Spätzle and Chicken Sheet Pan with Creamy Herb Sauce
An easy oven dinner: spätzle, spiced chicken and red onion baked in a creamy herb sauce, topped with melted cheddar and sprinkled with chives.
- 45 min
- 981 kcal / serving
- easy
- Protein
- 73.8 g
- Fat
- 36.7 g
- Carbs
- 88.3 g
Contains: gluten, egg, milk, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 500 g fresh spätzle from the chilled aisle
- 1 red onion
- 400 g chicken breast fillet
- 1.5 tbsp oil
- 1 tsp sweet paprika
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/4 tsp pepper
- 100 g herb cream cheese
- 150 ml water
- 125 ml light cooking cream with 7 % fat
- 1/2 tsp cornstarch
- 1 tsp vegetable stock powder
- 35 g cheddar, freshly grated
- 1/2 bunch chives
Method
- Preheat the oven to 210 °C (conventional). Spread the spätzle loosely in a large baking dish or a deep baking tray.
- Peel the onion, halve it and cut it into thin strips. Scatter over the spätzle.
- Cut the chicken into bite-sized strips and toss in a bowl with the oil, 1/2 tsp paprika, the oregano, 1/2 tsp salt and a pinch of pepper. Spread evenly over the spätzle.
- Whisk the cream cheese, water, cooking cream, cornstarch, stock powder and the remaining paprika, salt and pepper until smooth. Pour the sauce evenly over the chicken and spätzle.
- Sprinkle with the cheddar and bake on the lower rack for about 30 minutes, until the chicken is cooked through and the cheese is golden. Ovens vary, so cut one piece of chicken open to check.
- Finely slice the chives and scatter them over the dish before serving.
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