This is the most delicious rich and creamy chicken casserole that the whole family is going to love. Quick and easy to make and ready in about 40 minutes.
Season the chicken with the garlic powder, onion powder, paprika, chili flakes, salt and pepper.
Heat the EVOO/oil in a large heavy based frying pan over medium to high heat. Brown the chicken for about 5-6 minutes on each side or until cooked through. Remove chicken from the pan and set aside covered in aluminium foil.
Add the butter and the garlic to the frying pan juices and fry gently until garlic is translucent. Stir through the sun dried tomatoes and the herbs. Add the chicken stock to the pan and turn the heat up. Reduce the liquid by about 1/2, then turn the heat down to a simmer.
Whisk the cream cheese into the reduction until well blended. Add the cream and the sour cream and whisk until the sauce becomes smooth and creamy. Season the sauce with salt and pepper to taste.
Add the cheese and stir until the cheese melts. Add the spinach leaves to the sauce and continue to cook until the spinach wilts slightly. See notes below for steps for an oven baked option.
Add the chicken back to the pan and allow to simmer gently for about 10 minutes. Cover the dish with a lid for about 15 minutes before serving, for soft and tender chicken.
Serve with a side of your favorite greens such as green beans or broccoli. Cauliflower Rice and Cauliflower Mash also go well with this dish.
Notes
If you use breast fillets that are too thick, they can take longer to cook and may also be a bit tough on the inside. Cut breasts in half if they are too big. Letting the dish sit covered after making the dish can help the meat to tenderise.Thigh fillets work wonderfully in this recipe as the flesh is more tender and moist once cooked. If you use thigh fillets, either use larger ones for one serve or you may need 1 1/2-2 thigh fillets. Recipe is based on approximately 150 gms/7oz of cooked chicken per serve.For a special occasion/centre of the table dish, oven bake the recipe. Follow the recipe and once the chicken has been sauteed, create the sauce as per the instructions. You have the option to place 2 additional cups of baby spinach in the base of a casserole dish. Place the chicken on top of the spinach and top with the sauce. Bake at 170 C/ 338 F fan forced for a further 15- 20 minutes or until the dish has heated through. Cover with foil and allow to sit for about 15 minutes before serving.Recipe can be stored for about 3 days in the fridge or can be frozen. To reheat- defrost if frozen and either microwave or reheat in the oven until the chicken has heated through.