Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach leaves, washed and chopped
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for a bit of heat)
- 1 tablespoon fresh lemon juice
Feel free to substitute the heavy cream with half-and-half for a lighter version or use a blend of different cheeses to switch up the flavor profile. I often add a dash of nutmeg to my cream sauce, a little trick I picked up from my abuela to add warmth and depth.
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish with a bit of olive oil to prevent sticking.
- In a large skillet over medium heat, add the olive oil and minced garlic. Sauté until the garlic is fragrant, about 2 minutes.
- Add the chopped spinach to the skillet and cook until wilted, which should take about 3 minutes. Remove from heat and set aside.
- In a separate bowl, mix together the heavy cream, mozzarella cheese, Parmesan cheese, oregano, salt, black pepper, and red pepper flakes.
- Place the chicken breasts in the prepared baking dish. Pour the cream mixture over the chicken, ensuring each piece is well coated.
- Top the chicken with the sautéed spinach, spreading it evenly over the dish.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the top is golden and bubbly.
- Once done, remove from the oven and drizzle with fresh lemon juice for a touch of brightness.
Remember, the key to a perfectly baked chicken is not to overcook it. My abuela always said, “A watched pot never boils,” and the same goes for baking. Keep an eye on your chicken, but don’t rush it!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International