This recipe is super easy and a great make-ahead meal. I often put my chicken in the marinade in the morning and store it in the fridge until I’m ready to make dinner. You can dispose of the marinade, or drizzle it over the chicken before you put the cream sauce on.
Chicken, Cheese & Spinach Bake
- 4-6 chicken breasts
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 ½ cups onion, diced
- 1/2 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz. cream cheese, softened
- 1/2 cup heavy whipping cream
- 2 cup spinach, rinsed
- 4 – 8 oz shredded Mozzarella cheese
- 8 ounces baby spinach, chopped
Add seasonings into a Ziplok bag then seal the bag and shake until mixed. Add the chicken breasts, seal, and massage until the chicken pieces are covered in the marinade. Set aside for 30 minutes (or longer in a fridge).
Place cream sauce in a bowl and stir until well blended.
Remove chicken breasts from the marinade and place in a baking dish. Pour marinade over the chicken (see note above). Spoon the cream cheese mixture over the breasts.
Bake at 400 the chicken for 20-30 minutes. For extra cheesy goodness, add more mozzarella cheese on the top at this time and cook an additional 5 minutes or until cheese is melted.