A dish combines tender chicken with a creamy sauce packed with fresh spinach for a comforting meal. The crunchy topping adds the perfect texture, making it a delicious and easy dinner option everyone will love.
Prep Time15 min
Cook Time30 min
Total Time45 min
Difficulty
Medium
Helpful Chef Tips
Make sure to pat the chicken dry before cooking to get a nice sear.
Use fresh spinach for the best flavor and texture.
Allow the cream sauce to simmer gently to avoid curdling.
Ingredients
0/13
What Makes This Recipe So Great
This dish combines tender chicken with a creamy sauce and a satisfying crunchy topping. The mix of textures makes every bite enjoyable. Plus, the spinach adds a healthy touch without overpowering the flavors.
Step 1
Preheat your oven to 375°F (190°C). In a bowl, combine the spinach, Parmesan, cream cheese, most of the French-fried onions (save a little for later), lemon juice, garlic, sea salt, and black pepper. Mix everything well, then spread the mixture evenly in a glass baking dish. Pop it in the oven and bake until it’s hot and thickened, about 15 minutes. Once that’s done, sprinkle the remaining onions on top and bake for another 5 minutes or until the onions turn golden brown and crispy.
Step 2
While the spinach is baking, heat some coconut oil in a large skillet over medium-high heat. Carefully add the chicken to the pan, cover it with a lid, and cook for about 5 to 7 minutes on each side. You want the chicken to be cooked through with no pink inside — if you have a meat thermometer, it should read 165°F (74°C).
Step 3
When the chicken is ready, plate it up and spoon a generous amount of that creamy spinach mixture right on top. Enjoy!
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Style Ideas
Serve with steamed rice or buttery mashed potatoes to soak up the sauce. A simple green salad or roasted vegetables will balance the richness and add freshness to the meal.
Storage Instructions
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave to keep the sauce creamy and the chicken tender. Avoid freezing as the cream sauce may separate.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, use about 10 ounces of fresh spinach, sauté it until wilted, then drain excess moisture before mixing.
How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 165°F (74°C) and there’s no pink inside.
Can I substitute the cream cheese with something else?
You can use ricotta or Greek yogurt, but cream cheese gives the best creamy texture.
What can I use if I don’t have liquid aminos?
Soy sauce or tamari are good substitutes for liquid aminos.
Is coconut oil necessary or can I use another oil?
You can use olive oil or avocado oil instead of coconut oil for cooking the chicken.
How do I prevent the French-fried onions from burning?
Add them during the last 5 minutes of baking and keep an eye to ensure they turn golden but don’t burn.
Can I prepare this dish ahead of time?
Yes, you can prepare the spinach mixture and chicken separately in advance, then assemble and bake just before serving.
What should I serve with this dish?
It pairs well with rice, mashed potatoes, or a simple side salad.
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