Best 7 Pan Fried Chicken With Spinach And Pine Nuts Recipes

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Pan-fried chicken with spinach and pine nuts is a delectable dish that combines the savory flavors of chicken, the earthy taste of spinach, and the nutty aroma of pine nuts. This culinary creation offers a perfect balance of flavors and textures, making it a delightful meal for lunch or dinner. The tender chicken, cooked to perfection, pairs harmoniously with the vibrant spinach and the crunchy pine nuts, creating a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned chef or a novice cook, this recipe will guide you through the simple steps to create a mouthwatering pan-fried chicken with spinach and pine nuts that will impress your family and friends.

Here are our top 7 tried and tested recipes!

SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS



Sauteed Chicken with Spinach, Garlic, and Pine Nuts image

Why relegate the wilted greens to the side? Here, dollops of tangy goat cheese and a handful of pine nuts conspire to make spinach the star of the show.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

1 cup brown rice
3 tablespoons extra-virgin olive oil
4 (6-ounce) boneless, skinless chicken breasts, pounded 1/2 inch thick
Coarse salt
2 cloves garlic, thinly sliced
Pinch of red-pepper flakes
1 bunch spinach, trimmed and rinsed (10 oz)
2 tablespoons pine nuts, toasted
2 tablespoons fresh goat cheese
1/2 lemon

Steps:

  • Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
  • Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
  • To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.

Nutrition Facts : Calories 540 g, Cholesterol 105 g, Fat 20 g, Fiber 3 g, Protein 48 g, SaturatedFat 5 g, Sodium 270 g

PAN-FRIED CHICKEN WITH SPINACH AND PINE NUTS



Pan-Fried Chicken With Spinach and Pine Nuts image

Light, fresh chicken and wilted greens topped with tangy goat cheese.

Provided by ccb1122

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 12

1 cup brown rice
2 cups water
1 tablespoon olive oil
4 skinless, boneless chicken breast halves, pounded 1/2-inch thick
coarse salt to taste
2 tablespoons olive oil
2 cloves garlic, chopped
1 pinch red pepper flakes, or to taste
1 bunch fresh spinach leaves, trimmed and rinsed
2 tablespoons pine nuts
2 tablespoons crumbled goat cheese
½ lemon, juiced

Steps:

  • Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
  • While rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pan-fry in the hot oil until golden brown on both sides and no longer pink in the center, 5 to 8 minutes per side. Set chicken aside.
  • Heat 2 tablespoons olive oil in the skillet; cook and stir garlic and pepper flakes in hot oil just until fragrant, about 1 minute; stir in spinach and cook, stirring often, until wilted, about 2 more minutes. Sprinkle with salt if desired.
  • Spread cooked brown rice onto a serving platter and arrange chicken breasts over the rice. Spread spinach over chicken, sprinkle with pine nuts and goat cheese, and squeeze lemon juice over the dish to serve.

Nutrition Facts : Calories 413.4 calories, Carbohydrate 32.7 g, Cholesterol 69.9 mg, Fat 17.5 g, Fiber 4.3 g, Protein 31.6 g, SaturatedFat 3.5 g, Sodium 249.2 mg, Sugar 0.7 g

GRILLED CHICKEN WITH SPINACH AND PINE NUT PESTO



Grilled Chicken With Spinach and Pine Nut Pesto image

Saw this on Everyday Italian, it looks soooo good and easy to make. Recipe from Giada De Laurentiis

Provided by Charlotte J

Categories     Spinach

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

2 boneless chicken breasts
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1 -2 teaspoon grated lemon peel
1/3 cup olive oil, plus
2 teaspoons olive oil
salt & freshly ground black pepper
1/3 cup freshly grated parmesan cheese

Steps:

  • Heat a grill pan on medium high heat.
  • Lightly oil the grill pan.
  • Sprinkle the chicken with salt and pepper.
  • Grill the chicken until cooked through, about 5 minutes per side.
  • Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor.
  • Lightly pulse.
  • With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy.
  • Add salt and pulse.
  • Put half of the pesto into ice cube trays and store in the freezer for future use.
  • Transfer the rest of the spinach mixture to a medium bowl.
  • Stir in the Parmesan.
  • Season the pesto with salt and pepper, to taste.
  • Spread the pesto over each piece of chicken and serve.

Nutrition Facts : Calories 401.7, Fat 35.1, SaturatedFat 6.6, Cholesterol 53.7, Sodium 185.5, Carbohydrate 2.7, Fiber 0.7, Sugar 0.6, Protein 19.9

PASTA WITH CHICKEN, SPINACH, PINE NUTS, BACON AND



Pasta With Chicken, Spinach, Pine Nuts, Bacon And image

That's right!!! Pasta, Chicken. Spinach, Sun dried tomatoes, Pine nuts and BACON Ohh Yeah!! Enjoy :0 Made fore RSC #11. Recipe has been edited per reviews :)

Provided by Queen uh Cuisine

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 boneless skinless chicken breasts, Sliced into strips
2 tablespoons olive oil, seperated
1/8 teaspoon salt
1/8 teaspoon pepper
1 key lime, squeezeed
10 slices bacon, crispy and crumbled, seperated
1/2 lb penne pasta
1 medium shallot, aprox 1/2 cup, chopped
4 large garlic cloves, chopped
3/4 cup plus 2 tablespoons sun-dried tomato, drained and chopped, seperated
1 teaspoon cornstarch
1 cup chicken stock
1 cup fat-free half-and-half, warmed
1/8 teaspoon cayenne pepper (optional)
3 ounces fresh Baby Spinach
3 tablespoons pine nuts

Steps:

  • Drizzle chicken with 1 tbls olive oil then sprinkle with salt and pepper, squeeze key lime over chicken.
  • Flip over a few times to mix marinade with chicken -- set aside.
  • Cook bacon -- set aside.
  • Get water heating for pasta.
  • In large saute pan heat 1 tbls of the Olive Oil add Shallots and Garlic.
  • Saute for 1-2 minutes then add 3/4 cup of the Sun Dried Tomatoes.
  • Add chicken and cook till done.
  • Mix corn starch with chicken stock and slowly stir into chicken mixture then add warm half and half. Add cayenne pepper.
  • Cook for 3 minutes or untill sauce is thickened. (add water if necessary).
  • Place pasta in boiling water and cook acording to package .
  • Add baby spinach to sauce and stir occasionally until wilted.
  • Place pasta in large serving dish add sauce and toss.
  • Top with pine nuts and two strips of crumbled bacon and two tablespoons of red peppers.

PANFRIED TROUT WITH SPINACH AND PINE NUTS



Panfried Trout with Spinach and Pine Nuts image

Categories     Quick & Easy     Pine Nut     Trout     Spinach     Summer     Pan-Fry     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

1 cup yellow cornmeal
4 (8-oz) trout fillets such as lake (preferably) or rainbow trout
3 tablespoons olive oil
1 1/4 lb baby spinach, any coarse stems discarded
1/2 stick (1/4 cup) unsalted butter
1/4 cup pine nuts, toasted
Accompaniment: Lemon wedges

Steps:

  • Put cornmeal on a large plate. Lightly pat fish with paper towels and season with salt and pepper, then coat fillet well with cornmeal.
  • Heat 1 tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté one third of spinach, stirring constantly, until slightly wilted but still bright green, 15 to 30 seconds. Transfer cooked spinach to a bowl. Sauté remaining spinach with remaining oil in same manner. Season with salt.
  • Wipe skillet with a paper towel, then heat 2 tablespoons butter over moderate heat until foam subsides. Increase heat to moderately high and sauté two fillets, skin sides down first, turning once, until golden brown and just cooked through, about 4 minutes (do not clean skillet). Repeat with remaining butter and fillets, then reserve browned butter in skillet.
  • Divide spinach among plates and top with pine nuts and fish, then drizzle fish with browned butter.

PAN-FRIED CHICKEN WITH SPINACH AND PINE NUTS



Pan-Fried Chicken With Spinach and Pine Nuts image

Light, fresh chicken and wilted greens topped with tangy goat cheese.

Provided by ccb1122

Categories     Italian Chicken Main Dishes

Time 1h

Yield 4

Number Of Ingredients 12

1 cup brown rice
2 cups water
1 tablespoon olive oil
4 skinless, boneless chicken breast halves, pounded 1/2-inch thick
coarse salt to taste
2 tablespoons olive oil
2 cloves garlic, chopped
1 pinch red pepper flakes, or to taste
1 bunch fresh spinach leaves, trimmed and rinsed
2 tablespoons pine nuts
2 tablespoons crumbled goat cheese
½ lemon, juiced

Steps:

  • Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
  • While rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pan-fry in the hot oil until golden brown on both sides and no longer pink in the center, 5 to 8 minutes per side. Set chicken aside.
  • Heat 2 tablespoons olive oil in the skillet; cook and stir garlic and pepper flakes in hot oil just until fragrant, about 1 minute; stir in spinach and cook, stirring often, until wilted, about 2 more minutes. Sprinkle with salt if desired.
  • Spread cooked brown rice onto a serving platter and arrange chicken breasts over the rice. Spread spinach over chicken, sprinkle with pine nuts and goat cheese, and squeeze lemon juice over the dish to serve.

Nutrition Facts : Calories 413.4 calories, Carbohydrate 32.7 g, Cholesterol 69.9 mg, Fat 17.5 g, Fiber 4.3 g, Protein 31.6 g, SaturatedFat 3.5 g, Sodium 249.2 mg, Sugar 0.7 g

CHICKEN WITH HAM, SPINACH & PINE NUTS



Chicken with ham, spinach & pine nuts image

A restaurant-style Mediterranean dish of roast chicken breast with stuffing and crème fraîche finished with a white wine sauce

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 13

8 skinless chicken breasts
300g young spinach leaves, washed
3 tbsp toasted pine nut
2 tbsp raisin , chopped
pinch Chinese five-spice powder
75g butter
8 thin slices bayonne ham or prosciutto
2 tbsp olive oil
3 shallots , finely chopped
150ml dry white wine
juice ½ lemon
200g tub crème fraîche
handful chives

Steps:

  • Heat oven to 190C/170C fan/gas 5. Split each chicken breast almost in half and open out like a book. Put each piece of chicken between 2 sheets of cling film and, using a rolling pin, bat out to flatten. Season the chicken all over.
  • Put the spinach in a colander and pour over boiling water from the kettle to wilt the leaves. Press out as much water as possible, then tip into a bowl. Add the pine nuts, raisins and spice, season, and mix well to combine. Melt half the butter and add to the bowl.
  • Place a slice of ham or prosciutto over each chicken breast and spread with a thin layer of spinach mixture. Roll up and secure with cocktail sticks or string. Heat a knob more of butter and the oil in a pan. Fry the chicken rolls until browned, then remove to a roasting tin and roast for 10-15 mins until cooked through.
  • Add the shallots to the pan with the remaining butter and cook gently until softened but not browned. Add the wine and lemon juice, bring to the boil, then simmer until reduced by half.
  • Stir in the crème fraîche and simmer for 1-2 mins until thickened. Snip the chives into the sauce and stir lightly. Remove cocktail sticks or string, then slice the chicken and place on warmed plates. Spoon the sauce around and serve with the tians and potatoes.

Nutrition Facts : Calories 437 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 1.3 milligram of sodium

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish. Look for free-range chicken, fresh spinach, and pine nuts that are not rancid.
  • Don't overcrowd the pan: If you overcrowd the pan, the chicken will not cook evenly. Cook the chicken in batches if necessary.
  • Cook the chicken until it is golden brown and cooked through: This will ensure that the chicken is safe to eat and has a delicious flavor.
  • Wilt the spinach before adding it to the pan: This will help to reduce the amount of liquid in the dish and prevent it from becoming watery.
  • Add the pine nuts at the end of cooking: This will help to prevent them from burning.
  • Season the dish to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lemon juice or a dollop of sour cream.

Conclusion:

Pan-fried chicken with spinach and pine nuts is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of protein, vegetables, and healthy fats, this dish is a great way to get a nutritious meal on the table. So next time you're looking for a quick and easy dinner, give this recipe a try!

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