Ingredients<\/p>\n\n\n\n
[adinserter block=”7″]<\/p>\n\n\n\n
4 boneless, skinless chicken breasts (about 2\u20132\u00bd pounds total)<\/p>\n\n\n\n
1 teaspoon kosher salt, divided<\/p>\n\n\n\n
\u00bd teaspoon black pepper, divided<\/p>\n\n\n\n
1\u00bd cups heavy cream<\/p>\n\n\n\n
1 cup finely grated Parmesan cheese<\/p>\n\n\n\n
1\u00bd cups chopped fresh spinach (lightly packed) or 1 cup thawed frozen spinach, squeezed dry<\/p>\n\n\n\n
3 cloves garlic, minced<\/p>\n\n\n\n
\u00bc teaspoon ground nutmeg<\/p>\n\n\n\n
\u00bd teaspoon Italian seasoning<\/p>\n\n\n\n
1 tablespoon olive oil or softened butter (for greasing dish)<\/p>\n\n\n\n
1 tablespoon chopped fresh parsley (optional garnish)<\/p>\n\n\n\n
Instructions<\/p>\n\n\n\n
[adinserter block=”6″]<\/p>\n\n\n\n
Preheat oven to 400\u00b0F. Lightly grease a 9×13-inch glass casserole dish with olive oil or butter.<\/p>\n\n\n\n
Pat chicken breasts dry. Season both sides with \u00bd teaspoon salt and \u00bc teaspoon black pepper.<\/p>\n\n\n\n
Arrange chicken in a single layer in the prepared casserole dish.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Pour the creamy spinach mixture evenly over the chicken, making sure each piece is coated and sauce settles around the edges.<\/p>\n\n\n\n
Cover loosely with foil and bake for 20 minutes.<\/p>\n\n\n\n
Remove foil and continue baking uncovered for 10\u201320 more minutes, until chicken reaches 165\u00b0F and the sauce is bubbling gently and slightly thickened.<\/p>\n\n\n\n
Let rest 5\u201310 minutes before serving. Spoon sauce over each piece when plating. Garnish with parsley if desired.<\/p>\n\n\n\n
Serve with mashed potatoes, buttered rice, or simple green beans.<\/p>\n\n\n\n
[adinserter block=”5″]<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients [adinserter block=”7″] 4 boneless, skinless chicken breasts (about 2\u20132\u00bd pounds total) 1 teaspoon kosher salt, divided \u00bd teaspoon black…<\/p>\n","protected":false},"author":1,"featured_media":3881,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3880","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/3880","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3880"}],"version-history":[{"count":0,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/3880\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/media\/3881"}],"wp:attachment":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3880"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3880"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3880"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}