Chicken, Spinach & Potato Bake

Chicken & potato are two foods that are really good in oven bakes.  They provide such hearty comforting meals during colder months.  There is usually a little effort up front, then simply place in the oven and let the cooking take care of itself.  Often, beautiful aromas fill the kitchen while the cooking magic is happening.

The chicken is browned before baking with the potato & spinach in a creamy parmesan sauce.  Thyme & Lemon zest provides a subtle flavours to enhance the overall taste.  Cherry tomatoes provide a sweet juicy burst to beautifully finish the dish.  A very satisying and hearty meal.

Depending on the size of your family, there may be leftovers that are easily reheated for another occasion.

Print Recipe

Chicken, Spinach & Potato Bake

Prep Time

15 minutes

Cook Time

90 minutes

Servings

people

Ingredients

• 1 tbsp Olive Oil
• 3 large Chicken Fillets use breast fillets, cut into bite size pieces
• 1 Brown Onion diced
• 40 g Butter
• 3 cloves Garlic crushed
• 2 tbsp Plain Flour
• 2 1/2 cups Milk
• 3/4 cup Parmesan grated
• 1 tbsp Ground Thyme
• 1 tbsp Lemon Zest about 1 lemon
• 750 g potatoes cut into thin slices
• 150 g Baby Spinach
• 200 g Cherry Tomatoes halved

Prep Time 15 minutes Cook Time 90 minutes Servings people Ingredients 1 tbsp Olive Oil 3 large Chicken Fillets use breast fillets, cut into bite size pieces 1 Brown Onion diced 40 g Butter 3 cloves Garlic crushed 2 tbsp Plain Flour 2 1/2 cups Milk 3/4 cup Parmesan grated 1 tbsp Ground Thyme 1 tbsp Lemon Zest about 1 lemon 750 g potatoes cut into thin slices 150 g Baby Spinach 200 g Cherry Tomatoes halved

Instructions

1. Pre-heat a fan forced oven to 180°C (350°F).
2. Heat olive oil in a large frying pan over medium high heat.
3. Add chicken and cook until browned. Remove from pan and set aside.
4. Add onion to pan and cook for about 5 minutes until softened. Remove from pan and set aside.
5. Add butter to pan and cook until melted.
6. Add garlic to pan and cook for 30 seconds until fragrant.
7. Add flour and stir to mix then remove pan from heat.
8. Gradually add milk to pan while continuing to stir to fully mix.
9. Return pan to heat until sauce boils then simmer for a few minutes to allow sauce to thicken slightly.
10. Add 1/2 cup parmesan, ground thyme & lemon zest and stir to mix through. Remove from heat.
11. Add chicken, potato, onion & spinach to a baking dish and stir to mix through.
12. Pour sauce mixture over the chicken in the baking dish and cover dish with foil.
13. Place in oven and bake for about 1 hour. Remove from oven.
14. Remove foil, sprinkle cherry tomato and remaining parmesan over the top, then return to oven, uncovered, and bake a further 10 minutes or so.
15. Remove from oven and serve.