Spinach Creamy Chicken Bake (Printable Version)
# What You'll Need:
→ Cheeses
01 -
8 oz cream cheese, let it soften first
02 -
1 cup mozzarella, shred it up and split in half
03 -
1/2 cup Parmesan, totally your call
→ Vegetables
04 -
2 cups baby spinach leaves
→ Marinade
05 -
3 garlic cloves, chopped up
06 -
2 tbsp olive oil, save half for later
07 -
1 tbsp dried Italian herbs
08 -
1/2 tsp pepper
09 -
1/2 tsp salt
→ Chicken
10 -
2 big chicken breasts, boneless and skinless
# How to Make It:
01 -
Turn your oven on at 400°F (204°C). Butter or spray a 9×13 inch (23×33 cm) pan. Let it wait nearby.
02 -
Slice each breast sideways so you’ve got 4 thinner pieces. If any are thicker, flatten with a rolling pin gently.
03 -
Warm up the last spoon of olive oil in a big pan over medium heat. Dump in the spinach. Stir it around until it’s wilted—just a couple of minutes. Pull off heat for now.
04 -
Mix half the olive oil, garlic, Italian herbs, salt, and pepper in a big bowl. Toss the chicken in and coat well. Pop it in the fridge for 15 to 30 minutes so it can soak up the flavor.
05 -
In a bowl, whip the cream cheese until it’s nice and smooth. Add the spinach, half the mozzarella, and Parmesan if you’re using it. Stir hard until everything’s mixed.
06 -
Take the chicken out of the bowl, let any drips fall off. If you like, give it a super fast sear in a skillet (1-2 minutes per side). Spread the chicken pieces out flat in your greased pan.
07 -
Spoon the cheesy spinach mix all over the chicken, spreading it out. Sprinkle the rest of the mozzarella over the whole thing.
08 -
Slide the pan on a rack and bake about 20 to 30 minutes. You want melty, golden cheese and chicken cooked through. Let it rest five minutes before you dig in.
# Additional Tips:
01 -
A quick pan-sear on the chicken before baking bumps up the taste and gives a bit of crunch.
02 -
Grating your own cheese makes everything melt better and gives the dish more flavor than bagged stuff.