Creamy Spinach Parmesan Chicken Bake
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This dish is pure cold‑weather comfort: rich, creamy, and deeply satisfying without requiring much effort. With just one bowl and one baking dish, you’ll have a garlicky, indulgent casserole that feels special but relies on simple pantry staples. Perfect for busy weeknights when you want something warm and nourishing with minimal fuss.
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Ingredients (9×13-inch glass or ceramic baking dish)
| Component | Ingredient | Amount | Notes |
|---|---|---|---|
| Chicken | Boneless, skinless chicken breasts | 4 (about 1½ lbs) | Pat dry for even cooking |
| Vegetables | Frozen chopped spinach | 1 (10 oz) package | Thawed and squeezed dry |
| Sauce base | Heavy cream | 1 cup (240 ml) | — |
| Cheese | Parmesan | ¾ cup (75 g) | Freshly grated for smooth melting |
| Flavor | Garlic | 3 cloves | Minced |
| Spice | Ground nutmeg | ¼ tsp | Optional but classic |
| Seasoning | Salt & black pepper | To taste | — |
💡 Pro Tips:
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- Squeeze spinach thoroughly—extra water makes the sauce thin.
- Use freshly grated Parmesan—pre‑shredded doesn’t melt as smoothly.
- Pat chicken dry before baking for even cooking.
Step‑by‑Step Instructions (Hands‑Off & Foolproof)
- Prep & Preheat
Preheat oven to 375°F (190°C). Lightly grease a 9×13‑inch baking dish. - Make the Sauce
In a bowl, combine spinach, heavy cream, Parmesan, garlic, nutmeg, salt, and pepper. Mix until smooth. - Assemble
Place chicken breasts in the baking dish. Pour sauce evenly over the chicken, covering the tops. - Bake to Perfection
Cover with foil and bake for 25 minutes.
Uncover and bake for 10–15 minutes more, until chicken reaches 165°F (74°C) and sauce is bubbling.
Optional: Broil 2–3 minutes for a golden top. - Rest & Serve
Let rest for 5 minutes. Spoon extra sauce over each serving.
