Creamy Spinach-Topped Chicken Breast Bake

Creamy Spinach-Topped Chicken Breast Bake

Recipe by JanC
Prep time


Cooking time






  • 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)


  • 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.
Creamy Spinach-Topped Chicken Breast Bake
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