Napa Valley Chicken Bake

Indulge in the rich, comforting flavors of this Napa Valley Chicken Bake, a dish that combines tender, golden-seared chicken breasts with a luxurious white wine cream sauce. Packed with earthy mushrooms, vibrant baby spinach, and a touch of buttery garlic, this casserole is topped with a golden layer of parmesan-panko crumbs for the ultimate crispy finish. Infused with aromatic Chardonnay, this easy-to-make baked dish captures the essence of wine country cuisine in every bite. Perfect for weeknight dinners or entertaining guests, this one-pan recipe is ready in just 50 minutes and pairs beautifully with a side of crusty bread or a fresh green salad. Create an unforgettable meal with this crowd-pleasing, oven-baked masterpiece!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 3 pieces Garlic cloves (minced)
• 2 cups White mushrooms (sliced)
• 4 cups Baby spinach
• 1 cup White wine (such as Chardonnay)
• 1 cup Heavy cream
• 1 cup Grated parmesan cheese
• 0.5 cup Panko breadcrumbs
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 3

In a large skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown (they do not need to be fully cooked). Remove the chicken and set aside.

Step 4

Reduce the heat to medium and add butter to the same skillet. Once melted, sauté the minced garlic for 1 minute until fragrant.

Step 5

Add the sliced mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until soft and browned.

Step 6

Stir in the baby spinach and cook for another 2 minutes until wilted.

Step 7

Pour in the white wine and deglaze the skillet, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes to reduce slightly.

Step 8

Stir in the heavy cream and 1/2 cup of grated parmesan cheese. Cook for 2 minutes, stirring occasionally, until the sauce thickens slightly.

Step 9

Place the seared chicken breasts into a 9x13-inch baking dish. Pour the mushroom and spinach cream sauce over the chicken, spreading evenly.

Step 10

In a small bowl, combine the remaining 1/2 cup grated parmesan cheese with the panko breadcrumbs. Sprinkle this mixture evenly over the top of the chicken and sauce.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the topping is golden brown.

Step 12

Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	1753.9 grams (1753.9g)

Amount per serving	% Daily Value*
Calories	3125

Total Fat 181.90g	233%
Saturated Fat 88.10g	440%
Polyunsaturated Fat 3.40g
Cholesterol 977mg	326%
Sodium 4758mg	207%
Total Carbohydrate 43.70g	16%
Dietary Fiber 7.50g	27%
Total Sugars 9.80g
Protein 264.30g	529%

Vitamin D 39IU	197%
Calcium 1136mg	87%
Iron 14mg	78%
Potassium 2934mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 36.8%

Carbs: 6.1%