Delish Cheesy Chicken Spinach Bake

Say hello to my favorite weeknight hug-in-a-pan: juicy chicken tucked under a lush blanket of garlicky spinach and a stretchy, melty cheese top that actually crackles when you hit it with the broiler. It’s simple—like, throw-it-together-while-you’re-still-in-your-work-shoes simple—and it hits all the cozy notes without being heavy-heavy. Fresh spinach keeps it bright, cream cheese makes it silky, and mozzarella plus a shower of parm do that bubbly casserole thing we all secretly live for.

My husband calls this “that green chicken” which sounds… questionable, but trust me, it’s the one he asks for when the day’s been chaos and we both just want dinner to be easy and good. The baby steals the cheesy edges off my plate, my older kid picks out “the leaves” and then eats them anyway, and I quietly high-five myself because there are vegetables happening and no one is complaining. This pan has seen soccer nights, in-law pop-ins, and one very dramatic pantry crisis where I used Greek yogurt because we were out of sour cream—and guess what? Still a winner.

How to Make It

Grab a 9×13 pan and crank the oven to 400°F. Salt and pepper 4 boneless, skinless chicken breasts (or 6 thighs if that’s your vibe), sprinkle with a little paprika and Italian seasoning, and lay them in the pan with a drizzle of olive oil so nothing sticks.

In a bowl, mash together 4 oz softened cream cheese, 1/2 cup sour cream or Greek yogurt, 2 minced garlic cloves, and a pinch of salt. Fold in a big handful (okay, 5–6 oz) of chopped baby spinach. If it looks like way too much spinach, good—you’re doing it right. It wilts down under the cheese and becomes creamy and glorious.

Spread that spinach mixture over the chicken—not perfect, just… schmear it on there. Top with 1 cup shredded mozzarella and 1/4 cup grated Parmesan. If you’ve got a rogue lemon, zest a little over the top for brightness. Optional but chef’s-kiss.

Bake 22–28 minutes, depending on how thicc your chicken is. When it hits 165°F inside, pop the broiler on for 1–2 minutes to get those browned, bubbly edges. Let it sit for 5 minutes so the creamy sauce settles and doesn’t run all over your plate like a toddler with juice.

Serve it with whatever’s in the pantry: pasta, rice, garlicky bread, or honestly just a fork over the pan. I’m not judging.

✔Ingredient Notes

– Chicken breasts or thighs: Breasts cook faster and stay neat; thighs are juicy and forgiving. If using tenders, shave a few minutes off.
– Spinach: Fresh baby spinach is easiest. Frozen works—just thaw and squeeze it like you mean it, or the bake gets watery.
– Cream cheese: This is the silk factor. Full-fat melts best. Microwave 10–15 seconds to soften if you forgot to pull it out.
– Sour cream/Greek yogurt: Sour cream = richer. Greek yogurt = tangier, lighter. Both hold up great in the oven.
– Mozzarella + Parmesan: Mozzarella gives you the pull, Parmesan gives you the salty punch. Pre-shredded is fine; I won’t tell.
– Garlic: Fresh tastes brightest. Garlic powder works in a pinch—use 1/2 teaspoon.
– Seasonings: Italian seasoning, paprika, salt, and pepper. Add a pinch of red pepper flakes if you like a little kick.
– Lemon zest (optional): A tiny grating over the top wakes the whole thing up. Skip if you’re not a citrus person.

✔Recipe Steps

1. Preheat oven to 400°F and lightly oil a 9×13 baking dish.
2. Season chicken with salt, pepper, paprika, and Italian seasoning; arrange in the dish.
3. Stir cream cheese, sour cream/Greek yogurt, garlic, and salt until smooth.
4. Fold in chopped spinach and spread mixture evenly over chicken.
5. Top with mozzarella and Parmesan; bake 22–28 minutes until chicken reaches 165°F.
6. Broil 1–2 minutes for browned cheese, rest 5 minutes, then serve.

What to Serve It With

– Buttered egg noodles or lemony orzo to catch the creamy sauce.
– Steamed rice or garlic mashed potatoes for full comfort mode.
– A quick salad (arugula + olive oil + lemon + salt) to cut the richness.
– Roasted broccoli or green beans—same oven, different pan.
– Crusty bread. Always crusty bread.

✔Tips & Mistakes

– Don’t skip the rest. Five minutes makes the sauce thicken and the chicken relax.
– If using frozen spinach, squeeze out the water like it owes you money.
– Overbaking is the enemy. Start checking at 20 minutes; use a thermometer if you have one.
– Too thick to spread? Warm the cream cheese mixture 10 seconds in the microwave.
– Want extra saucy? Add 2–3 tablespoons milk or cream to the spinach mix.
– Uneven chicken thickness? Pound to an even 3/4 inch so everything cooks at the same time.

✔Storage Tips

Slide leftovers into an airtight container and chill up to 4 days. Reheat covered at 350°F for 12–15 minutes or microwave in happy little bursts so the sauce doesn’t split. It freezes surprisingly well: wrap tight and freeze up to 2 months; thaw overnight in the fridge before reheating. Cold straight from the container? Weirdly excellent on toast. Also great for breakfast with a fried egg. No shame in the leftover game.

✔Variations and Substitutions

– Rotisserie shortcut: Shred 3 cups cooked chicken, mix with the spinach mixture, top with cheese, and bake 15–18 minutes.
– Artichoke party: Stir in 1 cup chopped marinated artichokes for a spinach–artichoke dip vibe.
– Mushroom moment: Sauté sliced mushrooms and tuck them under the cheese. Splash with soy sauce or tamari to deepen the flavor.
– Buffalo twist: Add 2–3 tablespoons hot sauce to the cream mixture; finish with blue cheese crumbles.
– Pesto pop: Swirl 2 tablespoons pesto into the spinach mix; swap mozzarella for provolone if you’re feeling fancy.
– Dairy tweaks: Lactose-free cream cheese works; for dairy-free, use a thick cashew cream and a melty vegan mozzarella.
– Handy swaps: Greek yogurt ↔ sour cream, Monterey Jack ↔ mozzarella, honey ↔ sugar if you sweeten a quick glaze, tamari ↔ soy sauce when you’re seasoning sautéed add-ins.

Frequently Asked Questions

Delish Cheesy Chicken Spinach Bake

Creamy, garlicky spinach and a gooey trio of cheeses blanket tender baked chicken for a family-friendly dinner that’s ready in under an hour.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 lb boneless skinless chicken breasts patted dry
• ▢ 1 tbsp olive oil
• ▢ 1 tsp kosher salt
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 1 tsp Italian seasoning
• ▢ 0.5 tsp onion powder
• ▢ 3 clove garlic minced
• ▢ 8 oz fresh baby spinach or use 10 oz frozen, thawed and squeezed dry
• ▢ 8 oz cream cheese softened
• ▢ 0.25 cup heavy cream
• ▢ 1.5 cup shredded mozzarella cheese divided
• ▢ 0.5 cup grated Parmesan cheese divided
• ▢ 0.25 tsp crushed red pepper flakes optional
• ▢ 2 tbsp fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish.
• Season chicken on both sides with salt, black pepper, Italian seasoning, and onion powder.
• Heat olive oil in a large skillet over medium-high heat. Sear chicken 2 to 3 minutes per side until lightly golden (it will finish cooking in the oven). Transfer to the prepared baking dish.
• Reduce heat to medium. In the same skillet, add garlic and cook 30 seconds until fragrant. Add spinach and cook, stirring, until wilted.
• Stir in cream cheese and heavy cream until smooth and creamy. Mix in 1 cup of the mozzarella and 0.25 cup Parmesan until melted. Add red pepper flakes if using; adjust salt and pepper to taste.
• Spoon the spinach-cheese mixture evenly over the chicken in the baking dish.
• Top with the remaining 0.5 cup mozzarella and 0.25 cup Parmesan.
• Bake 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F.
• Optional: Broil 2 to 3 minutes to brown the top. Let rest 5 minutes.
• Garnish with chopped parsley and serve warm.

Notes

For frozen spinach, thaw completely and squeeze out as much liquid as possible to prevent a watery sauce. For extra creaminess, add 0.25 cup chicken broth with the cream. Great with buttered noodles, rice, or a simple green salad.