An all-time favorite. Eat your spinach (with chicken parmesan) and have pleasure in it too with this traditional recipe with a Popeye-like twist!
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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.
Nutrition Facts
| Calories | 187 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 2 g |
| Sodium | 185 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
We loved it and will definitely make it again. I followed the directions of “Anonymous” and was certainly glad I did. Oh! and I did double the sauce/spinach sauce. Thank you, Kathy, for this great recipe.
I have made it several times now. It’s a requested favorite. Thank you.
Shredded or grated cheese both are shown
It needs a lot more seasoning. I added double the Italian seasoning and it was still a little bland. You will also need some kind of sauce or it is dry I used marinara sauce.
Left out pimiento. Used shredded cheese.
I modified a little bit as I did not have green onions, used sweet onions. I added a little bit of salt, as the recipe did not call for it, and added more cheese (about half more than original). It tasted good, but it did not get as cheesy as the picture. But we enjoyed it. Will try again.
This was a good ‘start’ recipe & I enjoyed the flavors I ended up with. Thanks to others’ suggestions I combined theirs with mine! First, not knowing if chicken would stick in dish, I greased bottom with butter. Instead of pimentos I used red pepper. I didn’t used onions. In pan, in butter, over medium heat I sautéed 2 crushed garlic cloves, diced red pepper & sliced mushrooms. Flour was added next. Stir quickly to combine ingredients & cook 1 min. to blend flavors. (Note: use equal parts butter & flour.). I used another’s idea to use milk + sour cream combination & added it all at once. Stir to completely blend & if mixture is too thick add more milk. I used fresh spinach
I made this per the recipe, but it just didn’t have enough flavor for my family. I might try the spinach topping on the “garlic chicken” breading recipe on this site for added flavor.
So yummy! I made a couple of substitutions. I used heavy whipping cream and a sweet red pepper instead of skim milk and pimentos. Used more fresh Parmesan cheese and I used fresh cut spinach. So delicious! Family loved it!
My family enjoyed this recipe. I doubled the sauce recipe, used half and half milk, and added capers to the sauce. Will definitely cook again.
Delicious, but I added a bit of salt and a shake of garlic powder to the spinach mixture.
Liked it a lot. Served to my sister and her husband and we will make it again.
This was an excellent meal with a few tweaks to increase flavor! I added a little salt and a 1/2 cup of shredded Parmesan cheese to the spinach mixture while it was cooking. I also sprinkled in a little salt to the cheese mixture that is used for the chicken coating. It wasn’t to make it “salty” it was to help those flavors come together and pop!!!! I used ALOT of the spinach mix on top of the chicken so we had a substantial amount of veggies with each bite. MY HUSBAND LOVED IT 🙂
I added garlic powder to the Italian seasonings & Parmesan for more flavor. Also I caramelized the onions for more flavor and half way through baking I added slices of Provalone cheese. This was a great dish! Oh yeah, 6 chicken breasts won’t fit into an 8×8″ pan so just use a 9×13″.
This is now my favorite meal to make. Well to eat because to make takes a lot of time but so worth it. First, I’ve never used pimentos. Not sure if they’re for flavor or color but I use red bell pepper instead. I took the suggestion and sauteed fresh garlic in the rue and added fresh mushrooms. I doubled the milk and flour. Put in 9×13 covered for 30, uncovered for 30. The chicken comes out so juicy and delicious. Huge hit.
I double the spinach and white sauce. I’ve made it a few times and we love it!
It was great, I did add a little sharp cheddar cheese to the top before baking.
I made one change to this recipe, the only thing I did was to use the whole package of spinach and double the ingredients used with the spinach so I didn’t waste half a package. Oh my, it was so good! Good enough for company!
I made this tonight–my half chicken, my husband’s (who is a vegetarian) tofu. I is really tasty. Basically, it its creamed spinach baked over chicken/tofu. I did sprinkle with extra parmesan. I would do just the spinach portion as a side dish.
The spinach parmesan on top was a great idea, but it is missing some pizazz. We added salt while eating which helped, but it was still missing something. I will not make it again.
This was not as good as it could be with more seasoning. The chicken was moist and tender but it just needs more flavor. Not near enough Italian seasoning for 6 large chicken breasts.