Ingredients

Chicken

• 4 boneless, skinless chicken breasts (about 800 g / 1¾ lb), sliced crosswise into ½-inch strips
• ¾ tsp fine sea salt, divided, plus more to taste
• ½ tsp black pepper
• 4 garlic cloves, finely chopped or grated

Spinach

• 240 g baby spinach (about 8 oz)

Cream Sauce

• 30 g unsalted butter (about 2 tbsp), divided
• 200 ml heavy cream (about ¾ cup plus 1 tbsp)
• 30 g Parmigiano Reggiano, finely grated (about ⅓ cup)

To Finish

• 10 g Parmigiano Reggiano, finely grated (about 2 tbsp)
• Freshly cracked black pepper

Instructions

1. Wilt the Spinach (Steam Mode): Set the Round Claypot on the Multi-Cooker base and add half the butter. Add the spinach, cover with the lid, and select Steam Mode. Cook for about 3–4 minutes, stirring once, until just wilted. Season with a pinch of salt, then transfer to a colander to drain. Pour off any liquid left in the pot and carefully wipe it with a paper towel, since leftover spinach water will thin out the cream sauce later.
2. Move the Claypot to the Stove (Low → Medium Heat): Transfer the claypot to the burner over low heat and let it warm for 2–3 minutes, then bring it up to medium. Clay needs to climb to temperature gradually so it doesn't thermal-shock, and the direct heat of the burner gives you a better sear than the base.
3. Brown the Chicken (Medium Heat): Pat the chicken strips dry and season with the remaining salt and the pepper. Melt the rest of the butter in the claypot, swirling to coat the base. Add the chicken and cook for 2–3 minutes, stirring occasionally, until lightly golden on the outside. Dry chicken browns instead of steaming, which builds flavor for the sauce.
4. Return to the Base and Add the Garlic (Braise Mode): Using oven mitts, carefully move the claypot back onto the Multi-Cooker base and select Braise Mode. Stir in the garlic and cook for about 1 minute until fragrant, keeping it moving so it doesn't catch and turn bitter.
5. Simmer in Cream (Braise Mode): Pour in the cream, scraping up any browned bits from the bottom of the pot. Simmer for 10–12 minutes, stirring often, so the sauce thickens evenly and doesn't catch on the bottom.
6. Add the Spinach and Cheese (Braise Mode):  Squeeze as much liquid as you can from the spinach, then stir it into the pot along with the 30 g of Parmigiano. Cook for another 3–5 minutes until the cheese has melted into a silky sauce. The chicken is done when it reaches 165°F in the thickest piece and the juices run clear. Taste and adjust the seasoning.
7. Finish and Serve: Sprinkle with the remaining Parmigiano and a few cracks of black pepper. Serve hot, straight from the claypot, with plenty of sauce spooned over rice or potatoes.

Chef's Tips

• Sear on the stove, simmer on the base. The burner gives the chicken a quick golden sear, while Braise Mode holds the cream at a steady, gentle heat so you don't have to babysit a burner.
• Handle the claypot with care. Always use oven mitts when moving the claypot between the base and the stove. Warm it gradually on the burner, and never set a hot claypot on a cold or wet surface.
• Squeeze the spinach hard. Spinach holds a surprising amount of water. Press it firmly in the colander or wring it in a clean towel before it goes back in, or the sauce will turn watery.
• Stir the cream often. Clay retains heat well, so frequent stirring keeps the sauce smooth and glossy and stops it from catching on the bottom.
• Slice evenly. Cutting the chicken into strips of the same thickness means every piece finishes cooking at the same time, with no dry edges.
• Prefer thighs? Boneless, skinless chicken thighs work well here and stay extra juicy. Add 2–3 minutes to the Braise Mode simmer.
• Using frozen spinach? Thaw about 280 g (10 oz) frozen chopped spinach, squeeze it very dry, and skip Step 1. Start by warming the claypot on the stove, then stir the spinach in with the cheese in Step 6.
• Holding for later. If dinner is running late, switch the base to Keep Warm Mode and stir in a splash of cream if the sauce thickens too much.
• Reheating leftovers. Cream sauces thicken in the fridge. Reheat gently with a splash of milk or cream, stirring until smooth.
• Serving ideas. Serve over steamed rice, buttery mashed potatoes, or egg noodles, or with crusty bread to soak up the sauce.

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