In this tasty recipe for my Mom’s Peanut Butter Chicken, chicken breasts are topped with a creamy, vegetable-filled peanut sauce to make a healthy, protein-packed comfort food meal for any night of the week.
Looks can be deceiving…I know, I know, this photo doesn’t necessarily jump out at you as the PRETTIEST dish around, but boy oh boy does it make up for its looks in flavor. There’s a reason Mom’s Peanut Butter Chicken has been a favorite family recipe of ours for longer than I can remember!
Let me just paint a little picture of the cooking situation in my family for you: My dad is the one who never relies on a recipe, simply using them for “inspiration” and successfully pulling dishes together relying on his taste memory and previous cooking knowledge. When I was younger, whenever there was a dish at a restaurant that we absolutely loved, my dad would be able to taste it and recreate it back at home without even asking the waiter or chef what all was in the recipe.
My mom, on the other hand, is more of a by-the-book gal. This may be partly due to the fact that she’s the primary baker in the family, and we all know that bakers must adhere to much stricter measurements and instructions to come out with the perfect treat. Mom’s always skimming magazines and cookbooks and dog-earing different recipes she wants to try. Some of these recipes end up being massive fails, but others take us by surprise and end up appearing in regular rotation on the dinner table.
I can’t remember exactly where my mom found this recipe, but it’s since become her own, hence why I’m dubbing it Mom’s Peanut Butter Chicken. It’s an incredibly homey meal, the ultimate comfort food, which is why I feel the need to share it now before our weather gets too warm for us to want to make anything that requires time both on the stove AND in the oven!
I’m sure I’ve mentioned it before, but I am a HUGE peanut butta lova. Yep yep! I’m pretty much addicted to it it and have been for as long as I can remember, which is why there should be no question as to why I love this hearty, tummy-warming dinner so much. Seriously, take any dish and add peanut butter to it and you’ve pretty much sold me.
I also love that Mom’s Peanut Butter Chicken is loaded with spinach and tomatoes, yet all of those veggies are covered up in the most delicious peanut butter flavor. Served over a bed of brown rice, this is a healthy, protein-packed meal that I’m pretty sure even the pickiest of eaters will love (yes, if they can get past the looks 😉
This dish is also incredibly easy to make, and even the most novice of chefs will have no problem whipping it up on any night of the week. The key to bringing it all together is a trusty Dutch oven, and if you’re looking for an affordable option, I highly recommend my go-to Lodge 6-quart cast-iron one, which you can grab on Amazon for less than $60. Seriously, you’ll never regret this purchase.
The Dutch oven and your stove/oven are ALL you’ll need to bring Mom’s Peanut Butter Chicken recipe together in just about an hour and a half. We start with a quick sear of the chicken, and then throw all of the veggies and sauce ingredients into the same Dutch oven before literally setting it and forgetting it. That’s right, after you get all of the ingredients combined, you just pop this big pot of deliciousness in the oven and let it cook away for about an hour.
I do want to note that this recipe makes a HUGE amount of food. It’s great if you’re serving a large group (growing up, we were a family of five) or if you want to have days and days of leftovers 😛
While Mom’s Peanut Butter Chicken is cooking, steam up some brown rice because you’re definitely want some extra carbs to soak up all of that delicious peanut butter-y sauce. Now how’s that for a complete meal?
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Chicken is topped with a creamy, vegetable-filled peanut sauce to make a healthy, protein-packed comfort food meal for any night of the week.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 6 boneless, skinless chicken breasts
- 2 onions, chopped
- 1 one-pound can Italian tomatoes, drained with liquid reserved
- Reserved tomato liquid, chicken broth or tomato juice
- 1 pound frozen spinach
- 1 cup smooth peanut butter
- 1/2 teaspoon salt plus additional for seasoning chicken
- 1/4 teaspoon pepper plus additional for seasoning chicken
- 1 teaspoon sugar
- 1/4 teaspoon cumin (optional)
- 1/2 cup ground peanuts, for topping
Preheat oven to 350 degrees Fahrenheit.
Heat butter and olive oil in Dutch oven over medium-high heat. Season chicken breasts with salt and pepper and add them, in batches, to the pan, browning on both sides. Remove from pan and set aside to add back in later.
Add the onion to the warm pan and cook until translucent. Add tomatoes and spinach, stirring to combine. Add the chicken back to the pan.
Place reserved tomato liquid in a measuring cup and add chicken broth or tomato juice until combination measures 1 ½ cups. Add liquids to a medium mixing bowl with peanut butter and whisk until mixture is smooth. Add ½ teaspoon salt, ¼ teaspoon pepper, and cumin (if using) and whisk to combine. Pour sauce over chicken mixture in Dutch oven.
Place Dutch oven in 350 degree oven and cook for one hour, or until chicken is tender. When serving, garnish with ground peanuts.
Robin I’m always happy with your recipes! I made this tonight & somehow, magically, it was easy to throw together and also delicious. I’ll definitely make this again. I didn’t have peanut butter, but I had unsalted sunflower butter & it was still excellent. Thanks for continuing to be my cooking inspiration!
Lauren, I’m so glad to hear that!! I love this recipe…not too big of a surprise since I love peanut butter so much, but now you’ve inspired me to try it out with other sorts of “butters”! Thanks for the kind words 🙂