Chicken Baked in a Spinach Cream Sauce
Indulge in the creamy comfort of Chicken Baked in a Spinach Cream Sauce, a delightful one-skillet recipe that combines tender, golden-seared chicken breasts with a rich, velvety sauce brimming with fresh spinach, garlic, and Parmesan. Perfectly balanced with a touch of Italian seasoning and optional red pepper flakes for a hint of heat, this oven-baked dish is both elegant and comforting. The sauce, made irresistibly smooth with heavy cream and cream cheese, is perfect for spooning over rice, pasta, or crusty bread, making it an ideal weeknight dinner or an impressive option for entertaining. With just 15 minutes of prep time and simple ingredients, this recipe marries convenience with gourmet flavor for a meal that’s sure to become a household favorite. Search no further for a crowd-pleasing, spinach-packed chicken dinner!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 6 cups Baby spinach, fresh
- 1.5 cups Heavy cream
- 0.75 cup Parmesan cheese, grated
- 2 ounces Cream cheese, softened
- 0.5 cup Chicken broth
- 1 teaspoon Italian seasoning
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, pepper, and garlic powder on both sides.
In a large, oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown but not cooked through. Remove them from the skillet and set aside.
Reduce the heat to medium and add butter to the skillet. Once melted, stir in minced garlic and cook for 1 minute until fragrant.
Add the fresh spinach to the skillet in batches, stirring until wilted. This should take about 2-3 minutes.
Pour in the heavy cream, chicken broth, and Parmesan cheese, stirring until the cheese melts and the mixture becomes smooth.
Add the cream cheese in small chunks and stir until fully incorporated.
Stir in the Italian seasoning and, if using, red pepper flakes for added heat.
Return the seared chicken breasts to the skillet, nestling them into the spinach cream sauce.
Transfer the skillet to the preheated oven and bake, uncovered, for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C).
Carefully remove the skillet from the oven. Let the dish rest for 5 minutes before serving.
Serve the chicken breasts with the creamy spinach sauce spooned over the top. Pair with rice, pasta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 30.5 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.8 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 754 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
