{"id":687,"date":"2025-10-19T16:05:36","date_gmt":"2025-10-19T16:05:36","guid":{"rendered":"http:\/\/cherrywillingham.org.uk\/?p=687"},"modified":"2025-11-27T09:45:03","modified_gmt":"2025-11-27T09:45:03","slug":"chicken-and-creamed-spinach","status":"publish","type":"post","link":"http:\/\/cherrywillingham.org.uk\/index.php\/2025\/10\/19\/chicken-and-creamed-spinach\/","title":{"rendered":"Chicken and Creamed Spinach"},"content":{"rendered":"

Crispy chicken on a bed of gorgeously creamy spinach – this truly is what dinners are made of!<\/strong><\/p>\n

This is one of those dinners that you never want to end. Thankfully, it’s so easy to put on repeat! Follow me…<\/p>\n

\"chicken<\/figure>\n

Creamed Spinach<\/h2>\n

There’s a fine line when making creamed spinach, with it being bland or completely and utterly delicious. Just spinach + cream and you’re going to be disappointed, even if it’s heavily seasoned. <\/p>\n

Extra goodies<\/h3>\n

Alongside the spinach and cream, I love a base layer flavour of shallots and garlic<\/strong> (fried in butter<\/strong>, of course). Adding parmesan<\/strong> gives an awesome boost of flavour, whilst a good pinch of nutmeg<\/strong> really brings everything to life. These small adjustments will leave you wanting to eat the entire thing straight from the pan with a spoon.<\/p>\n

Wilting the spinach<\/h3>\n

You’re going to start with A LOT of spinach, but just remember it’ll wilt down a heck of a lot. I like to fry it before adding to the sauce, just so the sauce doesn’t end up watery. Once it’s fried just squeeze out the excess moisture before adding back to the sauce.<\/p>\n

Process shots: add spinach to pan (photo 1), fry then remove (photo 2), fry shallots in butter (photo 3), fry garlic (photo 4), add cream, parmesan and seasoning (photo 5), simmer then stir in spinach (photo 6).<\/em><\/p>\n

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Crispy Chicken<\/h2>\n

Many recipes add the chicken right in the pan with the creamed spinach, but I much prefer whipping up some crispy chicken instead. I love the contrast in texture and the breading clings to the gorgeous, creamy spinach.<\/p>\n

To start, you’ll want to halve the chicken breast right through the centre to make two even-sized breasts. From there, I like to pound the thick parts to even thickness (you can use a rolling pin, mallet or even a heavy pan). <\/p>\n

Then it’s just the classic flour -> egg -> breadcrumbs and you’re good to go!<\/p>\n

Process shots: halve breast (photo 1), pound (photo 2), dredge in flour (photo 3), then egg (photo 4), then breadcrumbs (photo 5).<\/em><\/p>\n

\"5<\/figure>\n

You don’t need much oil to fry the chicken – just enough to comfortably fill the base of the pan. It won’t take long to cook either because the chicken should be relatively thin. <\/p>\n

Once it’s cooked, I like to rest it on a wire rack with paper towels underneath to catch excess oil.<\/p>\n

Process shots: add chicken to hot oil (photo 1), fry both sides then remove (photo 2).<\/em><\/p>\n

\"2<\/figure>\n

How to serve Chicken with Creamed Spinach<\/h2>\n

To serve, I like to spoon the spinach onto a plate, then rest the chicken on top, although you could put the chicken to one side. I highly recommend a sprinkling of parmesan<\/strong>, and you can add a gentle squeeze of lemon juice<\/strong> to cut through the richness if needed.<\/p>\n

To film this recipe, I served with Parmentier Potatoes<\/a>, but here are some other ideas:<\/p>\n