Chicken breasts baked with cream cheese, spinach, onions, mushrooms, and lots of melty cheese. Comfort food, no fuss.
You ever have one of those nights where everything feels like too much? The laundry’s not folded, your inbox is a disaster, and dinner? Dinner just feels impossible. That was me a few months ago. I’d had a rough day—nothing dramatic, just one of those slow-burn frustrating ones. I opened the fridge hoping it would magically contain the answer to all my problems. It didn’t, but it did have chicken. And cream cheese. And an almost-forgotten packet of Italian dressing mix shoved behind a jar of jam that expired in 2021.
I’m not sure what came over me, but I started sautéing onions and mushrooms just to smell something cooking. Tossed in the spinach because… well, it was either cook it or toss it. And somewhere in that little pocket of chaos and improv, this Smothered Chicken with Creamed Spinach was born. It wasn’t perfect. I definitely spilled half the shredded cheese on the counter. But when I pulled it out of the oven—bubbling, golden, cheesy—it felt like a small personal victory. The kind you don’t post on Instagram, but you remember.
Why You’ll Love This Smothered Chicken with Creamed Spinach Recipe?
Honestly? I don’t always trust my own cooking instincts. Sometimes I second-guess everything from spice levels to oven temps. But this dish? This one never lets me down. There’s something about smothering chicken in cream cheese, sautéed spinach, and cheese that just feels like wrapping it in a weighted blanket. The chicken stays juicy (even when I overbake it slightly because I’m answering emails mid-cook), the spinach gets silky instead of sad, and the cheese… well, the cheese is the glue holding it all together—emotionally and literally.
It’s rich without being heavy, feels indulgent but isn’t hard, and it reheats like a dream. Maybe not the kind of dream where you’re on a beach in Greece sipping wine… but the kind where you open the fridge the next day and think, Oh thank God, I still have that chicken left.
Ingredient Notes:
Let’s be honest—recipes don’t always go exactly as planned. I’ve swapped, subbed, and straight-up skipped ingredients in this and somehow it still turns out. But here’s the core crew:
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Chicken breasts — Boneless, skinless. If they’re too thick, I pound them out a bit. Not for culinary reasons—just because it’s oddly therapeutic.
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Olive oil — Or butter. I usually reach for whatever’s closer.
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Onion — One big one, sliced. I once used half a red onion because that’s all I had. Still great.
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Mushrooms — The fresh kind. Unless it’s a canned mushroom day (no judgment).
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Italian dressing mix — That little packet that’s probably been in your pantry since 2018. This is its moment.
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Cream cheese — Softened, because trying to mix cold cream cheese is a fight you won’t win.
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Spinach — Fresh is nice. Bagged baby spinach is even nicer. I’ve also used frozen. It’s all spinach in the end.
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Mozzarella + provolone blend — Or whatever cheese you love that melts. I once added pepper jack. Things got spicy. I didn’t hate it.
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Salt + pepper — Go by feel. Taste as you go if you’re into that. Or wing it. I do.
How To Make Smothered Chicken with Creamed Spinach?
- Preheat the oven to 350°F.
I forget this step almost every time and then end up waiting awkwardly with a full dish just sitting there. Set a reminder, maybe? - Sauté the onions in olive oil.
Let them soften and brown a bit—caramelized if you’ve got the time, lightly golden if you’re in “I just need to eat” mode. - Add the mushrooms.
They’ll release water first, which is annoying, but be patient. Keep stirring. Eventually, they’ll soak up all that savory oniony goodness. - Mix the cream cheese with the Italian dressing mix.
This step is never pretty. It’s messy. It sticks to your spoon. Just go with it. - Spread the chicken in a greased baking dish.
I use whatever dish is clean and not too big. Spread the cream cheese mixture over each piece like you’re frosting a very weird cupcake. - Wilt the spinach.
Throw it into the hot pan with the onions and mushrooms. Stir till it’s wilted. If it disappears into nothing, that’s normal. - Top the chicken with spinach + veggies.
Pile it on. It’ll look like a lot, but it melts down into something amazing. - Add cheese.
Be generous. Like, “accidentally drop more than you meant to” generous. It’ll melt and stretch and basically make the whole dish worth it. - Bake for 30 minutes.
Or until the chicken is cooked and the cheese is bubbling like your social anxiety after small talk at a party. Let it rest for 5-ish minutes. It sets up better that way.
Storage Options:
This dish stores beautifully. I mean it. I’ve eaten it straight from the Tupperware, cold, over the sink (zero shame). Just throw it in the fridge for up to 4 days. Microwave to reheat, or warm in the oven if you’re feeling civilized. Freezing works too—just wrap it up tight and defrost it before baking again.
Variations and Substitutions:
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Chicken thighs instead of breasts? Even juicier. Big fan.
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No mushrooms? Leave them out. Or swap with zucchini or bell peppers.
Want To Save This Recipe?
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Frozen spinach? Totally fine. Just squeeze the water out or you’ll get soup.
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No dressing packet? Mix garlic powder, onion powder, dried herbs, and a little sugar.
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Different cheese? Use what you have. Cheese is never the problem.
What to Serve with Smothered Chicken with Creamed Spinach?
You can serve this with stuff. Or not. But here’s what I like:
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Mashed potatoes. Creamy meets creamy.
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Buttered egg noodles. Always nostalgic.
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Garlic bread. For the crispy edges and the scooping.
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Salad with sharp vinaigrette. Gotta cut the richness somehow.
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Roasted broccoli or carrots. If you’re being grown-up today.
Frequently Asked Questions:
Can I make it ahead of time?
Yup. Assemble the whole thing, wrap it, and stick it in the fridge. Bake when you’re ready. Add 5–10 extra minutes if it’s cold from the fridge.
Can I freeze it raw?
I’ve done it. Wrap it well, then thaw before baking. You’ll need more time, but it works.
What if I don’t like spinach?
Okay, hear me out—just try it once. The spinach in this dish doesn’t taste like spinach spinach. It tastes like creamy, cheesy, onion-y magic. But hey, if it’s a hard no, swap with kale or leave it out entirely.
So… what’s your version going to look like?
Did you swap cheeses? Forget to preheat the oven (again)? Add bacon on a whim? I love hearing how people make recipes their own. Drop me a comment, send a pic, or just tell me if it saved your Tuesday night like it saved mine.
Life’s messy. Dinner doesn’t have to be. Let’s smother some chicken and call it a win.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Smothered Chicken with Creamed Spinach
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion thinly sliced
- 8 ounces fresh mushrooms sliced
- 1 packet Zesty Italian dressing mix
- 8 ounces cream cheese softened
- 8 ounces fresh spinach
- 1½ cups shredded mozzarella and provolone cheese blend
- Salt and black pepper to taste
Instructions
Preheat the Oven:
- Set the oven temperature to 350°F (175°C) and allow it to preheat while preparing the remaining components.
Sauté the Onions:
- In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook until they are soft and lightly caramelized, approximately 8–10 minutes.
Cook the Mushrooms:
- Add the sliced mushrooms to the skillet with the onions. Continue sautéing until the mushrooms are tender and their liquid has evaporated, about 5–7 minutes.
Prepare the Cream Cheese Mixture:
- In a mixing bowl, combine the softened cream cheese with the Zesty Italian dressing mix. Stir until smooth and well blended.
Arrange the Chicken:
- Lightly grease a 9x13-inch baking dish. Place the chicken breasts in the dish in a single layer. Evenly divide and spread the cream cheese mixture on top of each breast.
Sauté the Spinach:
- Add the fresh spinach to the skillet with the onion and mushroom mixture. Stir and cook just until the spinach is wilted, about 2–3 minutes.
Top the Chicken:
- Season the cream cheese-topped chicken breasts with salt and pepper. Spoon the sautéed spinach mixture over each piece of chicken.
Add Cheese and Bake:
- Sprinkle the shredded mozzarella and provolone cheese evenly over the top of the dish. Place the baking dish in the preheated oven and bake for approximately 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and lightly golden.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
