Is this the easiest cream sauce in the whole world? Absolutely! Just get some double cream, stir in a little salt and you have the perfect accompaniment for this Creamy Chicken and Spinach.
If you don’t have double cream where you live, you should consider moving to Australia. It’s one of the many reasons I love living here.
Basically double cream is a concentrated version of regular cream with around 50% milk fat.
It’s seriously the business. Worth moving countries for.
But of course you can use regular cream. It’ll be better than no cream!
And if you don’t do dairy. It’s OK! I’ve got you covered in the variations below the recipe.
Creamy Chicken and Spinach
Ingredients
- 2 chicken thigh fillets
- 250 g frozen spinach
- 2-3 tablespoons double cream
Instructions
for AIR FRYER
- Line 1/2 your air fryer basket with baking paper so the spinach won't fall through the holes. Cover with frozen spinach in a single layer. Place chicken on the wire next to the spinach making sure the chicken is spread out in a single layer.
- Set the air fryer to 200C (400F). Cook for 10 minutes.
- When the timer goes, check the chicken. - it may need a few minutes longer depending on how thick the fillets were.
for OVEN
- Turn your oven to 250C (480F). Line a rimmed baking sheet with paper.
- Place chicken on the tray. Place the frozen spinach next to the chicken.
- Pop tray in the oven and set your timer for 12 minutes. Put your feet up.
- When the timer goes, check the chicken. - it may need a few minutes longer depending on your oven.
To serve (both methods)
- Mix the delicious double cream in a small bowl with a pinch of salt.
- When the chicken. is cooked and the spinach is hot, remove from the oven. Place spinach on a plate and swirl through the cream. Top with hot chicken.
Variations & Substitutions
plan-B (pantry) – use mayonnaise as the sauce.
vegetarian – drained canned chickpeas crisped in the air fryer / oven would be awesome here! They won’t take as long to cook and will need a splash or spray of oil.
different protein – salmon or white fish fillets, sausages, meatballs, eggs (will only need 5 minutes to cook in individual ramekins or tea cups (grease first!).
dairy-free / different sauce – my first choice would be tahini and water mixed together. Or try coconut milk, oat cream or your favourite dairy-free yoghurt. It’s fantastic with this cashew yoghurt or this macadamia ‘ricotta’ or you could go with hummus or any of those dips you get at the supermarket like eggplant dip or beet deep. I’m also thinking a smooth peanut butter would make a lovely peanut version. Or mayonnaise is always a good idea.
different vegetables – frozen peas, frozen corn, frozen baby green beans, frozen kale, frozen cauliflower ‘rice’, frozen broccoli are all great! Feel free to use fresh veg as well if you don’t mind chopping. Snow peas or asparagus cooked in an air fryer / hot oven like this are amazeballs.
more substantial (carb lovers) – serve with pita or wraps or tortillas or crusty bread and butter.
more substantial (low carb) – good with a hunk of avocado. And some roast almonds, walnuts or pine nuts.
flavour bombs – fresh herb like basil, parsley, mint or tarragon. Freshly ground black pepper, furikake, chilli flakes, pomegranate seeds, roast nuts, roast seeds, roast frozen cherries with the chicken, dried cranberries, dried apricots.
Waste Avoidance Strategy
chicken thigh fillets – freeze them.
frozen spinach – will keep in the freeze for months.
cream – unopened cartons will generally keep in the fridge for 1-2 weeks. If you need to store for longer, just pop in the freezer in a sealed container.
Problem Solving Guide
bland – more salt and freshly ground black pepper! Or add in a flavour bomb.
too dry – overcooked chicken. Next time get it out earlier. For now the yoghurt will help.
no oven OR air fryer – pan fry the chicken until cooked through and then cook the frozen spinach in the same pan. Yum.
taking too long – different ovens / air fryers vary in heating speed. And once you open the door to check it takes time to come back to temperature. So be patient!
Can Creamy Chicken and Spinach be made ahead of time?
You can but I’m not a big fan of the flavour of reheated chicken. Just cook as per the recipe but get the chicken out of the air fryer / oven before it’s fully cooked. Keep the cream separately. Either keep at room temperature if it’s only a few hours before serving or refrigerate if longer. Then to serve pop back in the air fryer (or 3-4 minutes) or a super hot oven (250C / 480F) for 5-10 minutes until everything is hot.
How long does Creamy Chicken and Spinach last in the fridge?
Leftovers will keep in an airtight container in the refrigerator for at least a week or can be frozen.
Is Creamy Chicken and Spinach healthy? Is it good for me?
Absolutely! From a nutrition perspective it contains good quality protein from the chicken. Then the spinach is packed with fiber and vitamins and iron.
Is Creamy Chicken and Spinach a good combination?
Yes I LOVE this combo of creamy green spinach and the chicken.
How to cook Creamy Chicken and Spinach in the air fryer?
Follow the instructions above!
What do you eat with Creamy Chicken and Spinach?
This is a fantastic meal on it’s own. If you wanted extra veggies you could serve with a green salad OR if you happen to be catering for an Irishman like me some roast potatoes will always be welcomed. Or warm pita bread.
What wine goes with Creamy Chicken and Spinach
I like a nice big bold Chardonnay with rich sauce like this but you could go for contrast with a crisp dry Sauvignon blanc, Pinot Gris or Riesling. Lighter reds will work like a Pinot Noir.
What can I add to my Creamy Chicken and Spinach to make it taste better?
If it’s tasting a little flat my first solution would be sea salt flakes (or any salt) and then if that doesn’t do the trick go for a squeeze of lemon or lime. And if you want more excitement some chilli flakes or freshly ground black pepper can liven things up.
Add to my Old Favourite Recipes
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