|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 4g||13%|
|Total Sugars 2g|
|Vitamin C 41mg||206%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Easy chicken dinners are everyone's dream. There's nothing like putting everything in a pan, placing it in the oven, and coming back to a wonderful and juicy piece of chicken. This recipe requires just 20 minutes of preparation, but the ingredients are easy to find and perhaps you already have them in your fridge. Easy to make, the boneless chicken breasts are baked in a bed of spinach and are generously seasoned with Creole seasoning to add some powerful flavor and spice. Serve with roasted vegetables and potatoes for a complete and wholesome meal, or slice and use the chicken and spinach to fill a sandwich or wrap.
These breasts will keep well for three days in the fridge and can be repurposed in salads or served on top of pasta or rice. As a simple recipe, it can be adapted to your needs and likes. Bake the chicken with other seasonings or vegetables if you'd prefer. Thawed corn, peas, carrots, green beans, and cubed zucchinis are great additions to the dish.
2 chicken breasts, each cut in half
Creole seasoning, to taste
Freshly ground black pepper, to taste
Kosher salt, to taste
12 to 16 ounces fresh spinach, chopped
1/4 cup chicken broth
1 large tomato, cored, seeded, and diced
4 green onions, sliced with the green intact
Grated Parmesan cheese, or shredded mozzarella cheese, optional, to taste
Gather the ingredients.
Heat the oven to 350 F. Lightly grease a 9 x 13 x 2-inch baking pan with cooking spray. Set aside.
Place the chicken breasts between sheets of plastic wrap and pound lightly with the flat side of a meat mallet until all halves are even in thickness.
Sprinkle chicken with Creole seasoning and pepper. If the seasoning blend is salt free, sprinkle the chicken lightly with salt. Set aside.
Put the fresh spinach in the prepared baking dish and then sprinkle with salt and pepper.
Add the chicken broth.
Arrange the chicken over the spinach and then sprinkle with the diced tomato and sliced green onions.
Cover the baking dish with foil, and bake the chicken and spinach for 20 minutes.
Uncover and bake for 10 to 15 minutes longer, or until chicken is cooked to an internal temperature of at least 165 F when checked with an instant-read thermometer.
If using, top the chicken and tomato mixture with freshly grated Parmesan cheese or shredded mozzarella about 5 minutes before the cooking time is done. Serve hot with your favorite sides.
Which chicken breasts should I buy?
When selecting chicken breasts, there are various options depending on the feed the animals ate, the environment they were raised in, whether they were enclosed or free range, and the number of additives and antibiotics the meat might have. As a general rule, free range and without added hormones and antibiotics is the best and safest choice, but it all comes down to what's available at your store and your budget. Whichever chicken you decide to buy, look for pieces that look pink, plump, and with the furthest out sell-by date. When selecting your chicken breasts, be mindful that corn-fed animals will yield meat that may look a bit more yellow due to the feed.
Bone-In Chicken Bake
Make the dish with bone-in chicken pieces with skin:
- Heat 2 to 3 tablespoons of olive oil in a large skillet over medium heat.
- Place the chicken pieces in the hot oil, skin-side down. Cook for 3 to 5 minutes, or until the skin has browned.
- Turn and fry for an additional 2 minutes.
- Arrange the chicken pieces on the spinach bed, skin-side up.
- Bake in a 350 F oven for 20 minutes, covered, and then for 30 minutes after the foil is removed or until the chicken reaches 165 F inside.