Baked Chicken Breasts with Creamed Spinach: A Delicious and Nutritious Meal

This recipe for Baked Chicken Breasts with Creamed Spinach combines juicy, tender chicken breasts with a rich and creamy spinach side dish. It’s a satisfying meal that’s both flavorful and nutritious, perfect for a weeknight dinner or a special occasion. Here’s how to make it:

Ingredients:

For the Baked Chicken Breasts:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste
• 1/2 cup grated Parmesan cheese (optional, for added flavor)

For the Creamed Spinach:

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried thyme
• 1/4 teaspoon nutmeg
• 10 oz fresh spinach (or 1 package frozen spinach, thawed and drained)
• Salt and freshly ground black pepper, to taste

Instructions:

Step 1: Prepare the Baked Chicken Breasts

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Season the Chicken: Brush the chicken breasts with olive oil and season both sides with garlic powder, onion powder, paprika, dried thyme, dried rosemary, salt, and pepper. If desired, sprinkle grated Parmesan cheese on top for extra flavor.
3. Bake the Chicken: Place the chicken breasts on a baking sheet lined with parchment paper or in a greased baking dish. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Let the chicken rest for a few minutes before slicing.

Step 2: Make the Creamed Spinach

1. Sauté the Aromatics: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
2. Create the Roux: Stir in the flour and cook for 1-2 minutes, until the mixture is golden and bubbly.
3. Add the Dairy: Gradually whisk in the milk and heavy cream, making sure to smooth out any lumps. Continue to cook, stirring frequently, until the mixture begins to thicken, about 5-7 minutes.
4. Add Cheese and Seasonings: Stir in the grated Parmesan cheese, dried thyme, nutmeg, salt, and pepper. Continue to cook until the cheese is melted and the sauce is smooth.
5. Add the Spinach: Stir in the fresh spinach (or thawed and drained frozen spinach). Cook until the spinach is wilted and fully incorporated into the sauce, about 2-3 minutes.

Step 3: Serve

1. Plate the Chicken and Spinach: Slice the baked chicken breasts and serve alongside a generous portion of creamed spinach.
2. Garnish (Optional): Garnish with additional Parmesan cheese or fresh herbs if desired.
3. Enjoy: Serve hot and enjoy this delicious, creamy, and nutritious meal!

Tips and Variations:

• Chicken Variations: For extra flavor, marinate the chicken breasts in a mixture of olive oil, lemon juice, garlic, and herbs for a few hours before baking.
• Creamed Spinach Variations: Add sautéed mushrooms or a splash of white wine to the creamed spinach for extra depth of flavor.
• Make Ahead: Both the chicken and creamed spinach can be made ahead of time. Store them separately in the refrigerator for up to 3 days and reheat before serving.

Baked Chicken Breasts with Creamed Spinach is a well-rounded meal that combines lean protein with a rich, creamy side. It’s perfect for a wholesome dinner that’s both satisfying and indulgent. Enjoy!