Chicken Breasts with Spinach, Leek and Saffron Sauc

Name: Chicken Breasts with Spinach, Leek and Saffron Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry white wine; 1/8 teaspoon saffron threads; 2 tablespoons extra-virgin olive oil; Six 6-to-7-ounce boneless chicken breast halves with skin; Salt and freshly ground pepper; 1 tablespoon unsalted butter; 3 large leeks, white and tender green parts only, halved lengthwise and thinly sliced; 1 large garlic clove, finely chopped; 1 1/2 cups chicken stock or low-sodium broth; 1 bay leaf; 1/4 cup plus 2 tablespoons heavy cream; 4 cups packed torn curly spinach leaves; 2 teaspoons Dijon mustard

Servings: persons

1/2 cup dry white wine
1/8 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
Six 6-to-7-ounce boneless chicken breast halves with skin
Salt and freshly ground pepper
1 tablespoon unsalted butter
3 large leeks, white and tender green parts only, halved lengthwise and thinly sliced
1 large garlic clove, finely chopped
1 1/2 cups chicken stock or low-sodium broth
1 bay leaf
1/4 cup plus 2 tablespoons heavy cream
4 cups packed torn curly spinach leaves
2 teaspoons Dijon mustard

1
In a glass measuring cup, warm the wine in a microwave oven.
2
Lightly crumble the saffron into the wine.
3
Heat the olive oil in a large, deep skillet.
4
Season the chicken breasts with salt and pepper and add them to the skillet, skin side down.
5
Cook the chicken over moderately high heat for 2 minutes.
6
Reduce the heat to moderate and cook until the skin is browned and crisp, about 4 minutes.
7
Turn and cook for 3 minutes longer.
8
Transfer to a plate.
9
Melt the butter in the skillet.
10
Add the leeks and cook over moderate heat, stirring, until softened, about 3 minutes.
11
Add the garlic and cook over moderately low heat until golden, about 3 minutes.
12
Add the wine and saffron and simmer for 2 minutes.
13
Add the stock and bay leaf and bring to a simmer over moderately high heat.
14
Return the chicken breasts to the skillet, skin side up and simmer over moderately low heat until just cooked through, about 10 minutes.
15
Transfer the chicken to a warmed platter.
16
Add the cream to the skillet and simmer over moderately high heat until slightly thickened, about 4 minutes.
17
Add the spinach and cook until wilted, about 1 minute.
18
Remove the skillet from the heat and stir in the mustard; season the sauce with salt and pepper.
19
Discard the bay leaf.
20
Spoon the sauce onto plates, top with the chicken breasts and serve.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup dry white wine, 1/8 teaspoon saffron threads, 2 tablespoons extra-virgin olive oil, Six 6-to-7-ounce boneless chicken breast halves with skin, and more.

Yes, Chicken Breasts with Spinach, Leek and Saffron Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts with Spinach, Leek and Saffron Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions