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–+ servings
creamy spinach chicken 52007537

Creamy Spinach Chicken Bake

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Indulge in this creamy, comforting Creamy Spinach Chicken casserole. Tender chicken, rich cheese, and a golden breadcrumb crust make the perfect weeknight dinner.
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Prep Time 10 hours
Cook Time 1 day 1 hour
Total Time 1 day 11 hours
Servings: 4
Course: Dinner, Meat dish
Cuisine: American, British, French
Calories: 516
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 medium yellow onion
  • 4 cloves garlic
  • 1 pound thin-cut boneless, skinless chicken breasts about 3
  • 1 teaspoon kosher salt plus more as needed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 1 tablespoon soy sauce
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon unsalted butter
  • 1 package baby spinach 5-ounce (5 packed cups)
  • cooked pasta or steamed rice for serving

Method
 

  1. Thinly slice 1 medium yellow onion and finely chop 4 garlic cloves.
  2. Pat 1 pound thin-cut boneless, skinless chicken breasts dry with paper towels. Season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Place 1/4 cup all-purpose flour on a plate. Working with one piece of chicken at a time, press into the flour until evenly coated. Arrange them on a plate in a single layer.
  3. Heat 2 tablespoons olive oil in a 10-inch skillet over medium heat until shimmering. Add half of the chicken and cook until lightly browned, about 1 1/2 minutes per side; the chicken will not be cooked through. Transfer to a plate and repeat with the remaining chicken.
  4. Meanwhile, place 1/2 cup low-sodium chicken broth, 1/2 cup heavy cream, 1/4 cup sour cream, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1/4 teaspoon garlic powder in a medium bowl or liquid measuring cup. Whisk to combine.
  5. Once the chicken is ready, add the onion, 1 tablespoon unsalted butter, and a pinch of kosher salt to the now-empty pan. Reduce the heat to medium-low and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the onion starts to brown, about 5 minutes. Add the garlic and 1/4 teaspoon red pepper flakes, and cook until fragrant, about 30 seconds.
  6. Add the chicken broth mixture and stir to combine. Cook until the sauce starts to thicken, 3 to 4 minutes. Gradually add 5 ounces baby spinach and cook, stirring often, until the spinach is wilted.
  7. Return the chicken and any accumulated juices from the plate to the skillet. Increase the heat to medium-high and cook until the chicken is cooked through and coated with sauce, 4 to 5 minutes. Serve over cooked pasta or rice.
Recipe Notes
  1. If thin-cut chicken breasts are unavailable, substitute with boneless, skinless chicken breasts; cut each in half horizontally (butterfly) before proceeding with the recipe. Refrigerate leftovers in an airtight container for up to 4 days.

Nutrition

Calories: 516kcalCarbohydrates: 34gProtein: 33.4gFat: 27.2gSaturated Fat: 11.9gSodium: 754.4mgFiber: 2.4gSugar: 3.1g

Notes

Chicken Swap: I've definitely been in a pinch without thin-cut chicken breasts, and butterflying regular ones works perfectly.
Just be mindful of how evenly you slice them for consistent