Baked Chicken Over Creamed Spinach
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish.Advertisement
Spread chopped onion and garlic in the prepared dish. Add chicken broth and stir. Add frozen chicken breasts, dipping each side in the mixture. Spoon onions and garlic over chicken. Cover with aluminum foil.
Bake in the preheated oven for 15 minutes. Turn chicken breasts over and spoon sauce on top again. Continue baking, uncovered, until chicken is no longer pink in the center, about 25 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
While chicken is baking, melt butter in a saucepan over medium heat. Add pearl onions and garlic; cook and stir until tender, about 5 minutes. Set aside in a bowl. Drain spinach liquids into the pan. Simmer until liquid is reduced by half. Add spinach and heat through; season with salt and pepper. Set aside in a bowl.
Return onion-garlic mixture to the pan; add wine and cream cheese. Simmer until cheese is melted. Stir in the spinach and heat through. Spoon mixture onto two plates.
Melt remaining butter in the same pan over medium-high heat. Fry chicken until lightly browned on both sides, 1 to 2 minutes per side. Place chicken on top of the creamed spinach.
Fresh veggies and chicken breasts could be substituted if you adapt cooking times accordingly.
Use 1/4 to 1/2 cup of chopped regular onions in place of the pearl onions if desired.