Chicken and Spinach Casserole with Cream Cheese
A comforting and nutritious casserole made with tender chicken, sautéed spinach, and a creamy cheese blend, perfect for busy weeknights or special occasions.
Ingredients
Main 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) Can be omitted or substituted with another cheese
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- Slice each chicken breast in half horizontally to create four thinner cutlets. Using a mallet, gently pound the thicker ends for even cooking.
- In a bowl, combine 1 tablespoon olive oil, garlic, Italian seasoning, salt, and pepper. Marinade the chicken in this mixture, cover, and let it rest in the fridge for 15-30 minutes.
Cooking
- Heat the remaining olive oil in a skillet over medium heat. Add the spinach and cook for 2-3 minutes until wilted, then set aside to cool.
- In a mixing bowl, beat the softened cream cheese. Stir in the cooked spinach and 1/2 cup mozzarella cheese (add Parmesan if desired).
- Optionally, sear the marinated chicken in a hot skillet for 1-2 minutes per side for added flavor and color.
- Arrange the chicken cutlets in the prepared baking dish. Spread the cream cheese and spinach mixture over each piece and top with the remaining mozzarella cheese.
- Bake for 20-30 minutes, until the chicken's internal temperature reaches 165°F (75°C) and the cheese is melted and lightly golden.
- Let the casserole rest for 5 minutes before serving.
Notes
Serve warm with a garden salad or crusty bread. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.