Ingredients
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4 boneless, skinless chicken breasts (about 2–2½ pounds total)
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
1½ cups heavy cream
1 cup finely grated Parmesan cheese
1½ cups chopped fresh spinach (lightly packed) or 1 cup thawed frozen spinach, squeezed dry
3 cloves garlic, minced
¼ teaspoon ground nutmeg
½ teaspoon Italian seasoning
1 tablespoon olive oil or softened butter (for greasing dish)
1 tablespoon chopped fresh parsley (optional garnish)
Instructions
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Preheat oven to 400°F. Lightly grease a 9×13-inch glass casserole dish with olive oil or butter.
Pat chicken breasts dry. Season both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
Arrange chicken in a single layer in the prepared casserole dish.
In a medium bowl, whisk together heavy cream, Parmesan cheese, chopped spinach, minced garlic, nutmeg, Italian seasoning, and remaining salt and pepper. Stir until smooth and evenly combined.
Pour the creamy spinach mixture evenly over the chicken, making sure each piece is coated and sauce settles around the edges.
Cover loosely with foil and bake for 20 minutes.
Remove foil and continue baking uncovered for 10–20 more minutes, until chicken reaches 165°F and the sauce is bubbling gently and slightly thickened.
Let rest 5–10 minutes before serving. Spoon sauce over each piece when plating. Garnish with parsley if desired.
Serve with mashed potatoes, buttered rice, or simple green beans.
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