Peanut Butter Chicken & Spinach Skillet
Tender chicken cooked in a savory, slightly sweet peanut sauce with fresh spinach, served alongside fluffy white rice for a hearty and flavorful weeknight meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 8
- Cuisine: West African
- Difficulty: Easy
- Cost: $2.15/serving
Dietary
- Dairy-Free
- Egg-Free
- High-Protein
Tags
- one-pot
- stir-fry
- savory
- quick
- healthy
- comfort food
Ingredients
- 2 tablespoon olive oil
- 2 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
- 1 yellow onion (small, chopped)
- 3 clove garlic (minced)
- 15 ounce diced tomatoes (undrained)
- 0.5 cup peanut butter
- 1 cup chicken broth
- 0.5 teaspoon ground ginger
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 5 ounce fresh spinach
- 3 cup white rice (cooked)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and black pepper, then add to the skillet and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the chopped yellow onion and minced garlic for 3 minutes until softened and fragrant.
- Stir in the diced tomatoes, creamy peanut butter, chicken broth, ground ginger, and red pepper flakes (if using). Bring the sauce to a gentle simmer, stirring frequently until the peanut butter is fully dissolved and the sauce is smooth.
- Return the cooked chicken to the skillet and stir to coat. Simmer for 5 minutes, allowing the flavors to meld. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Serve the Peanut Butter Chicken immediately over cooked white rice.
Notes
Leftovers store well and can be reheated gently on the stovetop or in the microwave.
Nutrition (per serving)
- Calories: 480
- Protein: 37.2 g
- Carbohydrates: 38.5 g
- Fat: 20.3 g
- Fiber: 7.8 g
- Sodium: 590 mg
- Saturated Fat: 4.1 g
- Sugar: 7.2 g
- Cholesterol: 105 mg