This creamy baked chicken with spinach is dairy-free and has a hidden vegetable in the sauce! It's warm, comforting and made with nutritious, simple ingredients.
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This creamy chicken bake for dinner is a very easy recipe for busy weeknights. It's also a great way to sneak in those veggies since there's one hiding in the sauce!
For a complete, delicious meal, serve with mashed potatoes, rice, quinoa or zucchini noodles which can soak up the sauce.
Why you'll love this recipe
Flavorful - This dish is creamy, savory and comforting. So delicious!
Nutritious - Made from a variety of whole food ingredients, including secret cauliflower in the sauce, this recipe is packed with nutrients.
Easy to make - Pretty simple to throw together and doesn't require a lot of prep work.
Ingredients
Chicken - Grass-fed, grass-finished chicken will be the healthiest option, but even storebought chicken is high in protein, niacin, selenium and contains smaller amounts of many other nutrients.
Spinach - Contains many vitamins, minerals and antioxidants, as well as fiber and carotenoids. Some research has shown that spinach can reduce the risk of cancer, prevent osteoporosis, promote heart health and reduce inflammation in the body!
Cauliflower - The main sauce ingredient, but you'd never know! High in many vitamins and minerals, as well as dietary fiber and antioxidants. Because of this, it can help fight inflammation, improve digestion and reduce the risk of developing cancer, heart disease, diabetes and more!
Garlic - Contains small amounts of many vitamins and minerals, can fight sickness, improve heart health and more!
Coconut milk - Use this or cashew cream in the sauce. Coconut milk contains many vitamins and minerals (especially manganese, copper, iron and Vitamin C). Always choose good quality coconut milk with minimal or zero additives. Be sure to read the label and go for pure coconut milk, because many brands have nasty additives and chemicals.
Cashew cream - Use this or coconut milk in the sauce. Very easy to make from scratch and a great replacement for dairy cream! You can follow this cashew cream recipe.
Coconut aminos - I use coconut aminos in place of soy sauce, as it is a healthier option and still adds wonderful umami flavor.
Broth - Bone broth is the healthiest option but you can also use chicken broth. Bone broth is made by boiling the bones of any animal until the nutrients from the bone marrow and connective tissue are released into the liquid. This makes it a very nourishing liquid! Follow my full bone broth recipe to make your own.
Nutritional yeast - Helps add some cheesiness to the dish, without adding the dairy. Especially high in riboflavin, niacin, Vitamins B6 and B12 and has smaller amounts of many trace minerals. Nutritional yeast may help protect against cell damage, helping to prevent many diseases.
FAQ
If you don't have dietary restrictions or preferences, you can certainly use regular dairy milk or cream in the recipe. However, it will no longer be dairy-free. Keep in mind that using dairy milk or cream may alter the flavor and texture of the dish.
Yes, you can customize the dish by using a different type of meat if desired. Pork tenderloin or turkey breast can be used as alternatives to chicken. Adjust the cooking time accordingly to ensure the meat is cooked thoroughly.
I always do the full 45 minutes of cooking and I'm left with juicy chicken breasts that are fully cooked through. You can always check the internal temperature with a meat thermometer to make sure, place it in the thickest part of the breast. It should reach 165°F.
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat the chicken in the microwave or oven until warmed through before serving. Note that the sauce may thicken further when refrigerated, so you can thin it out with a little extra non-dairy milk or broth when reheating if desired.
Tips and variations
- Don't have chicken breasts? Use boneless skinless chicken thighs or even pork chops or turkey breasts.
- Don't have fresh spinach? Use 15-20 oz frozen spinach.
- Don't have fresh garlic? Season the chicken breasts generously with garlic powder.
- Can you eat dairy? You can use heavy cream in place of the coconut cream or cashew cream if desired.
- A cheese fan? Top with mozzarella cheese, parmesan cheese, cheddar cheese, etc a few minutes before the baking time is up. Really any kind of cheese would be delicious.
- A spice fan? Add a pinch of red pepper flakes to the sauce before blending it up.
- Bacon! Saute some bacon and chop it up, sprinkle it over the dish after you add the sauce.
Serving ideas
There are several side dishes that pair well with this creamy baked chicken. The creamy sauce from the chicken can also be drizzled over the side dish for added flavor. Some options include:
- steamed or roasted broccoli, brussel sprouts, or green beans
- pan-fried asparagus
- quinoa
- white or brown rice
- cauliflower rice
- zucchini noodles
- mashed potatoes
- fresh green salad
Tools you may need
Steamer or pot with lid
How to make baked chicken with spinach
Ingredients:
Sauce
- 5 cups cauliflower florets
- 6 garlic cloves
- 2 teaspoon red wine vinegar
- 1 cup full fat coconut milk or cashew cream
- 1 tablespoon coconut aminos
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup chicken broth or bone broth
- ¼ cup nutritional yeast
Other
- 4-6 boneless, skinless chicken breasts
- 1 tablespoon olive oil or avocado oil
- 2 garlic cloves, sliced
- salt + black pepper
- 4 cups chopped fresh spinach
Instructions:
Preheat oven to 400°F.
Make sauce: Steam cauliflower and garlic (if you don't have a steamer, just place them in a pot with 1 inch of water, cover and heat over medium-high heat until you can pierce the cauliflower easily with a fork).
Add to a blender with the remaining sauce ingredients and blend until smooth.
Assemble dish: Grease a 9x13 dish with olive oil. Pat chicken breasts dry with paper towels. Place chicken in the pan in a single layer and season with salt and pepper. Sprinkle garlic slices on chicken breasts. Bake for 15 minutes.
Remove from the oven and arrange spinach around the baked chicken breast. Spread sauce over everything and stir a bit to coat spinach in the sauce. Bake for an additional 30 minutes.
How to store
Store leftover chicken with sauce in an airtight container in the fridge for up to 4 days.
How to reheat
Reheat in the microwave, in a skillet and covered over low heat, or in an oven-proof dish in the oven, covered, for 15-20 minutes at 375°F. Note that the sauce may thicken further when refrigerated, so you can thin it out with a little extra non-dairy milk or broth when reheating if desired.
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📖 Recipe
Creamy Baked Chicken with Spinach
This creamy baked chicken with spinach is dairy-free and has a hidden vegetable in the sauce! It's warm, comforting and made with nutritious, simple ingredients.
Ingredients
Sauce
- 5 cups cauliflower florets
- 6 garlic cloves
- 2 teaspoon red wine vinegar
- 1 cup full fat coconut milk or cashew cream
- 1 tablespoon coconut aminos
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup chicken broth or bone broth
- ¼ cup nutritional yeast
Other
- 4-6 boneless, skinless chicken breasts
- 1 tablespoon olive oil or avocado oil
- 2 garlic cloves, sliced
- salt + black pepper
- 4 cups chopped fresh spinach
Instructions
Preheat oven to 400°F.
Make sauce: Steam cauliflower and garlic (if you don't have a steamer, just place them in a pot with 1 inch of water, cover and heat over medium-high heat until you can pierce the cauliflower easily with a fork).
Add to a blender with the remaining sauce ingredients and blend until smooth.
Assemble dish: Grease a 9x13 dish with olive oil. Pat chicken breasts dry with paper towels. Place chicken in the pan in a single layer and season with salt and pepper. Sprinkle garlic slices on chicken breasts. Bake for 15 minutes.
Remove from the oven and arrange spinach around the baked chicken breast. Spread sauce over everything and stir a bit to coat spinach in the sauce. Bake for an additional 30 minutes.
Notes
To store: Store leftover chicken with sauce in an airtight container in the fridge for up to 4 days.
To reheat: Reheat in the microwave, in a skillet and covered over low heat, or in an oven-proof dish in the oven, covered, for 15-20 minutes at 375°F. Note that the sauce may thicken further when refrigerated, so you can thin it out with a little extra non-dairy milk or broth when reheating if desired.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 465Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 103mgSodium: 876mgCarbohydrates: 16gFiber: 5gSugar: 4gProtein: 47g
This nutrient calculation is done by an automated calculator and may not be accurate.
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