- Spinach:
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 cup grated Parmesan cheese
- 3/4 (8 ounce) package cream cheese, softened
- 1 (3 ounce) can French-fried onions, divided
- 3 tablespoons lemon juice
- 2 tablespoons minced garlic
- sea salt to taste
- ground black pepper to taste
- Chicken:
- 1/4 cup coconut oil
- 1 pound skinless, boneless chicken breast halves
- 1 tablespoon liquid amino acid (such as Bragg®), or to taste
- Preheat oven to 375 degrees F (190 degrees C).
- Mix spinach, Parmesan cheese, cream cheese, 3/4 of the French-fried onions, lemon juice, garlic, sea salt, and black pepper together in a bowl; spread into a glass baking dish.
- Bake in preheated oven until heated through and thick, about 15 minutes. Sprinkle remaining French-fried onions over the top of the spinach mixture and continue baking until the onions are brown, about 5 minutes.
- Heat coconut oil in a large skillet over medium-high heat. Gently lie chicken into the hot coconut oil, place a lid on the skillet, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Put chicken onto plates and top with generous amounts of the spinach mixture.