Chicken Breasts with Spinach and Leeks Recipe

This delightful dish has a unique flavor profile featuring chicken breasts paired with spinach, leek, and an exquisite saffron sauce. The vibrant saffron lends a delicate aroma and distinctive flavor, while the spinach and leek contribute a pleasing earthy taste. It's a high-protein meal that's light, yet satisfying, perfect for a family dinner or a special occasion.

Photos of Chicken Breasts with Spinach, Leek and Saffron Sauce Recipe

This recipe calls for a few ingredients that may not be staple items in everyone's pantry. Saffron, a precious spice derived from the flower of Crocus sativus, is known for its intense flavor and golden color. It is available in most supermarkets, but do ensure you're purchasing from a reliable brand to guarantee authenticity. Also, the dish includes leeks, a vegetable similar to onions but with a milder and sweeter flavor. You can usually find them near the onions and garlic at the grocery store. Lastly, the recipe uses curly spinach leaves, which add texture to the dish. If unavailable, regular spinach is a fine substitute.

Ingredients for Chicken Breasts with Spinach, Leek and Saffron Sauce

Dry white wine: An alcoholic beverage used for cooking, enhances the flavor of the sauce.

Saffron threads: Adds a unique, earthy flavor and a beautiful golden color to the sauce.

Extra virgin olive oil: Used for sautéing, gives a rich and robust flavor.

Chicken breast halves: The main source of protein in the recipe, lean and tender.

Salt and freshly ground pepper: Basic seasonings that enhance the overall taste.

Unsalted butter: Adds a creamy taste and helps in sautéing the leeks.

Leeks: An allium vegetable with a mild, sweet flavor.

Garlic clove: Gives a pungent and robust flavor.

Chicken stock or low sodium broth: Adds depth and savory flavor to the sauce.

Bay leaf: A fragrant herb that infuses the sauce with a subtle minty flavor.

Heavy cream: Provides a creamy consistency to the sauce.

Curly spinach leaves: Adds a refreshing and slightly bitter touch to the dish.

Dijon mustard: Offers a tangy and spicy kick to the sauce.

One reader, Bond Pelletier says:

This chicken breasts with spinach, leek, and saffron sauce recipe is a game-changer! The flavors are a delightful blend of savory and aromatic, and the chicken turns out tender and juicy. The saffron adds a unique touch, making it a standout dish. It's a must-try for anyone who loves a gourmet meal at home.

Bond Pelletier

Techniques Required for Making This Chicken Dish

How to prepare saffron-infused wine: Warm the wine in a glass measuring cup in a microwave oven, then crumble the saffron into the wine.

How to cook chicken breasts: Season the chicken breasts with salt and pepper, then cook them in a large, deep skillet until the skin is browned and crisp.

How to cook leeks and garlic: Cook the leeks and garlic in butter until softened and golden, respectively.

How to make saffron and leek sauce: Simmer the wine and saffron, then add stock and bay leaf and bring to a simmer. Add cream, spinach, and mustard, and season the sauce with salt and pepper.

How to serve: Spoon the sauce onto plates, top with the chicken breasts, and serve.

How To Make Chicken Breasts with Spinach, Leek and Saffron Sauce

Tender chicken breasts are made aromatic with a deliciously creamy saffron sauce, and served with tender spinach and leeks, for a filling dinner meal!

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

½cupdry white wine
1tspsaffron threads
2tbspextra virgin olive oil
6chicken breast halves,boneless, with skin
salt and freshly ground pepper
1tbspunsalted butter
3large leeks
1large garlic clove
1½cupchicken stock,or low sodium broth
1bay leaf
¼cupheavy cream,plus 2 tbsp
4cupscurly spinach leaves,torn, packed
2tspdijon mustard

Instructions

In a glass measuring cup, warm the wine in a microwave oven. Lightly crumble the saffron into the wine.
Heat the olive oil in a large, deep skillet. Season the chicken breasts with salt and pepper and add them to the skillet, skin side down.
Cook the chicken over moderately high heat for 2 minutes. Reduce the heat to moderate and cook for about 4 minutes until the skin is browned and crisp. Turn and cook for 3 minutes longer.
Transfer to a plate.
Melt the butter in the skillet. Add the leeks and cook over moderate heat, stirring, for about 3 minutes, until softened. Add the garlic and cook over moderately low heat for about 3 minutes, until golden.
Add the wine and saffron and simmer for 2 minutes. Add the stock and bay leaf and bring to a simmer over moderately high heat.
Return the chicken breasts to the skillet, skin side up and simmer over moderately low heat for about 10 minutes, until just cooked through. Transfer the chicken to a warmed platter.
Add the cream to the skillet and simmer over moderately high heat for about 4 minutes, until slightly thickened. Add the spinach and cook for about 1 minute, until wilted.
Remove the skillet from the heat and stir in the mustard. Season the sauce with salt and pepper. Discard the bay leaf.
Spoon the sauce onto plates, top with the chicken breasts and serve. Enjoy!

Nutrition

Calories: 321.69kcal
Fat: 19.20g
Saturated Fat: 6.68g
Trans Fat: 0.17g
Monounsaturated Fat: 8.56g
Polyunsaturated Fat: 2.67g
Carbohydrates: 12.53g
Fiber: 1.75g
Sugar: 3.70g
Protein: 21.51g
Cholesterol: 76.15mg
Sodium: 610.46mg
Calcium: 80.07mg
Potassium: 507.03mg
Iron: 2.74mg
Vitamin A: 219.03µg
Vitamin C: 12.88mg

Helpful Technique for Preparing Chicken Breasts with Spinach, Leek and Saffron Sauce

When cooking the chicken breasts, ensure that the skin is crispy and browned but not burnt. This not only enhances the flavor but also gives a pleasing texture to the dish. To achieve this, control your heat carefully. Start with moderately high heat to sear the skin, then reduce to a moderate heat to allow the chicken to cook through without burning the skin. Remember, patience is key to a perfectly cooked chicken breast.

Time-Saving Tips for Preparing Chicken Breasts with Spinach, Leek and Saffron Sauce

Prep ahead: Chop and measure all ingredients in advance to streamline the cooking process.

One-pot wonders: Opt for recipes that allow you to cook everything in a single pot or pan to minimize cleanup.

Batch cooking: Make extra portions and freeze for future meals to save time on busy days.

Kitchen organization: Keep your kitchen tidy and organized to easily find ingredients and utensils while cooking.

Time-saving tools: Utilize kitchen gadgets like food processors and slow cookers to expedite meal preparation.

Plan meals: Create a weekly meal plan to streamline grocery shopping and meal prep.

Substitute Ingredients For Chicken Breasts with Spinach, Leek and Saffron Sauce Recipe

dry white wine - Substitute with chicken or vegetable broth: If you prefer not to use alcohol, you can replace the white wine with chicken or vegetable broth for a similar depth of flavor.
saffron threads - Substitute with turmeric: Turmeric can be used as a substitute for saffron to add a similar golden color and a hint of earthy flavor to the dish.
extra virgin olive oil - Substitute with avocado oil: Avocado oil can be used as a substitute for extra virgin olive oil, providing a similar mild flavor and high smoke point for cooking the chicken.
boneless chicken breast halves with skin - Substitute with boneless turkey breast: Turkey breast can be used as a substitute for chicken breast, offering a lean and tender meat option for the recipe.
unsalted butter - Substitute with ghee: Ghee can be used as a substitute for unsalted butter, adding a rich and nutty flavor to the sauce.
leeks - Substitute with shallots: Shallots can be used as a substitute for leeks, providing a milder onion flavor and a similar texture to the dish.
chicken stock or low sodium broth - Substitute with vegetable stock or broth: Vegetable stock or broth can be used as a substitute for chicken stock, offering a vegetarian-friendly alternative with a similar savory flavor.
curly spinach leaves - Substitute with kale leaves: Kale leaves can be used as a substitute for spinach, providing a hearty and nutritious green component to the dish.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard can be used as a substitute for Dijon mustard, adding a slightly different texture and a hint of tangy flavor to the sauce.

Presenting Chicken Breasts with Spinach, Leek and Saffron Sauce

Elevate the chicken breasts: Carefully arrange the chicken breasts on the plate, ensuring they are positioned in an appealing manner that showcases their golden, crispy skin.
Artfully drizzle the saffron sauce: Using a spoon, delicately drizzle the vibrant saffron sauce around the chicken, creating an elegant and visually stunning presentation.
Garnish with spinach leaves: Place the torn curly spinach leaves strategically around the dish, adding a pop of vibrant green color and a touch of freshness to the overall presentation.
Incorporate leek confetti: Finely slice a small amount of leek into thin strips and scatter them over the dish, adding a subtle yet sophisticated touch to the plating.
Add a touch of edible gold leaf: For an extra touch of luxury, consider adding a delicate, edible gold leaf as a finishing touch to the dish, elevating its visual appeal.
Serve on elegant dinnerware: Choose sophisticated, high-quality dinnerware to present the dish, enhancing the overall dining experience for the esteemed culinary professionals.

Essential Tools for Making This Chicken Recipe

Glass measuring cup: A glass or plastic cup with graduated markings used to measure liquid ingredients.
Skillet: A flat-bottomed pan used for frying, searing, and browning foods.
Plate: A flat, round dish used for serving food.
Platter: A large, shallow dish used for serving food, typically with a slightly raised edge.
Saucepan: A deep cooking pan with a long handle and a lid, used for cooking sauces, soups, and other liquids.
Whisk: A kitchen utensil used for whipping and mixing ingredients.
Tongs: A utensil with two arms that are joined at one end, used for picking up and holding food.
Knife: A sharp-edged utensil used for cutting and preparing ingredients.
Cutting board: A durable board used for cutting and preparing food.
Spatula: A flat, flexible utensil used for lifting, flipping, and spreading food.
Garlic press: A kitchen tool used to crush garlic cloves.
Wine glass: A stemmed glass used for serving wine.
Microwave oven: An appliance used for cooking and heating food using microwave radiation.
Skimmer: A utensil with a perforated or slotted bowl used for skimming liquids and removing impurities from the surface of a dish.
Serving spoon: A large spoon used for serving food.
Ladle: A long-handled spoon with a deep bowl, used for serving soups and sauces.
Colander: A bowl-shaped kitchen utensil with perforations used for draining liquids from food.
Grater: A kitchen tool used for grating or shredding ingredients such as cheese, vegetables, or spices.
Peeler: A kitchen tool used for removing the outer skin or peel of fruits and vegetables.
Strainer: A kitchen tool with a mesh or perforated surface used for straining liquids or separating solids from liquids.

Storing and Freezing Chicken Breasts with Spinach, Leek and Saffron Sauce

To store leftover chicken breasts with spinach, leek, and saffron sauce, allow the dish to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
When reheating, ensure that the chicken reaches an internal temperature of 165°F (74°C) to prevent foodborne illness. Reheat the sauce gently over low heat, stirring occasionally, until warmed through.
For longer storage, you can freeze the cooked chicken breasts and sauce separately:
- Place the cooled chicken breasts in a freezer-safe container or wrap them tightly in plastic wrap and then aluminum foil. Label with the date and freeze for up to 2-3 months.
- Transfer the cooled sauce to a freezer-safe container, leaving some headspace for expansion. Label with the date and freeze for up to 2-3 months.
To reheat frozen chicken breasts, thaw them overnight in the refrigerator. Place the thawed chicken in a baking dish, cover with foil, and bake at 350°F (175°C) until heated through, about 20-30 minutes.
To reheat frozen sauce, thaw it overnight in the refrigerator. Transfer the sauce to a saucepan and reheat gently over low heat, stirring occasionally, until warmed through. If the sauce appears too thick, add a little chicken broth or water to thin it out.
When reheating frozen components, ensure that the chicken reaches an internal temperature of 165°F (74°C) and the sauce is heated through before serving.

How To Reheat Leftover Chicken Breasts with Spinach, Leek and Saffron Sauce

Preheat your oven to 350°F (175°C). Place the leftover chicken breasts in an oven-safe dish and cover with aluminum foil. Bake for 15-20 minutes, or until the chicken is heated through. Meanwhile, reheat the spinach, leek, and saffron sauce in a saucepan over medium heat, stirring occasionally, until it's warm and bubbly. Once the chicken is heated, remove the foil and spoon the sauce over the top. Serve immediately for the best flavor and texture.
For a quicker option, use the microwave. Place the chicken breasts on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until the chicken is heated through. Be careful not to overheat, as this can cause the chicken to become dry and tough. Reheat the spinach, leek, and saffron sauce in a microwave-safe bowl, stirring every 30 seconds, until it's warm. Pour the sauce over the chicken and serve.
If you have a sous vide machine, you can use it to reheat the chicken breasts without drying them out. Place the chicken in a vacuum-sealed bag and cook in a water bath at 140°F (60°C) for about 45 minutes, or until the chicken is heated through. Reheat the spinach, leek, and saffron sauce in a saucepan over medium heat, stirring occasionally, until it's warm and bubbly. Remove the chicken from the bag, plate it, and spoon the sauce over the top.
For a stovetop method, place the chicken breasts in a skillet with a tight-fitting lid. Add a splash of chicken broth or water to the pan, then cover and heat over medium-low heat for 5-7 minutes, or until the chicken is heated through. Reheat the spinach, leek, and saffron sauce in a separate saucepan over medium heat, stirring occasionally, until it's warm and bubbly. Transfer the chicken to a plate and spoon the sauce over the top.
If you have an air fryer, you can use it to reheat the chicken breasts and give them a crispy exterior. Preheat the air fryer to 350°F (175°C). Place the chicken in the air fryer basket and cook for 3-5 minutes, or until the chicken is heated through and the skin is crispy. Reheat the spinach, leek, and saffron sauce in a saucepan over medium heat, stirring occasionally, until it's warm and bubbly. Plate the chicken and spoon the sauce over the top.

Interesting Fact About Chicken Breasts with Spinach, Leek and Saffron Sauce

The recipe contains saffron, a spice derived from the flower of Crocus sativus, which is known for its distinct flavor and vibrant color. Saffron is one of the most expensive spices in the world by weight and has been used in cooking for centuries, adding a unique and aromatic touch to various dishes.

Is Making This Chicken Dish at Home Cost-Effective?

This chicken breasts with spinach, leek and saffron sauce recipe offers a delightful blend of flavors and textures. The use of saffron and leeks adds a touch of luxury, while the chicken and spinach provide a wholesome balance. The cost-effectiveness is moderate due to the saffron and leeks, but the dish's rich flavors make it worth the investment. On a scale of 1-10, this recipe earns an 8 for its taste and presentation. The approximate cost for a household of 4 people is around $35, making it a reasonable option for a special dinner.

Is This Chicken Dish Healthy or Unhealthy?

This recipe has both healthy and unhealthy elements. Let's break it down:

Healthy aspects:

Chicken breast is a lean protein source
Spinach is nutrient-dense, providing vitamins, minerals, and antioxidants
Leeks offer dietary fiber, vitamins, and minerals
Garlic has potential health benefits, such as boosting the immune system

Unhealthy aspects:

The recipe uses skin-on chicken breasts, which increases the fat content
Butter and heavy cream add significant amounts of saturated fat
The sauce may be high in sodium due to the chicken stock and added salt

While this dish incorporates some nutritious ingredients, the cooking methods and certain components make it less healthy overall.

To make this recipe healthier, consider the following modifications:

Use skinless chicken breasts to reduce the fat content
Replace butter with a healthier cooking oil, such as olive oil
Substitute heavy cream with a lower-fat alternative, like evaporated skim milk or Greek yogurt
Reduce the amount of added salt and opt for low-sodium chicken stock
Increase the proportion of spinach to boost the nutrient content
Serve the dish with a side of whole grains, such as quinoa or brown rice, to add fiber and complex carbohydrates

By making these adjustments, you can create a more balanced and nutritious meal that still delivers on flavor.

Editor's Opinion on This Chicken Breasts Recipe

The combination of saffron-infused sauce, tender chicken, and vibrant spinach and leeks creates a harmonious and elegant dish. The saffron adds a delicate floral note, while the leeks and spinach provide a delightful earthy flavor. The cream and Dijon mustard enrich the sauce, adding depth and complexity. The suggested wine pairing complements the dish beautifully, enhancing the overall dining experience. This recipe showcases a perfect balance of flavors and textures, making it a sophisticated and impressive dish for any occasion.

Enhance Your Chicken Breasts with Spinach, Leek and Saffron Sauce Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for soaking up the delicious saffron sauce

Grilled Asparagus with Lemon Zest: Tender grilled asparagus spears with a bright pop of lemon zest, adding a fresh and vibrant element to the dish

Honey Glazed Carrots: Sweet and tender honey glazed carrots, providing a touch of natural sweetness to complement the savory chicken and saffron sauce

Similar Recipes to Chicken Breasts with Spinach, Leek and Saffron Sauce

Creamy Mushroom Risotto: Creamy and flavorful risotto made with arborio rice, mushrooms, garlic, and parmesan cheese. Perfect for a cozy night in.

Honey Glazed Carrots: Sweet and tender carrots glazed with honey, butter, and a hint of cinnamon. A delicious side dish for any meal.

Lemon Blueberry Cheesecake: Indulgent and creamy cheesecake with a zesty lemon flavor and bursts of fresh blueberries. A show-stopping dessert for any occasion.

Appetizer and Dessert Pairings for Chicken Breasts with Spinach, Leek and Saffron Sauce

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory stuffed mushrooms, filled with a rich blend of cheeses, herbs, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.

Bruschetta with Tomato and Basil: Satisfy your guests' taste buds with this classic bruschetta, featuring ripe tomatoes, fresh basil, and a drizzle of balsamic glaze on crispy, toasted bread. A refreshing and flavorful start to any gathering.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth and creamy texture of the mousse paired with the light and airy whipped cream creates a perfect balance of flavors and textures.

Apple Crisp: Savor the warm and comforting flavors of a homemade apple crisp, with tender baked apples and a crispy oat topping. The sweet and tart apples are complemented by the crunchy and buttery oat topping, creating a delightful contrast in every bite.

Why trust this Chicken Breasts with Spinach, Leek and Saffron Sauce Recipe:

This recipe offers a delightful combination of flavors and textures, ensuring a satisfying dining experience. The use of saffron infuses the dish with a subtle yet distinctive aroma, while the addition of spinach and leeks provides a nutritious and vibrant element. The incorporation of chicken breasts ensures a lean source of protein, complemented by the richness of heavy cream and the aromatic garlic. The inclusion of Dijon mustard adds a tangy kick, elevating the overall taste. Trust in the balance of ingredients and the expertise behind this recipe for a memorable dining experience.

If you enjoyed this Chicken Breasts with Spinach, Leek and Saffron Sauce Recipe, be sure to share your thoughts and discuss the dish with fellow cooking enthusiasts in the Recipe Sharing forum!

FAQ:

What can I use as a substitute for saffron threads?

If you don't have saffron threads, you can use a pinch of turmeric as a substitute. While it won't have the exact same flavor, it will provide a similar golden color to the dish.

Can I use bone-in chicken breasts instead of boneless?

Yes, you can use bone-in chicken breasts instead of boneless. Just adjust the cooking time accordingly to ensure the chicken is fully cooked through.

Is there a non-alcoholic substitute for white wine in this recipe?

You can substitute the white wine with chicken broth or even apple cider vinegar mixed with a bit of water for a non-alcoholic alternative.

Can I use a different type of leafy green instead of spinach?

Absolutely, you can use kale, Swiss chard, or even arugula as a substitute for spinach in this recipe. Just adjust the cooking time as needed based on the greens you choose.

Can I make this recipe ahead of time?

While the dish is best enjoyed fresh, you can prepare the sauce in advance and cook the chicken just before serving to save time. Reheat the sauce gently and add the cooked chicken when you're ready to serve.