Chicken and Spinach Casserole with Cream Cheese Recipe

Introduction

This Chicken and Spinach Casserole with Cream Cheese is a comforting and flavorful dish perfect for a cozy dinner. Tender chicken cutlets are layered with a creamy spinach and cheese mixture, then baked to golden perfection. It’s easy to prepare and sure to become a family favorite.

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

1. Step 1: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
2. Step 2: Cut each chicken breast in half horizontally to create four thin cutlets. Pound the thicker ends to ensure even thickness.
3. Step 3: 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.
4. Step 4: In a skillet, heat the remaining olive oil over medium heat. Add spinach and cook for 2-3 minutes until wilted. Set aside.
5. Step 5: Beat softened cream cheese in a bowl, then stir in spinach and ½ cup mozzarella cheese (and Parmesan if using).
6. Step 6: Optionally, sear the marinated chicken in a hot skillet for 1-2 minutes per side for added flavor.
7. Step 7: Arrange the chicken in the baking dish, spread the cream cheese and spinach mixture over it, and top with remaining mozzarella.
8. Step 8: 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.
9. Step 9: Let the casserole rest for 5 minutes before serving.

Tips & Variations

• You can use frozen spinach but make sure to thaw and squeeze out any excess moisture.
• Swap chicken breasts for thighs if you prefer a juicier option.
• For extra flavor, add a sprinkle of red pepper flakes to the marinade.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap tightly and keep for up to 2 months. Reheat in the oven or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just be sure to thaw it completely and squeeze out any excess moisture before mixing it with the cream cheese.

Is it necessary to sear the chicken before baking?

Searing is optional but adds extra flavor and helps seal in juices. You can skip this step if you’re short on time.

Chicken and Spinach Casserole with Cream Cheese Recipe

Print Recipe

★★★★★

4.5 from 110 reviews

This Chicken and Spinach Casserole with Cream Cheese is a creamy, savory baked dish combining tender chicken breasts, sautéed spinach, and a rich cheese mixture. It’s an easy and comforting main course perfect for family dinners, offering a delightful blend of flavors with Italian seasoning and mozzarella cheese baked to golden perfection.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 large boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• ¼ teaspoon salt
• ½ teaspoon black pepper

Vegetables

• 2 cups fresh spinach
• 1 tablespoon olive oil (for sautéing spinach)

Cheese Mixture

• 8 ounces cream cheese, softened
• 1 cup shredded mozzarella cheese, divided
• ½ cup Parmesan cheese, optional

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
2. Prep Chicken: Cut each chicken breast in half horizontally to create four thin cutlets. Pound the thicker ends to ensure even thickness for uniform cooking.
3. Marinate Chicken: In a bowl, whisk together 1 tablespoon olive oil, minced garlic, Italian seasoning, salt, and black pepper. Toss the chicken cutlets in this marinade, cover, and refrigerate for 15-30 minutes to allow flavors to develop.
4. Sauté Spinach: Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the fresh spinach and cook for 2-3 minutes until wilted. Remove from heat and set aside.
5. Prepare Cheese Mixture: In a mixing bowl, beat the softened cream cheese until smooth. Stir in the sautéed spinach, ½ cup of shredded mozzarella cheese, and Parmesan cheese if using until well combined.
6. Optional Sear: For added flavor and texture, sear the marinated chicken cutlets in a hot skillet for 1-2 minutes on each side until lightly browned.
7. Assemble Casserole: Arrange the chicken cutlets evenly in the greased baking dish. Spread the cream cheese and spinach mixture over the chicken, then top with the remaining ½ cup mozzarella cheese.
8. Bake: Place the casserole in the preheated oven and bake 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.
9. Rest and Serve: Remove the casserole from the oven and allow it to rest for 5 minutes before serving, letting the flavors settle and the dish cool slightly for optimal taste and texture.

Notes

• You can use frozen spinach as a substitute for fresh—just make sure to thaw and squeeze out any excess moisture to prevent a watery casserole.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months for longer storage.
• For a juicier variation, chicken thighs can be used instead of breasts.

Keywords: chicken casserole, spinach casserole, cream cheese chicken, baked chicken recipes, easy chicken dinner, creamy chicken casserole