Introduction

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. Tender, seasoned chicken pairs beautifully with rich cream cheese and fresh spinach, all topped with melted mozzarella for a satisfying meal that’s easy to prepare.

A close-up of two slices of creamy white lasagna on a white plate, each slice showing about five layers: a golden brown melted cheese top layer with small browned spots and sprinkled green herbs, beneath it a white creamy layer with bits of chicken and spinach leaves, followed by a layer of pasta, another creamy cheese mix with spinach, and another pasta layer at the bottom. The cheese on top looks slightly bubbly and glossy, and the spinach adds small green patches throughout the layers. The plate rests on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken breasts

2 tablespoons olive oil, divided

3 cloves garlic, minced

1 tablespoon Italian seasoning

1/4 teaspoon salt

1/2 teaspoon black pepper

2 cups fresh spinach

8 ounces cream cheese, softened

1 cup shredded mozzarella cheese, divided

1/2 cup Parmesan cheese (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.

Step 2: Cut each chicken breast in half horizontally to create four thin cutlets. Pound the thicker ends to ensure even thickness.

Step 3: In a bowl, whisk together 1 tablespoon of olive oil, minced garlic, Italian seasoning, salt, and black pepper. Toss the chicken in the marinade, cover, and refrigerate for 15-30 minutes.

Step 4: Heat the remaining olive oil in a skillet over medium heat. Add the spinach and cook for 2-3 minutes until wilted. Remove from heat and set aside.

Step 5: Beat the softened cream cheese in a bowl, then stir in the cooked spinach and 1/2 cup of shredded mozzarella cheese. Add Parmesan cheese if using.

Step 6: (Optional) For extra flavor, sear the marinated chicken in a hot skillet for 1-2 minutes per side before assembling the casserole.

Step 7: Arrange the chicken cutlets in the prepared baking dish. Spread the cream cheese and spinach mixture evenly over the chicken, then top with the remaining 1/2 cup of mozzarella cheese.

Step 8: Bake in the preheated oven for 20-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is melted and lightly browned.

Step 9: Allow the casserole to rest for 5 minutes before serving for best texture and flavor.

Tips & Variations

For a richer flavor, add a sprinkle of crushed red pepper flakes to the spinach mixture for a slight kick.

You can substitute kale or Swiss chard for spinach if you prefer a different leafy green.

Using fresh mozzarella instead of shredded can give a creamier texture but may require slightly longer baking time.

If you like a crispier top, broil the casserole for 2-3 minutes at the end of baking—watch carefully to avoid burning.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. This casserole also freezes well; freeze in a suitable container for up to 2 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just be sure to thoroughly thaw and squeeze out excess moisture before cooking to prevent the casserole from becoming watery.

Is it necessary to sear the chicken before baking?

Searing the chicken is optional but recommended as it adds extra flavor and helps lock in juices. If short on time, you can skip this step and bake the chicken directly.