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.
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 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 €
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: Koulibiak in pie dish, Creamy spinach à la Lombarde, Baby spinach salad, Tex-Mex chicken burger, Late Winter Soup with Fresh Spinach, ... See them all 11
Chicken breast
Like these other recipes: Escalope cordon bleu, Stuffed pumpkin gratin, Paella, Lille style chicken, Chicken breasts with tarragon, ... See them all 29
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Gratin slices with spinach, New Zealand pies, Spiced butternut gratin, Escalope cordon bleu, Leek and Mimolette tart, ... See them all 31
Butter
Like these other recipes: Melting Epoisses on toast , Lille style chicken, Fillets of sole Dieppoise, X-Files cookies, Leek and egg frichti, ... See them all 479
Other recipes you may also like
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025312 K 24.5 3 hours 8 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty... June 22th 2013295 K4.6 1 hour 45 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need". March 17th 2011377 K4.3 1 hour 15 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011278 K3.9 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)
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.