Introduction

This Chicken and Spinach Casserole is a creamy, comforting dish perfect for a hearty dinner. Tender chicken breasts are layered with a flavorful spinach and cream cheese mixture, then baked until bubbly and golden. It’s simple to prepare and sure to please the whole family.

The dish shows a close-up of a lasagna slice being lifted by a woman's hand, revealing several layers. The top layer is golden brown melted cheese with a bubbly texture, underneath there is a creamy white sauce mixed with wilted dark green spinach leaves. Below the spinach and sauce, chunks of light beige chicken are visible, mixed with more sauce and spinach layers. The slice sits on a white plate with small black dots around the edge, all against a white marbled surface. The cheese is stretchy and glossy, while the sauce looks smooth and rich. 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
1/2 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 the oven to 400°F and lightly grease a 9×13 inch baking dish with butter or cooking spray. Set aside.
Step 2: Cut the chicken breasts in half horizontally to create four cutlets. Pound the thicker ends with a rolling pin so they are of even thickness.
Step 3: In a large bowl, whisk 1 tablespoon of olive oil with minced garlic, Italian seasoning, salt, and pepper. Add the chicken, toss to coat, then cover and chill in the fridge for 15-30 minutes.
Step 4: Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the spinach and cook, stirring frequently, until wilted, about 2-3 minutes. Set aside.
Step 5: In a medium bowl, beat the cream cheese until smooth. Add the wilted spinach, 1/2 cup mozzarella, and Parmesan if using. Mix until well combined.
Step 6: Remove the chicken from the marinade and let the excess drip off. If desired, sear the chicken in the skillet for 1-2 minutes per side to lock in flavor. Then arrange the chicken in a single layer in the prepared baking dish.
Step 7: Spread the spinach and cream cheese mixture evenly over the chicken. Sprinkle the remaining mozzarella cheese over the top.
Step 8: Bake for 20-30 minutes, until the chicken is cooked through and the cheese on top is melted and lightly browned. Let stand for 5 minutes before serving.

Tips & Variations

Use fresh baby spinach for a tender texture or substitute with frozen spinach—just be sure to thaw and drain it well before using.
Add a pinch of red pepper flakes to the cream cheese mixture for a subtle kick of heat.
For extra flavor, sprinkle some breadcrumbs on top before baking for a crunchy topping.
Swap mozzarella for Monterey Jack or gouda for a different cheesy twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to preserve texture and flavor. This dish does not freeze well due to the cream cheese mixture.

How to Serve

The image shows a close-up of a cheesy baked dish served on a white plate. The dish has multiple layers, starting with a creamy white sauce at the bottom, followed by dark green spinach leaves that have a soft texture. On top of the spinach, there are chunks of light-colored cooked chicken. The dish is covered with a thick layer of melted, golden-brown cheese that looks bubbly and slightly browned in spots. The cheese is stretchy and gooey, with some cheese strands pulling away from the dish as a piece is lifted. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Adjust the cooking time slightly to ensure they’re fully cooked.

Is it possible to make this casserole ahead of time?

Absolutely. Prepare the casserole through step 7, cover it tightly, and refrigerate for up to 24 hours. Bake it just before serving to maintain freshness.