Spinach Chicken Recipe

Prep and Season

Pat chicken breasts dry. If very thick, butterfly or pound to an even 3/4-inch thickness. Combine 2 tbs olive oil, garlic powder, cumin, paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Rub mixture evenly over both sides of the chicken.

Grill or Pan-Sear

Preheat a grill or large skillet over medium-high heat. For grill: oil grates. Cook chicken 5-6 minutes per side, or until internal temperature reaches 165°F (74°C). For skillet: heat a tablespoon of oil, sear 5-6 minutes per side. Transfer cooked chicken to a plate and tent with foil while you make the sauce.

In a large skillet over medium heat, melt 2 tbs butter. Add the finely chopped onion and cook 4-5 minutes until translucent and softened.

Add minced garlic and cook 30 seconds until fragrant. Sprinkle 2 tbs flour over onions and garlic and stir to coat; cook 1 minute to remove raw flour taste.

Slowly whisk in 1 cup chicken broth until smooth, then whisk in 1 cup half-and-half. Bring mixture to a gentle simmer, stirring, until slightly thickened, about 3-4 minutes.

Stir in 4 oz softened cream cheese until melted and incorporated. Add 1 cup shredded Monterey Jack cheese and stir until melted and the sauce is smooth.

Add packed baby spinach a handful at a time, stirring until wilted and incorporated. Continue until all 4 cups are wilted into the sauce. If sauce becomes too thick, add up to 1/4 cup additional broth or half-and-half to reach desired consistency.

Season the sauce with 3/4 tsp salt, 1/4 tsp black pepper, 1 tbs lime juice and 1/4 tsp red pepper flakes. Taste and adjust seasoning. Keep sauce on low heat.

Return the cooked chicken breasts to the skillet, spooning sauce over each piece to warm through for 2-3 minutes so flavors meld. Ensure chicken reaches 165°F if needed.

While the sauce simmers, combine diced tomatoes, red onion, chopped cilantro, minced jalapeño, 1 tbs lime juice and 1/2 tsp salt in a bowl. Stir to combine and let sit 10 minutes at room temperature to meld flavors.

Rinse 1 cup rice under cold water until water runs clear. In a small pot bring 2 cups water and 1/4 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15-18 minutes until water is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.

While rice cooks or after, heat 1 tbs olive oil in a small skillet over medium heat. Add drained black beans and 1/4 tsp cumin. Cook 3-4 minutes until warmed through. Season with a pinch of salt if desired.

Place a scoop of rice and a portion of warmed black beans on each plate. Top with a grilled chicken breast and spoon generous amount of creamy cheese & spinach sauce over the chicken.

Add 2-3 tablespoons of pico de gallo to the side or on top for freshness. Garnish with chopped cilantro and serve with a lime wedge.