This extra creamy, cheesy baked Chicken and Spinach is packed with protein, and makes such an easy weeknight meal! Loaded with creamy cheeses, it feels like a major indulgence without all the carbs.
Chicken is a family favorite around here, but it’s easy to get bored with the same recipes week after week! Change things up with this cheesy, creamy baked chicken and spinach that comes together in just one pan.
I don’t normally refer to any boneless skinless chicken breast dinners as decadent. I think that’s a hard feat to accomplish, friends.
While we love this lean protein for dinner and eat it frequently, it’s generally because it’s a somewhat light and healthy option that all of us enjoy.
This creamy, cheesy baked chicken and spinach? It’s decadent. It feels like something you’d eat at a restaurant, alongside a delicious swirl of pasta or on top of whipped potatoes.
Yes, it’s that good! Plus, it’s super low carb and made in just one dish. Who can argue with that? Not me… so it’s what’s for dinner! Let’s get started.
Why You’ll Love this Creamy Baked Chicken and Spinach
- So Easy to Make
- Packed with Protein
- Low Carb
- Gluten Free
- Bake or Air Fry
Ingredients and Substitutions
- Boneless Skinless Chicken Breasts – Pounded for equal thickness, any fat removed.
- Fresh Spinach – Regular spinach or baby spinach will both work beautifully here.
- Cream Cheese – Softened, full fat is recommended. Learn how to soften cream cheese here.
- Mayonnaise – We like olive oil mayo, and that works well here. Use your favorite kind, or learn how to make homemade mayonnaise here.
- Sour Cream – Full fat sour cream is best here, but feel free to sub with a lower fat if you’d like.
- Garlic Powder – Read about Garlic Conversions here if you’d like to sub with Minced Garlic or Garlic Paste.
- Monterey Jack Cheese – Shredded. You can also use fresh shredded mozzarella here.
- Parmesan – Fresh grated is best, but use whatever you have on hand.
- Black pepper – fresh ground
Variations
- Try different cheeses! Sub with fresh grated mozzarella, or Pecorino.
- Substitute the spinach with shredded kale for variety.
Tools to Use
- 9×13 Casserole Dish
- Meat Tenderizer
- Small Mixing Bowl
- Digital Meat Thermometer
How to Make this Creamy Baked Chicken and Spinach
- Preheat oven to 400 °F. Grease 9×13 casserole dish.
- Pound chicken breasts to equal thickness so they cook evenly. Arrange chicken breasts so they are not overlapping. Top with spinach.
- In a small bowl combine cream cheese, mayonnaise, sour cream and garlic powder until combined. Spread on top of chicken.
- Sprinkle Jack and parmesan cheese on top of chicken and season with thick flakes of fresh ground black pepper.
- Bake 25 minutes or until internal temperature of chicken reaches 165°F.
Tips
- If your chicken breasts are large and thick, you can use a meat tenderizer to pound them more evenly.
- Don’t crowd the chicken – it’s important to give it space for even cooking while it bakes.
- For juicy chicken, allow it to rest 5-10 minutes before serving. This seals the juices in.
- Use this printable meat temperature chart to ensure doneness.
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Serving Suggestions
- Alongside Potatoes – Make these incredible caramelized shallot mashed potatoes.
- Serve Over Pasta
- With Salad – Enjoy this spinach chicken bake with my Italian Salad, Easy Arugula Salad Recipe with Parmesan, or Lemon Vinaigrette.
- Slice this chicken for a chicken wrap.
- Serve alongside these Cauliflower Mashed Potatoes or Roasted Cauliflower for a low carb dinner that is still full of flavor!
Frequently Asked Questions
Baby spinach is a term that simply refers to spinach leaves that are harvested before they are fully matured, making them smaller and a little more tender. Traditional spinach has larger leaves and a little stronger taste.
Spinach is packed full of nutrients and vitamins like Vitamin A, C, K, iron, potassium and many more. It’s also rich with fiber, which is an important part of a healthy diet.
What to do with Leftovers
- Add it into a salad
- Slice and use it for sandwiches and wraps
- Serve it in a warm tortilla for Chicken Tacos
- Use it for Mexican Spaghetti
Dietary Considerations
- Gluten Free
- Nut Free
- Keto Friendly
- Whole 30 Friendly
How to Store
- At Room Temperature – This chicken can sit out for up to two hours while serving.
- Refrigerate – You can refrigerate this baked chicken and spinach for up to three days.
- Freeze – Store baked chicken in an airtight container for up to three months in the freezer.
Hungry for more easy recipes? Sign up for my free recipe club and have amazing recipes delivered directly to your inbox each week!
More Chicken
Spinach Chicken Bake
Ingredients
- 3 boneless skinless chicken breasts
- 2 cups fresh spinach
- 4 ounces cream cheese softened
- ½ cup mayonnaise
- ½ cup sour cream
- 1 teaspoon garlic powder
- 8 ounces Monterey Jack cheese shredded
- ½ cup parmesan
- ½ teaspoon black pepper fresh ground
Instructions
- Preheat oven to 400 °F. Grease 9×13 casserole dish.
- Pound chicken breasts to equal thickness so they cook evenly. Arrange chicken breasts so they are not overlapping.
- Top with spinach. In a small bowl combine cream cheese, mayonnaise, sour cream and garlic powder until smooth. Spread on top of chicken.
- Sprinkle Jack and parmesan cheese on top of chicken and season with thick flakes of fresh ground black pepper.
- Bake 25 minutes or until internal temperature of chicken reaches 165°F.
Julie’s Tips
- If your chicken breasts are large and thick, you can use a meat tenderizer to pound them more evenly.
- Don’t crowd the chicken – it’s important to give it space for even cooking while it bakes.
- For juicy chicken, allow it to rest 5-10 minutes before serving. This seals the juices in.
- Use this printable meat temperature chart to ensure doneness.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
What about usimg boneless/skinless chicken thighs??
Hello!
You can absolutely substitute with other types of chicken in this recipe, though your bake time will be a little different. Be sure to check the temperature of your chicken, as it’s finished cooking when the temperature reads 165°F.
Enjoy!
Julie
This was so easy to make and was awesome… Great flavor and the chicken stayed moist.
Thank you, Kevin! I hope you try more of my easy chicken recipes!
Is there anyway to leave out sour cream or substitute for something else?
Hi Jackie,
I do think you could try to just leave it out of this recipe! Common subs for sour cream are Crème fraîche, plain Greek yogurt, buttermilk and cottage cheese. We haven’t tested any of those subs in this recipe- but if you give one a try, please be sure to report back!
Have a wonderful week,
Julie