Creamy Spinach Chicken Bake Recipe

About this recipe

This high-protein dinner combines tender chicken breasts with a creamy spinach sauce, baked to perfection and topped with melted cheese. Perfect for solution seekers looking for a hearty and satisfying meal.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 200G Mergulo Original Plant-Based Butter
• 75Cl Mission Saint Vincent Bordeaux Blanc
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• 100 G Jumbo Garlic 100g
• - Sussex Wholefoods Organic Dried Basil
• 400G Chevington Grated Mild Cheddar
• 200 G Authentic Greek Yogurt
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 395G D'Aucy Chopped Spinach
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Beat the greek yogurt in a shallow bowl. Dip each chicken breast into the yogurt, then coat it thoroughly with the panko breadcrumbs.
3. 3. Heat the butter in a large skillet over medium heat. Add the coated chicken breasts and sauté until they are golden brown on both sides, about 3-4 minutes per side.
4. 4. Lower the heat and pour in the white wine. Simmer the chicken until the wine has almost evaporated, about 3 minutes. Remove the chicken from the skillet and set aside.
5. 5. In the same skillet, stir in the chicken broth, minced garlic, marjoram, basil, and double cream. Cook the mixture over medium heat, stirring occasionally, until it thickens slightly, about 5 minutes.
6. 6. Grease a 2-quart casserole dish with butter. Spread half of the spinach evenly across the bottom of the dish.
7. 7. Arrange the sautéed chicken breasts on top of the spinach layer, then cover them with the remaining spinach.
8. 8. Pour the prepared sauce evenly over the chicken and spinach. Sprinkle the grated cheese over the top.
9. 9. Bake the casserole uncovered in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
10. 10. Remove from the oven and let it rest for 5 minutes before serving. Serve warm and enjoy!