This creamy and indulgent Chicken and Spinach Casserole with Cream Cheese is a comforting and flavorful dish that’s perfect for any night of the week. With tender, seasoned chicken, rich cream cheese, and sautéed spinach, all topped with gooey mozzarella, this meal is both satisfying and easy to make.
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and easy steps make this a go-to recipe for busy nights.
- Rich and Creamy: The cream cheese mixture creates a decadent, flavorful filling.
- Healthy Twist: Spinach adds a dose of greens, making it a well-rounded meal.
- Great for Meal Prep: Leftovers taste just as good the next day.
- Versatile: Customize with your favorite cheeses or add extra veggies for a new spin.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 cups fresh spinach
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- ½ cup Parmesan cheese, optional
Directions
Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
Prepare the Chicken
Cut each chicken breast in half horizontally to create four thin cutlets. Pound the thicker ends slightly to ensure even thickness.
Marinate the Chicken
In a large bowl, whisk together 1 tablespoon of olive oil, minced garlic, Italian seasoning, salt, and black pepper. Add the chicken, tossing to coat. Cover and refrigerate for 15-30 minutes.
Cook the Spinach
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add fresh spinach and cook, stirring frequently, until wilted (about 2-3 minutes). Remove from heat and set aside.
Make the Cream Cheese Mixture
In a medium bowl, beat the softened cream cheese until smooth. Stir in the cooked spinach and ½ cup of shredded mozzarella (plus Parmesan if using) until fully combined.
Sear the Chicken (Optional)
Remove the chicken from the marinade and let any excess drip off. If desired, sear the chicken in a hot skillet for 1-2 minutes per side for extra flavor.
Assemble the Casserole
Arrange the chicken in a single layer in the prepared baking dish. Spread the spinach and cream cheese mixture evenly over the chicken. Top with the remaining mozzarella cheese.
Bake the Casserole
Bake for 20-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C) and the cheese is melted and lightly browned.
Serve
Let the casserole rest for 5 minutes before serving. Pair it with a fresh salad, roasted vegetables, or a side of pasta.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories: 528 kcal per serving
Variations
- Add Mushrooms: Sauté mushrooms along with the spinach for extra texture.
- Spicy Kick: Mix in a pinch of red pepper flakes for heat.
- Different Cheeses: Try using cheddar, Gouda, or Swiss instead of mozzarella.
- Low-Carb Option: Serve with cauliflower rice for a keto-friendly meal.
- Extra Herbs: Add fresh basil or parsley for a fresh twist.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven at 350°F (175°C) for 10-15 minutes or microwave for 1-2 minutes until heated through.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and squeeze out excess moisture before adding it to the cream cheese mixture.
2. Can I make this casserole ahead of time?
Absolutely! Assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking.
3. What’s the best way to reheat this dish?
Reheat in the oven at 350°F for the best texture, or microwave for convenience.
4. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and add extra juiciness.
5. What can I serve with this casserole?
It pairs well with a side salad, garlic bread, or roasted vegetables.
6. Is this casserole keto-friendly?
Yes, it's naturally low in carbs. Just ensure the ingredients align with your keto goals.
7. Can I add other vegetables?
Absolutely! Bell peppers, zucchini, or cherry tomatoes make great additions.
8. Do I have to sear the chicken first?
No, but searing adds extra flavor and a nice texture to the chicken.
9. How do I know when the chicken is done?
Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
10. Can I use low-fat cream cheese?
Yes, but full-fat cream cheese provides a richer texture and flavor.
Conclusion
This Chicken and Spinach Casserole with Cream Cheese is the perfect balance of creamy, cheesy, and savory flavors. It’s easy to prepare, packed with protein and greens, and great for meal prep. Whether you’re making it for a family dinner or a cozy weeknight meal, this casserole is sure to be a hit!
Chicken and Spinach Casserole with Cream Cheese
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Chicken and Spinach Casserole with Cream Cheese is the perfect creamy and indulgent meal for busy nights. Tender chicken breasts, rich cream cheese, and sautéed spinach are topped with gooey mozzarella for a flavorful, satisfying dish. Ideal for meal prep, this recipe is easily customizable with various cheeses and vegetables. Whether you're cooking for a family or making leftovers, this casserole will quickly become a favorite weeknight dinner.
Ingredients
Ingredients:
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 cups fresh spinach
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- ½ cup Parmesan cheese, optional
Instructions
Instructions:
- Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- Cut each chicken breast in half horizontally to create four thin cutlets. Pound the thicker ends to ensure even thickness.
- In a bowl, whisk together 1 tablespoon of olive oil, garlic, Italian seasoning, salt, and black pepper. Toss the chicken in the marinade, 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.
- Beat softened cream cheese in a bowl, then stir in spinach and ½ cup mozzarella cheese (and Parmesan if using).
- Optionally, sear the marinated chicken in a hot skillet for 1-2 minutes per side for added flavor.
- Arrange the chicken in the baking dish, spread the cream cheese and spinach mixture over it, and top with remaining mozzarella.
- Bake for 20-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is melted and lightly browned.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can use frozen spinach but make sure to thaw and squeeze out any excess moisture.
- Leftovers store well in an airtight container for up to 3 days or freeze for up to 2 months.
- You can also swap chicken breasts for thighs for a juicier option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
