Creamy Spinach & Sun-Dried Tomato Chicken Bake
If you’re craving a dish that balances creamy, savory, and fresh flavors all in one, then this Creamy Spinach & Sun-Dried Tomato Chicken Bake is exactly what you need. It’s comfort food elevated with vibrant sun-dried tomatoes and nutritious spinach, baked to perfection with a luscious cheesy cream sauce. This recipe is straightforward enough for weeknight dinners but impressive enough to serve when guests come over. Plus, it’s made with simple ingredients that come together in a way that will delight your taste buds and have everyone asking for seconds.
The Upside of Creamy Spinach & Sun-Dried Tomato Chicken Bake
What makes this Creamy Spinach & Sun-Dried Tomato Chicken Bake so special? For starters, it’s incredibly flavorful without being complicated. The sun-dried tomatoes add a sweet and tangy punch that pairs beautifully with the creamy cheese layer and tender chicken breasts. The spinach brings a fresh, earthy note and a pop of color that brightens the entire dish.
This bake is rich but balanced, offering a satisfying meal that feels indulgent yet wholesome. It’s also versatile—whether you want to keep it simple or add your personal twist, this recipe adapts well. The combination of cheeses creates a gooey, golden crust that’s irresistible, and the herbs add depth with every bite. Best of all, it’s a complete meal in one dish, making cleanup a breeze!
What Goes In
- 4 boneless, skinless chicken breasts – the star protein, tender and juicy
- 2 cups fresh spinach, chopped – for freshness and nutrition
- 1/2 cup sun-dried tomatoes, chopped – packed with sweet, tangy flavor
- 1 cup cream cheese, softened – creates the creamy base
- 1 cup shredded mozzarella cheese – melts beautifully for gooey texture
- 1/2 cup grated Parmesan cheese – adds a sharp, nutty finish
- 2 tablespoons olive oil – for sautéing and moisture
- 2 cloves garlic, minced – infuses aromatic flavor
- 1 teaspoon dried basil – herbal brightness
- 1 teaspoon dried oregano – earthy, savory notes
- Salt and pepper to taste – essential seasoning
- Turkey bacon, cooked and crumbled (optional) – adds smoky crunch (feel free to omit or substitute with a plant-based bacon for extra flavor)
Prep & Cook Tools
- Baking dish (9×13 inches recommended) – to bake everything together evenly
- Large skillet – for sautéing garlic, spinach, and partially cooking chicken if desired
- Mixing bowl – to combine the creamy cheese mixture
- Knife and cutting board – for chopping spinach and sun-dried tomatoes
- Measuring cups and spoons – for precise ingredient amounts
- Spatula or wooden spoon – for mixing and spreading the cheese mixture
Creamy Spinach & Sun-Dried Tomato Chicken Bake: How It’s Done
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or non-stick spray to prevent sticking.
Step 2: Sauté Garlic and Spinach
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Toss in the chopped spinach and cook until it wilts down, about 2-3 minutes. Set aside to cool slightly.
Step 3: Mix the Creamy Filling
In a mixing bowl, combine the softened cream cheese, sautéed spinach and garlic, sun-dried tomatoes, dried basil, dried oregano, half of the mozzarella, and half of the Parmesan cheese. Season with salt and pepper to taste. Mix until everything is well incorporated.
Step 4: Prepare the Chicken
Pat the chicken breasts dry with paper towels. If you like, you can season them lightly with salt and pepper. You can either bake them directly or quickly sear them in the skillet for 2-3 minutes per side to lock in juices and add flavor.
Step 5: Assemble the Bake
Place the chicken breasts evenly spaced in the prepared baking dish. Spoon the creamy spinach and sun-dried tomato mixture evenly over each chicken breast. Sprinkle the remaining mozzarella and Parmesan cheese on top. If you’re using turkey bacon, sprinkle the crumbled pieces over the cheese layer for a smoky crunch.
Step 6: Bake Until Bubbly and Golden
Bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and golden. If you want a crispier top, you can broil for an additional 2-3 minutes—just keep a close eye to avoid burning.
Step 7: Rest and Serve
Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute and ensures every bite is juicy and tender. Serve alongside your favorite side dishes or a fresh salad.
Variations for Dietary Needs
- For a lighter version, swap cream cheese for Greek yogurt or a lighter cream cheese alternative.
- Use vegan cream cheese and dairy-free mozzarella to make this dish plant-based.
- Replace chicken breasts with boneless turkey breasts or firm tofu for a different protein option.
- Skip the bacon or use a plant-based bacon substitute to keep it vegetarian-friendly.
- Add extra veggies like mushrooms or bell peppers for more texture and flavor.
Errors to Dodge
- Don’t skip softening the cream cheese—it’s crucial for a smooth, creamy filling.
- Be careful not to overcook the chicken; dry chicken will make the dish less enjoyable.
- Watch the cheese closely during broiling to prevent burning.
- Avoid overcrowding the baking dish, which can cause uneven cooking.
Prep Ahead & Store
You can prepare the creamy filling and chop the spinach and sun-dried tomatoes a day in advance. Store them separately in airtight containers in the fridge. Assemble the dish right before baking for the best texture.
Leftovers keep well covered in the refrigerator for up to 3 days. To reheat, bake covered at 350°F (175°C) until warmed through or microwave in short intervals.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach, but be sure to thaw and squeeze out excess moisture before sautéing. This helps prevent your bake from becoming watery.
Is it okay to bake this dish without searing the chicken first?
Absolutely! Searing adds flavor and helps lock in juices, but you can skip this step for convenience. Just bake the chicken a little longer to ensure it’s fully cooked.
Can I make this dish gluten-free?
Yes, this recipe is naturally gluten-free as long as your sun-dried tomatoes and bacon (if used) don’t contain any gluten additives. Always check labels to be safe.
What side dishes go well with this bake?
This creamy chicken pairs wonderfully with simple sides like roasted vegetables, garlic mashed potatoes, or a crisp green salad. For a pasta option, try the Baked Three Cheese Chicken Penne or the Roasted Tomato Burrata Cavatappi to keep the tomato theme going.
What to Make After This
- Baked Three Cheese Chicken Penne – a cheesy pasta bake that complements your chicken perfectly.
- Roasted Tomato Burrata Cavatappi – fresh, creamy, and tomato-forward pasta to enjoy next.
- Spinach Ricotta Stuffed Shells With Marinara – another luscious spinach and cheese dish with a hearty marinara sauce.
That’s a Wrap
This Creamy Spinach & Sun-Dried Tomato Chicken Bake is a comforting and flavorful dish that’s easy enough for any night of the week but special enough to impress. Combining tender chicken with a creamy, cheesy filling bursting with fresh spinach and sun-dried tomato goodness, it’s a recipe that brings warmth and satisfaction to the table. Whether you’re making it for family dinners, meal prep, or your next get-together, it’s sure to become a favorite in your recipe rotation. Enjoy the creamy, cheesy magic and happy baking!
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Creamy Spinach & Sun-Dried Tomato Chicken Bake
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or non-stick spray to prevent sticking.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Toss in the chopped spinach and cook until wilted, about 2-3 minutes. Set aside to cool slightly.
- In a mixing bowl, combine the softened cream cheese, sautéed spinach and garlic, sun-dried tomatoes, dried basil, dried oregano, half of the mozzarella, and half of the Parmesan cheese. Season with salt and pepper to taste. Mix until well incorporated.
- Pat the chicken breasts dry with paper towels. Season lightly with salt and pepper if desired. You can either bake them directly or sear them in the skillet for 2-3 minutes per side to lock in juices and add flavor.
- Place the chicken breasts evenly spaced in the prepared baking dish. Spoon the creamy spinach and sun-dried tomato mixture evenly over each chicken breast. Sprinkle the remaining mozzarella and Parmesan cheese on top. If using turkey bacon, sprinkle the crumbled pieces over the cheese layer.
- Bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and golden. For a crispier top, broil for an additional 2-3 minutes, watching carefully.
- Let the chicken rest for 5 minutes before serving to allow juices to redistribute. Serve with your favorite side dishes or a fresh salad.
Notes
- Soften cream cheese before mixing to ensure a smooth, creamy filling.
- Use frozen spinach by thawing and squeezing out moisture to avoid a watery bake.
- Sear chicken before baking for extra flavor and juiciness, or bake directly for convenience.
- Leftovers keep well refrigerated for up to 3 days and reheat gently in the oven or microwave.
