Baked Chicken Over Creamed Spinach Food

CREAMED SPINACH CHICKEN

Steps:

• In a large skillet over medium heat, heat 1 tablespoon oil. Season chicken with paprika, salt, and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate.
• Heat remaining tablespoon oil. Add onion and cook until soft, 5 minutes, then add garlic and cook 1 minute more. Add spinach, in batches, until wilted.
• Pour over heavy cream and chicken broth and simmer 3 minutes. Add mozzarella and Parmesan and stir until melted, then return chicken to skillet and simmer 5 minutes.
• Serve creamed spinach spooned over chicken with bread, if using.

CREAMY CHICKEN WITH SPINACH

Steps:

• Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside.
• Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes.
• Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.

CRISPY CHICKEN WITH CREAMED SPINACH GRAVY

Steps:

• Place a baking sheet on the middle oven rack; preheat to 200˚ F. Place each chicken breast between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Season with salt and pepper.
• Put 1 cup flour on a plate. Beat the eggs in shallow bowl. Heat a large cast-iron skillet over medium-high heat, then add the vegetable oil. Coat 2 chicken breasts in the flour, then dip in the beaten eggs. Carefully add to the skillet and cook until golden brown and cooked through, about 3 minutes per side (reduce the heat slightly if the chicken is browning too quickly). Remove the chicken to the hot pan in the oven. Repeat with the remaining 2 chicken breasts.
• Discard the oil and wipe out the skillet. Add the butter and melt over medium-high heat. Whisk in the remaining 1/4 cup flour; cook, whisking, until the mixture is bubbling but not browning, 1 to 2 minutes. Gradually whisk in the milk, then the chicken broth until smooth. Bring to a boil, then reduce the heat and simmer until thickened, 4 to 5 minutes. Stir in the spinach and Parmesan and cook until heated through and well combined, 3 to 5 minutes. Remove from the heat and stir in the lemon zest and nutmeg; season with salt and pepper. Serve over the chicken.

CREAMY SPINACH CHICKEN BAKE

Steps:

• 1. Preheat the oven to 400˚F.
• Squeeze out as much liquid as possible from the thawed spinach.
• In a medium bowl, combine the spinach, cream cheese, sour cream, parmesan cheese and garlic. Stir until well mixed.
• Season each side of the chicken breast with salt and pepper, then lay flat in a large baking dish. Spread the spinach mixture evenly over the chicken. Sprinkle the mozzarella cheese over the top.
• Cover with foil and bake for 40 minutes. Uncover and bake for an additional 5-10 minutes or until the chicken is cooked through (165˚F internal temp.)

CREAMED SPINACH WITH GARLIC CHICKEN (CROCK POT)

Steps:

• Place the top 8 ingredients (in the order they are listed) in a crock pot on low heat for 5-6 hours or high heat for 3-4 hours.
• During last 20 minutes of cooking, boil noodles and drain.
• Pour it over a bed of hot fettuccine noodles and sprinkle with a little parmesan cheese. Enjoy.

CREAMY AND CRUNCHY SPINACH OVER CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix spinach, Parmesan cheese, cream cheese, 3/4 of the French-fried onions, lemon juice, garlic, sea salt, and black pepper together in a bowl; spread into a glass baking dish.
• Bake in preheated oven until heated through and thick, about 15 minutes. Sprinkle remaining French-fried onions over the top of the spinach mixture and continue baking until the onions are brown, about 5 minutes.
• Heat coconut oil in a large skillet over medium-high heat. Gently lie 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).
• Put chicken onto plates and top with generous amounts of the spinach mixture.

BAKED CREAMY SPINACH

Steps:

• Preheat oven to 425°. In a large saucepan, saute onion in butter until tender. Add cream cheese and milk; stir until melted. Stir in 1 cup Parmesan cheese, cayenne, salt and pepper. Stir in spinach. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining Parmesan cheese. Bake, uncovered, 30-35 minutes or until hot and bubbly.

SPINACH AND PARMESAN BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Place Chicken breasts in a 9x13 baker, and season with Garlic Salt and Powder to taste (You can also season with salt and pepper to taste).
• Mix Sour Cream, Cream of Mushroom Soup, 1/4 C Parmesan Cheese and Frozen spinach together, pour over chicken.
• Sprinkle remaining Parmesan cheese on top of chicken.
• Bake at 350 for 30-35 minutes (May need a little bit longer, depending on the oven).
• While chicken is baking, prepare rice/noodles/etc.
• Enjoy!

CREAMY SPINACH CHICKEN DINNER

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven over medium heat, cook and stir chicken and onion in oil for 5 minutes or until chicken is no longer pink. , Stir in soup and cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the spinach, cheese and pepper; cook for 1-2 minutes or until spinach is wilted and cheese is melted. , Drain pasta; add to chicken mixture and toss to coat.