One-Pan Creamy Butter Chicken & Spinach

Prep time
8 MIN

Total time
25 MIN

Serves
4

Let Campbell’s feed your cravings for Butter Chicken in less time than ordering take-out!

Ingredients

Season chicken with salt and pepper to taste. Using a large, deep skillet with a lid, heat 1 tbsp oil over medium heat. Add the chicken and cook for 4-5 minutes, browning on all sides remove chicken from pan, set aside in a bowl.
Add remaining ½ tbsp oil to the hot pan, add the onions and cauliflower and sauté for 4 minutes until softened.
Add in the condensed butter chicken soup, the sautéed chicken pieces, with any juices, and stir well to combine.
Top with the baby spinach, cover with a lid and reduce heat to low and bring to a simmer until chicken is cooked through, and spinach is wilted, about 5 minutes.
Stir well and serve with basmati rice and warm naan bread for dipping! Garnish with some sliced chilies or chili flakes if you like it spicy! A fresh squeeze of lime always brings a bright pop to a creamy butter chicken.

Feeding a crowd? This recipe is easily doubled, just use two cans of soup and a bit more of everything else!
No spinach, no problem! Toss in some frozen peas or any other green veggies you have on hand.