Chicken and Spinach Casserole with Cream Cheese
A cozy, creamy chicken and spinach casserole that's easy to make and packed with flavor, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts Can substitute with chicken thighs.
- 2 tablespoons olive oil Divided.
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning Can substitute with a mix of dried basil, oregano, and thyme.
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fresh spinach Can use frozen spinach; thaw and squeeze water out.
- 8 ounces cream cheese, softened Reduced-fat cream cheese can be used.
- 1 cup shredded mozzarella cheese, divided Pre-shredded works fine, but block cheese melts better.
- 1/2 cup Parmesan cheese, optional For added flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.
- Butterfly the chicken breasts by cutting each in half horizontally to create four cutlets. Pound thicker ends evenly.
- In a bowl, whisk together 1 tablespoon olive oil, garlic, Italian seasoning, salt, and black pepper. Add chicken, cover, and refrigerate for 15–30 minutes.
- In a skillet, heat the remaining olive oil over medium heat, add spinach, and cook for 2–3 minutes until wilted. Set aside to cool.
- In a bowl, beat the softened cream cheese until smooth, then mix in cooked spinach and 1/2 cup of the mozzarella and optional Parmesan.
Cooking
- Optional: Sear the marinated chicken in a skillet for 1–2 minutes per side for extra flavor.
- Arrange the chicken in a single layer in the baking dish. Spread the cream cheese and spinach mixture over the chicken and top with remaining mozzarella.
- Bake for 20–30 minutes until chicken reaches 165°F (75°C) and cheese is bubbly and lightly browned.
- Let rest for 5 minutes before serving.
Notes
This casserole can be assembled ahead of time and refrigerated for up to 24 hours. Leftovers keep in an airtight container for 3–4 days. Reheat in the oven for best results.