You won’t believe how this simple baked chicken transforms into a flavor-packed masterpiece with minimal effort. Your family will be begging for seconds of this creamy spinach and chicken delight that comes together in one pan!
Why This Recipe Works
- The combination of boneless chicken thighs and creamy spinach creates a perfect balance of protein and vegetables in every bite
- Baking at 375°F ensures the chicken cooks through evenly while the spinach wilts perfectly without becoming mushy
- The garlic, Parmesan, and cream cheese mixture melts into a luxurious sauce that coats every component beautifully
- Using one baking dish means minimal cleanup and maximum flavor development as everything cooks together
- The recipe is incredibly versatile and can be adapted with different cheeses, herbs, or additional vegetables
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 10 ounces fresh spinach, roughly chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 lemon, juiced
- Fresh parsley for garnish
Equipment Needed
- 9×13 inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cutting board and knife
- Microplane or garlic press
- Oven mitts
Instructions
Preheat and Prepare the Chicken
Preheat your oven to 375°F and grab your 9×13 inch baking dish. Pat the chicken thighs completely dry with paper towels – this is crucial for getting that beautiful golden brown color rather than steaming in their own moisture. In a small bowl, mix together the olive oil, kosher salt, black pepper, garlic powder, and paprika until it forms a fragrant paste. Rub this mixture all over every surface of the chicken thighs, making sure to get into all the nooks and crannies. Arrange the seasoned chicken in a single layer in your baking dish, leaving a little space between each piece for even heat circulation. Let the chicken sit at room temperature while you prepare the spinach mixture – this helps it cook more evenly.
Create the Creamy Spinach Mixture
In a large mixing bowl, combine the heavy cream, softened cream cheese, minced garlic, grated Parmesan, Italian seasoning, and red pepper flakes if using. Use a whisk to blend everything together until smooth and creamy – no lumps allowed! The cream cheese should be fully incorporated into the heavy cream. Now add your roughly chopped fresh spinach to the bowl. Using clean hands or tongs, gently toss the spinach in the creamy mixture until every leaf is coated. Don’t worry if it seems like a lot of spinach – it will wilt down significantly during baking. The lemon juice gets added now too, as the acidity helps balance the richness of the cream and cheese.
Assemble and Bake to Perfection
Pour the spinach and cream mixture evenly over and around the chicken thighs in the baking dish. Make sure the spinach is distributed fairly evenly, but don’t stress about perfection – it will settle during baking. Cover the baking dish tightly with aluminum foil, making sure the edges are sealed well to trap steam. Place the dish in the preheated oven and bake for 25 minutes. After this time, remove the foil carefully (steam will escape!) and continue baking uncovered for another 15-20 minutes. The chicken should reach an internal temperature of 165°F when measured with an instant-read thermometer inserted into the thickest part of the thigh.
Check for Doneness and Rest
After the uncovered baking time, insert your instant-read thermometer into the thickest part of the largest chicken thigh – it should read exactly 165°F. The spinach should be completely wilted and tender, and the sauce should be bubbling around the edges with a lightly golden surface. If the chicken isn’t quite there yet, return to the oven for additional 5-minute increments until it reaches the proper temperature. Once done, remove the baking dish from the oven and let it rest on a heat-proof surface for 5-7 minutes. This resting period allows the juices to redistribute throughout the chicken, making it incredibly moist and tender.
Serve and Garnish
After the resting period, sprinkle the baked chicken and spinach with fresh chopped parsley for a pop of color and fresh flavor. Serve immediately while hot, spooning plenty of that creamy spinach sauce over each chicken thigh. This dish pairs beautifully with mashed potatoes, rice, or crusty bread to soak up all that delicious sauce. If the sauce seems too thick after baking, you can thin it with a tablespoon or two of chicken broth or additional cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the spinach may release some liquid upon reheating.
Tips and Tricks
For the absolute best results, consider bringing your chicken to room temperature for about 20 minutes before seasoning and baking – this promotes more even cooking throughout. If you’re concerned about the chicken drying out, you can brine the thighs for 30 minutes in a solution of 4 cups water and 1/4 cup salt before patting dry and proceeding with the recipe. The brine helps the chicken retain moisture during the baking process. When working with the spinach, make sure to wash and dry it thoroughly – excess water can make your sauce too thin. A salad spinner works wonders for this task. If you prefer a smoother sauce, you can use an immersion blender to puree the spinach mixture before baking, though I love the texture of wilted leaves. For extra flavor development, consider searing the chicken thighs in a hot skillet for 2-3 minutes per side before transferring to the baking dish – this creates a beautiful crust and adds another layer of flavor. If your oven runs hot or cold, invest in an oven thermometer to ensure accurate temperature reading. The baking time may need adjustment based on your specific oven. For meal prep purposes, you can assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate until ready to bake. Add 5-10 minutes to the baking time if starting from cold. If you notice the top browning too quickly during the uncovered baking phase, you can loosely tent with foil to prevent burning while the chicken finishes cooking. For a richer sauce, substitute half the heavy cream with full-fat coconut milk – this adds a subtle sweetness that complements the spinach beautifully. Always let your baked dish rest before serving – this allows the sauce to thicken slightly and the chicken fibers to relax, resulting in more tender meat.
Recipe Variations
- Mediterranean Twist: Add 1/2 cup chopped sun-dried tomatoes and 1/4 cup chopped kalamata olives to the spinach mixture. Substitute feta cheese for the Parmesan and add a teaspoon of dried oregano for authentic Greek flavors.
- Mushroom Lover’s Version: Sauté 8 ounces of sliced cremini mushrooms with the garlic before adding to the cream mixture. The earthy mushrooms complement the spinach beautifully and add meaty texture.
- Spicy Kick: Increase red pepper flakes to 1 teaspoon and add 1/4 teaspoon cayenne pepper. Stir in 2 tablespoons of chopped pickled jalapeños for extra heat and tang.
- Low-Carb Option: Replace the heavy cream with full-fat coconut milk and use only 2 ounces of cream cheese. Add an extra cup of spinach and serve over cauliflower rice instead of traditional grains.
- Cheese Lover’s Dream: Mix in 1/2 cup shredded mozzarella with the Parmesan and top the assembled dish with an additional 1/4 cup of mixed cheeses before baking for a golden, bubbly crust.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Absolutely! Thaw 10 ounces of frozen chopped spinach completely and squeeze out ALL the excess liquid using a clean kitchen towel or cheesecloth. Frozen spinach will make your sauce thicker, so you may want to reduce the cream cheese to 3 ounces or add an extra 1/4 cup of heavy cream. The baking time remains the same, but the texture will be slightly different – frozen spinach tends to be more compact and less leafy than fresh.
How do I know when the chicken is fully cooked?
Can I make this recipe with chicken breasts?
Yes, but adjustments are needed. Use 2 pounds of boneless, skinless chicken breasts and reduce the initial covered baking time to 20 minutes instead of 25. Chicken breasts cook faster and can dry out more easily, so check for doneness at 20 minutes uncovered. The internal temperature should still be 165°F. Consider pounding thicker breasts to an even 1-inch thickness for more consistent cooking.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a baking dish covered with foil and warm in a 350°F oven for 15-20 minutes until heated through. You can also reheat individual portions in the microwave at 50% power for 2-3 minutes, stirring halfway through. The spinach may release additional liquid upon reheating – you can either stir it back in or drain it off.
Can I freeze this baked chicken dish?
Freezing is possible but may affect the texture of the creamy sauce. Cool completely, then transfer to freezer-safe containers leaving 1-inch headspace. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The sauce may separate slightly upon thawing – whisk vigorously while reheating to emulsify it again. Add a splash of cream or broth if needed to restore consistency.
Summary
This baked chicken with spinach recipe delivers restaurant-quality flavors with minimal effort. Creamy, garlicky spinach envelops perfectly cooked chicken thighs in a one-pan wonder that’s both impressive and approachable for any home cook.
