Chilli chicken and spinach gratin
A classic combination of chicken and spinach is pepped up with chilli spices and balanced with a velvety bechamel sauce, topped with cheese and browned in the oven.
52 K 3.7/5 (3 reviews)
1 hour 35 min.
Easy
12.10 €
6 people
9 IngredientsLast modified on: May 23th 2021
For 6 people, you will need:
- 1
400 g chicken breast - 2
3 tablespoons olive oil - 3
2 tablespoons chilli spices - 4
800 g fresh spinach - 5
50 g butter - 6
400 g bechamel sauce - 7
50 g grated cheese - 8
salt - 9
pepper - Total weight: 1,775 grams
Times for this recipe
Preparation: 45 min.
Cooking: 50 min.
All in all: 1 hour 35 min.
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Step by step recipe
Stage 1 - ⌛ 3 min.
Cut 400 g chicken breast into medium-sized chunks.
Stage 2 - ⌛ 7 min.
Pour 3 tablespoons olive oil into a large frying pan on high heat. When good and hot, add the chicken, salt and pepper.
Fry until lightly browned all over.
Fry until lightly browned all over.
Stage 3 - ⌛ 1 min.
Turn off the heat, then add 2 tablespoons chilli spices and mix well to coat the chicken evenly with the spices.
Stage 5 - ⌛ 30 min.
Prepare 800 g fresh spinach, but leave raw.
Stage 6
Melt 50 g butter in a large frying pan on high heat.
When good and hot add enough fresh spinach all at once to fill the pan.
Be careful: the water left on the leaves will spit at first, so take care not to get scalded.
When good and hot add enough fresh spinach all at once to fill the pan.
Be careful: the water left on the leaves will spit at first, so take care not to get scalded.
Stage 7 - ⌛ 3 min.
Stir with a spatula until the spinach has shrunk down. as shown in the photo.
You have just "wilted" the spinach in butter – another cooking method.
Wilt all the spinach like this in batches, transferring it to a plate when done.
You have just "wilted" the spinach in butter – another cooking method.
Wilt all the spinach like this in batches, transferring it to a plate when done.
Stage 8 - ⌛ 2 min.
Preheat the oven to 410°F (210°C).
Butter a gratin dish and spread half the spinach in the bottom.
Salt and pepper.
Butter a gratin dish and spread half the spinach in the bottom.
Salt and pepper.
Stage 9 - ⌛ 1 min.
Add the chicken pieces.
Stage 10 - ⌛ 3 min.
Spread half the bechamel sauce on top.
Stage 11 - ⌛ 1 min.
Add the rest of the spinach; salt and pepper again.
Stage 12 - ⌛ 3 min.
Finish with the remaining sauce and scatter grated cheese over the top.
Stage 13 - ⌛ 40 min.
Bake for about 40 minutes until the top is nicely browned.
Your gratin is ready.
Your gratin is ready.
Remarks
You can replace the béchamel sauce with a Mornay sauce.
If you're using cooked spinach rather than fresh, omit steps 5 to 7.
If you're using cooked spinach rather than fresh, omit steps 5 to 7.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 160 RDI=60 % | 200 RDI=20 % | 270 RDI=40 % | 2,480 RDI=120 % | 10,400 RDI: 120 % |
| Per 100 g | 9 RDI=4 % | 10 RDI=1 % | 20 RDI=2 % | 140 RDI=7 % | 590 RDI: 7 % |
| Per person | 30 RDI=10 % | 30 RDI=3 % | 50 RDI=7 % | 410 RDI=20 % | 1,730 RDI: 20 % |
How much will it cost?
- For 6 people : 12.10 €
- Per person : 2.05 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Fresh spinach
Like these other recipes: Late Winter Soup with Fresh Spinach, How to prepare spinach, Baby spinach salad, No-pastry spinach and potato quiche, Mixed vegetable curry, ... See them all 11
Chicken breast
Like these other recipes: Chinese Soup, Escalope cordon bleu, Chicken nems, Beetroot and fried chicken salad, Vol-au-vent, ... See them all 29
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Potato and broccoli gratin, Spinach and hard-boiled egg gratin, Croque-monsieur, Purple artichokes in a cheesy gratin, Endives , ... See them all 31
Butter
Like these other recipes: Boulangère tart tatin with vine nectarines, Baked Camembert, Yeast-based flaky dough (for croissants), Chestnut Fudge Cupcakes, Potimarron (chestnut pumpkin) "au gratin", ... See them all 480
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