Parmesan Chicken with Spinach

    45 min

    Chicken breasts are coated in Parmesan and Italian seasoning, then pan-seared before being finished off in the oven. The chicken is served with a topping made from spinach and spring onions.

    503 people made this

    Serves: 6 

    • 25g Parmesan cheese, grated
    • 1/4 teaspoon Italian seasoning
    • 3 skinless, boneless chicken breasts
    • 4 tablespoons chopped spring onions
    • 15g butter
    • 1 tablespoon plain flour
    • 125ml skimmed milk
    • 140g frozen chopped spinach, thawed and drained
    • 1 tablespoon chopped red pepper

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4.
    2. 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 20x20cm or similar sized baking dish.
    3. In a small saucepan, saute spring onion in butter until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and red pepper 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.


    If pimentos are available, use these instead of red pepper.

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    Reviews in English (430)


    My family really liked this recipe. I did however make several alterations to keep it from being a bit bland. I like dishes with plenty of flavor and of course garlic is a must of me. Here are some changes that I made and it worked out great. I pounded out the chicken to an even thickness. Added 2 cloves crushed garlic to the green onions and butter. I grated probably 3/4 of a cup of fresh parm. Added salt and pepper along with the italian seasoning to the fresh grated parm cheese mixture. Instead of 1/2 C milk, I did 1 C of a milk and sour cream mixed. I mixed with more sour cream than milk just as long as it totalled 1 Cup. I added a pinch of cayanne pepper and salt to the milk mixture during the simmering phase. I put the whole 10oz pkg of frozen spinach and I also added to that a whole package of sauteed mushrooms that I had sauteed in butter and salted. I also substituted the pimentoes for roasted red peppers as did someone else in the reviews. I ended up putting in about 1/2 cup of chopped roasted red peppers in with the spinach and mushrooms. Because there was plenty of vegetables in the mixture, I didn't serve with a side dish of veggies, just a side of herb roated potato pieces. Yum.  -  07 Jan 2006  (Review from Allrecipes US | Canada)


    This was delicious!! I added some breadcrumbs to the parmesan cheese coating mixture and sauteed some garlic in with the butter for the sauce and added some salt & pepper as well. I omitted the onions (we don't like them) and the pimentos (didn't have any). I also pounded the chicken out to about 3/4 inch so it was uniform in thickness. I baked the chicken alone for 15 minutes and then put the spinach mixture on top for the last 15 minutes so it wouldn't dry out. That worked very well. I will definitely make this again!  -  12 Oct 2006  (Review from Allrecipes US | Canada)


    I liked this. I used the original recipe for inspiration but changed a few things. I pounded the chicken, dusted it in flour and browned it for 3-4 minutes per side. I chopped up some fresh baby spinach (instead of the frozen) and sauteed it in the water left on the leaves from washing, then drained and set aside until I was ready to add it to the sauce as instructed. I used real grated parmesan (bought a block and grated it). mmmmm ... and cooked fettucine on the side. I put some butter/garlic/basil on the fettucine, then added the leftover sauce once I took the chicken out of the baking dish. YUM!  -  13 Mar 2002  (Review from Allrecipes US | Canada)