So, I had this great plan to make some kind of cheesy rice baked thing with chicken, which for whatever reason is kind of all I want to eat right now with this cold. Comfort food for the win, man. 
But then Jay was coming home and I needed something that was moooostly vegetarian and pretty healthy because that's his desire these days for food, and I like him, so I try to cook things that he likes.
Hence: this. Super duper easy and fresh and flavorful chicken and spinach. It's really simple, but the flavors are great all together. As for how to use this? We've done it over quinoa, tortellini, and just plain with buttery toasty crunchy bread for dipping. ALL are great, so you really can't go wrong. Most of all, this is super duper quick; by the time you make quinoa or whatever you'd like to serve with this you can have the spinach dish almost completely done. Bonus points on time if you use leftover chicken!
You need chicken, fresh spinach, garlic, parmesan (I use fresh and grated, but one or the other is just fine), cream cheese, pine nuts, heavy cream, and vegetable or chicken stock. For the cheese, I use the canned stuff IN the dish and fresh ON the dish. But, again, you can use whatever you have around. 
First, let's get on the chicken. A little olive oil, salt and pepper, medium-high heat, cook in a skillet. This is one whole chicken breast. 
After a few minutes, flip it over to let it finish cooking! This will take about 7 minutes on each side. 
While the chicken is cooking, mince the garlic. 
And grate the parmesan if it isn't already. Put the spinach in a really big bowl, too. 
Now, when the chicken is cooked through, remove it to a plate to let it cool. 
To the same skillet, reduce the heat to medium-low and add the garlic to the chicken drippings. 
Let the garlic cook for 1 minute, then pour in the broth. 
Add half the parmesan (from the jar, in my case), cream cheese, and the cream. 
Now, we stir! This makes a lovely little chicken flavored garlic cream sauce. That is NOT a bad thing. When the sauce bubbles, let it reduce for about 3 minutes, then pour it all over the spinach. Give the spinach a stir to help it start to wilt.
Now, the chicken should be cool enough to handle! Use forks and shred it into bite-sized pieces. 
Add the chicken to the spinach mixture, and stir THAT all together. It might be a little soupy - that's ok! Taste the mixture, and add salt and pepper if you think it needs it. 
Now, transfer the spinach mixture to a baking dish. Let it heap up - it'll cook down in the oven! 
Sprinkle the remaining parmesan over the top of the dish. 
And sprinkle on the pine nuts. 
Now, we bake! 450F for 10-20 minutes until the pine nuts are golden, the cheese has melted, and the spinach has wilted. 
And then, my friends, we serve. However you like!
I really like the quinoa with this. The spinach mixture is a little soupy since there's so much liquid in spinach, and it absorbs into the quinoa in a really nice way. 
But then we had it with pasta and loved that too so....can't go wrong! 
Try this soon - it's a great weeknight addition to your favorite quick meals.
Recipe
Garlicky Chicken Spinach Bake
Ingredients
- 1 whole or 2 split boneless skinless chicken breasts, about 7 ounces each
- salt pepper, and olive oil
- 2 cloves garlic minced
- 1 cup chicken or vegetable stock
- 4 ounces cream cheese
- 4 ounces grated parmesan cheese
- ¼ cup heavy cream
- ¼ cup pine nuts
- 1 pound fresh baby spinach
Instructions
- Preheat the oven to 450F and a skillet to medium-high heat with a drizzle of olive oil. Sprinkle the chicken with salt and pepper and cook in the skillet, turning, until golden brown and cooked through, about 7 minutes on each side. Remove the chicken to a plate to cool, then shred with two forks into bite-sized pieces.
- When the chicken is done, reduce the heat to medium-low and add the garlic. Cook for one minute then add the stock, cream cheese, cream, and half the parmesan. Stir to combine until the sauce is smooth and bubbly.
- Place the spinach in a large bowl. Pour the cream sauce over the spinach and stir to wilt the spinach slightly. Add the chicken to the mixture. Taste, and add salt and pepper to your preference.
- Transfer the mixture to a baking dish and top with the pine nuts and remaining parmesan. Bake for 15-20 minutes until the dish is bubbly and the spinach has wilted a bit more.
- Serve with crusty bread for dunking, or over quinoa or pasta. Enjoy!
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