This Creamy Alfredo and Spinach Chicken Bake with Parmesan Crust is an irresistible dish that combines tender, juicy chicken breasts with a rich, garlicky Alfredo sauce, fresh spinach, and a crisp, golden Parmesan crust. Perfect for a cozy dinner at home or an impressive meal for guests, this recipe brings restaurant-quality flavors to your dining table. It’s not only simple to prepare but is a sure crowd-pleaser for pasta and chicken lovers alike.
Ingredients:
For the Chicken Bake:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil (for searing)
- 1 tablespoon unsalted butter
- 4 cups fresh spinach leaves, roughly chopped
- 2 cups prepared Alfredo sauce (store-bought or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Italian seasoning
- ¼ cup chopped fresh parsley (plus more for garnish)
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
For the Parmesan Crust:
- ¾ cup panko bread crumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1 teaspoon dried Italian herbs
Preparation:
Step 1: Prepare the Chicken Breasts
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry using paper towels and season both sides generously with salt and freshly ground black pepper.
- In a large oven-safe skillet or a heavy-bottomed pan, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear them for 4-5 minutes per side until golden brown. The chicken doesn’t need to be fully cooked; it will finish in the oven. Remove the chicken from the skillet and set it aside.
Step 2: Sauté the Spinach
- In the same skillet, add 1 tablespoon of unsalted butter. Once melted, add the chopped spinach and sauté until wilted, about 2-3 minutes. Remove the spinach from the skillet and set aside.
Step 3: Prepare the Alfredo Sauce Mixture
- In a medium mixing bowl, combine the Alfredo sauce, garlic powder, onion powder, Italian seasoning, and chopped fresh parsley. Stir until well blended.
- Add the sautéed spinach to the Alfredo sauce and mix thoroughly.
Step 4: Assemble the Chicken Bake
- Place the seared chicken breasts in a large baking dish in a single layer. Pour the spinach-Alfredo sauce mixture evenly over the chicken, ensuring each piece is generously coated.
- Sprinkle the shredded mozzarella and Parmesan cheeses over the chicken.
Step 5: Make the Parmesan Crust
- In a small bowl, combine the panko bread crumbs, grated Parmesan cheese, melted butter, and dried Italian herbs. Stir until the mixture resembles coarse crumbs.
- Sprinkle the Parmesan crust mixture evenly over the cheesy chicken bake.
Step 6: Bake the Chicken
- Transfer the baking dish to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the crust is golden brown.
- If necessary, turn on the broiler for the last 2-3 minutes to get an extra crispy crust. Keep a close eye to prevent burning.
Cooking Note:
- If using thicker chicken breasts, consider butterflying or pounding them to ensure even cooking.
- Use a meat thermometer to guarantee the chicken is perfectly cooked without drying out.
- If you prefer a lighter dish, you can substitute half of the Alfredo sauce with chicken broth or low-fat milk.
Serving Suggestions:
- Serve the Creamy Alfredo and Spinach Chicken Bake with a side of garlic butter pasta, creamy mashed potatoes, or a simple green salad.
- Complement with crusty bread to soak up the extra sauce.
- Add a side of roasted vegetables, such as asparagus or Brussels sprouts, for a well-rounded meal.
Tips:
- Make It Ahead: Prepare the dish in advance by assembling everything up to the baking step, then cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove from the fridge and proceed as directed.
- Gluten-Free Option: Use gluten-free bread crumbs or omit the crust altogether for a low-carb version.
- Extra Creaminess: Add ½ cup of cream cheese to the Alfredo sauce for an even richer and creamier texture.
- Enhance the Flavor: Add a squeeze of fresh lemon juice over the baked chicken for a bright, zesty finish.
Prep Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Nutritional Information (per serving):
- Calories: 520
- Protein: 38g
- Sodium: 890mg (Please note: Nutritional values are approximate and may vary based on ingredient brands and measurements used.)
Conclusion
This Creamy Alfredo and Spinach Chicken Bake with Parmesan Crust is a mouthwatering dish that’s easy to prepare yet full of decadent flavors. The combination of tender chicken, rich Alfredo sauce, and a crispy, cheesy crust is perfect for satisfying cravings. Whether you’re hosting a dinner party or making a special weeknight meal, this recipe is sure to impress everyone around the table.
PrintCreamy Alfredo and Spinach Chicken Bake with Parmesan Crust
- Total Time: 45 minutes
Ingredients
For the Chicken Bake:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil (for searing)
- 1 tablespoon unsalted butter
- 4 cups fresh spinach leaves, roughly chopped
- 2 cups prepared Alfredo sauce (store-bought or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Italian seasoning
- ¼ cup chopped fresh parsley (plus more for garnish)
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
For the Parmesan Crust:
- ¾ cup panko bread crumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 1 teaspoon dried Italian herbs
Instructions
Step 1: Prepare the Chicken Breasts
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry using paper towels and season both sides generously with salt and freshly ground black pepper.
- In a large oven-safe skillet or a heavy-bottomed pan, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear them for 4-5 minutes per side until golden brown. The chicken doesn’t need to be fully cooked; it will finish in the oven. Remove the chicken from the skillet and set it aside.
Step 2: Sauté the Spinach
- In the same skillet, add 1 tablespoon of unsalted butter. Once melted, add the chopped spinach and sauté until wilted, about 2-3 minutes. Remove the spinach from the skillet and set aside.
Step 3: Prepare the Alfredo Sauce Mixture
- In a medium mixing bowl, combine the Alfredo sauce, garlic powder, onion powder, Italian seasoning, and chopped fresh parsley. Stir until well blended.
- Add the sautéed spinach to the Alfredo sauce and mix thoroughly.
Step 4: Assemble the Chicken Bake
- Place the seared chicken breasts in a large baking dish in a single layer. Pour the spinach-Alfredo sauce mixture evenly over the chicken, ensuring each piece is generously coated.
- Sprinkle the shredded mozzarella and Parmesan cheeses over the chicken.
Step 5: Make the Parmesan Crust
- In a small bowl, combine the panko bread crumbs, grated Parmesan cheese, melted butter, and dried Italian herbs. Stir until the mixture resembles coarse crumbs.
- Sprinkle the Parmesan crust mixture evenly over the cheesy chicken bake.
Step 6: Bake the Chicken
- Transfer the baking dish to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the crust is golden brown.
- If necessary, turn on the broiler for the last 2-3 minutes to get an extra crispy crust. Keep a close eye to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 520
- Sodium: 890mg
- Protein: 38g