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5
from
8
votes
Spinach Chicken Bake
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.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Entree, Main Course
Cuisine:
American
Servings:
6
Author:
Julie Blanner
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 9x13 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.
Video
Notes
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.
Nutrition
Calories:
538
kcal
|
Carbohydrates:
3
g
|
Protein:
38
g
|
Fat:
41
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
10
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
0.05
g
|
Cholesterol:
150
mg
|
Sodium:
683
mg
|
Potassium:
573
mg
|
Fiber:
0.3
g
|
Sugar:
2
g
|
Vitamin A:
1714
IU
|
Vitamin C:
4
mg
|
Calcium:
437
mg
|
Iron:
1
mg