Chicken Bake
Jul 24, 2018, Updated Aug 03, 2025
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Tender baked chicken breasts topped with creamy spinach and melty cheese! Yes, please! This deliciously cheesy chicken bake recipe is a low-carb dinner that’s perfect for busy weeknights. If you’re looking for an easy keto chicken dinner idea or just love a comforting classic like baked chicken parmesan, this one’s calling your name.
Why This Chicken Recipe Works
- It’s cheesy and delicious. Packed with spinach, cream cheese, mozzarella, and feta, this chicken bake recipe 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.
- It’s so simple. While I appreciate the convenience and comfort of easy casserole dishes and baked chicken breasts, 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 recipe is a blend of flavors that transforms a simple meal into a gourmet dinner.
- Freezer-Friendly. A chicken bake 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 makes it perfect for those days when you need a delicious, home-cooked meal without the last-minute hassle.
Ingredients for This Chicken Bake Recipe
- 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: To infuse the chicken with delicious flavors, you’ll make a quick blend of these dried herbs.
- Olive Oil: When used to sauté the spinach, olive oil adds a mild, fruity flavor to the greens. Avocado oil or any other cooking oil is okay to use here.
- 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
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 bake 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.
- Roasted vegetables. Serve it with my delicious roasted artichokes or these roasted green beans for a light accompaniment.
- Grains. This quinoa southwestern salad or my couscous recipe will add a nice texture contrast.
- Salad. A crisp green salad, or this Mediterranean-inspired tabbouleh salad, is so refreshing and will balance the creamy richness of the bake.
- Bread. My recipe for naan bread or a classic skillet bread is ideal for sopping up the savory, cheesy sauce.
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Chicken Bake Recipe
This chicken bake recipe features tender baked chicken breasts topped with creamy spinach and melty cheese. It's a one-pot dinner that’s perfect for busy families!
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
- Prep. Preheat the oven to 375˚F and grease a 9×13 casserole dish with cooking spray.
- Prepare the chicken. Rub the minced garlic over each chicken breast and season the chicken with oregano, Italian seasoning, salt, and pepper.
- Bake. Transfer the chicken breasts to the casserole dish, lightly spray the tops with cooking spray, and bake for 15 minutes.
- Cook the spinach and make the cheese mixture. 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.
- Combine and bake. 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.
- Rest and serve. Remove from oven and let stand for 5 to 8 minutes before serving.
Video
Notes
Make Ahead. You can prep this meal beforehand and keep it in the fridge, covered, for 2 days, or you can also freeze it for up to 3 months. Take it out of the freezer and thaw it in the fridge overnight or on the kitchen counter. Bake as directed.
Nutrition
Serving: 6ounces | Calories: 397kcal | Carbohydrates: 5g | Protein: 36g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 142mg | Sodium: 663mg | Potassium: 887mg | Fiber: 1g | Sugar: 2g | Vitamin A: 7330IU | Vitamin C: 21.8mg | Calcium: 348mg | Iron: 2.9mg
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.
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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.
This looks full of flavor. My kids HATE spinach, but I bet they would eat this and never know with all that cheese!
Forgot the mozzarella chees only have Parmesan and Italian 5 cheese. Will any of these work
Yep! The 5 Italian Cheese has mozzarella in it so you’re good. 🙂
This was great – and I am not a huge spinach fan. Very creamy …full of flavor!!!
This is my kind of comfort food!
I love everything with spinach inside. This recipe seems to be quite easy and it makes a perfect dish for a family dinner. 🙂
Was very good! Made tonight, cooked spinach in bacon drippings and added Parmesan cheese in addition. Thanks!
This looks SO cheesy and delicious!
Oh my gosh, I’m drooling over my keyboard! This looks so good!
This dish looks amazing!!! It’s on my list to make soon.
great choice of ingredients to make keep the calorie count in the green zone, so thank you, love feta too, I just never bake with it but why not?
Feta makes everything betta! hehe 😀
Have you ever tried this with chicken thighs? I have friends I house sit for that I usually leave a dinner casserole for their first night home. But they think chicken breast is too dry and prefer thighs. I think this would work well with boneless, skinless chicken thighs – what do you think?
Thanks!