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Easy Crispy Chicken and Cheesy Spinach Tart

Easy Crispy Chicken and Cheesy Spinach Tart

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Easy Crispy Chicken and Cheesy Spinach Tart

Don't let the word "tart" fool you. Using prepared Alfredo sauce this version is deceptively simple to make, yet so incredibly delicious, the crispy tart features Tyson® Crispy Chicken Strips, caramelized onions and fresh spinach. So good your family will wonder where you hid the chef!


  • 2½ Tyson Crispy Chicken Strips
  • 2 Tablespoons butter
  • 1 sweet onion, diced
  • 11 Ounces fresh spinach
  • 1 egg
  • 2 14-ounce pie crusts
  • ¼ Cup Alfredo sauce
  • ¼ Cup Asiago cheese, shredded
  • 2 Tablespoons balsamic glaze

Cheesy Chicken Pasta

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This Cheesy Chicken Pastais the perfect dinner any night of the week. It’s packed with creamy, rich, cheesy goodness, with some tender chicken and spinach to balance everything out! Only 10 minutes of prep time and all done in one pot!

Is there anything quite as comforting as a big pot of cheesy pasta? Whether it’s a cold winter night or the end of a long work day, this Cheesy Chicken Pasta is the perfect cure for all that ails you. Packed full of melted mozzarella cheese, tender chicken, rich cream cheese, and fresh bright spinach, this dish is sure to tickle your taste buds!

Cheesy Spinach Quiche

Earlier this month, we went over my future sister-in-law’s house for brunch. She is one of my favorite cooks! I always find recipe inspiration when she cooks for the family.

For brunch, she made two quiches: one spinach and one mushroom. I’ve been dreaming about remaking her quiches the whole month!

I couldn’t decide between her spinach quiche or mushroom quiche, so I combined them into one. One ultra cheesy, ultra savory, peppered, mushroom, spinach fiesta. I baked it all in my favorite super flaky pie crust.

This comforting dish will dazzle all of your brunch guests! It was the hit of Kerry’s meal, even taking the attention away from the strawberry chocolate cake she made for dessert. (All brunch must have dessert.)

So, what is quiche? Quiche is an egg and milk custard filled with all sorts of extras like cheese and veggies. Traditionally, quiches are baked in a pie crust. Any excuse I have to make my buttery, flaky pie crust, I do it.

My version uses eggs, whole milk (for an extra creamy texture), cheddar/mozzarella cheeses, parmesan cheese, frozen spinach, garlic, and mushrooms.

A good thing to know:

The key to preventing a soggy quiche is to reduce the moisture in your vegetables.

The mushrooms are cooked down with the minced garlic, salt, and pepper. The garlic gives them a little something extra. I cook the mushrooms down to rid them of their moisture. Those things are like sponges holding on dearly for water! You don’t want that.

I use frozen spinach in my quiche for ease, though fresh would be fine. But my piece of advice? Avoid the hassle and buy a block of frozen! It’s cheaper, less messy, and easier. Make sure you drain your spinach extra well. Thawed frozen spinach is full of water and you’ll want to blot it as much as you can.

Creamy and thick, my cheesy egg base will give your quiche the most luxurious texture. During all this time, your homemade pie crust has been chilling. Do yourself a favor and make it the night ahead of time. That’s exactly what I did on Sunday. Then, all you have to do in the morning is roll it out, pre-bake it for a few minutes and add the veggies, cheeses, and egg mixture on top.

And hey, while you’re at it – thaw the spinach and sauté the mushrooms the night before too. We all have hectic schedules, especially in the morning or while entertaining. Save time where you can!

Bake the quiche until it is golden brown on top and the center is no longer liquid. All ovens are different and this could take anywhere from 45 minutes to 1 hour. Start checking around 40 minutes. As the quiche nears its final minutes in the oven, it will begin to puff up. Once you remove it from the oven, it will slightly deflate.

Cheesy Spinach Stuffed Chicken Breast Recipe Notes:

Because the size of chicken breasts will vary, you may be able to cut 2 huge chicken breasts in half lengthwise to get your four cutlets. Or you can trim and pound out 4 smaller breasts.

Even so, cooking times will vary based on thickness and size. I put in a ballpark baking time of 18-22 minutes which worked for me, but if your breasts are larger (tee hee) you may need to cook them much longer.

To really be safe you should test with a meat thermometer and only remove and serve the chicken after the center reads 165 degrees (F).

Best Chicken Dinner Recipes

You know the popular saying! "Winner Winner, Chicken Dinner". That's what these recipes symbolize. These chicken dinner recipes are the best chicken recipes that are fan approved!

Which one of these winners will you make for dinner tonight?

Chicken Potato Bake

This is a super easy chicken recipe that takes almost no effort to make and yet, it tastes like you spent all day making it.

First, I bake the potatoes and spices. Then, I throw in the chicken and cheese to finish the recipe.

That's it! See how easy this recipe is to make?

Chicken Pot Pie

This chicken recipe is in the top 5 recipes in my home. We make it once a week because it's easy to make, it has veggies in it, and it is very hearty.

This chicken pot pie has been a family and fan favorite for a long time. You will love it because you don't have to spend hours preparing it and your family will love it because it tastes so very delicious.

Crock Pot Chicken Thighs

Have you cooked chicken with beer? I used honey beer when cooking chicken? It really brings out the flavors of the chicken, making it moist and tender.

The crockpot does most of the work and it doesn't even break a sweat making it!

Slow Cooker Chicken Cacciatore

This Italian classic is very easy to make. I put all the ingredients in the slow cooker which takes me only 10 minutes. The slow cooker will cook it to perfection in 6 hours.

So, if you start it at lunch time, by dinner time, you will have an amazing chicken cacciatore recipe ready to feed your family.

Jalapeno Artichoke Chicken Bake

Make chicken with a little spice! Jalapeno spices up an otherwise dull boneless, skinless chicken giving it distinct flavor.

There is cheese, sour cream, mayo and so many other delicious goodies.

Cilantro Lime Chicken

This recipe comes to us from the very talented Gay Globe Trotter. He made this recipe in one pan and just look how crispy that skin looks!

He cooked them in a olive oil, cilantro, and lime sauce that gives the chicken a wonderful flavor!

14 Easy and Tasty Puff Pastry Recipe Ideas

From appetizers to the main meal, puff pastry is about to become your favorite cooking staple.

There are so many creative ways to use puff pastry in every day meals and appetizers. The light dough, when cooked right, perfectly browns and flakes.

The universal trick when using puff pastry? Create an egg wash combining egg and water, and brush it over the puff pastry. It will ensure that you get that delicious golden brown crust, turning your pastry dish into an instant success.

This twisty combination of crispy bacon and flaky puff pastry is sure to be a favorite at your next neighborhood party.

The best part of chicken pot pie is the crust, and there is no crust that's easier to "make" than puff pastry. Cover these personal pot pies by pressing down sheets of puff pastry on top of ramekins. You can also freeze and store the pot pies until you're ready to take them out and bake.

Is there anything that can satisfy a sweet tooth better then Nutella? The hazelnut spread and cream cheese filling create a delectable and easy-to-make turnover.

This recipe is perfect if you have leftover ham from the previous night's dinner. The delicious, cheesy bake will quickly become a breakfast or brunch staple.

There are so many delicious recipes that include avocado, and this simple appetizer showcases the creamy fruit front and center. Combine the salsa with a mango red pepper chutney to heighten the fresh flavors.

Save yourself the trip to Krispy Kreme and make these treats right in your home! The homemade glaze is sure to make your mouth water with gooey anticipation.

Whether served as a fun appetizer or a light snack, these puff pastry empanadas are a simplified version of the classic Mexican dish. Don't forget a dollop of sour cream and a garnish of green onions and cilantro.

These delectable hors d'oeuvres combine savory and sweet flavors to create a dinner party-approved appetizer.

Kids (and adults) will adore these tiny pastry pizza puffs. Simply lined with sauce, cheese and pepperoni, these roll ups are wonderful as an after-school snack.

Pastry "pinwheels" might sound daunting, but this recipe is actually far easier then it sounds. After spreading the jalapenos and cheeses onto the flattened puff pastry, roll it into a log. All there is left to do is cut the log into slices and bake.

Need an easy meal for the weeknight rush? These protein bundles are just the dish you're looking for. Not a fan of artichokes? No problem! You can add almost anything into these pastry pockets to cater to your preferences.

No campfire necessary! The gooey marshmallow topping and graham cracker, peanut butter and chocolate inside take this sweet treat to a whole new level.

This homemade version of a Game Day favorite is so simple it only requires three ingredients. You'll have fun twisting the pastry into the pretzel shape, and enjoy eating them with your choice of dipping sauce.

Guests will be impressed with this elegant dinner of fish, spinach and puff pastry. The cross-hatched pastry will make it seem like you put in tremendous amounts of effort, when in reality this simple dinner can be a go-to for busy evenings.

Cheesy Spinach Crescent Rolls

Melted cheese and spinach stuffed into a light and fluffy crescent roll! Not only are these cheesy spinach crescent rolls perfect for when you need dinner in a hurry, they also make the perfect snack or appetizer.


  • 2 tubes crescent rolls, Pillsbury (8 ct. each)
  • 4 oz. crumbled feta cheese
  • 4 oz. shredded mozzarella cheese
  • 3 oz. fresh baby spinach, chopped (about half of a pre-washed bag)
  • 1 egg white, beaten
  • 1/4 tsp. red pepper flakes
  • dash of salt and pepper


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl mix together chopped spinach, cheeses, red pepper flakes, salt, and pepper. Set aside.
  3. Unroll crescent dough and divide into triangles.
  4. Using a spoon or your hands, place tiny heaps of spinach mixture onto the wide part of the dough triangle.
  5. Carefully roll up the crescents.
  6. Place on a greased cookie sheet and brush the tops with egg white.
  7. Bake for 15 minutes or until golden brown.
Nutrition Information

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.



Keep scrolling to the recipe card for full ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page.

  • Chicken – Boneless skinless chicken thighs. You can use thighs with skin, but don’t grab anything with bones.
  • Salt & pepper – Season to taste.
  • Olive oil – Canola, vegetable, safflower, sunflower, and avocado oils can be used instead.
  • Onion – Any type will work.
  • Frozen Spinach – You can chop and sauté spinach to replicate frozen spinach.
  • Paprika – Smoked, regular, or sweet.
  • Swiss cheese – You can substitute with Gruyere, Emmental or white cheddar, and gouda.
  • Oregano – Or any herbs you like best.
  • Wine – White wine works bests with these flavors.

Creamy Spinach and Red Pepper Chicken

Add in 2 tablespoons of butter and 2 tablespoons of olive oil. Add in the garlic, onion, and roasted peppers. Cook, stirring for 2-3 minutes, then add in the spinach and 3 of the diced tomatoes. Season with salt and pepper. Cook until the spinach has wilted slightly. Stir in the cream and allow it to thicken/reduce slightly, about 3 minutes. Reduce the heat to medium and stir in the Parmesan and cream cheese. Taste and adjust seasoning (be sure to adequately season.) Remove the pan from the heat and set aside. With a slotted spoon, remove about 1 cup of the mixture to a bowl and allow it to cool slightly.

With a sharp knife, make a pocket in each chicken breast. Sprinkle the inside with a little salt and pepper. Stuff each pocket with 1/4 of the cooled mix. Seal the chicken breasts with 3 toothpicks to keep the mixture from falling out while cooking. Season the outside of the chicken with salt and pepper.

Preheat the oven to 400 degrees.

Heat another cast iron (or ovenproof) skillet over medium-high heat. Add in the remaining butter and olive oil and place the breasts smooth side down in the skillet. cook for 4 minutes, then turn. Place the skillet in the oven for 8 to 10 minutes, or until the chicken is cooked through and the filling is hot.

Reheat the creamy spinach/red pepper mixture. Using a slotted spoon, transfer some of the creamed spinach to a plate. Remove the toothpicks from the chicken and place it on top of the spinach. Spoon some of the chicken pan sauces over the chicken. Top with diced tomatoes, basil, and Parmesan shavings. Repeat with the rest.

I had the darnedest time figuring out what to call this recipe. I thought of &ldquoCreamed Spinach-Stuffed Chicken&rdquo but didn&rsquot really like that I had to have a hyphen in the title. I thought of &ldquoCreamed Spinach Chicken&rdquo but that only told part of the story since there are also roasted red peppers and tomatoes in the sauce. I thought of &ldquoRed Pepper and Spinach Stuffed Chicken&rdquo but that totally denies the beautiful creaminess of this delightful dish. I thought of switching around the structure and doing &ldquoChicken Breasts Stuffed with Creamed Spinach and Red Peppers&rdquo but that was way too literal. I do so much better when I can just keep a recipe title simple&mdashlike &ldquoCauliflower Pizza&rdquo (not &ldquoRoasted Cauliflower Crust Pizza with Manchego, Fried Oregano and a Balsamic Rosemary Reduction. Though dang, that sounds good.)

Anyway, I did my best with the title. But just know that it bugs me!

And anyway&hellipthe title doesn&rsquot matter one bit. This is a lovely creamy chicken recipe that may be a tad indulgent on the creamy side of things&hellipbut that&rsquos also pretty low on carbs (relatively speaking.)

Dive in! The water&rsquos just fine.

Start with some butter and olive oil in an iron skillet (or heck, any skillet) over medium-high heat.

Add diced onion and sliced garlic. Or, if you prefer, sliced onion and diced garlic. Or, if you are feeling rebellious, chopped onion and minced garlic.

Just some combination of onions and garlic would be peachy.

Stir them around and get them started cooking&hellip

Then add about a cup of sliced roasted red peppers. Now, I usually have jars of roasted red peppers in my pantry that are not sliced. In that case, I do something that may surprise you.

Always innovating here, always innovating!

Stir and cook everything together for 2 to 3 minutes.

Then throw in more spinach than you think makes sense, because it will shrink and wilt like there&rsquos no tomorrow. (I actually added more than this before it was all said and done!)

Stir the spinach a bit, then add a bunch of diced fresh tomatoes (reserving a little of the tomatoes for garnish at the end.) Lower the heat to medium at this point.

(By the way, you could also add artichokes, mushrooms, lots of other yummy things to this sauce!)

Season this delightful mixture with plenty of salt and pepper&hellip

Then, when the spinach has wilted, add some heavy cream&hellip

And grated Parmesan. Tasty vittles!

Stir and let the cream thicken a bit&hellip

Then grab a little softened cream cheese&hellip

And add it in in chunks. Stir until it&rsquos all melted&hellip

Then remove about a cup of the mixture to a separate bowl and let it cool. Turn off the heat under the creamed spinach and set it aside.

Time to cut pouches in chicken breasts if you haven&rsquot already! These are boneless, skinless breasts and I used a little paring knife to cut the pouch. If possible, you want the opening to be a little smaller than the area you cut inside. So once the knife is in there, just carefully move it from one side to the next&hellip

Until you have a little pocket!

Lightly sprinkle the inside of the pouch with salt and pepper, then fill the pouch with the slightly cooled creamed spinach mixture.

Use toothpicks to securely close the pouch (if it&rsquos too full to close, you&rsquoll need to remove a little bit of filling. Don&rsquot ask me how I know this.)

Keep going until you have all the chicken breasts stuffed and secured! Preheat the oven to 400 degrees.

In another skillet over medium-high heat, melt some butter with olive oil. Add the chicken breasts top/smooth side down (because I just think they look prettier when you cook the top side first)&hellip

Brown them on the first side for 4 minutes, moving them around to ensure even browning. Turn them over&hellip

Then place the skillet in the oven for 8 to 10 minutes, or until the chicken is fully cooked through and the filling is hot.

Warm up the creamed spinach mixture (and this would be a great time to check the seasonings you want it to be adequately seasoned!) and place a generous amount on a plate.

Add one of the pieces of chicken&hellip

Then use a spoon to retrieve some of the juices/drippings from the chicken pan and drizzle those over the chicken. The combination of the drippings and the creamed spinach is just splendid!

Sprinkle on those reserved diced tomatoes&hellip

Then chiffonade some basil&hellip

End with some Parmesan shavings. Divine!

Mmmmm. Super good. Look at that filling.

Oh, and here&rsquos a little tip: You can pack up individual portions for a make-ahead dinner!