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Western Wonders

Creamy Chicken with Spinach

Enjoy a wonderfully creamy spinach and mushroom sauce with tender and flavorful chicken.

Yield: 4 servings

Prep time: 10 mins

Total time: 40 mins


  • 3 lbs boneless, skinless chicken thighs
  • ¼ cup all-purpose flour
  • 2 tablespoons avocado oil
  • 3 cloves garlic, minced
  • ½ cup Pinot grigio
  • 6 oz fresh baby spinach
  • ¼ cup Yamasa Tonkotsu Ramen Broth
  • ¾ cup water
  • 1 cup heavy cream
  • ¼ cup parmesan cheese, shredded
  • ¼ teaspoon nutmeg
  • Juice of ½ of a lemon
  • Kosher salt and pepper


  1. Preheat the oven to 400 degrees. Season the chicken liberally with salt and pepper.
  2. Put flour in a bag, add chicken and shake to coat.
  3. Heat a large skillet (oven-safe) or cast-iron pan over high heat. Add the avocado oil.
  4. Arrange the chicken breasts in a single layer and fry until golden brown on one side and turn and cook the other side. about 4-5 mins each side.
  5. Remove the chicken and place on a plate with paper towels.
  6. Reduce the heat to medium and add the minced garlic to the pan. Cook the garlic until fragrant then add the wine.
  7. Cook until the white wine is almost completely reduced and add the spinach and a pinch of salt.
  8. Stir and cook until the spinach is wilted. Stir in the water, Yamasa Tonkotsu ramen broth, cream, parmesan cheese and nutmeg, then bring to a boil. Season with salt and pepper and turn off the heat.
  9. Lay the chicken breasts in the pan, turning once to coat and place in the oven to cook until they reach 160 degrees, about 8-10 mins.
  10. Remove the pan from the oven and place the chicken on a plate, cover, and rest. Return the pan to the stove and bring the sauce to a boil and reduce until just slightly thickened, about 5 mins. Turn off the heat and stir in the lemon juice.
  11. Serve the chicken with the sauce spooned over the top. Serve with rice or noodles if desired.