Chicken and Spinach Casserole
A comforting and flavorful dish combining tender chicken, cream cheese, and fresh spinach, perfect for weeknight dinners and family gatherings.
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts Cut in half to make thinner cutlets.
- 2 tablespoons olive oil Divided for marinating and sautéing.
- 3 cloves garlic Minced for flavor.
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
For the Casserole
- 2 cups fresh spinach Can be substituted with kale.
- 8 ounces cream cheese Softened for mixing.
- 1 cup shredded mozzarella cheese Divided for topping.
- 1/2 cup Parmesan cheese Optional for extra flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- Cut each chicken breast in half horizontally to make four thin cutlets; pound the thicker parts with a meat mallet for even cooking.
- In a bowl, mix 1 tablespoon of olive oil, garlic, Italian seasoning, salt, and black pepper. Toss the chicken in this marinade, cover, and refrigerate for 15-30 minutes.
- Heat the remaining olive oil in a skillet over medium heat. Add the spinach and sauté for 2-3 minutes until wilted. Set aside.
- In another bowl, beat the softened cream cheese until smooth, then stir in the wilted spinach and 1/2 cup of mozzarella cheese (add Parmesan if using).
Cooking
- Optional: For extra flavor, sear the marinated chicken in the hot skillet for 1-2 minutes per side before baking.
- In the prepared baking dish, arrange the chicken, spread the cream cheese and spinach mixture on top, and sprinkle with the remaining mozzarella.
- 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.
- Allow the casserole to rest for 5 minutes before serving.
Notes
Serve hot, ideally with a side salad or roasted green beans. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.