If you’re ready for a gloriously simple and utterly delicious weeknight dinner, this Creamy Spinach Stuffed Chicken Bake is about to change your meal game! Picture juicy chicken blanketed with tangy cream cheese, piled high with fresh spinach, and finished with a bubbling layer of golden mozzarella. It all bakes together in one dish – pure comfort, ready in just 30 minutes.
Why You’ll Love This Recipe
- Ultra Creamy Filling: The blend of cream cheese and garlic creates a luscious, melting topping that soaks right into the chicken.
- One-Pan Magic: Everything bakes together, making dinner and cleanup a total breeze.
- Fresh & Satisfying: Fresh spinach keeps things vibrant and adds a welcome hit of greens your family will actually want to eat.
- Customizable Comfort: The Creamy Spinach Stuffed Chicken Bake is endlessly adaptable for spice-lovers, cheese fans, or picky eaters alike.
Ingredients You’ll Need
What I love most is how basic (but essential!) these ingredients are—each one works overtime to deliver perfect flavor, texture, and visual appeal. Let’s peek into your fridge and pantry and see how these kitchen staples transform into something spectacular.
- Boneless Skinless Chicken Breasts: Slicing them into cutlets ensures every bite is juicy and cooks evenly so there’s no drying out.
- Kosher Salt & Black Pepper: These powerhouses are non-negotiable for coaxing out every bit of chicken flavor.
- Cream Cheese (softened): The heart of that rich filling—the secret weapon for dreamy, melt-in-your-mouth texture.
- Garlic (minced): It infuses the cream cheese with warm, savory notes and makes your kitchen smell irresistible.
- Italian Seasoning: This classic seasoning blend adds herbal brightness that pairs perfectly with chicken and spinach.
- Red Pepper Flakes (optional): For a subtle kick! Totally optional, but it wakes up the whole dish.
- Fresh Spinach: Wilts into the filling, adding a burst of color, nutrients, and that signature earthy flavor.
- Mozzarella Cheese (shredded): Melts into a gooey, golden blanket over the top—don’t skimp!
- Parsley (chopped, for garnish): A final pop of freshness and color right before serving.
Variations
The beauty of this dish is how easily you can tweak it—so don’t be afraid to make this Creamy Spinach Stuffed Chicken Bake your own. Whether you have dietary needs, different cheeses on hand, or just want to play with flavors, there are endless ways to mix it up.
- Swap the Greens: Try baby kale, chard, or even arugula for a fun twist instead of spinach.
- Make It Spicy: Add extra red pepper flakes or a few chopped pickled jalapeños to the cream cheese for extra zing.
- Dairy-Free Version: Use your favorite plant-based cream cheese and mozzarella if you’re avoiding dairy.
- Different Cheeses: Sharp cheddar, gouda, or a sprinkle of parmesan all work beautifully here—change it up based on your cravings.
How to Make Creamy Spinach Stuffed Chicken Bake
Step 1: Prep Your Chicken & Pan
Preheat your oven to 400°F so it’s good and hot when your chicken goes in. Lightly spray a 9×13-inch baking dish with nonstick spray—this helps with easier cleanup and prevents sticking. With a sharp knife, slice each chicken breast in half vertically to get four even cutlets. A quick, generous sprinkle of salt and pepper on all sides of the chicken is crucial for maximum flavor—don’t skip it!
Step 2: Layer in the Deliciousness
Laying the chicken cutlets in a single layer ensures they’ll all cook through evenly. Now for the fun part—combine softened cream cheese, minced garlic, Italian seasoning, and red pepper flakes (if you like a little kick) in a small bowl. Spread this creamy mixture over each piece of chicken; it doesn’t have to be perfect, it will melt in the oven.
Step 3: Add Spinach & Cheese
Pile about ½ cup of fresh spinach onto each chicken cutlet—the more the merrier, as spinach wilts a lot once baked. Top each piece with a generous handful (about ¼ cup) of shredded mozzarella. Don’t worry if a little spinach or cheese strays into the dish… the oozy edges are the best part!
Step 4: Bake to Perfection
Slide the dish into your preheated oven and bake for 20–25 minutes. Chicken is done when it reaches an internal temperature of 165°F—if you have a meat thermometer, use it! The cheese should be gorgeously melted and developing those golden, irresistible edges. Garnish with a handful of fresh chopped parsley for that restaurant-level finish. Time to dig in!
Pro Tips for Making Creamy Spinach Stuffed Chicken Bake
- Thin-Slicing Magic: For quickest, most even cooking, slice your chicken into equally thick cutlets (don’t be afraid to give tougher spots a gentle pound between parchment if needed).
- Room Temp Cream Cheese: Let your cream cheese fully soften so it mixes and spreads smoothly—cold cheese will resist blending and leave lumps.
- Spinach Layering Secret: Tuck any spinach that falls off back under the cheese—it’ll steam beautifully and avoid burning in the oven’s heat.
- Golden Cheese Finish: If you love those bubbly, crispy bits, broil the bake for 1-2 extra minutes right at the end—just watch closely so it doesn’t burn!
How to Serve Creamy Spinach Stuffed Chicken Bake
Garnishes
A sprinkle of freshly chopped parsley is the classic finishing touch—it adds gorgeous color and brightness that pops against the creamy cheese. For a little extra flair, add a dusting of grated parmesan or a drizzle of good olive oil before serving. Lemon zest or thin lemon slices on the side can also wake up the flavors, especially if you like a citrusy edge.
Side Dishes
This Creamy Spinach Stuffed Chicken Bake is hearty enough to stand on its own, but it absolutely shines with simple sides. Try a big green salad, crisp roasted potatoes, or roasted veggies like asparagus or carrots. If you want a cozy touch, a loaf of crusty bread will help scoop up every bit of that luscious cheese sauce.
Creative Ways to Present
For an elegant dinner, arrange the cutlets on a beautiful platter and scatter extra parsley or microgreens over the top. Serve each portion with a wedge of lemon on the side for a fresh pop. Or, if you’re making this for meal prep, tuck each piece into individual containers with vegetables and grains for grab-and-go lunches that still feel special.
Make Ahead and Storage
Storing Leftovers
Cool leftover chicken completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and the chicken stays super juicy, thanks to that creamy filling—it’s one of those rare leftovers you’ll look forward to eating.
Freezing
You can absolutely freeze baked or unbaked Creamy Spinach Stuffed Chicken Bake. Wrap portions tightly in foil or freezer-safe containers. If baked, let them cool completely first. Thaw overnight in the refrigerator, and you’re all set for a fuss-free meal later!
Reheating
To reheat, cover with foil and bake in a 350°F oven until warmed through—this keeps the chicken moist and creamy. For a faster option, microwave individual portions (covered) in 1-minute increments, but for that melty cheese finish, the oven is definitely worth the wait.
FAQs
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Can I use frozen spinach instead of fresh?
Yes—just be sure to thaw it completely and squeeze out as much water as possible before layering it over the chicken. Otherwise, excess moisture might make the filling watery, but the flavor will still be fantastic!
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What’s the best way to slice chicken breasts for stuffing or layering?
Lay the chicken breast flat on a cutting board and use a sharp knife to slice horizontally, creating two thin, even pieces. This ensures quick, uniform cooking and easier layering for your Creamy Spinach Stuffed Chicken Bake.
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Can I assemble this dish in advance?
Absolutely! You can prep the dish up through assembly, cover tightly, and refrigerate for up to 24 hours before baking. When ready to cook, add a couple extra minutes to the bake time since it will be going into the oven cold.
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How can I tell when the chicken is fully cooked?
For perfectly cooked chicken, use a digital meat thermometer to check that the thickest part reaches 165°F. The cheese will be golden and bubbly, and juices should run clear if you pierce the chicken.
Final Thoughts
I truly can’t wait for you to try this Creamy Spinach Stuffed Chicken Bake! With its rich filling, gooey cheese, and wholesome handfuls of spinach, it’s a weeknight win and a family favorite all in one. Gather your ingredients, pop it in the oven, and savor every bite—you’re going to love it!
Print
Chicken Spinach Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Baking
- Method: Oven
Description
This Chicken Spinach Bake is a delicious and flavorful dish that combines tender chicken cutlets with creamy spinach and melted mozzarella cheese. It’s a simple yet impressive recipe that is perfect for a family dinner or entertaining guests.
Ingredients
Chicken:
- 2 boneless skinless chicken breasts, sliced in half vertically for a total of 4 cutlet pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Cream Cheese Mixture:
- 1 package (8 ounces) cream cheese, softened
- 2 teaspoons garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes, optional
Spinach and Cheese:
- 2 cups (60 g) fresh spinach
- 1 cup (113 g) mozzarella cheese, shredded
- parsley, chopped for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F. Spray a 9×13-inch baking dish with non-stick cooking spray. Set aside.
- Season the chicken: Evenly season all sides of the chicken breasts with salt and pepper. Place them in a single layer on the bottom of the prepared baking dish.
- Prepare the cream cheese mixture: In a small bowl, mix cream cheese, garlic, Italian seasoning, and red pepper flakes until well combined. Spread the mixture over the chicken.
- Add spinach and cheese: Place spinach on top of each piece of chicken. Top each with mozzarella.
- Bake: Bake for 20-25 minutes, or until the chicken is cooked to an internal temperature of 165°F and the cheese is golden.
- Garnish and serve: Garnish with parsley and serve.
Nutrition
- Serving Size: 1 cutlet piece
- Calories: 320
- Sugar: 2g
- Sodium: 530mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
