding it to the cream sauce for the best texture.
Q7: Is this dish spicy?
A7: No, this recipe as written is not spicy. The paprika adds color and a mild, sweet flavor, but no heat. If you prefer a bit of spice, you could add a pinch of cayenne pepper to the chicken seasoning or a dash of hot sauce to the gravy.