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.
44 K 3.7/5 (3 reviews)
1 hour 35 min.
Easy
6 people
9 IngredientsLast modified on: May 23th 2021
For 6 people, you will need:
- 1
1 lb + 0.8 oz chicken breast - 2
3 tablespoons olive oil - 3
2 tablespoons chilli spices - 4
1 lb + 12.2 oz fresh spinach - 5
1.8 oz butter - 6
14.1 oz bechamel sauce - 7
1.8 oz grated cheese - 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 45 min.
Cooking: 50 min.
All in all: 1 hour 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Cut 1 lb + 0.8 oz 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 1 lb + 12.2 oz fresh spinach, but leave raw.
Stage 6
Melt 1.8 oz 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 €
Change currency: 
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: Fresh spinach with cream, Koulibiak in pie dish, Late Winter Soup with Fresh Spinach, Pistachio and spinach pesto, Rice and fresh spinach salad, ... See them all 10
Chicken breast
Like these other recipes: Warm chicken salad, Taos hotpot, Paté en croute (terrine in a pie crust), Sliced chicken with mushrooms and broccoli, Lille style chicken, ... See them all 29
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Montlebon toast, Leek and Mimolette tart, Ham "friand" pie, Asparagus and spinach gratin, Croque-monsieur, ... See them all 31
Butter
Like these other recipes: Kouign-amann brioche, Langoustine and leek tarts, Spaghetti with mussels and basil, Turnip top soup, Creamy polenta with green asparagus, ... See them all 472
Other recipes you may also like
Five hours poultry
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...January 27th 2012546 K3.8 5 hours 15 min.
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.September 17th 2013673 K5 20 min.
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish.February 21th 2011301 K5 55 min.
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.February 21th 2011346 K5 4 hours 7 min.
Little vegetable omelettes
As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.June 11th 2011307 K4 1 hour 10 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.