Creamy Chicken with Spinach and Asparagus

I whipped together this little number, adding a little this and that until I liked it, and considering how wonderfully it came out I thought I would share it with you!

This dish serves two people. To adapt it to one person, cut the chicken amount in half, but leave the rest of the ingredients as they are.

If you have read from this blog before, you know I jump head first into things, and cooking is no different. I was looking through my pantry and refrigerator while the man was at work, wondering what I should make out of the two chicken breasts I had thawing when I realized my spinach was going to go bad in a few days, so I whipped together this little number, adding a little this and that until I liked it, and considering how wonderfully it came out I thought I would share it with you!

Ingredients

  • 2 chicken breasts
  • 3 cups of spinach (or more if you like)
  • 10 pieces of asparagus
  • 3 green onions
  • 3/4 cup of heavy cream or whipping cream
  • 1/2 cup chicken broth
  • 1/3 cup flour
  • 3 cloves of garlic
  • 1 tbsp butter
  • 1/2 tsp cayenne pepper
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • OPTIONALLY, ADD PARSLEY, MUSTARD SEED, POULRY SEASONING

Let’s Get Cooking

  1. Rinse all veggies and shake off water. Cut asparagus into small pieces, dice garlic and green onions. Cut chicken breasts into small, bite sized pieces.
  2. Heat your pan to medium heat and pour in your broth and cream. Whisk together, then add your butter.
  3. Add your chicken to the pan, along with all of your spices and garlic. Cook for 5 minutes while agitating the chicken to prevent sticking.
  4. Add the rest of your vegetables to the pan. Cook for 20 minutes, stirring often.
  5. Remove at least half a cup of your liquid from the pan into a measuring cup or bowl. Mix the flour into the liquid with a whisk. Ensure there are no clumps. Mix the flour and liquid sauce into the pan, stirring well.
  6. Let the pan simmer until sauce is at desired thickness, stir often, serve hot.

I made this dish in a cast iron skillet for even temperature, though a stainless pan would also work.

If you liked this recipe and would like to share, please do so below in the comments!

Why You Should Buy A Cast Iron Pan

Save time cooking healthy meals using the right pan!

In the last few years as I’ve been growing a little older, I’ve come to realize how important eating right really is. Though I do love the taste of fast food, my body has been getting more and more insistent on telling me how much it does not appreciate the fried, salty food that doesn’t properly fuel my body.

I grew up cooking, though baking really is where my talents lie, so adjusting to cooking meals that properly fuel my body hasn’t been the greatest challenge. That being said, using stainless steel pans and aluminum pots hasn’t yielded the best results, as they lack the quality and diversity of metals like cast iron. With stainless pans I’ve found no oil can really create a stick free surface, and butter creates the most difficult to clean up mess I’ve ever seen.

But now, with my cast iron, my cooking has never been better. Getting a beautiful and flavourful crust on a steak is easy in this pan! Roasting potatoes and asparagus has never excited me before this pan. The flavour just seems to flow through the food better with this pan!

I’ve never really enjoyed vegetables, but I’ve come to love cooking chicken and spinach in this pan as a quick and nutritious meal. I guess what I’m really saying is this pan has made me fall in love with eating my veggies, because it’s so easy to make them flavourful without sauces or high sugar dressings.

Moving away from the food to the pan itself. Though initially you do have to take some time to season the pan, who doesn’t have the fifteen minutes to scrub it down, oil it and throw it in the oven? Once it’s baked for about an hour you turn off the oven and let it cool in the oven for a couple hours. I did google how to season my pan and it was very easy. So if you are intimidated by the initial seasoning, don’t worry! If I can do it, anyone can!

Cleaning the pan also seems to intimidate people, my man for example is terrified of killing my pan, so he refuses to use or clean it. It’s quite easy really. Some salt and a hard sponge will do the trick! Just make sure to really dry the pan! Any moisture could cause rust. The easiest way to do this is to clean it while it’s hot, then put it back on the element you were using to heat it a little to ensure any left over moisture evaporates.

In the end, the pan is easily cleaned, cooks food incredibly well and has inspired me to cook much healthier foods every day. All around a 10/10 rating as cooking tools go! And with every dish the pan gets better!

If you love cooking with cast iron or really don’t let me know in the comments! What’s your favourite dish to create in cast iron?