Cream Cheese & Spinach Baked Chicken

Cream Cheese & Spinach Baked Chicken

This is one of those recipes that I was hesitant to try, but it will now be a staple in our house.  Its simple ingredients are usually in our fridge and they’re easy enough to put together quickly.  I adapted this recipe that I came across from eatwell 101.  Check out the original recipe here!


  • 2 large boneless skinless chicken breasts, cut horizontally
  • 8 oz cream cheese, softened
  • 2 cup spinach, rinsed
  • 4 oz shredded Mozzarella cheese (or more if you love cheese as much as we do!)

The marinade:

  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Add olive oil, garlic, Italian seasoning, salt, and black pepper into a Ziplok bag. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken breasts are covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 400ºF.
  2. Rinse the spinach and place in a microwave safe bowl.  Wilt the spinach by microwaving the damp spinach until spinach is a dark color and wilted, set aside.
  3. Arrange chicken breasts drained from the marinade in a baking dish. Spread the softened cream cheese over the chicken breasts and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top.
  4. Bake the chicken for 20-30 minutes. The chicken spinach is done when cooked through to an internal temperature of 165˚F (75°C).

I serve this chicken with quinoa or rice.  Make this on a busy weeknight-I hope you enjoy it!