Cheesy Chicken Spinach Bake

CasseroleCheeseChickenCream CheeseDinnerEasyEatsGarlicItalianLow CarbMain Coursesavory

Cheesy Chicken Spinach Bake is loaded with a creamy cheese mixture, sautéed spinach and chicken breasts. This is a delicious low carb meal and really simple to prepare!

Cheesy Chicken Spinach BakeAfter Kale started working from home with me we agreed we had extra time to get in regular exercise without any excuses. We bought a gym membership and made it a habit to exercise 4 to 5 days a week. It had been a good minute since I had seen the inside of a gym, let alone got my heart rate over 100. haha. So for the last year we have been consistently going and we are both feeling a lot better. I also love that it’s something we can do together. 

A long with the exercise we knew we had to change our diets to drop some weight too. We researched carb cycling and have really enjoyed it! Carb cycling is balancing out high carb days with low carb days and it has worked out so well for us. It doesn’t make me feel deprived at all. This Cheesy Chicken Spinach Bake is something I make regularly now on our low carb days and it is delicious! 😀

Cheesy Chicken Spinach BakeInside this incredible Cheesy Chicken Spinach Bake is sautéed spinach, a creamy dreamy cheese mixture, and of course, chicken. It is wonderful and the flavor is so good. I like to serve it with roasted asparagus or a caesar salad and we just love it. I have been researching more of these yummy low carb dinners and plan on sharing some in the near future! But before that, make sure you try this one. It’s awesome. 

 

 

4.9 from 15 reviews
Cheesy Chicken Spinach Bake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Serves: 4 to 6
Ingredients
  • 2 to 3 large boneless skinless chicken breasts, cut in half lengthwise to form thinner cutlets
  • 2 Tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 6 ounces cream cheese, softened
  • 2 cups baby spinach leaves
  • 1 cup shredded Mozzarella cheese
Instructions
  1. Preheat oven to 350 degrees F. Spray a 9x13 inch glass baking dish with cooking spray.
  2. Lay chicken breast cutlets in baking dish. Drizzle 1 Tablespoon olive oil all over chicken. Sprinkle evenly with minced garlic and Italian seasoning. Spread softened cream cheese all over the tops of chicken.
  3. Meanwhile, heat a small non-stick skillet with the remaining 1 Tablespoon olive oil over medium heat. Add baby spinach. Cook and stir until spinach wilts. Place wilted spinach evenly over chicken. Sprinkle Mozzarella cheese all over the top.
  4. Bake 35 to 40 minutes or until chicken is cooked thoroughly (inside temp of chicken should be 165 degrees F.) Serve warm and enjoy!
Notes
*Recipe updated 2/25/19 to fix temperature and cooking time.
*All ovens heat differently. Always check your chicken to make sure it's fully cooked.

Recipe adapted from: EatWell101

 

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!


Join the Conversation

Rate this recipe:  

35 thoughts on “Cheesy Chicken Spinach Bake

  1. I really enjoyed this recipe. It was easy to make and delicious. I used light cream cheese with excellent results. Thank you for another great recipe!

  2. This not only looked great it tasted great. The amounts of mozzarella cheese and cream cheese were spot on. Easy prep and a great main dish ready so fast!

  3. Wondering if you happen to know the nutritional facts? Like the calories, carbs, protein and such per serving? Have this in the oven right now. Can’t wait to try it just not sure how to log it in my food log.

    1. You can log 1/6 of all the ingredients separately but you I did it for you: assuming 3 chicken breasts of roughly 6oz each the nutritional facts come to 349cal, 22g fat, 3g carbs, and 34g protein. You can also make rice for a side for non ketos and kids eating with you.

  4. Super easy and tasty!
    I sautéed some mushrooms and then added the spinach. Also added chives before throwing on the cheeses.

  5. Mine was a bit runny/watery – I think it was because I did not pre-cook the spinach? – but it was delicious – I will most certainly make it again!

  6. Made this tonight with boneless skinless chicken thighs (that’s what I had on hand) and added sautéed mushrooms because I LOVE spinach and mushrooms together. Cooked it for 45 minutes. There was a lot of liquid in the pan after cooking, but I used it to make a package of Knorr rice pilaf for my son. It was absolutely delicious! Will DEFINITELY be making this again (and again and again)! So happy to have found a new recipe to get me out of my tried and true (and boring) routine!!

  7. This recipe was really delicious over all! My only difference would be to bake at 350 for longer rather than at 400. My chicken turned out a bit rubbery.

    The cream cheese, spinach and mozzarella combo was amazing!!

  8. This was absolutely delicious. I made this for my hubby and four-year-old daughter and they both said, “Make this again!” It was really easy. I did use chicken tenderloins instead of breasts.

  9. This was pretty darn good. I’m not a big chicken breast fan, but I happily ate a piece. I used four chicken breasts, sliced into cutlets, instead of three, and used the whole block of cream cheese to compensate for the extra chicken,and didn’t add the olive oil to the chicken, because I was honestly being lazy lol. but didn’t change anything else really. as with a lot of baked chicken breast recipes, this did have a lot of liquid/broth from the chicken, when done cooking. We spooned some over a side of rice, and found it to be quite yummy, adding a subtle herb taste. For my chicken breasts 35 minutes was perfect, when tested with a temperature gage.

  10. Excellent! Something different to serve for dinner was a treat! I’m so happy I found this recipe, it’s a keeper. I made this ahead of time and just baked it for dinner… . I also served the chicken with baby red boiled potatoes as a side dish.

  11. Made for dinner tonight, was easy and quick. Nice change, my husband even liked it. This definitely is a keeper. Thank you for sharing.

  12. Another time saver – Made tonight with frozen chicken breast (so didn’t slice thin) and followed recipe otherwise, put it direct into the oven (did not thaw) and the chicken is perfectly cooker at 35 mins at 350 degrees! Only issue was perhaps a little too much cream cheese as a result of not being able to spread it on more chicken so i would probably 1/2 the cream cheese next time

  13. I made this once and really liked it! I don’t understand how you’re supposed to sprinkle the seasoning and garlic on the chicken first and then put cream cheese over it though…

    1. It’s a great RECIEPE. We are not a fan of Italian seasoning. It was a bit bland for us. So I modified it. I use the no boil lazonga NOODLES. What I did different is use frozen spinach and cooked it with frozen season blend of onion and bell pepper and minced garlic also sprinkled in bacon bits and a SMILMAR season to Italian seasoning. I did use the cream cheese mixture. Cooked the chicken and mushrooms together. But I added pepper jack blend with the MONZELLA cheese. It gave it a lil kick of flavor us Cajuns LIKE. Of course I had double up on the SUACE for the noodles. But yes great reciepe though.

  14. This is a new Favorite in our hoise and one my husband said he wants more if. The only thing I did differently was I tripled the spinach & ised thin cut chicken breasts. We love our cooked spinach in this family & it was perfect!!!
    My husband and i haven’t cooked together in a while and since he came home kind of late, this was best thing to make together and still have time to spend With the family since he’s been having to work a lot longer at the hospital.

    1. I’m so happy to hear it was a success for you guys! Bless him for working long hours at the hospital during this tough time. Sending prayers to you and your family! 🙂

  15. I’m making this again tonight!! This recipe is so easy!!! I did add sundried tomatoes in olive oIl on Top. Im in keto “mainTenance” so a little extra carbs are ok. My non-keto husband loved it!!

    Also, i use about 3 oz of cream cheese instead of 6 😉

  16. This was amazing! I didn’t have italian seasoning so I improvised with other a different seasoning blend I have at home. I will definitely make it again!

© Life In The Lofthouse.
Site by
shares