Pour this 1 velvety mixture over chicken breasts into a glass casserole dish for a cold-weather meal that’s shockingly comforting

Variations & Tips
For meal prep, you can assemble the whole dish ahead: season the chicken, pour the velvety cream-Parmesan-spinach mixture over it in the glass casserole dish, cover tightly, and refrigerate up to 12 hours before baking. If baking straight from the fridge, add 5 to 10 extra minutes and check for doneness. To lighten it up a bit, swap half of the heavy cream for half-and-half; the sauce will be slightly thinner but still comforting. If you prefer dark meat, use boneless, skinless chicken thighs and start checking for doneness around 25 minutes—they stay very tender in the creamy sauce. For extra veggies, stir in a handful of thawed, well-drained frozen peas or a few chopped sun-dried tomatoes into the velvety mixture before pouring it over the chicken. If you like a little kick, add a pinch of red pepper flakes with the nutmeg. To make it more casserole-style, slice the cooked chicken and toss it back into the sauce with cooked pasta or rice right in the glass dish, then top with extra Parmesan and broil for a couple of minutes until lightly golden. Leftovers reheat well in the microwave or covered in the oven at 300°F; if the sauce thickens too much, stir in a splash of milk or cream to loosen it.