Creamy Chicken and Spinach Casserole with Melty Mozzarella Recipe

Introduction

This Chicken and Spinach Casserole with Cream Cheese is a creamy, flavorful dish that’s simple to prepare and perfect for weeknight dinners. Tender chicken cutlets are paired with a rich spinach and cream cheese mixture, then baked to cheesy perfection.

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: Heat the remaining olive oil in a skillet over medium heat. Add spinach and cook for 2-3 minutes until wilted, then set aside.
5. Step 5: Beat the softened cream cheese in a bowl, then stir in the cooked spinach and ½ cup of mozzarella cheese. Add Parmesan cheese if using.
6. Step 6: (Optional) Sear the marinated chicken in a hot skillet for 1-2 minutes per side to add extra flavor.
7. Step 7: Arrange the chicken in the baking dish, spread the cream cheese and spinach mixture evenly over the top, then sprinkle with the remaining mozzarella cheese.
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—just be sure to thaw and squeeze out excess moisture before cooking.
• Swap chicken breasts for thighs if you prefer a juicier, more flavorful option.
• Searing the chicken before baking adds a nice depth of flavor but is optional.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the casserole for up to 2 months. To reheat, thaw if frozen and warm in the oven at 350°F (175°C) until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just make sure to thaw it completely and squeeze out any excess water before adding it to the cream cheese mixture.

Is it necessary to sear the chicken first?

Searing the chicken is optional but recommended. It adds extra flavor and a slight crust. If short on time, you can skip this step and bake the chicken directly.

Creamy Chicken and Spinach Casserole with Melty Mozzarella Recipe

Print Recipe

★★★★★

4.8 from 254 reviews

This Chicken and Spinach Casserole with Cream Cheese is a comforting and flavorful dish combining tender chicken breasts with creamy spinach and melted cheeses. Perfect for an easy weeknight dinner, it features a delicious blend of Italian seasoning, garlic, and a creamy cheese sauce that bakes to a golden perfection.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken

• 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

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

1. Preheat and Prepare Baking Dish: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Prepare Chicken Cutlets: Cut each chicken breast in half horizontally to create four thin cutlets. Pound the thicker ends to ensure even thickness, which helps in uniform cooking.
3. Marinate Chicken: In a bowl, whisk together 1 tablespoon of olive oil, minced garlic, Italian seasoning, salt, and black pepper. Toss the chicken cutlets in the marinade, cover the bowl, and refrigerate for 15-30 minutes to allow the flavors to infuse.
4. Cook 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 to cool slightly.
5. Prepare Cream Cheese Mixture: Beat the softened cream cheese in a bowl until smooth. Stir in the cooked spinach, ½ cup of shredded mozzarella cheese, and Parmesan cheese if using, mixing until well combined.
6. Optional Sear Chicken: For added flavor, sear the marinated chicken cutlets in a hot skillet for 1-2 minutes per side until lightly browned.
7. Assemble the Casserole: Arrange the chicken cutlets evenly in the prepared baking dish. Spread the cream cheese and spinach mixture over the chicken, then top with the remaining ½ cup of shredded mozzarella cheese.
8. Bake: 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 browned on top.
9. Rest and Serve: Let the casserole rest for 5 minutes before serving to allow the flavors to settle and the casserole to firm up for easier slicing.

Notes

• You can use frozen spinach; just thaw and squeeze out any excess moisture before using.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days or can be frozen for up to 2 months.
• Chicken thighs can be substituted for breasts if you prefer a juicier texture.
• For extra flavor, consider adding a sprinkle of crushed red pepper flakes or fresh herbs like basil or parsley before serving.

Keywords: chicken casserole, spinach casserole, cream cheese chicken, baked chicken recipe, easy dinner recipe, chicken and cheese bake