Cheesy Chicken with Spinach, Zucchini and Squash
My Cheesy Chicken with Spinach, Zucchini & Squash is the perfect chicken dinner with garden vegetables for a weeknight meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 cup baby spinach
- 1/2 cup squash, sliced
- 1/2 cup zucchini, sliced
- 4 boneless, skinless chicken breasts, cut in half
- 1/2 cup McCormick's Season-All panko bread crumbs
- Kosher salt & pepper
- 1 tablespoon olive oil
- 3 tablespoon butter
- 2 tablespoons flour
- 1.5 cups milk
- 1/2 cup shredded cheddar cheese
Preheat the oven to 450°F. Place the spinach, squash and zucchini in a rectangular glass dish.
Slice each breast in half lengthwise. Dredge each cutlet in the bread crumbs. Season with salt and pepper. Over medium heat on the stovetop, heat the olive oil and 1 tablespoon of butter and sauté each cutlet for three minutes a side. Remove from the heat and place the chicken in the glass dish on top of the spinach, squash and zucchini.
Bake for 15 minutes. Meanwhile in a separate pot on the stove top, melt the butter, and add the flour and stir for a minute until well incorporated. Then add the milk until creamy to create a roux. Add the cheese and stir to melt. Add more milk if necessary to thin the cheese sauce. Simmer slowly on the stovetop until the chicken and vegetables are ready.
Once the spinach is wilted and the zucchini and squash have softened pour the cheese sauce over the chicken. Serve immediately.