This recipe takes the irresistible flavor of spinach dip and turns it into a main course. It’s creamy, cheesy, and packed with spinach, all while being baked over juicy chicken breasts. With minimal prep, easy cleanup, and loads of flavor, this dish is sure to become a family favorite. Plus, it pairs well with everything from rice and pasta to roasted veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts
Frozen chopped spinach, thawed and drained
Cream cheese, softened
Sour cream
Mayonnaise
Garlic, minced
Mozzarella cheese, shredded
Parmesan cheese, grated
Salt
Pepper
Optional: crushed red pepper flakes, onion powder
Directions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
In a medium bowl, mix the cream cheese, sour cream, mayonnaise, garlic, spinach, half the mozzarella, Parmesan cheese, salt, pepper, and any optional spices.
Place the chicken breasts in the prepared baking dish and season them lightly with salt and pepper.
Spread the spinach dip mixture evenly over the chicken breasts.
Sprinkle the remaining mozzarella cheese on top.
Bake uncovered for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Let rest for a few minutes before serving.
Servings and timing
This recipe serves 4 people. Prep time is around 10 minutes, and bake time is 25–30 minutes. Total time: approximately 40 minutes.
Variations
Low-carb twist: Use full-fat dairy and serve with cauliflower rice or zoodles for a keto-friendly meal.
Add artichokes: Stir in chopped artichoke hearts for a spinach artichoke dip flavor.
Spicy version: Add diced jalapeños or a sprinkle of cayenne pepper to the spinach mixture.
Chicken thighs: Swap breasts for boneless, skinless thighs for a juicier result.
Extra veggies: Add sautéed mushrooms or roasted red peppers to the mix for added flavor and texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 325°F (160°C) oven until warmed through, or microwave in 1-minute intervals. To maintain the creamy texture, cover when reheating in the oven. This dish is not ideal for freezing due to the dairy content, which may separate when thawed.
FAQs
Can I use fresh spinach instead of frozen?
Yes, sauté and drain fresh spinach before mixing it in to remove excess moisture.
Can I prepare this dish ahead of time?
Yes, assemble the dish ahead and refrigerate it (unbaked) for up to 24 hours. Bake when ready to serve.
What can I serve with spinach dip chicken bake?
It pairs well with rice, mashed potatoes, pasta, roasted vegetables, or a simple green salad.
How do I keep the chicken moist?
Don’t overbake—remove from the oven as soon as the internal temp hits 165°F (74°C). Covering with the creamy topping also helps retain moisture.
Can I use pre-cooked chicken?
Yes, but reduce baking time to 15–20 minutes or until the spinach mixture is bubbly and heated through.
Is this dish gluten-free?
Yes, as long as the ingredients (especially the cream cheese and mayo) are certified gluten-free.
Can I add more cheese?
Absolutely. Feel free to increase the mozzarella or Parmesan for extra cheesiness.
Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt is a great substitute and adds a bit more protein.
Will low-fat ingredients work?
Yes, you can use low-fat cream cheese and sour cream, but the texture may be slightly less rich.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature is at least 165°F (74°C).
Conclusion
Spinach dip chicken bake is a creamy, hearty, and flavorful meal that transforms a beloved appetizer into a satisfying main dish. With its rich spinach topping and cheesy finish, it’s a comforting recipe that’s both easy to make and family-approved. Serve it with your favorite sides and enjoy a delicious dinner with minimal effort.
Spinach dip chicken bake combines juicy baked chicken breasts with a creamy, cheesy spinach dip topping for a comforting and flavorful one-pan meal. It’s easy to prepare and perfect for busy weeknights.
Author:Catherine
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
4 boneless, skinless chicken breasts
1 cup frozen chopped spinach, thawed and drained
4 oz cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
2 cloves garlic, minced
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
Salt, to taste
Black pepper, to taste
Optional: 1/4 tsp crushed red pepper flakes
Optional: 1/2 tsp onion powder
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
In a medium bowl, mix together the cream cheese, sour cream, mayonnaise, garlic, spinach, half of the mozzarella, Parmesan, salt, pepper, and optional spices.
Place chicken breasts in the baking dish and season with salt and pepper.
Spread the spinach dip mixture evenly over the chicken breasts.
Top with the remaining mozzarella cheese.
Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Let rest for a few minutes before serving.
Notes
Use fresh spinach if preferred—just sauté and drain it before adding.Add chopped artichoke hearts for a spinach artichoke dip flavor.Swap chicken breasts for thighs for a juicier texture.Low-fat or Greek yogurt can be used in place of sour cream.Not ideal for freezing due to dairy content separation.
