Chicken and Spinach Casserole Recipe
Introduction
This Chicken and Spinach Casserole is a creamy, flavorful dish that’s perfect for a comforting weeknight dinner. Combining tender chicken breasts with spinach and a blend of cheeses, it’s both satisfying and easy to prepare.
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, garlic, Italian seasoning, salt, and black pepper. Toss the chicken in the marinade, cover, and refrigerate for 15–30 minutes.
- 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.
- Step 5: Beat softened cream cheese in a bowl, then stir in spinach and 1/2 cup mozzarella cheese (and Parmesan if using).
- Step 6: Optionally, sear the marinated chicken in a hot skillet for 1–2 minutes per side for added flavor.
- Step 7: Arrange the chicken in the baking dish, spread the cream cheese and spinach mixture over it, and top with remaining mozzarella.
- 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.
- Step 9: Let the casserole rest for 5 minutes before serving.
Tips & Variations
- For extra flavor, sear the chicken before baking to develop a golden crust.
- You can substitute fresh spinach with frozen spinach—just be sure to thaw and drain excess liquid before using.
- Add crushed red pepper flakes for a bit of spice.
- Use a mix of cheeses like provolone or cheddar to vary the flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to avoid drying out the chicken.
How to Serve
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 stay juicy, but adjust cooking time as they may need slightly longer to cook through.
Is this casserole freezer-friendly?
Yes, you can freeze the casserole after baking. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
PrintChicken and Spinach Casserole Recipe
This Chicken and Spinach Casserole is a creamy, cheesy, and flavorful baked dish featuring tender chicken breasts layered with a rich cream cheese and spinach mixture, topped with melted mozzarella. It’s a perfect easy-to-make meal that’s wholesome and comforting, ideal for family dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken Marinade
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
Spinach Mixture
- 1 tablespoon olive oil
- 2 cups fresh spinach
- 8 ounces cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/2 cup Parmesan cheese (optional)
Topping
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Prepare Chicken Cutlets: Cut each chicken breast horizontally into two thin cutlets, creating four total pieces. Pound the thicker ends with a meat mallet or rolling pin to even out the thickness for uniform cooking.
- 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 ensuring they’re evenly coated. Cover and refrigerate for 15-30 minutes to infuse the flavors.
- Cook Spinach: Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add fresh spinach and sauté for 2-3 minutes until wilted. Remove from heat and set aside.
- Prepare Cream Cheese Mixture: In a bowl, beat the softened cream cheese until smooth. Stir in the cooked spinach, 1/2 cup shredded mozzarella, and Parmesan cheese if using, mixing until well combined.
- Optional Sear: For enhanced flavor, sear the marinated chicken cutlets in a hot skillet for 1-2 minutes per side until lightly browned but not fully cooked. This step adds a savory crust and depth of flavor.
- Assemble Casserole: Place the chicken cutlets evenly in the prepared baking dish. Spread the cream cheese and spinach mixture evenly over the chicken, then top with the remaining 1/2 cup shredded mozzarella cheese for a cheesy crust.
- Bake: Bake the casserole 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 slightly golden and bubbly.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes to allow flavors to meld and juices to redistribute before serving warm.
Notes
- For a richer flavor, you can add a sprinkle of crushed red pepper flakes to the marinade.
- If fresh spinach is unavailable, frozen spinach can be used; just be sure to thaw and drain excess water before cooking.
- Parmesan cheese is optional but adds a nice nutty depth to the spinach mixture.
- Checking the internal temperature of chicken with a meat thermometer ensures food safety and prevents overcooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
Keywords: chicken casserole, spinach casserole, baked chicken, creamy chicken recipe, easy dinner, cheesy spinach chicken
