Directions
Preheat your oven to 400°F (200°C). Lightly grease a glass casserole dish (about 9×13 inches) with olive oil or butter so the chicken doesn’t stick and cleanup is easier.
Pat the chicken breasts dry with paper towels so they sear and bake better instead of steaming. Season both sides of the chicken with about 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
Arrange the seasoned chicken breasts in a single layer in the greased glass casserole dish, leaving a little space between each piece so the creamy mixture can flow around them.
In a medium mixing bowl, whisk together the heavy cream, grated Parmesan, chopped spinach, minced garlic, ground nutmeg, Italian seasoning (if using), and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until the mixture looks smooth, slightly thick, and the spinach and garlic are evenly distributed—this is your one velvety mixture.
Carefully pour this velvety cream, Parmesan, spinach, and garlic mixture evenly over the raw chicken breasts in the glass casserole dish, making sure each piece is well coated and there’s sauce pooling around them. If some spinach clumps on top of one piece, just nudge it around with a spoon.
If you like an extra cheesy top, sprinkle the additional 2 tablespoons of Parmesan evenly over the surface. This will help create a lightly golden, savory layer as it bakes.
Cover the glass casserole dish loosely with foil (tent it so it doesn’t stick to the sauce) and bake in the preheated oven for 20 minutes. Covering helps the chicken cook gently and keeps the sauce from reducing too quickly.
After 20 minutes, remove the foil and continue baking, uncovered, for another 10 to 20 minutes, or until the chicken is cooked through (the thickest part should reach 165°F/74°C) and the cream mixture is bubbling and slightly thickened around the edges. Total bake time is usually 30 to 40 minutes, depending on the thickness of your chicken breasts.
Once baked, let the casserole rest on the counter for about 5 to 10 minutes. The sauce will thicken a bit more as it cools slightly, making it perfect for spooning over sides. Taste a little of the sauce and add a pinch more salt or pepper if you think it needs it.
Sprinkle with chopped fresh parsley or a little extra chopped spinach for color, then spoon the creamy spinach Parmesan sauce over the chicken as you serve. Serve straight from the glass casserole dish with your favorite cozy sides.
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