Ingredients
4 boneless, skinless chicken breasts
2 cups fresh spinach, chopped
1 small onion, finely diced
3 garlic cloves, minced
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 teaspoon olive oil
1 cup heavy cream
1/2 cup cream of mushroom soup (non-alcoholic)
salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a skillet over medium heat. Cook onion and garlic until fragrant
Add chopped spinach and sauté until wilted
Mix in cream of mushroom soup, heavy cream, mozzarella, and Parmesan until thickened
Season chicken breasts with salt and pepper, then place in a baking dish
Pour the spinach-cheese mixture over the chicken
Bake for 30-35 minutes until chicken is cooked through and golden
Let rest 5-10 minutes before serving
Notes
Use frozen spinach (thawed and drained) if fresh is unavailable
Substitute Gouda or Havarti for mozzarella, if preferred
Store leftovers in an airtight container for 2-3 days
Recipe is halal-friendly and contains no alcohol
- Prep Time: 15
- Cook Time: 35
- Category: Lean Chicken
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with 1/4 of sauce
- Calories: 500
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg