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Creamy Spinach Chicken

Creamy Spinach Chicken with Fried Green Tomatoes and Barbecue Sauce

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Chef Giuseppe has been dreaming of putting fried green tomatoes on the Plated menu for a long time—this week, his dream comes true. He dredges the slices in cornmeal, then shallow-fries until crispy and golden. Then, because Giuseppe also loves creamed spinach, he makes an extra-cheesy version, then uses it to oven-braise chicken breasts. On the side, tangy, thyme-infused barbecue sauce for dipping is perfect for cutting through all the rich flavors and textures.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

  • Calories 940
  • Protein 49g
  • Total Carb 42g
  • Total Fat 64g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless skin-on chicken breasts
    • 2
    • boneless skin-on chicken breasts
  • baby spinach
    • 6 ounces
    • baby spinach
  • green tomato
    • 1
    • green tomato
  • garlic
    • 1 clove
    • garlic
  • cornmeal
    • 1/4 cup
    • cornmeal
  • heavy cream
    • 4 ounces
    • heavy cream
  • shredded white Cheddar cheese
    • 2 ounces
    • shredded white Cheddar cheese
  • barbecue sauce
    • 1/4 cup
    • barbecue sauce
  • dried thyme
    • 1/4 teaspoon
    • dried thyme

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium ovenproof pan
  • 12" large nonstick pan

Cooking Steps

  1. Sear chicken

    Sear chicken

    Preheat oven to 450°F. Pat chicken very dry with paper towel; season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin begins to brown, about 5 minutes. Flip and sear about 1 minute more (it'll finish cooking in the oven). Transfer chicken to a plate, skin-side up. Reserve fat in pan, off heat, for Step 3.

  2. Prepare ingredients

    Prepare ingredients

    While chicken sears, rinse all produce. Pat spinach dry with paper towel. Cut green tomato crosswise into ⅛-inch slices, discarding ends. Mince garlic. Place cornmeal on a large plate and season with ¼ teaspoon salt and pepper as desired.

  3. Make creamy spinach

    Make creamy spinach

    Return pan from chicken to medium-high heat. When fat in pan is sizzling, add garlic and cook, stirring, until fragrant, 30 seconds. Add spinach and sauté, stirring, until spinach is wilted and liquid is evaporated, 2-3 minutes. Stir in heavy cream and half of white Cheddar; cook until liquid has thickened and mixture is combined, 1-2 minutes more. Remove pan from heat. Season with a pinch of salt and pepper as desired.

  4. Finish chicken and dredge tomato

    Finish chicken and dredge tomato

    To pan with creamy spinach, still off heat, add chicken skin-side up, nestling partway into spinach to preserve crispy skin. Sprinkle remaining white Cheddar over everything. Transfer to oven and roast until chicken is cooked through and no longer pink and cheese is bubbling, 10-12 minutes. Meanwhile, dredge green tomato slices in cornmeal, shaking off excess. Heat 3 tablespoons olive oil in a large nonstick pan over medium-high heat.

  5. Fry green tomato

    Fry green tomato

    When oil in pan is shimmering, add 1 tomato slice to pan. If it sizzles immediately, keep going; if not, try again once the oil is hotter. Fry all tomato slices, working in batches and adding oil as needed, until crust is golden and tomatoes are softened, 2-3 minutes per side. Transfer to a paper towel–lined plate to drain; season with ¼ teaspoon salt. Discard excess fat from pan, then rinse and wipe clean for the next step.

  6. Finish sauce and plate

    Finish sauce and plate

    Place pan from tomato over medium heat with 1 teaspoon olive oil. When oil is shimmering, add barbecue sauce, dried thyme, and 1 tablespoon water; cook, stirring, until thickened, 1-2 minutes. Remove pan from heat. Transfer creamy spinach to serving plates and top with chicken. Serve with fried green tomatoes and barbecue sauce. Enjoy!

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