The Spinach Chicken Bake is remarkably simple but all the more tasty for that simplicity. The marinaded chicken is extra tasty after its quick soak in the amazing Italian-inspired seasoning blend, topped with tangy cream cheese and wilted spinach, and then blanketed in mozzarella. It feels homespun and rustic but also free and filling; that might just be the beauty of the Spinach Chicken Bake, that you can find so many layers of love for it and so many reasons to have more!
Ingredients
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1/2 teaspoon Italian seasoning, optional
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 large chicken breasts, boneless, skinless, and cut horizontally
- 2 cups spinach, rinsed
- 8 ounces cream cheese, softened
- 4 ounces mozzarella cheese, shredded
Directions
Step 1 –Add 1 tablespoon of the oil, the garlic, the Italian seasoning, the red pepper flakes, the salt, and the pepper in a large resealable plastic bag, sealing and shaking the bag to combine.
Step 2 –Add the chicken to the bag and seal, massaging the bag to fully coat the chicken in the marinade.
Step 3 –Allow the chicken to marinate at room temperature for 10-15 minutes.
Step 4 –Preheat the oven to 400 degrees F.
Step 5 –In a skillet or saucepan, heat the remaining oil over medium heat.
Step 6 –Add the spinach to the hot oil and cook until wilted, about 2 minutes.
Step 7 –Drain the chicken from the marinade.
Step 8 –In a 9×13-inch baking dish, arrange the chicken breasts, allowing a little room between them.
Step 9 –Layer the cream cheese and the wilted spinach, in that order, over the chicken.
Step 10 –Sprinkle the mozzarella over the top.
Step 11 –Bake until the chicken reaches 165 degrees F internally, about 20-30 minutes.
Step 12 –Serve.
