Chicken Spinach & Feta Bake – Simple, Cozy, and Packed With Flavor
This Chicken Spinach & Feta Bake brings big flavor with minimal effort. It’s creamy, savory, and a little tangy thanks to feta, with tender chicken and a generous layer of garlicky spinach. Everything bakes together in one dish, so cleanup stays easy.
It’s weeknight-friendly but nice enough for company. Serve it with rice, pasta, or crusty bread, and you’ve got a complete meal that feels comforting without being heavy.
Ingredients
Method
- Preheat and prep: Heat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil.
- Season the chicken: Pat the chicken dry. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and half the oregano and dill. Add a light drizzle of olive oil.
- Sauté the aromatics: In a skillet over medium heat, warm 1 tablespoon olive oil. Add the onion or shallot and cook 2–3 minutes until softened. Stir in the garlic for 30 seconds until fragrant.
- Wilt the spinach: Add fresh spinach to the skillet in batches. Toss until just wilted and bright green, 1–2 minutes. If using frozen spinach, add it to the pan and heat through. Season lightly with salt and pepper.
- Make the creamy base: In a bowl, whisk the cream (or Greek yogurt), softened cream cheese, remaining oregano and dill, lemon zest, and a squeeze of lemon juice. Add a pinch of red pepper flakes if you like. Fold in half the feta and the spinach mixture until evenly combined.
- Assemble the bake: Place the seasoned chicken in the prepared baking dish. Spread the spinach and feta mixture over the top, coating the chicken evenly. Sprinkle with the remaining feta and the Parmesan if using.
- Bake: Bake uncovered for 22–28 minutes for breasts or 25–35 minutes for thighs, depending on thickness. The chicken is done when the internal temperature reaches 165°F (74°C) and the top is lightly golden and bubbly.
- Rest and finish: Let the dish rest for 5 minutes. Taste the sauce and brighten with another squeeze of lemon if needed. Finish with freshly ground pepper and a drizzle of olive oil.
- Serve: Pair with rice, orzo, mashed potatoes, or crusty bread. A crisp salad or roasted veggies make an easy side.
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Get Your Program TodayWhat Makes This Recipe So Good
- Big flavor, simple prep: A handful of ingredients come together into something that tastes restaurant-worthy.
- Balanced and satisfying: Lean protein, leafy greens, and creamy feta create a filling but not heavy bake.
- One dish, low mess: It’s all assembled in a single baking dish. Minimal cleanup, maximum payoff.
- Flexible: Use chicken breasts or thighs, fresh or frozen spinach, and swap in herbs based on what you have.
- Make-ahead friendly: Assemble earlier in the day and bake when you’re ready to eat.
Shopping List
- Chicken: 4 small boneless, skinless chicken breasts (or 6–8 boneless thighs)
- Spinach: 8–10 ounces fresh baby spinach (or 10 ounces frozen, thawed and squeezed dry)
- Feta cheese: 6–8 ounces, crumbled
- Cream or Greek yogurt: 1/2 cup heavy cream or 3/4 cup plain Greek yogurt for a lighter option
- Cream cheese (optional but great for creaminess): 3–4 ounces, softened
- Garlic: 3–4 cloves, minced
- Olive oil: 2 tablespoons
- Lemon: 1, for zest and juice
- Onion or shallot: 1 small, finely chopped (optional)
- Dried oregano: 1 teaspoon
- Dried dill or basil: 1 teaspoon
- Red pepper flakes: Pinch for gentle heat (optional)
- Salt and black pepper
- Parmesan (optional): 1/4 cup grated, for a golden top
How to Make It
- Preheat and prep: Heat your oven to 400°F (200°C).
Lightly grease a 9×13-inch baking dish with olive oil.
- Season the chicken: Pat the chicken dry. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and half the oregano and dill. Add a light drizzle of olive oil.
- Sauté the aromatics: In a skillet over medium heat, warm 1 tablespoon olive oil.
Add the onion or shallot and cook 2–3 minutes until softened. Stir in the garlic for 30 seconds until fragrant.
- Wilt the spinach: Add fresh spinach to the skillet in batches. Toss until just wilted and bright green, 1–2 minutes.
If using frozen spinach, add it to the pan and heat through. Season lightly with salt and pepper.
- Make the creamy base: In a bowl, whisk the cream (or Greek yogurt), softened cream cheese, remaining oregano and dill, lemon zest, and a squeeze of lemon juice. Add a pinch of red pepper flakes if you like.
Fold in half the feta and the spinach mixture until evenly combined.
- Assemble the bake: Place the seasoned chicken in the prepared baking dish. Spread the spinach and feta mixture over the top, coating the chicken evenly. Sprinkle with the remaining feta and the Parmesan if using.
- Bake: Bake uncovered for 22–28 minutes for breasts or 25–35 minutes for thighs, depending on thickness.
The chicken is done when the internal temperature reaches 165°F (74°C) and the top is lightly golden and bubbly.
- Rest and finish: Let the dish rest for 5 minutes. Taste the sauce and brighten with another squeeze of lemon if needed. Finish with freshly ground pepper and a drizzle of olive oil.
- Serve: Pair with rice, orzo, mashed potatoes, or crusty bread.
A crisp salad or roasted veggies make an easy side.
Storage Instructions
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Reheat: Warm gently in a 325°F (165°C) oven, covered, for 12–15 minutes, or microwave in 45-second bursts. Add a splash of water or cream if the sauce thickens too much.
- Freeze: Freeze portions tightly wrapped for up to 2 months. Thaw overnight in the fridge before reheating.
Yogurt-based versions may separate slightly but will still taste great.
Health Benefits
- Lean protein: Chicken provides essential amino acids for muscle repair and steady energy.
- Leafy greens: Spinach offers iron, folate, vitamin K, and antioxidants that support heart and bone health.
- Healthy fats: Olive oil and feta add satisfying fats that help your body absorb fat-soluble vitamins.
- Lower carb option: This bake is naturally lower in carbs, especially if you skip starchy sides or choose a salad.
- Customizable dairy: Use Greek yogurt for more protein and less saturated fat than cream.
Pitfalls to Watch Out For
- Watery sauce: If using frozen spinach, squeeze out excess moisture. Press it in a clean towel or paper towels until dry.
- Overcooked chicken: Start checking at 20 minutes. Thin breasts cook quickly.
Use a thermometer for accuracy.
- Bland results: Salt the chicken, season the spinach, and don’t forget lemon zest. Layering seasoning makes a huge difference.
- Curdling dairy: If using yogurt, avoid high heat before baking. Mix it with cream cheese and add it off the heat to keep it smooth.
- Dry top: A light drizzle of olive oil before baking keeps the top glossy and helps browning.
Variations You Can Try
- Tomato boost: Scatter halved cherry tomatoes or sun-dried tomatoes into the spinach mixture for sweetness and color.
- Mediterranean mix: Add olives, artichoke hearts, and a pinch of smoked paprika.
- Herb-forward: Swap dried herbs for fresh—try chopped dill, basil, parsley, or mint.
Use 3 times the amount of fresh herbs compared to dried.
- Cheese swap: Replace some feta with ricotta for extra creaminess, or add mozzarella on top for a melty finish.
- Grain bed: Spread par-cooked orzo or rice in the dish first, then add the chicken and sauce. Add 1/2 cup extra liquid and bake until grains are tender.
- Spice it up: Stir in harissa paste or a touch of cayenne for heat.
- Thighs for juiciness: Chicken thighs stay tender even if slightly overbaked and bring richer flavor.
FAQ
Can I make this ahead?
Yes. Assemble the dish up to 24 hours in advance, cover, and refrigerate.
Remove from the fridge while the oven preheats and add 5–10 minutes to the bake time.
What can I use instead of feta?
Try ricotta salata, goat cheese, or a mix of ricotta and Parmesan. Keep a bit of a salty cheese in there to balance the creamy sauce.
Do I have to sear the chicken first?
No. This recipe is designed to bake without searing.
If you want deeper flavor, you can quickly brown the chicken in a hot skillet for 2–3 minutes per side before assembling.
Is fresh spinach better than frozen?
Both work. Fresh gives a lighter texture and bright color, while frozen is convenient and affordable. Just make sure frozen spinach is well-drained to avoid a watery bake.
How do I know when it’s done?
Use an instant-read thermometer.
The thickest part of the chicken should read 165°F (74°C). The sauce will be bubbling and the top lightly golden.
Can I make it dairy-free?
Yes. Use a dairy-free feta-style cheese, coconut cream or a thick cashew cream for the sauce, and olive oil instead of butter.
Flavor with lemon, garlic, and herbs to keep it lively.
What should I serve with it?
Rice, orzo, quinoa, or mashed potatoes all soak up the sauce nicely. For something lighter, try a cucumber-tomato salad or roasted asparagus.
In Conclusion
This Chicken Spinach & Feta Bake proves that simple ingredients can deliver big comfort. It’s creamy, savory, and bright, with just enough tang to keep every bite interesting.
Keep it classic, or make it your own with extra herbs, tomatoes, or olives. However you riff on it, you’ll end up with a cozy, reliable dinner that fits weeknights and lazy Sundays alike.
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