Keto Creamy Spinach Chicken Bake – Comforting, Low-Carb, and Weeknight-Friendly
Creamy, cheesy, and loaded with tender chicken and spinach, this bake feels like comfort food without the carb crash. It’s the kind of dish that satisfies a craving and makes leftovers you’ll actually look forward to. The sauce is rich but not heavy, and the spinach adds color, nutrients, and a velvety texture.
Best of all, it uses simple ingredients you might already have and comes together with minimal fuss. If you love easy baked dinners with big flavor, this one will be a regular in your rotation.
Keto Creamy Spinach Chicken Bake - Comforting, Low-Carb, and Weeknight-Friendly
Ingredients
Method
- Prep and preheat: Set the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish. Pat the chicken dry and season both sides with salt, pepper, and a pinch of Italian seasoning.If you like a little color, sprinkle on a touch of smoked paprika.
- Quick sear for flavor (optional but great): Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear the chicken 2–3 minutes per side to get light browning. You don’t need to cook it through.Transfer to the baking dish. If you’re short on time, skip searing and go straight to the sauce step.
- Sauté aromatics: In the same skillet, lower heat to medium and add remaining oil or a pat of butter. Add chopped onion and cook until translucent, about 3–4 minutes.Stir in garlic and cook 30 seconds, just until fragrant.
- Wilt the spinach: Add fresh spinach in batches, tossing until just wilted. If using frozen spinach, add it now and cook off any excess moisture. Season with a little salt and pepper.
- Make the creamy base: Add chicken broth and heavy cream, stirring to combine.Drop in the softened cream cheese and stir until it melts into a smooth, creamy sauce. If it looks too thick, splash in a bit more broth or cream.
- Add cheese and balance: Stir in Parmesan until melted. Taste and adjust salt and pepper.Add a pinch of red pepper flakes for heat if you like. A little lemon zest or a squeeze of lemon brightens the richness nicely.
- Assemble: Pour the creamy spinach mixture over the chicken in the baking dish. Sprinkle the top evenly with shredded mozzarella.
- Bake: Bake uncovered for 18–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the top is bubbly and lightly golden.Thicker cuts may need a few extra minutes.
- Rest and serve: Let it rest 5 minutes so the sauce settles. Spoon the creamy spinach over each piece of chicken. Garnish with extra Parmesan or chopped parsley if you like.
What Makes This Recipe So Good
- Low-carb and keto-friendly: No pasta, no breadcrumbs—just juicy chicken, lush spinach, cream, and cheese.
- Weeknight easy: One pan for the sauce, one dish for baking. Minimal prep and hands-off cooking.
- Family-friendly flavor: Creamy, garlicky sauce with just enough tang from cream cheese.It feels indulgent but balanced.
- Great for meal prep: Holds up well in the fridge, reheats beautifully, and pairs with simple sides.
- Flexible: Use thighs or breasts, fresh or frozen spinach, and swap cheeses to fit your taste or what’s in your fridge.
Shopping List
- Chicken: 2 pounds boneless, skinless chicken breasts or thighs
- Spinach: 6–8 cups fresh baby spinach (or 10 ounces frozen, thawed and squeezed dry)
- Cream cheese: 6 ounces, softened
- Heavy cream: 3/4 cup
- Chicken broth: 1/2 cup (low-sodium preferred)
- Garlic: 3–4 cloves, minced
- Onion or shallot: 1 small, finely chopped (optional but recommended)
- Parmesan cheese: 1/2 cup, finely grated
- Mozzarella cheese: 1 to 1 1/2 cups, shredded
- Olive oil or butter: 2 tablespoons
- Seasonings: salt, black pepper, Italian seasoning (or dried basil/oregano), red pepper flakes (optional), smoked paprika (optional)
- Lemon zest or juice: optional, for brightness
Instructions
- Prep and preheat: Set the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish. Pat the chicken dry and season both sides with salt, pepper, and a pinch of Italian seasoning.If you like a little color, sprinkle on a touch of smoked paprika.
- Quick sear for flavor (optional but great): Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear the chicken 2–3 minutes per side to get light browning. You don’t need to cook it through.Transfer to the baking dish. If you’re short on time, skip searing and go straight to the sauce step.
- Sauté aromatics: In the same skillet, lower heat to medium and add remaining oil or a pat of butter. Add chopped onion and cook until translucent, about 3–4 minutes.Stir in garlic and cook 30 seconds, just until fragrant.
- Wilt the spinach: Add fresh spinach in batches, tossing until just wilted. If using frozen spinach, add it now and cook off any excess moisture. Season with a little salt and pepper.
- Make the creamy base: Add chicken broth and heavy cream, stirring to combine.Drop in the softened cream cheese and stir until it melts into a smooth, creamy sauce. If it looks too thick, splash in a bit more broth or cream.
- Add cheese and balance: Stir in Parmesan until melted. Taste and adjust salt and pepper.Add a pinch of red pepper flakes for heat if you like. A little lemon zest or a squeeze of lemon brightens the richness nicely.
- Assemble: Pour the creamy spinach mixture over the chicken in the baking dish. Sprinkle the top evenly with shredded mozzarella.
- Bake: Bake uncovered for 18–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the top is bubbly and lightly golden.Thicker cuts may need a few extra minutes.
- Rest and serve: Let it rest 5 minutes so the sauce settles. Spoon the creamy spinach over each piece of chicken. Garnish with extra Parmesan or chopped parsley if you like.
How to Store
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months.Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a covered skillet over low heat or in the oven at 325°F until heated through. Add a splash of cream or broth if the sauce thickens too much.
Benefits of This Recipe
- Macros that fit keto: High in protein and fat, low in carbs. The sauce and spinach add volume and satisfaction without starches.
- Nutrient-dense: Spinach brings iron, potassium, and vitamins A and K.The sauce provides calcium from cheese and cream.
- Comfort without the crash: Creamy texture and savory flavor scratch that comfort food itch while keeping carbs minimal.
- Flexible portions: Easy to scale up or down and easy to pair with low-carb sides like cauliflower rice, zucchini noodles, or a crisp salad.
Pitfalls to Watch Out For
- Watery spinach: If using frozen spinach, squeeze it very dry. Excess water can thin the sauce and dull flavors.
- Overcooking chicken: Use a thermometer and pull at 165°F. Overcooked chicken turns stringy and dry.
- Broken sauce: Add cream cheese when heat is moderate and whisk until smooth.Boiling hard can cause separation.
- Under-seasoning: Creamy sauces need enough salt and acid. Taste and adjust with salt, pepper, and a touch of lemon.
- Cheese clumps: Add Parmesan gradually and stir until melted before topping with mozzarella.
Alternatives
- Protein swaps: Use turkey cutlets, rotisserie chicken (bake less time), or shrimp (pre-cook briefly and bake only to melt cheese).
- Dairy tweaks: Swap part of the heavy cream with unsweetened coconut cream for a different richness. Use Gruyère, provolone, or fontina instead of mozzarella for a new flavor.
- Add-ins: Mushrooms, sun-dried tomatoes (oil-packed, drained), or artichoke hearts are great low-carb boosts.
- Spinach alternatives: Kale, Swiss chard, or a mix of greens work well.Just cook until tender and drain excess liquid.
- Spice profile: Try garlic powder plus onion powder for a shortcut, or add paprika and a hint of nutmeg for a classic creamy note.
FAQ
Can I make this ahead?
Yes. Assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours. When ready, bake covered for 10 minutes, then uncover and bake until bubbly and the chicken hits 165°F.
You may need a few extra minutes since it’s starting cold.
Is this recipe gluten-free?
Yes. There’s no flour or starch in the sauce. Always check labels on broth and cheeses to be safe, but the base recipe is naturally gluten-free.
Can I use frozen chicken?
For best texture, thaw chicken fully and pat dry before cooking.
Baking from frozen can cause uneven cooking and a watery sauce.
What should I serve with it?
Great low-carb sides include roasted asparagus, sautéed green beans, cauliflower mash, zucchini noodles, or a simple arugula salad with lemon and olive oil.
How do I lighten it up?
Use half-and-half instead of heavy cream and reduce the mozzarella slightly. The sauce will be thinner but still creamy. Keep the Parmesan for flavor impact.
Can I cook it in one skillet?
Yes, if your skillet is oven-safe.
Sear the chicken, make the sauce, nestle the chicken back into the skillet, top with cheese, and bake directly in the same pan.
Final Thoughts
Keto Creamy Spinach Chicken Bake checks all the boxes: easy, comforting, and low-carb without sacrificing flavor. It’s a practical weeknight meal that also feels special enough for guests. Keep the method simple, season well, and don’t rush the sauce.
With a few pantry staples, you’ll have a rich, satisfying dinner that reheats like a dream. This is the kind of recipe you’ll cook once and then keep coming back to.
