Creamy Spinach Parmesan Chicken Bake
Pour this velvety cream mixture over chicken breasts in a glass casserole dish and let the oven transform it into a cold-weather dinner that feels like pure comfort.
This is the kind of cozy meal I turn to on a busy weeknight when I want something that tastes indulgent but doesn’t require standing over the stove. You whisk together one luscious mixture—heavy cream, freshly grated Parmesan, chopped spinach, minced garlic, and a pinch of nutmeg—then pour it over raw chicken breasts arranged in a glass baking dish. That’s it. The oven handles the rest, bubbling everything into a creamy, golden bake that tastes far more labor-intensive than it actually is. It’s practical, unfussy, and made with everyday ingredients—comfort food at its best.
I love serving this creamy spinach Parmesan chicken over buttered egg noodles, fluffy mashed potatoes, or simple white rice so the sauce has something to soak into. Roasted carrots or green beans add balance, and a crisp green salad with a tangy vinaigrette cuts through the richness beautifully. For ultimate ease, warm a crusty baguette or garlic bread and swipe it right through the sauce in the dish.
Ingredients
4 boneless, skinless chicken breasts (about 2–2½ pounds total)
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
1½ cups heavy cream
1 cup finely grated Parmesan cheese (plus 2 tablespoons extra for topping, optional)
1½ cups chopped fresh spinach (lightly packed) or 1 cup thawed frozen spinach, well drained
3 cloves garlic, minced
¼ teaspoon ground nutmeg
½ teaspoon Italian seasoning (optional)
1 tablespoon olive oil or softened butter (for greasing the dish)
1 tablespoon chopped fresh parsley (optional, for garnish)
Directions
Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch glass casserole dish with olive oil or butter.
Prepare the chicken. Pat the chicken breasts dry and season both sides with ½ teaspoon salt and ¼ teaspoon black pepper. Arrange them in a single layer in the dish.
Make the velvety mixture. In a medium bowl, whisk together the heavy cream, Parmesan, spinach, garlic, nutmeg, Italian seasoning (if using), and the remaining salt and pepper until smooth and well combined.
Assemble. Pour the cream mixture evenly over the chicken, ensuring each piece is coated and surrounded by sauce.
Optional topping. Sprinkle the extra Parmesan over the top for a lightly golden finish.
Bake covered (loosely tented with foil) for 20 minutes.
Bake uncovered for another 10–20 minutes, until the chicken reaches 165°F (74°C) internally and the sauce is bubbling and slightly thickened. Total bake time: about 30–40 minutes.
Rest and serve. Let the casserole rest for 5–10 minutes to allow the sauce to thicken slightly. Garnish with parsley and spoon extra sauce over each serving.
Variations & Tips
Assemble up to 12 hours ahead, refrigerate, and bake when ready (add 5–10 extra minutes if baking from cold).
Substitute half-and-half for half of the cream for a lighter sauce.
Boneless, skinless chicken thighs work beautifully—start checking around 25 minutes.
Add peas or chopped sun-dried tomatoes for extra flavor and texture.
A pinch of red pepper flakes adds gentle heat.
Leftovers reheat well; add a splash of milk or cream if the sauce thickens too much.