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Spinach Chicken Parmesan

A family favorite. A classic dish with a Popeye-esque twist; so eat yer spinach (with chicken parmesan) and enjoy it, too!
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine French
Servings 6 people
Calories 1902.1 kcal

Equipment

  • 1 Baking Dish 8x8x2 inch
  • 1 Small Bowl For mixing cheese and seasoning
  • 1 Small Saucepan For preparing the spinach sauce
  • 1 Whisk or Wooden Spoon For stirring sauce
  • 1 Cutting Board and Knife For chopping green onions and pimento

Ingredients
  

Main

  • ⅓ cup grated Parmesan cheese
  • ¼ teaspoon Italian seasoning
  • 6 skinless boneless chicken breasts
  • ¼ cup chopped green onions
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • ½ cup skim milk
  • ½ 10 ounce package frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped pimento peppers

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.
  • In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.

Notes

To prevent a watery sauce, ensure the thawed spinach is thoroughly drained; squeezing out excess moisture is crucial. For enhanced flavor and texture, consider a quick pan-sear on the chicken breasts before arranging them in the baking dish – this creates a beautiful crust and deeper savory notes. When making the sauce, a pinch of freshly grated nutmeg can elevate the spinach flavor. Monitor baking closely to avoid overcooking the chicken, which can lead to dryness; a meat thermometer should read 165°F (74°C). Garnish with fresh parsley or a dash of paprika for a vibrant presentation.