Creamy Spinach and Mushroom Chicken Bake

This Creamy Spinach and Mushroom Chicken Bake combines tender chicken with a rich, velvety sauce made from sautéed mushrooms and fresh spinach, topped with juicy tomatoes. The dish balances traditional flavors with a touch of creativity, making it a comforting and satisfying meal that respects classic culinary principles while bringing a modern twist. It's also packed with protein and nutrients, making it a wholesome choice for dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 cup cherry tomatoes, halved
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. Add mushrooms and cook until soft, about 5 minutes. Stir in chopped spinach and cook until wilted.
4. In a bowl, mix the heavy cream, Parmesan cheese, thyme, salt, and pepper. Add the sautéed mushrooms and spinach to the mixture.
5. Place the chicken breasts in a baking dish and pour the cream mixture over the top.
6. Top with halved cherry tomatoes.
7. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the sauce is bubbly.
8. Garnish with fresh parsley before serving.