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Chicken breast with spinach and quick potato gratin

Chicken breast with spinach and quick potato gratin

Based on 8 ratings
In app
"Tender chicken breast with smoked bacon and a really quick potato gratin–yum!"
Difficulty
Medium 👍
Preparation
45 min
Baking
15 min
Resting
0 min

Ingredients

2Servings
2
chicken breasts
200 g
baby spinach
400 g
floury potatoes
1
onions
½
stock cube
50 ml
heavy cream
15 g
Parmesan cheese (grated)
25 g
smoked bacon
½ clove
garlic
100 g
leek
salt
pepper
rosemary
olive oil for frying
MetricImperial

Utensils

oven, pot, cutting board, knife, frying pan, cooking spoon, baking dish, colander, meat tenderizer

How-To Videos

See all
how-to-clean-and-cut-leeks

How to clean and cut leeks

how-to-prepare-garlic

How to prepare garlic

how-to-flatten-meat

How to flatten meat

how-to-cook-potatoes

How to cook potatoes

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal550
Fat23 g
Protein47 g
Carb36 g
  • Step 1/ 5

    • 400 g floury potatoes
    • salt
    • oven
    • pot
    • cutting board
    • knife

    First, prepare the potato gratin. Preheat the oven to 180°C/360°F. Wash and finely slice the unpeeled potatoes. If desired, you can peel the potatoes before slicing. Put the potato slices in a pot of salty, boiling water and simmer for approx. 5 min.

  • Step 2/ 5

    • 1 onions
    • ½ stock cube
    • pepper
    • olive oil for frying
    • frying pan
    • cooking spoon

    Peel and finely dice the onions. Sauté in some olive oil, and add the crushed stock cube, some salt and pepper and fry until golden brown.

  • Step 3/ 5

    • 50 ml heavy cream
    • 15 g Parmesan cheese (grated)
    • baking dish
    • colander

    Drain the potatoes, then add to the onion together with the heavy cream. Bring to a boil, then add the mixture to an ovenproof baking dish. Generously sprinkle some Parmesan cheese on top. Bake at 180°C/360°F for approx. 15 min. or until the gratin looks nice and golden brown.

  • Step 4/ 5

    • 2 chicken breasts
    • 25 g smoked bacon
    • rosemary
    • frying pan
    • meat tenderizer

    While it’s baking, prepare the chicken. Flatten chicken breasts to 1.5-cm/0.5-in. thick. Season with salt, pepper, and rub with fresh rosemary. Then fry on each side in some olive oil for approx. 2 – 3 min. until golden brown and cooked through. Chop smoked bacon. Add to the pan and fry briefly.

  • Step 5/ 5

    • ½ clove garlic
    • 100 g leek
    • 200 g baby spinach
    • pot

    Chop garlic. Wash leek, cut lengthwise, and finely slice. Sauté in a pot with some olive oil on high heat, then add the baby spinach. Season with salt, pepper, and add garlic. When spinach is wilted, it’s ready to serve. Bon appétit!

  • Enjoy your meal!

    Chicken breast with spinach and quick potato gratin

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