Broiled Chipotle Chicken with Creamy Spinach
Turn up the heat with this bold and flavorful Broiled Chipotle Chicken with Creamy Spinach, a dish that effortlessly balances smoky spice with velvety richness. Tender chicken breasts are bathed in a fiery chipotle marinade made with adobo sauce, lime juice, and smoked paprika, then broiled to juicy perfection for a charred, tantalizing finish. Paired with a luscious, cheese-laden creamy spinach—featuring hints of nutmeg and sautéed onions—this recipe is a perfect harmony of spice and comfort. Ready in just 50 minutes, this meal is a breeze to prepare and makes an ideal weeknight dinner or casual entertaining centerpiece. Serve it up for a crowd-pleasing combination that’s as satisfying as it is stunning! Perfect keywords: spicy chicken recipe, creamy spinach side, quick dinner idea, chipotle chicken marinade.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 peppers chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce from chipotle peppers
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 2 tablespoons lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 cups baby spinach
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 0.5 cup parmesan cheese, grated
- 0.25 teaspoon nutmeg
- 1 tablespoon butter
- 1 small onion, finely diced
Instructions
Preheat the broiler on high and line a baking sheet with aluminum foil.
In a blender or food processor, combine the chipotle peppers, adobo sauce, olive oil, minced garlic, lime juice, smoked paprika, salt, and pepper. Blend until smooth.
Place the chicken breasts on the prepared baking sheet and coat evenly with the chipotle marinade. Let them marinate for 15 minutes at room temperature.
Broil the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the oven and let rest for 5 minutes.
While the chicken is broiling, prepare the creamy spinach. In a large skillet, melt the butter over medium heat and sauté the diced onion until soft and translucent, about 5 minutes.
Add the baby spinach to the skillet and cook until wilted, about 3 minutes.
Reduce the heat to low and stir in the heavy cream, cream cheese, grated parmesan, and nutmeg. Cook until the cheese is melted and the sauce is smooth, about 5 minutes.
Season the creamy spinach with salt and black pepper to taste.
To serve, plate the broiled chipotle chicken alongside a generous portion of creamy spinach. Garnish with additional grated parmesan if desired.
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 1076 mg | 47% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
