Cheesy Chicken and Spinach Bake

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Description

A creamy, cheesy, and comforting dish made with tender chicken, fresh spinach, and a luscious cheese sauce baked to perfection. This one-pan meal is simple to prepare yet tastes like a restaurant-quality dinner. It’s a family-friendly recipe perfect for weeknights or potluck gatherings.

 Ingredients For Cheesy Chicken and Spinach Bake

  • 2 large chicken breasts (about 1 lb), cut into bite-sized pieces

  • 2 tbsp olive oil or butter

  • 3 cloves garlic, minced

  • 4 cups fresh spinach (or 1 cup frozen, thawed & drained)

  • 1 cup ricotta or cottage cheese

  • 1 cup sour cream (or Greek yogurt)

  • 1 cup shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • ½ cup shredded cheddar cheese (optional for extra cheesiness)

  • 1 large egg

  • 1 tsp Italian seasoning

  • ½ tsp paprika

  • Salt & pepper, to taste

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.

  2. Cook chicken: Heat olive oil in a skillet, add chicken, season with salt, pepper, and paprika. Cook until golden brown (not fully cooked through). Set aside.

  3. Wilt spinach: In the same pan, add garlic and spinach. Cook until spinach is just wilted. Remove from heat.

  4. Make cheesy mixture: In a large bowl, mix ricotta (or cottage cheese), sour cream, egg, half of the mozzarella, half of the Parmesan, and Italian seasoning. Stir until smooth.

  5. Assemble bake:

    • Spread half of the cheesy mixture on the bottom of the baking dish.

    • Layer chicken and spinach evenly.

    • Top with remaining cheese mixture.

    • Sprinkle with mozzarella, cheddar, and remaining Parmesan.

  6. Bake for 25–30 minutes, until golden and bubbly.

  7. Rest & serve: Let it rest 5 minutes before slicing. Serve warm with a side salad, garlic bread, or pasta.

Notes

  • Can substitute rotisserie chicken for a quicker version.

  • Use frozen spinach but squeeze out excess water.

  • Add mushrooms or sun-dried tomatoes for more flavor.

  • For a low-carb meal, serve as-is; for a hearty dinner, pair with rice or pasta.

 Tips

  • Shred your own cheese – it melts creamier than pre-shredded.

  • Don’t overcook chicken before baking; it finishes cooking in the oven.

  • Add a pinch of red pepper flakes for a little heat.

  • Cover with foil if cheese browns too quickly.

 Servings

Makes 4 servings.

 Nutritional Info (per serving, approx.)

  • Calories: 420

  • Protein: 38g

  • Carbohydrates: 6g

  • Fat: 27g

  • Fiber: 2g

  • Sugar: 2g

 Benefits

  • High in protein – supports muscle repair and keeps you full.

  • Rich in calcium & vitamins from cheese and spinach.

  • Low-carb friendly – perfect for keto or low-carb diets.

  • One-dish meal – easy cleanup and meal prep friendly.

Q & A

Q: Can I make this ahead of time?
A: Yes! Assemble the dish, cover, and refrigerate for up to 24 hours. Bake when ready.

Q: Can it be frozen?
A: Yes, freeze before baking for up to 2 months. Thaw overnight in fridge, then bake as directed.

Q: What cheese works best?
A: Mozzarella for melt, Parmesan for flavor, and cheddar for richness – but you can adjust to taste.

Q: Can I make it healthier?
A: Use Greek yogurt instead of sour cream and low-fat cheese options.

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