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Tender baked chicken breasts topped with creamy spinach and melty cheese. This deliciously cheesy Chicken Bake recipe is a low-carb dinner that’s perfect for those busy weeknights! If you’re looking for an easy keto chicken dinner idea, this is it.
Why This Recipe Works
It’s cheesy and delicious. Packed with spinach, cream cheese, mozzarella, and feta, this cheesy chicken spinach bake is set to become your new favorite meal! It’s not just easy and quick to put together, but it will also win over even the pickiest eaters.
So simple. As someone who appreciates the convenience and comfort of easy casserole dishes, I find that nothing compares to the simplicity of a cheesy chicken one-pot meal.
Convenient Ingredients. While chicken breasts, baby spinach, and cheese are common dinner ingredients, this recipe takes them from the ordinary to the extraordinary. This chicken bake recipe is a blend of flavors that transforms a simple meal into a gourmet dinner.
Freezer-Friendly. Moreover, this dish is a lifesaver for busy schedules. It’s freezer-friendly, allowing you to prepare it in advance and store it in the fridge for up to two days or freeze it for as long as three months. This feature makes it perfect for those days when you need a delicious, home-cooked meal without the last-minute hassle.
Ingredients
- Boneless, Skinless Chicken Breasts: You could also use boneless chicken thighs for a juicier alternative.
- Garlic: Garlic powder can be substituted if fresh garlic isn’t available.
- Dried Oregano, Italian Seasoning, Salt, and Black Pepper: A blend of dried herbs that infuses the chicken with delicious flavors.
- Olive Oil: Used to sauté the spinach, it adds a mild, fruity flavor to the greens.
- Baby Spinach: Adds color, texture, and nutrients to the dish.
- Cream Cheese: Provides a creamy, tangy base for the spinach topping, melting into a rich sauce.
- Shredded Mozzarella Cheese: Melts beautifully to create a gooey, stretchy layer over the chicken and spinach.
- Crumbled Feta Cheese: Adds a salty, tangy contrast to the creamy mozzarella and rich cream cheese.
How To Make This Chicken Bake Recipe
Follow these simple steps to make this easy dinner recipe that combines the richness of cream cheese, the tang of feta, the heartiness of chicken, and the nutritious and delicious spinach. You’ll be eating it straight out of the pan.
- Prep: Preheat the oven to 375°F and lightly coat a 9×13 inch casserole dish with cooking spray.
- Prep the Chicken: Massage the chicken breasts with minced garlic and season them with dried oregano, Italian seasoning, and salt and pepper for flavor.
- Bake the Chicken: Arrange the chicken in the casserole dish. Give a quick spray with cooking spray over the chicken and pop it in the oven for 15 minutes.
- Prepare the Spinach: While the chicken starts to cook, heat olive oil in a skillet over medium heat. Add the baby spinach and cook just until the leaves are wilted. Remove the skillet from the heat, stir in the cream cheese until it melds with the spinach, and season it all with salt and pepper.
- Assemble for Final Baking: Remove the chicken from the oven. Flip each breast over, then spoon the spinach and cream cheese mixture evenly over the chicken. Sprinkle generously with shredded mozzarella and crumbled feta cheese.
- Final Bake: Return the dish to the oven and continue baking for another 20 minutes.
- Serve: Remove the chicken from the oven and let it cool for a few minutes before serving.
Serving Suggestions
This cheesy chicken recipe pairs with a variety of sides. Choose one or a combination of these side dishes to create a complete meal.
- Serve it with my delicious roasted artichokes or these roasted green beans for a light accompaniment.
- This quinoa southwestern salad or my couscous recipe will add a nice texture contrast.
- A crisp tabbouleh salad is so refreshing and will balance the creamy richness of the bake.
- My recipe for naan bread is ideal for sopping up the savory, cheesy sauce.
Storing Leftovers
Transfer the leftovers to an airtight container. If you have a large amount left, consider dividing it into smaller portions for easier reheating. Properly stored, the chicken can last for 3 to 4 days in the refrigerator or the freezer for up to 3 months.
Easy Chicken Dinner Recipes
- Spinach Artichoke Chicken Recipe
- Saucy Spinach and Cottage Cheese Stuffed Chicken
- Baked Chicken with Spinach and Artichokes
- Chicken Florentine Phyllo Pie
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Chicken Bake Recipe
Ingredients
For the Chicken
- 1 to 1.5 pounds boneless, skinless chicken breasts
- 2 cloves garlic,, minced
- ½ teaspoon dried oregano
- ½ teaspoon Italian Seasoning
- salt and freshly ground black pepper,, to taste
For the Spinach and Cheese
- 2 teaspoons olive oil
- 10 to 12 ounces baby spinach
- 4 ounces cream cheese,, cubed
- salt and freshly ground black pepper,, to taste
- 1 cup shredded mozzarella cheese
- ½ cup crumbled feta cheese
Instructions
- Preheat the oven to 375˚F degrees and grease a 9×13 casserole dish with cooking spray.
- Rub the minced garlic over each chicken breast and season the chicken with oregano, Italian seasoning, salt, and pepper.
- Transfer the chicken breasts to the casserole dish, lightly spray the tops with cooking spray, and bake for 15 minutes.
- In the meantime, heat the olive oil in a skillet; add the spinach and cook for 2 minutes or until wilted.
- Remove the skillet from the heat, stir the cream cheese into the spinach, and season with salt and pepper; stir until softened.
- Take the chicken out of the oven, flip over each chicken breast, and layer the spinach mixture over each piece.
- Top with shredded mozzarella and feta cheese.
- Bake for an additional 17 to 20 minutes, or until the cheese is melted and browned on top and the chicken is cooked thoroughly.
- Remove from oven and let stand for 5 to 8 minutes before serving.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I don’t normally comment on recipes but I had to on this one. This is actually my first comment. Absolutely fabulous.
I used garlic and chive cream cheese and actually frozen spinach and I didn’t even use feta. I used Greek seasoning. It was restaurant quality and not because I made it – just an awesome recipe. We are salt conscious and didn’t add any salt. Thank you.
I’m thrilled to hear you loved the recipe so much, especially since it’s your first time commenting! Thank you for trying it out and sharing your experience! 🙂
Made this last night. I added a small can of mushrooms over top of chicken. It was delicious and I will make again but I will cut feta cheese and salt in half. We prefer low sodium.
Has anyone tried this in the crockpot? I’d be interested to hear how it turned out in comparison.
I didn’t have feta so I skipped it, otherwise I made as directed. It had good flavor; I just didn’t like that the spinach and cheeses slid off the chicken when serving it up. I saw a comment where someone used rotisserie / pulled chicken and I am going to try again doing it that way!
I followed the recipe exactly and it was delicious! My husband ate in silence and finally paused to say “ this is amazing so I’ll have conversation after my meal.” Lol- very rare for him. We had gone out to eat twice that week and spent $18.00 + per meal that didn’t even taste half as delicious as this meal. I’ve added it to our regular rotation.
That’s great! I’m very glad you and your husband enjoyed it! Thank YOU! 🙂
I wonder if this can be done in the crockpot?
In the oven right now. Making rice & some sautéed spinach can’t wait!
I hope you’ll enjoy it! Thank YOU! 🙂
Can I use chicken fillets instead of large breast?
Yes, you could, but fillets will need less time to cook because they’re much thinner. If you have an internal read meat thermometer, use that to check on the chicken; when it registers at 165˚F, it’s done.
It’s a family favorite!