From-scratch Spinach Dip Chicken Bake
Our Spinach Dip Chicken Bake Is everything you love about spinach dip but made into a meal! Ultra creamy baked chicken smothered in a spinach cheese sauce. Baked to perfection in just about 45 minutes! From picky kids to dinner guests, this is the well-balanced meal. Dinner never tasted SO GOOD!
Spinach Dip Chicken Bake
Imagine your favorite warm chip dip turned into a hearty meal the whole family loves. YUP – this is it! Baked in one dish, it is straightforward to mix with simple ingredients so you can have a satisfying hot meal on even the busiest of nights.
Ingredients:
- Boneless skinless chicken breasts (about two pounds)
- Cream cheese softened*
- Sour cream
- Heavy cream
- Dried oregano
- Dried basil
- Minced garlic
- Salt & black pepper
- Frozen spinach, thawed and water all squeezed out**
- Crumbled feta cheese (can be substituted with cheese of choice)
- Red onion, thin slices
Instructions:
Place raw chicken breasts into the prepared baking dish. In a medium bowl, beat together softened cream cheese, sour cream, heavy cream, dried oregano, dried basil, minced pepper, garlic, and salt. Beat on high until well mixed. Additional ingredients include mozzarella cheese, parmesan cheese, and red pepper flakes.
Stir onions, spinach, and feta into the cream cheese mixture. Spread cream cheese spinach mixture evenly over raw chicken breasts. Of course, if you love spinach artichoke dip, feel free to add artichoke hearts to this recipe too! Spinach artichoke chicken casserole is delish!
Spinach Dip Chicken Bake Recipe
Place in oven to bake for 45 to 55 minutes (baked uncovered). When first removed from the oven, the top of the spinach mixture will look lightly browned. Simply stir the mixture around to uncover the creamy mixture underneath the top thin layer! Store the leftovers in an airtight container in the fridge for up to 3 days.
Recipe Tip
Have leftover baked mixture in the pan but no more chicken? This creamy spinach mixture is also great with tortilla chips. Heat up the leftover mixture and serve with your favorite tortilla chips.
Depending on the sizes of your chicken breasts, yours may take a little less or a little longer to bake. The 4 chicken breasts we used weighed a total of about 2 pounds. If you have less chicken than that, you may need less baking time. We'd recommend using a meat thermometer to measure the internal temperature of the chicken. The chicken is fully baked and safe to eat once it reaches an internal temperature of 165 degrees F.
Prep 10 minutesCook 45 minutesTotal 55 minutesMakes 4 people
Ingredients
- 4 boneless skinless chicken breasts (about two pounds)
- 8 ounces cream cheese, softened*
- ½ cup sour cream
- 2 tablespoons heavy cream
- 1 tablespoon dried oregano
- ½ tablespoon dried basil
- 2 tablespoons minced garlic
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 5 ounces frozen spinach, thawed and water all squeezed out**
- ½ cup crumbled feta cheese (or additional cheese of choice, like mozzarella or parmesan)
- ½ cup red onion, thin slices
Method
- Preheat oven to 375° F.
- Spray an 8” x 11” baking dish well with non-stick cooking spray.
- Place raw chicken breasts into prepared baking dish. Set aside.
- In a medium bowl, beat together softened cream cheese, sour cream, heavy cream, dried oregano, dried basil, minced garlic, salt and pepper. Beat on high until well mixed.
- Stir spinach, feta and onions into cream cheese mixture until well mixed.
- Spread cream cheese spinach mixture evenly over raw chicken breasts.
- Place in oven to bake for 45 to 55 minutes (baked uncovered). Chicken is done once internal temperature reaches 165 degrees F. Use a meat thermometer to check temperature of meat. Watch that the chicken isn’t overcooked or it will dry out. Always check the thickest chicken breast first by inserting the meat thermometer into the thickest part of the breast.
- When first removing from the oven, the top of the spinach mixture will look lightly browned and a bit dry. Simply stir the mixture around to uncover the creamy mixture underneath the top thin layer.
- Serve hot.
- Store leftovers in a sealed food storage container in the fridge for up to 3 days.
Notes
- * Use the block-style cream cheese, not the spreadable kind you’d use on a bagel. ** Measure the 5 ounces of spinach after it has thawed and the water has all been squeezed out. <div class="
