Chicken Spinach Strata: A Delicious and Easy Breakfast Recipe

Chicken Spinach Strata: Prepare to be amazed by this incredibly delicious and surprisingly easy make-ahead breakfast or brunch dish! Imagine waking up to the aroma of savory chicken, creamy cheese, and hearty spinach baked to golden perfection. This isn’t just breakfast; it’s an experience.

While the exact origins of the strata are debated, similar bread-based casseroles have been enjoyed for centuries. The beauty of a strata lies in its adaptability. It’s a fantastic way to use up leftover bread and vegetables, transforming them into something truly special. Think of it as the ultimate comfort food, perfect for holiday gatherings, weekend brunches, or even a satisfying weeknight dinner.

What makes this Chicken Spinach Strata so irresistible? It’s the delightful combination of textures – the soft, custardy bread, the tender chicken, and the slightly wilted spinach. The cheesy goodness adds a richness that’s simply divine. But beyond the taste, people adore this dish because it’s incredibly convenient. You can assemble it the night before, pop it in the fridge, and bake it in the morning. Talk about a stress-free way to impress your guests (or treat yourself!). So, let’s get started and create this culinary masterpiece together!

this Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (12-ounce) can evaporated milk
• 6 large eggs
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper (optional)
• 6 slices day-old bread, cut into 1-inch cubes
• 1 1/2 cups shredded Gruyere cheese, divided
• 1/4 cup grated Parmesan cheese

Preparing the Chicken and Spinach Mixture

1. First, let’s get the chicken cooked. Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken, salt, and pepper. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 5-7 minutes. Make sure there’s no pink left inside!
2. Remove the chicken from the skillet and set aside. Don’t wipe out the skillet just yet; we’re going to use it for the veggies.
3. Now, add the chopped onion to the same skillet and cook over medium heat until softened, about 5 minutes. You want them to be translucent and slightly golden.
4. Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic!
5. Add the thawed and squeezed-dry spinach to the skillet. It’s really important to squeeze out as much water as possible from the spinach, otherwise, your strata will be too soggy. Cook, stirring occasionally, until the spinach is heated through, about 2-3 minutes.
6. Return the cooked chicken to the skillet with the spinach mixture. Stir to combine everything well.
7. Remove the skillet from the heat and set aside. We’ll be assembling the strata soon!

Preparing the Custard

1. In a large bowl, whisk together the evaporated milk, eggs, nutmeg, and cayenne pepper (if using). Make sure everything is well combined and the eggs are fully incorporated. The nutmeg adds a lovely warmth, and the cayenne gives it a little kick, but feel free to omit it if you prefer a milder flavor.
2. Season the custard mixture with a pinch of salt and pepper. Taste and adjust the seasoning as needed.

Assembling the Strata

1. Lightly grease a 9×13 inch baking dish. I like to use cooking spray, but you can also use butter or olive oil.
2. Spread half of the bread cubes evenly in the bottom of the prepared baking dish. Try to distribute them evenly so that every bite has some bread.
3. Sprinkle 3/4 cup of the shredded Gruyere cheese over the bread cubes. This layer of cheese will melt beautifully and create a delicious base for the strata.
4. Spoon the chicken and spinach mixture evenly over the cheese and bread cubes. Make sure to spread it out so that it’s evenly distributed.
5. Top with the remaining bread cubes. Again, try to distribute them evenly.
6. Pour the custard mixture evenly over the bread, chicken, and spinach. Gently press down on the bread cubes with a spatula or spoon to ensure they are submerged in the custard. This will help them soak up the custard and prevent them from drying out during baking.
7. Sprinkle the remaining 3/4 cup of Gruyere cheese and the grated Parmesan cheese over the top of the strata. The Parmesan will add a nice salty, nutty flavor and help the top brown beautifully.
8. Cover the baking dish tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the bread to fully absorb the custard and the flavors to meld together. The longer it sits, the better it will taste!

Baking the Strata

1. Preheat your oven to 350°F (175°C).
2. Remove the plastic wrap from the baking dish.
3. Bake the strata in the preheated oven for 45-55 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean. If the top starts to brown too quickly, you can loosely cover the baking dish with aluminum foil for the last 15-20 minutes of baking.
4. Remove the strata from the oven and let it stand for 10-15 minutes before serving. This allows the strata to set up a bit more and makes it easier to slice.

Serving Suggestions

This Chicken Spinach Strata is delicious served warm. You can serve it as a brunch dish, a light lunch, or even a satisfying dinner. It pairs well with a simple green salad or a side of fresh fruit.

Tips and Variations:

• Bread: You can use any type of day-old bread for this recipe, such as French bread, Italian bread, or even sourdough. Just make sure it’s slightly stale so that it absorbs the custard well.
• Cheese: Feel free to experiment with different types of cheese. Fontina, mozzarella, or cheddar cheese would all be delicious in this strata.
• Vegetables: You can add other vegetables to the strata, such as mushrooms, bell peppers, or zucchini. Just sauté them along with the onion and garlic.
• Meat: If you don’t have chicken, you can use cooked sausage, ham, or bacon instead.
• Make-Ahead: This strata is a great make-ahead dish. You can assemble it the night before and bake it in the morning.
• Spice: For a spicier strata, add a pinch of red pepper flakes to the custard mixture.
• Herbs: Fresh herbs, such as thyme or rosemary, would also be a delicious addition to this strata.

Enjoy your delicious and easy Chicken Spinach Strata!

Conclusion:

This Chicken Spinach Strata isn’t just another recipe; it’s a flavor explosion waiting to happen in your kitchen! From the creamy, cheesy base to the savory chicken and vibrant spinach, every bite is a comforting and satisfying experience. Trust me, once you try it, you’ll understand why I’m so excited to share this with you. It’s the perfect dish for a cozy brunch, a simple weeknight dinner, or even a potluck gathering where you want to impress.

But what truly makes this strata a must-try? It’s the perfect balance of flavors and textures. The bread soaks up all the delicious custard, creating a soft and pillowy base, while the chicken and spinach add a savory and slightly earthy counterpoint. And let’s not forget the cheese! It melts into every nook and cranny, adding a rich and decadent touch that elevates the entire dish. Plus, it’s incredibly versatile.

Looking for serving suggestions? I love to serve this Chicken Spinach Strata with a simple side salad dressed with a light vinaigrette. The acidity of the dressing cuts through the richness of the strata, creating a perfectly balanced meal. You could also add a side of fresh fruit for a touch of sweetness. For a heartier meal, consider serving it with roasted vegetables like asparagus or Brussels sprouts.

And if you’re feeling adventurous, there are so many ways to customize this recipe to your liking! Want to add a little spice? Try incorporating a pinch of red pepper flakes or a dash of hot sauce. Prefer a different type of cheese? Feel free to experiment with Gruyere, Fontina, or even a sharp cheddar. You could also swap out the chicken for cooked sausage or ham. Or, if you’re vegetarian, simply omit the chicken and add more vegetables like mushrooms, bell peppers, or zucchini. The possibilities are endless!

Variations to Explore:

* Mediterranean Strata: Add sun-dried tomatoes, Kalamata olives, and feta cheese.
* Spicy Southwestern Strata: Incorporate diced jalapeños, black beans, and pepper jack cheese.
* Mushroom and Swiss Strata: Sauté sliced mushrooms and use Swiss cheese for a more earthy flavor.
* Breakfast Strata: Add cooked breakfast sausage and use a blend of cheddar and Monterey Jack cheese.

I truly believe that this Chicken Spinach Strata will become a staple in your recipe repertoire. It’s easy to make, incredibly delicious, and endlessly adaptable. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience a culinary delight!

I’m so excited for you to try this recipe and I can’t wait to hear what you think! Once you’ve made it, please come back and leave a comment below. Let me know what variations you tried, what you served it with, and most importantly, how much you enjoyed it. Your feedback is invaluable and helps me to create even better recipes for you in the future. Happy cooking! Don’t forget to share your creations on social media and tag me – I’d love to see your beautiful Chicken Spinach Strata masterpieces!