Broiled Chipotle Chicken With Creamy Spinach

Submitted by Ms B.

"I adopted this recipe after Mean Chef (IHHDRO) left the site. His original comments were, "This is a very simple and delicious broiled chicken breast dish. It is from Rick Bayless. The flavor comes from the use of chipotles and creme fraiche." My original review stated, "Very easy, but wonderfully tasty meal. I used whipping cream, as creme fraiche is not available in my area. I also doubled the sauce and the spinach, as advised by *Shelly*. It was great. My only mistake was to add an extra chipotle to the mix...it was just a little spicy for my tastes, but my hubby had no complaints. There were no leftovers with this dinner." We have since made this many times and always enjoy it."

 

• Ready In: 35mins
• Ingredients: 6
• Serves: 4

ingredients

• 3 chipotle chiles in adobo, finely chopped
• 1 1⁄4 1 1/4 cups whipping cream (I use creme fraiche) or 1 1/4 cups creme fraiche (I use creme fraiche)
• 4 medium boneless skinless chicken breast halves, trimmed of all extraneous fat (about 1-1/3 pounds total)
• 1⁄4 cup chicken stock
• 6 cups spinach, stemmed, well rinsed
• 1⁄2 teaspoon salt

directions

1. Marinating the chicken: Combine the chopped canned chipotles with 2 tablespoons of the cream.
2. Smear over the chicken breasts, cover and refrigerate for several hours, if time permits, for the chilies to season the chicken.
3. Finishing the dish: Lay the chicken breasts in a broiler-proof baking dish just large enough to hold them comfortably.
4. Set 6 inches below a very hot broiler and cook until richly brown, 4 to 5 minutes.
5. Turn the breasts over, drizzle the remaining 1 cup plus 2 tablespoons cream around them and set under the broiler.
6. Cook until the chicken is deep golden and no longer squishy feeling when lightly pressed, 4 to 5 minutes.
7. Transfer the chicken to 4 warm dinner plates and keep warm in a low oven.
8. Scrape the cream mixture into a medium-large (3- to 4- quart) saucepan and add the broth and the spinach.
9. Bring to a boil over high heat and cook, stirring nearly constantly, until the spinach is wilted and the cream is reduced and thick, about 3 minutes.
10. Taste and season with salt, then spoon around the chicken breasts and serve right away.

Reviews

[Elizabeth Fullerton]

I loved it! I made this several weeks ago and then I made it again last night. Both times I made it according to the recipe and both times I thought it was fantastic.

 

[Denise!]

Simply outstanding! I made this dish without the spinach due to family preference. I also added 3 teaspoons of the chipotle sauce to the finished cream and chipotle sauce, and I used heavy whipping cream. I served the chicken over yellow rice and spooned the sauce over the top. The chicken was very tender with a crispier crust from the broiling, and the sauce was very creamy with a bite from the chipotles. My family was very impressed with this dish and voted a 5 stars 'round the table. A keeper, we will be having this often. Thanks so much!

 

[ChipotleChick]

This is incredible! I guess there's a reason why Rick Bayless has his own show :) I used whipping cream, even though I probably could have found creme fraiche here in Arizona. I steamed some rice on the side, but it really wasn't needed, as this was a very filling dish. I think next time I am going to double the spinach and sauce, because we were all licking our plates wishing there was more! This recipe deserves more than 5 stars, they just don't do it justice!

 

[jdoe1223]

Delicious dish that's easy to make and presents well. I made as directed, except for substituting evaporated milk for the cream to lighten it slightly. Turned out wonderfully. Next time I'll double the spinach/sauce for our personal tastes. Thanks for posting this Mean Chef!

 

[CarolAnn]

Fabulous dish! I have made it twice now and my husband and I just love it. I used 1 c whipping cream plus 1/4 c sour cream in lieu of creme fraiche -- it's almost the same thing. This one is a definite keeper!