Craving a dinner that’s incredibly simple, lightning-fast, and packed with flavor? Look no further! This Cheesy Chicken and Spinach Bake is your new weeknight hero. With just three core ingredients and 30 minutes, you can have a warm, satisfying, and protein-packed meal on the table. It’s naturally low-carb and so versatile—serve it hot for dinner or portion it out for delicious, ready-to-go lunches all week long. Let’s get cooking!
Ingredients
• 16 boneless, skinless chicken thighs (approx. 4 lbs / 1.8 kg)
• 8 oz / 226 g sharp cheddar cheese, shredded
• 24 oz / 680 g fresh spinach
• 2 cups / 475 ml water
• 1 tsp garlic powder
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C. Arrange the chicken thighs in a single layer in a large baking dish and season generously with salt, pepper, and garlic powder.
3. Pour the water into the bottom of the dish, then cover tightly with foil. Bake for 20-25 minutes, or until the chicken is cooked through.
4. Carefully remove the dish from the oven. Transfer the chicken to a cutting board and use two forks to shred it into bite-sized pieces.
5. Return the shredded chicken to the baking dish with the hot cooking liquid. Add the fresh spinach in handfuls, stirring after each addition until it wilts down completely.
6. Stir in the shredded cheddar cheese until it’s melted and creamy. Taste and adjust seasonings if needed, then serve immediately.
Nutritional Information
• Nutritional Info (per serving)
• Serves: 6
• Calories: 390
• Fat: 25g
• Net Carbs: 4g
• Protein: 47g
Pro Tips
• For a less watery dish, drain about half of the cooking liquid from the pan before adding the spinach and cheese.
• Create a golden, bubbly top by sprinkling on extra cheese and placing the dish under the broiler for 1-2 minutes before serving.
• Feel free to swap the cheddar with other melting cheeses like Monterey Jack, Provolone, or an Italian blend.
FAQ
Q: Can I use a different cheese for this chicken bake
A: Yes, absolutely. For best results, swap the sharp cheddar with other good melting cheeses like Monterey Jack, Provolone, or an Italian blend.
Q: How do I make this chicken and spinach bake less watery
A: For a thicker consistency, simply drain about half of the cooking liquid from the pan after the chicken is cooked but before you add the spinach and cheese.
Q: Is this Cheesy Chicken and Spinach Bake keto-friendly
A: Yes, this recipe is a great keto option. With only 4g of net carbs per serving, it’s naturally low-carb and high in protein.
Q: What’s the best way to get a crispy cheese topping
A: To create a golden, bubbly top, sprinkle extra cheese over the finished dish and place it under your oven’s broiler for 1-2 minutes right before serving.
