Ingredients
1 lb chicken breasts (2 large breasts, halved crosswise)
8 oz fresh spinach
8 oz Monterey Jack cheese, shredded
Creamy Sauce:
½ cup mayonnaise
½ cup sour cream
½ cup parmesan cheese, grated
½ tsp ground black pepper
1 tsp garlic salt
Instructions
- Preheat oven to 500°F and lightly spray a 13×9-inch baking dish.
- In a bowl, combine mayonnaise, sour cream, parmesan, garlic salt, and black pepper. Mix until smooth.
- Layer fresh spinach in the bottom of the baking dish.
- Place raw chicken breasts on top of the spinach.
- Spread the creamy sauce evenly over the chicken.
- Sprinkle shredded Monterey Jack cheese on top.
- Bake on the bottom rack for 20–25 minutes, until spinach wilts and chicken is cooked through.
Notes
- Use an oven-safe baking dish suitable for high heat.
- Adjust seasonings carefully; the sauce already contains salt.
- For frozen spinach, squeeze out excess water before layering.
- Optional: Add a layer of parboiled rice or cauliflower to absorb extra moisture.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 5 min
- Cook Time: 25 min