Creamy Spinach-Topped Chicken Breast Bake
Creamy Spinach-Topped Chicken Breast Bake
Prep time
15
minutesCooking time
20
minutesCalories
480
kcalIngredients
2 boneless skinless chicken breasts
3/4 tsp ground black pepper
3/4 tsp table salt
- Topping
3 oz wt. chopped fresh spinach leaves, stems removed
3 oz wt. cream cheese
1/2 tsp garlic powder
3/4 oz wt. (about 1/4 cup) shredded cheddar cheese
3/4 oz wt. (about 1/4 cup) finely chopped sun-dried tomatoes (dry packaged)
Directions
- Preheat the oven to 425 F.
- Slice each chicken breast in half. Pat them dry with paper towels.
- Prepare a baking tray lined with parchment paper. Spread out the chicken pieces in a single layer on the parchment paper.
- Season the chicken with half of the salt and pepper. Flip them and season the other side with the remaining salt and pepper. Set aside.
- In a pan on the stovetop, cook spinach until wilted. Separately, microwave cream cheese until very soft and easily mixed, about 20 seconds.
- In a bowl, stir together cooked spinach, softened cream cheese, and all other topping ingredients until well-mixed. Evenly spread the mixture across the tops of the chicken pieces.
- Bake at 425 F, until the chicken is cooked through, about 20 minutes. Let it rest for about 5 minutes before serving.
