Ingredients
- Boneless, skinless chicken breasts: 2 large (about 6-8 oz each)
- Fresh spinach: 10 ounces
- Heavy cream: 1 cup
- Grated Parmesan cheese: 1/2 cup
- Garlic cloves: 2 minced
- Olive oil: 2 tablespoons
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
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 the minced garlic and sauté for about 30 seconds until fragrant.
- Step 3: Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and drain any excess liquid.
- Step 4: In a bowl, combine the wilted spinach, heavy cream, Parmesan cheese, salt, and pepper. Mix well.
- Step 5: Place the chicken breasts in the prepared baking dish. Spoon the spinach and cream mixture evenly over the chicken breasts.
- Step 6: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Let rest for a few minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave at 30-second intervals, or in a skillet over low heat, to prevent the sauce from separating.
- Serve this comforting dish over a bed of creamy polenta or egg noodles to soak up all that delicious sauce.
- Chef's tip: Press the cooked spinach with paper towels to remove as much moisture as possible; this prevents a watery sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American