Best Easy Layered Chicken And Spinach Dish Recipes

EASY LAYERED CHICKEN AND SPINACH DISH

Easy Layered Chicken and Spinach Dish image

Make and share this Easy Layered Chicken and Spinach Dish recipe from Food.com.

Provided by GrandmaIsCooking

Categories One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb boneless skinless chicken thighs (or breasts)
4 -5 ounces raw spinach leaves
1/2 cup cashew pieces, lightly salted
2 medium red potatoes (about 3 inches long)
3 1/2 ounces shiitake mushrooms, sliced
1/2 cup cheddar cheese, grated
1/4 cup Italian seasoned breadcrumbs
salt (optional)
pepper (optional)

Steps:

If chicken is not cut so that it can be laid out flat in the dish, cut it so it will, then cover bottom of 2 ½ quart baking dish with chicken pieces.
Top chicken with spinach leaves, torn in pieces if large.
Sprinkle with salt and pepper if desired.
Sprinkle cashew pieces over the spinach.
Cut red potatoes in half lengthwise, then slice 1/4 to 3/8 inches thick (do not peel), then lay potato slices over top.
Sprinkle with salt and pepper, if desired.
Place the shiitake mushroom slices over the potatoes.
Top with shredded cheese and bread crumbs.
Cover and bake 30 minutes in 350 degree oven, then uncover and bake 20-30 additional minutes, or until chicken and potatoes are tender when fork is stuck into them.

Nutrition Facts : Calories 408.9, Fat 17.9, SaturatedFat 5.8, Cholesterol 109.3, Sodium 364.2, Carbohydrate 30.6, Fiber 3.9, Sugar 3.5, Protein 32.9

CHICKEN THIGHS WITH SHALLOTS & SPINACH

Chicken Thighs with Shallots & Spinach image

This moist and tender chicken comes complete with its own creamy spinach side dish! It makes a pretty presentation and comes together in no time flat for a nutritious weeknight meal. -Genna Johannes, Wrightstown, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1-1/2 teaspoons olive oil
4 shallots, thinly sliced
1/3 cup white wine or reduced-sodium chicken broth
1 package (10 ounces) fresh spinach, trimmed
1/4 teaspoon salt
1/4 cup reduced-fat sour cream

Steps:

Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, about 6 minutes on each side. Remove from pan; keep warm., In same pan, cook and stir shallots until tender. Add wine; bring to a boil. Cook until wine is reduced by half. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken. Freeze option: Before adding sour cream, cool chicken and spinach mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 170°. Stir in sour cream.

Nutrition Facts : Calories 223 calories, Fat 10g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 360mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

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