Creamy Spinach and Chicken Bake
Ingredients
Chicken: 1.5 lbs chicken breasts (boneless, skinless), sliced into thin cutlets.
Spinach: 10 oz fresh baby spinach.
Cream Base: 4 oz softened cream cheese, 1/2 cup heavy cream, and 1/4 cup sour cream.
Cheese: 1.5 cups shredded Mozzarella and 1/4 cup grated Parmesan.
Aromatics: 3 cloves minced garlic and 1 small shallot, finely diced.
Seasoning: 1 tsp onion powder, 1/2 tsp dried oregano, salt, and black pepper to taste.
Fat: 1 tbsp olive oil or butter.
Instructions
Prep the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Sauté the Greens: In a large skillet over medium heat, add oil and sauté the garlic and shallot until fragrant. Add the spinach in batches, stirring until wilted. Remove from heat and drain any excess liquid—this prevents a watery bake!
Create the Sauce: In a bowl, whisk together the softened cream cheese, heavy cream, sour cream, onion powder, oregano, and half of the Parmesan. Stir in the wilted spinach.
Assemble: Season the chicken cutlets with salt and pepper and lay them in a single layer in the baking dish. Spread the creamy spinach mixture evenly over the chicken.
Top & Bake: Generously sprinkle the Mozzarella and remaining Parmesan over the top.
Cook: Bake for 25–30 minutes until the chicken is cooked through. For that perfect golden crust seen in your photo, broil on high for the last 2 minutes.
Serving Suggestion
Let it rest for 5 minutes before serving to allow the sauce to set. This pairs beautifully with roasted potatoes, pasta, or a simple crusty baguette.