Ingredients
- Chicken breasts (boneless, skinless): 2 large (about 6-8 oz each)
- Fresh spinach: 10 oz
- Heavy cream: 1/2 cup
- Grated Parmesan cheese: 1/4 cup
- Garlic cloves: 2, minced
- Olive oil: 2 tablespoons
- Salt and black pepper: To taste
- Butter: 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 30 seconds until fragrant. Add spinach and cook until wilted, about 2-3 minutes. Drain any excess liquid.
- Step 3: Season chicken breasts with salt and pepper. In the same skillet, melt butter over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until lightly browned.
- Step 4: Place the spinach mixture in the bottom of the prepared baking dish. Place the seared chicken breasts on top of the spinach.
- Step 5: Pour heavy cream over the chicken breasts. Sprinkle with Parmesan cheese.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Let rest for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions gently in the microwave or oven to prevent the cream sauce from separating.
- Serve this creamy chicken over pasta or rice to soak up all the delicious sauce.
- Don't overcrowd the pan when searing the chicken; work in batches if necessary to ensure proper browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American