Keto Creamy Chicken Spinach Bake

This keto creamy chicken spinach bake is tender chicken and baby spinach tucked under a garlicky cream cheese sauce and a bubbly, golden mozzarella top. It's comforting, filling, and made with just a handful of ingredients, so it's perfect for a chilly weeknight when you need to feed the whole family.

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Each serving has about 35 grams of protein and around 6 grams of net carbs, so it keeps you full without blowing your carb count. The chicken bakes right in the sauce, which means there's no browning step and only one dish to wash. You just layer, top, and let the oven do the work.

Key Ingredients & Substitutions

• Chicken breasts. Cubed boneless, skinless chicken breast cooks quickly and evenly in the sauce. Boneless thighs work too and stay extra juicy; they just add a little more fat.
• Fresh baby spinach. A full 10 oz bag looks like a lot, but it wilts down to a soft, creamy layer. You can swap in a 10 oz box of frozen spinach, thawed and squeezed very dry, so the dish doesn't turn watery.
• Cream cheese. This is the base of the sauce and what makes the whole bake so rich. Let it soften on the counter first so it mixes smoothly. Full-fat cream cheese gives the best texture.
• Shredded mozzarella. A little goes into the sauce and the rest melts on top into that golden crust. Sharp cheddar, Monterey Jack, or a mix of cheeses all work if you'd like a stronger flavor.
• Sour cream. It loosens the cream cheese and adds a gentle tang. Plain full-fat Greek yogurt is a fine substitute.
• Garlic. Minced garlic or a tube of garlic paste both work. The paste is handy when you want to skip the chopping.

Helpful Tips

Cut the chicken evenly. Aim for bite-size pieces about 1 inch across. When the cubes are all the same size, they finish cooking at the same time, and you won't end up with some pieces dry while others still need a few minutes.

Keep the spinach flat. Press the spinach down into an even layer over the chicken before adding the sauce. It helps the cream cheese mixture sit on top instead of sliding into the gaps, and the spinach steams evenly under the foil.

Don't skip the foil. Covering the dish for the first 20 minutes traps the steam, which cooks the chicken through and wilts the spinach without drying out the sauce. Then you uncover it, add the rest of the mozzarella, and let it brown.

Check the temperature. The chicken is done when it reaches 165°F in the thickest piece. A digital meat thermometer takes the guesswork out of it and saves you from cutting into every piece.

Let it rest before serving. Give the bake 5 minutes out of the oven. The sauce thickens up as it cools slightly, so each serving holds together better on the plate. If you see a little liquid in the corners, that's just juice from the chicken and spinach; spoon it over the top.

Variations

• Bacon and chicken. Stir a few slices of cooked, crumbled bacon into the cream cheese mixture for a smoky twist.
• Artichoke and spinach. Add a drained, chopped can of artichoke hearts with the spinach for a casserole that tastes like spinach artichoke dip.
• Broccoli instead of spinach. Swap the spinach for small broccoli florets and use cheddar on top. If you like that idea, try our Keto Broccoli Cheddar Chicken Bake.
• Italian style. Mix a teaspoon of Italian seasoning and a few chopped sun-dried tomatoes into the sauce, and use a little parmesan with the mozzarella.
• Spicy version. Add a pinch of red pepper flakes or some chopped pickled jalapeños to the cream cheese mixture.
• Use cooked chicken. Shredded rotisserie chicken works in a pinch. Cut the covered baking time to about 10 minutes, since you only need to heat everything through.

Serving Ideas

This bake is rich, so it's nice with something light and fresh alongside it. A crisp green salad with a simple vinaigrette, roasted green beans, or steamed broccoli all balance out the creamy sauce.

If you want something heartier, spoon it over cauliflower rice or serve it with our Garlic Butter Spaghetti Squash to soak up the sauce. Low Carb Bacon Fried Cabbage is another easy side that goes well with it. For a bigger spread, pair it with our Low Carb Spinach Cauliflower Casserole.

Make-Ahead, Storing & Freezing

You can assemble the whole casserole up to 24 hours ahead. Layer the raw chicken and spinach in the dish, spread the sauce over the top, cover it tightly, and keep it in the fridge. Hold back the remaining mozzarella until baking time. Because it goes into the oven cold, add 5 to 10 minutes to the covered baking time and check the chicken with a thermometer.

Let leftovers cool, then cover the dish or move portions to airtight containers. They'll keep in the fridge for up to 4 days. Reheat single servings in the microwave for 1 to 2 minutes, or warm a larger amount in a 350°F oven, covered with foil, for about 15 to 20 minutes until hot in the middle. It makes a great packed lunch.

To freeze, portion the cooled bake into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Cream cheese sauces can separate a little after freezing, so give the sauce a gentle stir once it's warm and it will come back together. The texture is best fresh, but frozen portions are still really handy on busy days.

More Low Carb Chicken and Casserole Recipes

If you loved this recipe, here are a few more you might enjoy:

• Low Carb Beef Florentine Casserole
• Low Carb Creamed Spinach Mac and Cheese
• Low Carb Cheesy Ham Cauliflower Casserole
• Keto Slow Cooker Butter Chicken

📖 Recipe

StepAwayFromTheCarbs.com

Keto Creamy Chicken Spinach Bake

4.49 from 77 votes

Tender chicken and baby spinach baked under a garlicky cream cheese sauce and a golden mozzarella top. A filling keto casserole with about 35g of protein and 6g net carbs per serving.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Makes: 4 servings

Net Carbs: 6

Calories: 439

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• non-stick cooking spray
• 1 lb boneless, skinless chicken breasts cut into 1-inch cubes
• 10 oz fresh baby spinach
• 8 oz cream cheese softened
• ¾ cup shredded mozzarella cheese divided (¼ cup for the sauce, ½ cup for the top)
• ¼ cup sour cream
• 2 teaspoon minced garlic or garlic paste
• Salt and black pepper to taste

Equipment

• ThermoPro TP-16 Digital Cooking Food Meat Thermometer
• Pyrex Basics 3-Quart (9x13) Glass Baking Dish

Step-by-Step Instructions

 

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1. Preheat the oven to 400°F. Coat a 9x13-inch baking dish with cooking spray.
2. Spread the cubed raw chicken in an even layer in the dish. Layer the spinach over the top, pressing it down so it's as flat as possible.
3. In a medium bowl, stir together the softened cream cheese, ¼ cup of the mozzarella, the sour cream, and the garlic until smooth. Season with salt and pepper to taste. Spoon the mixture over the spinach and spread it into an even layer.
4. Cover the dish tightly with foil and bake for 20 minutes.
5. Remove the dish from the oven, uncover it, and sprinkle the remaining ½ cup of mozzarella over the top.
6. Bake uncovered for another 10 to 15 minutes, until the cheese is golden and bubbly and the chicken reaches an internal temperature of 165°F. Let it rest for 5 minutes before serving.

Nutrition

Calories: 439kcalCarbohydrates: 8gProtein: 35gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0gCholesterol: 155mgSodium: 502mgPotassium: 934mgFiber: 2gSugar: 3gVitamin A: 7661IUVitamin C: 22mgCalcium: 256mgIron: 3mgNet Carbs: 6g

Notes

Frozen spinach works too: use a 10 oz box, thawed and squeezed very dry.

You can assemble the casserole up to 24 hours ahead and refrigerate it, covered. Add 5 to 10 minutes to the covered baking time if it goes into the oven cold.

Nutrition is per serving (one quarter of the dish). Net carbs are calculated as total carbs minus fiber.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.