Napa Valley Chicken Bake
Indulge in the rich, comforting flavors of this Napa Valley Chicken Bake, a dish that combines tender, golden-seared chicken breasts with a luxurious white wine cream sauce. Packed with earthy mushrooms, vibrant baby spinach, and a touch of buttery garlic, this casserole is topped with a golden layer of parmesan-panko crumbs for the ultimate crispy finish. Infused with aromatic Chardonnay, this easy-to-make baked dish captures the essence of wine country cuisine in every bite. Perfect for weeknight dinners or entertaining guests, this one-pan recipe is ready in just 50 minutes and pairs beautifully with a side of crusty bread or a fresh green salad. Create an unforgettable meal with this crowd-pleasing, oven-baked masterpiece!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 pieces Garlic cloves (minced)
- 2 cups White mushrooms (sliced)
- 4 cups Baby spinach
- 1 cup White wine (such as Chardonnay)
- 1 cup Heavy cream
- 1 cup Grated parmesan cheese
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown (they do not need to be fully cooked). Remove the chicken and set aside.
Reduce the heat to medium and add butter to the same skillet. Once melted, sauté the minced garlic for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until soft and browned.
Stir in the baby spinach and cook for another 2 minutes until wilted.
Pour in the white wine and deglaze the skillet, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream and 1/2 cup of grated parmesan cheese. Cook for 2 minutes, stirring occasionally, until the sauce thickens slightly.
Place the seared chicken breasts into a 9x13-inch baking dish. Pour the mushroom and spinach cream sauce over the chicken, spreading evenly.
In a small bowl, combine the remaining 1/2 cup grated parmesan cheese with the panko breadcrumbs. Sprinkle this mixture evenly over the top of the chicken and sauce.
Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the topping is golden brown.
Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 974 mg | 325% | |
| Sodium | 4636 mg | 202% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 11.5 g | ||
| Protein | 266.7 g | 533% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1172 mg | 90% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3091 mg | 66% | |
*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.
