Name: Creamy Spinach Parmesan Baked Chicken Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 2 to 2 1/2 pounds total); 1 teaspoon kosher salt, divided; 1/2 teaspoon black pepper, divided; 1 1/2 cups heavy cream; 1 cup finely grated Parmesan cheese (plus 2 tablespoons extra for topping, optional); 1 1/2 cups chopped fresh spinach (lightly packed) or 1 cup thawed frozen spinach, well squeezed dry; 3 cloves garlic, minced; 1/4 teaspoon ground nutmeg; 1/2 teaspoon Italian seasoning (optional but nice); 1 tablespoon olive oil or softened butter (for greasing the glass casserole dish); 1 tablespoon chopped fresh parsley or extra spinach for garnish (optional)

Ingredients

4 boneless, skinless chicken breasts (about 2 to 2 1/2 pounds total)

1 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1 1/2 cups heavy cream

1 cup finely grated Parmesan cheese (plus 2 tablespoons extra for topping, optional)

1 1/2 cups chopped fresh spinach (lightly packed) or 1 cup thawed frozen spinach, well squeezed dry

3 cloves garlic, minced

1/4 teaspoon ground nutmeg

1/2 teaspoon Italian seasoning (optional but nice)

1 tablespoon olive oil or softened butter (for greasing the glass casserole dish)

1 tablespoon chopped fresh parsley or extra spinach for garnish (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Lightly grease a glass casserole dish (about 9×13 inches) with olive oil or butter to prevent sticking.

Step 2: Pat the chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.

Step 3: Arrange the chicken breasts in a single layer in the greased casserole dish, leaving space between each piece for the sauce.

Step 4: In a medium bowl, whisk together heavy cream, grated Parmesan, chopped spinach, minced garlic, ground nutmeg, Italian seasoning (if using), and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth and evenly combined.

Step 5: Pour the creamy mixture evenly over the chicken breasts, ensuring each piece is coated and sauce pools around them. Gently spread any spinach clumps evenly with a spoon.

Step 6: If desired, sprinkle the extra 2 tablespoons of Parmesan cheese over the top for a cheesy crust.

Step 7: Cover the casserole dish loosely with foil, tenting it so it doesn’t touch the sauce. Bake for 20 minutes to allow gentle cooking.

Step 8: Remove the foil and bake uncovered for an additional 10 to 20 minutes, or until the chicken reaches 165°F (74°C) and the sauce is bubbling and slightly thickened.

Step 9: Let the dish rest for 5 to 10 minutes after baking to thicken the sauce. Adjust seasoning if needed.

Step 10: Garnish with chopped fresh parsley or extra spinach, then serve the creamy spinach Parmesan sauce over the chicken with your favorite sides.

Tips & Variations

Use fresh spinach for a brighter flavor, or well-squeezed frozen spinach to save time.

For extra richness, add a handful of shredded mozzarella or cream cheese into the sauce.

Try substituting Italian seasoning with fresh herbs like thyme or basil for a different aroma.

If chicken breasts are large, slice them horizontally to ensure even cooking and faster bake time.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Adjust baking time slightly and check that they reach an internal temperature of 165°F (74°C).

Is it possible to make this dish dairy-free?

You can try substituting heavy cream with a coconut cream or cashew cream and use a dairy-free Parmesan alternative, but the flavor and texture will be different from the traditional recipe.