Description
This Easy Creamy Spinach Chicken Bake features tender chicken breasts baked in a rich, garlicky cream sauce with fresh spinach and melted cheese. It’s a one-pan dinner that’s perfect for busy weeknights but elegant enough for entertaining!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5-2 lbs)
- 2 tablespoons olive oil
- 4 cups fresh baby spinach (packed)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 4 oz cream cheese, softened
- ½ cup chicken broth
- ½ cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt (plus more for seasoning chicken)
- ¼ teaspoon black pepper (plus more for seasoning chicken)
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little olive oil.
- Prepare the chicken: Pat the chicken breasts dry with paper towels (this helps them brown better). Season both sides generously with salt and black pepper. If your chicken breasts are very thick (over 1 inch), consider pounding them to an even thickness for uniform cooking.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts and sear for 3-4 minutes per side until golden brown. The chicken doesn’t need to be fully cooked through at this point – it will finish cooking in the oven. Transfer the seared chicken to your prepared baking dish and set aside.
- Make the creamy spinach sauce: In the same skillet (don’t wash it – those browned bits add flavor!), reduce heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the spinach: Toss in the fresh spinach and stir until it wilts down, about 2-3 minutes. Fresh spinach reduces significantly, so don’t worry if it seems like a lot at first.
- Create the cream base: Add the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the heavy cream and softened cream cheese, whisking until the cream cheese melts and the sauce is smooth.
- Season the sauce: Add the Parmesan cheese, Italian seasoning, onion powder, salt, pepper, and red pepper flakes (if using). Stir until the Parmesan melts and everything is well combined. Let the sauce simmer for 2-3 minutes until it thickens slightly. Taste and adjust seasoning as needed.
- Assemble the bake: Pour the creamy spinach sauce over the chicken breasts in the baking dish, making sure to coat them evenly. Sprinkle the shredded mozzarella cheese over the top.
- Bake: Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is golden and bubbly.
- Rest and serve: Remove from the oven and let rest for 5 minutes before serving. This allows the juices to redistribute and the sauce to thicken slightly. Garnish with fresh parsley or basil if desired, and serve hot.
Notes
- Chicken thickness matters: If your chicken breasts are uneven in thickness, pound them to about ¾ inch thick for even cooking. This prevents thin parts from drying out while thick parts finish cooking.
- Make it extra creamy: For an even richer sauce, add an extra 2 ounces of cream cheese or substitute half the heavy cream with mascarpone cheese.
- Frozen spinach alternative: If using frozen spinach, make sure to thaw it completely and squeeze out ALL the excess water using a clean kitchen towel or paper towels. Use about 10 ounces frozen spinach to replace the fresh.
- Leftovers storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 325°F or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.
- Dairy-free option: While this recipe is cream-based, you can experiment with full-fat coconut milk and nutritional yeast in place of cream and cheese, though the flavor will be quite different.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce (approximately 8 oz)
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 185mg