Keto Creamy Spinach Chicken Bake: Weeknight Wow, Zero Carb Chaos

You want a dinner that feels like restaurant-level comfort but doesn’t wreck your macros? This is that dish.

Tender chicken, velvety spinach cream, golden cheese crust—fast, decadent, and secretly low-carb.

It’s the kind of meal that makes you forget pasta ever existed. Warning: leftovers mysteriously vanish. Coincidence?

Not likely.

What Makes This Special

This bake nails the trifecta: flavor, simplicity, and macro-friendliness. The chicken stays juicy under a rich, garlicky spinach sauce that tastes like keto Alfredo met a casserole and fell in love.

It’s a one-pan recipe with powerhouse fats to keep you full and focused.

Plus, it reheats like a dream—meal prep warriors, rejoice.

Keto Creamy Spinach Chicken Bake: Weeknight Wow, Zero Carb Chaos

Recipe by Wendy CarterCourse: Dinner, Keto

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

420

kcal

Ingredients

• 2 lbs boneless, skinless chicken breasts (pounded to even thickness or halved lengthwise)

• 2 tbsp olive oil (or avocado oil) for searing

• 1 tsp kosher salt (divided, adjust to taste)

• 1/2 tsp black pepper

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp smoked paprika (optional, for depth)

• 3 tbsp butter

• 4 cloves garlic, minced

• 6 oz cream cheese, softened

• 1 cup heavy cream

• 1/2 cup grated Parmesan

• 3 cups fresh spinach, roughly chopped (or 10 oz frozen, thawed and well-squeezed)

• 1 cup shredded mozzarella

• 1/4 tsp crushed red pepper flakes (optional)

• Juice of 1/2 lemon (optional, for brightness)

• Fresh parsley, chopped, for garnish

Step-by-Step Instructions

• Prep the chicken: Pat the chicken dry. Season both sides with 1/2 tsp salt, pepper, garlic powder, onion powder, and smoked paprika.
• Sear for flavor: Heat olive oil in a large oven–safe skillet over medium-high. Sear chicken 2–3 minutes per side until lightly golden. It won’t be cooked through—that’s fine. Remove to a plate.
• Build the creamy base: Reduce heat to medium. Add butter and minced garlic; cook 30–45 seconds until fragrant, not browned.
• Melt in the good stuff: Add cream cheese, breaking it up with a spatula. Pour in heavy cream and whisk until smooth and silky.
• Cheesy upgrade: Stir in Parmesan and remaining 1/2 tsp salt. Add red pepper flakes if you like a gentle kick.
• Spinach time: Add chopped spinach. Stir until wilted (2–3 minutes). If using frozen spinach, make sure it’s squeezed dry to avoid watery sauce.
• Lemon lift: Stir in a squeeze of lemon juice to brighten the richness. Taste and adjust seasoning.
• Assemble: Nestle the seared chicken into the creamy spinach mixture. Spoon sauce over the top. Sprinkle mozzarella evenly.
• Bake: Transfer skillet to a 400ºF (200ºC) oven. Bake 15–20 minutes, until the chicken reaches 165ºF internal temp and cheese is melty and golden.
• Rest and serve: Let it rest 5 minutes. Garnish with parsley. Serve as-is, or with cauliflower rice or zucchini noodles if you’re feeling extra.

Best Ways to Store

• Fridge: Cool completely, then store in an airtight container for up to 4 days. The sauce thickens beautifully by day two.
• Freezer: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge for best texture.
• Reheat: Gently warm on the stovetop over low heat, covered, with a splash of cream to loosen.
  

  Microwave in 45-second bursts, stirring in between.

Why You’ll Love It

• Ultra-creamy comfort without the carb coma.
• One-skillet magic—less cleanup, more time to be awesome.
• Protein-packed and satisfying, keeps cravings quiet.
• Meal-prep friendly and reheats like it was made today.
• Family-approved: nobody asks, “Is this keto?” They’re too busy eating.

Nutrition Stats

Approximate per serving (1/6 of recipe):

• Calories: ~420
• Fat: ~28g
• Protein: ~36g
• Total Carbs: ~5g
• Fiber: ~1g
• Net Carbs: ~4g
• Sodium: varies by cheese and salt—adjust to taste

Note: Values are estimates and will vary with specific brands and portion sizes.

Recipe Mistakes to Avoid

• Skipping the sear: You want that flavorful crust. It locks in juices and upgrades the entire dish.
• Watery spinach: If using frozen spinach, squeeze it like it owes you money. Excess water = diluted sauce.
• Overcooking chicken: Dry chicken is a crime.
  

  Pull at 165°F and let it rest.

• Breaking the sauce: Keep heat moderate when melting cream cheese and whisk until smooth. Boiling can split dairy.
• Underseasoning: Cream and cheese love salt. Taste and adjust before baking.

Creative Twists

• Bacon lover’s edition: Crisp 4 slices bacon; crumble and fold into the sauce or scatter on top before baking.
• Mushroom umami: Sauté 8 oz sliced mushrooms after searing chicken; cook off moisture, then proceed with sauce.
• Pesto swirl: Dollop 2–3 tbsp basil pesto into the sauce for a herby, aromatic kick.
• Sun-dried tomato vibe: Add 1/3 cup chopped oil-packed sun-dried tomatoes for tangy pops (still low-carb, FYI).
• Spice route: Swap mozzarella for pepper jack and add a pinch of cayenne.
• Thigh-high flavor: Use boneless, skinless chicken thighs for extra juiciness and flavor.

FAQ

Can I make this dairy-free and still keep it keto?

Yes.

Use full-fat coconut milk in place of heavy cream, dairy-free cream cheese (or a cashew cream), and a dairy-free mozzarella alternative. The flavor shifts slightly but still lands creamy and rich.

Do I have to use fresh spinach?

Nope. Frozen spinach works perfectly—just thaw and squeeze out excess liquid.

If you skip that step, you’ll water down the sauce and then wonder why it’s soupy. Don’t do that to yourself.

How can I make it faster on weeknights?

Pre-slice or pound the chicken thin, and mix the sauce the night before. Store separately, then assemble and bake.

You’ll be eating in under 25 minutes, IMO the sweet spot for “I’m starving” dinners.

What sides pair well and keep it keto?

Cauliflower rice, roasted broccoli, sautéed zucchini, or a crisp arugula salad with lemon and olive oil. If you want cozy, mashed cauliflower is a winner.

Can I cook it completely on the stovetop?

Yes. After searing, reduce heat to medium-low, spoon sauce over chicken, cover, and simmer 8–12 minutes until the chicken hits 165°F.

Uncover, top with cheese, cover again to melt. You’ll miss the browned top, but it’s still excellent.

Is this good for meal prep?

Absolutely. It holds up well for 3–4 days in the fridge.

The sauce thickens and the flavors marry, which is chef-speak for “it tastes even better tomorrow.”

To Sum It Up

Keto Creamy Spinach Chicken Bake delivers maximum flavor with minimal effort—a cheesy, garlicky, protein-loaded dinner that respects your macros and your time.

It’s versatile, reheats like a champ, and makes you look like you tried way harder than you did. Put this in your weeknight rotation and watch it become the dish people request on repeat.

Low-carb comfort? Unlocked.