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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.

32K 3.7/5 based on 3 reviews

Last modified on: May 23^th 2021

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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

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
45 min.	50 min.	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.

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 4 - 1 min.

Transfer to a plate and set aside.

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.

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.

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.

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.

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.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,483 Kcal or 10,396 Kj	163 gr	196 gr	272 gr
124 %	63 %	18 %	41 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
140 Kcal or 586 Kj	9 gr	11 gr	15 gr
7 %	4 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
414 Kcal or 1,733 Kj	27 gr	33 gr	45 gr
21 %	10 %	3 %	7 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Gluten

How much will it cost?

For 6 people : 12.08 €
Per person : 2.01 €

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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: You can check-out other recipes which use it, like for example: Rice and fresh spinach salad, Late Winter Soup with Fresh Spinach, Koulibiak in pie dish, Pistachio and spinach pesto, Fresh spinach with cream, ... All
	Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Escalope cordon bleu, Croque-monsieur potatoes, Purple artichokes in a cheesy gratin, Scallops au gratin, Gratin slices with spinach, ... All
	Chicken breast: You can check-out other recipes which use it, like for example: Chicken breasts in a potato crust, Escalope cordon bleu, Pan-fried chicken breast on mozzarella, Greek salad with chicken, Chicken nems, ... All
	Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Stuffed mushrooms au gratin, Soufflée omelette with cheese, Stuffed cabbage leaves, Gougères, Stuffed artichokes au gratin, ... All

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