PREP TIME: 15 MINS | COOK TIME: 45 MINS | TOTAL TIME: 1 HR | SERVES: 8
Make this spinach and feta chicken using only a few ingredients for an hour from start to finish. Serve this super creamy and delicious chicken meal over cauliflower rice or steamed rice for a satisfying meal that everyone will love! Not to mention, gluten-free and low carb.
This recipe has been one of my top favourites and go-to for years now. Everything is cooked in a single baking dish. The tender and juicy chicken breasts are smothered in a creamy mixture of spinach, cheeses, garlic, then topped with delicious mozzarella cheese. Insanely good even my pickiest eaters dig this!
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INGREDIENTS
8 ounces cream cheese softened
2 pounds boneless skinless chicken breast
8 ounces frozen chopped spinach
1/4 c. milk
1/2 c. feta cheese crumbled
1 teaspoon garlic powder
1 c. mozzarella cheese grated
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper optional
1/4 teaspoon salt
1/4 teaspoon black pepper
Grape tomatoes halved
Garnish optional
How to make Spinach and Feta Chicken
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: After thawing the spinach, wring as much water out as possible.
Step 3: Place the cream cheese, garlic powder, salt, pepper, nutmeg, and cayenne pepper in a large bowl. Mix well until blended. Then, stir in the milk. Next, add the feta cheese along with the spinach. Mix well until incorporated.
Step 4: In the bottom of a large casserole dish, place the chicken breasts flat in one layer. Spread the spinach mixture over the chicken and evenly sprinkle with mozzarella cheese.
Step 5: Place in the middle rack of the preheated oven and bake for about 40 to 50 minutes or until the internal temperature of the chicken reached 165 degrees F.
Step 6: Remove from the oven when done and serve hot garnished with some grape tomatoes. Enjoy!
NOTES:
To make serving easier, you can slice the chicken in half, chunks, even use chicken tenderloins. Simply adjust the cooking time.
In an airtight container, keep the leftovers and store them in the fridge for up to 3 to 4 days or freeze them for a month.
NUTRITION FACTS:
Serving: 6oz (4 oz chicken 2 oz topping)Calories: 334kcal (17%)Carbohydrates: 5g (2%)Protein: 32g (64%)Fat: 19g (29%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 122mg (41%)Sodium: 436mg (19%)Potassium: 614mg (18%)Fiber: 0gSugar: 3g (3%)Vitamin A: 3865IU (77%)Vitamin C: 2.1mg (3%)Calcium: 197mg (20%)Iron: 1.4mg (8%)
Ingredients
- 8 ounces cream cheese softened
- 2 pounds boneless skinless chicken breast
- 8 ounces frozen chopped spinach
- 1/4 c. milk
- 1/2 c. feta cheese crumbled
- 1 teaspoon garlic powder
- 1 c. mozzarella cheese grated
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper optional
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Grape tomatoes halved
- Garnish optional
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: After thawing the spinach, wring as much water out as possible.
Step 3: Place the cream cheese, garlic powder, salt, pepper, nutmeg, and cayenne pepper in a large bowl. Mix well until blended. Then, stir in the milk. Next, add the feta cheese along with the spinach. Mix well until incorporated.
Step 4: In the bottom of a large casserole dish, place the chicken breasts flat in one layer. Spread the spinach mixture over the chicken and evenly sprinkle with mozzarella cheese.
Step 5: Place in the middle rack of the preheated oven and bake for about 40 to 50 minutes or until the internal temperature of the chicken reached 165 degrees F.
Step 6: Remove from the oven when done and serve hot garnished with some grape tomatoes. Enjoy!
Notes
To make serving easier, you can slice the chicken in half, chunks, even use chicken tenderloins. Simply adjust the cooking time. In an airtight container, keep the leftovers and store them in the fridge for up to 3 to 4 days or freeze them for a month.
