Creamy Spinach Chicken Bake (Print)

Chicken, spinach, and cheese are baked in a smooth cream sauce for a satisfying, golden main course.

# Components:

→ Poultry

01 - 4 boneless, skinless chicken breasts
02 - Salt, to taste
03 - Black pepper, to taste

→ Produce

04 - 4 cups fresh baby spinach
05 - 1 small yellow onion, finely chopped
06 - 2 cloves garlic, minced

→ Dairy & Cream

07 - 1 cup heavy cream
08 - 0.5 cup cream cheese, softened
09 - 1 cup shredded mozzarella cheese
10 - 0.25 cup grated Parmesan cheese

→ Pantry

11 - 0.5 cup chicken broth
12 - 0.5 teaspoon dried thyme
13 - 0.5 teaspoon dried basil
14 - 0.25 teaspoon ground nutmeg
15 - 0.33 cup gluten-free or regular breadcrumbs (optional)
16 - 2 tablespoons olive oil, divided

# Directions:

01 - Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - Season the chicken breasts generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until they achieve a light golden color. Transfer the partially seared chicken to the prepared baking dish.
03 - In the same skillet used for the chicken, add the finely chopped yellow onion and sauté for approximately 2 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant. Stir in the fresh baby spinach and cook just until wilted, about 2 minutes. Remove from heat.
04 - In a medium bowl, whisk together the heavy cream, softened cream cheese, chicken broth, dried thyme, dried basil, and ground nutmeg until a smooth, homogenous sauce forms.
05 - Evenly spread the sautéed spinach and onion mixture over the seared chicken breasts in the baking dish. Pour the prepared cream sauce uniformly over the chicken and vegetable layer.
06 - Evenly sprinkle the shredded mozzarella and grated Parmesan cheeses over the entire surface of the dish. If using breadcrumbs, combine them with the remaining 1 tablespoon of olive oil and sprinkle them over the cheese for a crispy topping.
07 - Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaching 165°F/74°C) and the topping is beautifully golden and bubbling.
08 - Allow the bake to rest for 5 minutes before portioning and serving.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Uses everyday ingredients you likely have on hand
  • Naturally gluten free with an easy modification
  • Impressive presentation with minimal effort
  • Rich and satisfying without being overly heavy
02 -
  • Freezes beautifully for up to 3 months
  • Can be assembled ahead and refrigerated for up to 24 hours before baking
  • Each serving contains 48g of protein making it incredibly satisfying
  • Perfect for meal prep and reheats wonderfully
  • Naturally keto friendly if you omit the breadcrumbs
03 -
  • The key to achieving restaurant-quality results with this dish lies in a few simple techniques. First, don't skip searing the chicken—those browned bits create incredible flavor. Second, taste your cream sauce before pouring it over the chicken and adjust seasonings as needed; the flavors will concentrate during baking. Finally, if your cheese isn't browning nicely in the final few minutes, switch your oven to broil for 1-2 minutes, watching carefully to prevent burning. These small steps make the difference between a good dinner and an unforgettable one that your family will request again and again.

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