Chicken and Spinach Casserole with Cream Cheese
This Chicken and Spinach Casserole with Cream Cheese is a creamy, indulgent, and satisfying main dish perfect for busy weeknights. Featuring tender chicken breasts marinated with garlic and Italian seasoning, sautéed fresh spinach blended with rich cream cheese, and topped with gooey mozzarella and optional Parmesan cheese, this casserole offers rich flavors and a comforting texture. Easy to prepare and ideal for meal prep, it can be customized with different cheeses or vegetables to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Courses
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
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
- 1 tablespoon olive oil (for cooking)
Spinach and Cheese Mixture
- 2 cups fresh spinach
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- ½ cup Parmesan cheese, optional
Instructions
- Prepare the oven and baking dish: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Prepare the chicken cutlets: Cut each chicken breast horizontally in half to create four thin cutlets. Pound the thicker ends gently to ensure even thickness for uniform cooking.
- Marinate the 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 the bowl, and refrigerate for 15–30 minutes to enhance flavor.
- Sauté the spinach: Heat the remaining 1 tablespoon 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.
- Mix the cheese and spinach filling: In a bowl, beat the softened cream cheese until smooth. Fold in the sautéed spinach, ½ cup of shredded mozzarella cheese, and Parmesan cheese if using. Stir thoroughly to combine.
- Optional sear for added flavor: For extra taste, heat the skillet and sear the marinated chicken cutlets for 1–2 minutes on each side until lightly browned.
- Assemble the casserole: Arrange the chicken cutlets evenly in the greased baking dish. Spread the cream cheese and spinach mixture evenly over the chicken. Sprinkle the remaining ½ cup shredded mozzarella cheese on top.
- Bake the casserole: Place the baking dish 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 golden.
- Rest and serve: Remove the casserole from the oven and let it rest for 5 minutes to allow flavors to settle before serving.
Notes
- For a lower-fat version, use reduced-fat cream cheese and part-skim mozzarella.
- You can substitute fresh spinach with frozen spinach; just be sure to thaw and squeeze out excess moisture before using.
- To change up the flavor, try adding sautéed mushrooms or bell peppers to the spinach mixture.
- If you don’t have Parmesan cheese, you can omit it or replace it with Pecorino Romano for a sharper taste.
- Make sure not to overcook the chicken to keep it tender and juicy.