Name: Creamy and Crunchy Spinach over Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: US
Ingredients: 1 (10 ounce) package frozen chopped spinach, thawed and thoroughly drained; 1 cup freshly grated Parmesan cheese, plus more for sprinkling; 0.75 (8 ounce) package cream cheese, softened to room temperature; 1 (3 ounce) can French-fried onions, divided; 3 tablespoons freshly squeezed lemon juice; 2 tablespoons minced garlic, preferably fresh; Sea salt to taste; Freshly ground black pepper to taste; 0.25 cup coconut oil, or olive oil; 1 pound skinless, boneless chicken breast halves, pounded to an even thickness; 1 tablespoon liquid amino acid (such as Bragg®), or tamari, to taste

Succulent chicken breasts crowned with a luxurious, creamy spinach gratin, boasting a delightful crunch. A symphony of textures and flavors that elevates simple ingredients to gourmet heights.

Follow The Directions

01

Step

Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

02

Step

In a large bowl, combine the thawed and drained spinach, Parmesan cheese, cream cheese, reserving some Parmesan for topping, 3/4 of the French-fried onions, lemon juice, garlic, sea salt, and black pepper. Mix thoroughly until well combined. Spread the spinach mixture evenly into a glass baking dish. (10 minutes)

03

Step

Bake in the preheated oven until heated through and bubbly, about 15 minutes. Sprinkle the remaining French-fried onions and Parmesan cheese over the top of the spinach mixture and continue baking until the onions are golden brown and crispy, about 5 minutes. (20 minutes)

04

Step

While the spinach gratin is baking, heat coconut oil in a large skillet over medium-high heat. Season the chicken breasts with sea salt, black pepper, and liquid aminos. Gently place the chicken into the hot coconut oil, place a lid on the skillet, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). (15 minutes)

05

Step

Place the cooked chicken breasts onto plates and top generously with the creamy and crunchy spinach gratin. Serve immediately and enjoy! (5 minutes)

Ensure the spinach is thoroughly drained to prevent a watery gratin.
For an extra layer of flavor, consider adding a pinch of nutmeg to the spinach mixture.
Pounding the chicken breasts ensures even cooking and prevents them from drying out.
If you don't have liquid aminos, tamari or soy sauce works as a suitable substitute.
Garnish with a sprinkle of fresh parsley or a lemon wedge for added visual appeal.