Introduction

This Chicken and Spinach Casserole with Cream Cheese is a comforting and creamy dish that’s perfect for weeknight dinners. Packed with tender chicken, flavorful spinach, and melty cheese, it’s easy to prepare and sure to please the whole family.

A white baking dish filled with a creamy baked spinach and cheese dish. The top layer is golden brown melted cheese with some darker browned spots, lightly bubbly and covering wilted dark green spinach leaves beneath. Beneath the cheese, there is a white, creamy ricotta or cottage cheese layer mixed with the spinach. The texture looks rich and creamy with some loose creamy cheese around the edges. A wooden spoon is lifting a portion, showing thick, cheesy, soft layers with green spinach mixed inside. The dish sits on a white marbled surface. 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 thin cutlets. Pound the thicker ends gently with a rolling pin to even out their thickness.
Step 3: In a large bowl, whisk together 1 tablespoon olive oil, minced garlic, Italian seasoning, salt, and pepper. Add the chicken cutlets, toss to coat, then cover and chill in the fridge for 15 to 30 minutes.
Step 4: Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the fresh spinach and cook, stirring frequently, until wilted, about 2 to 3 minutes. Remove from heat and set aside.
Step 5: In a medium bowl, beat the softened cream cheese until smooth. Stir in the cooked spinach, 1/2 cup of mozzarella cheese, and Parmesan if using, mixing until everything is well combined.
Step 6: Remove the chicken from the marinade and let excess drip off. For extra flavor, sear each cutlet in the skillet for 1 to 2 minutes per side, then arrange them 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 1/2 cup mozzarella cheese on top.
Step 8: Bake in the preheated oven for 20 to 30 minutes, until the chicken is cooked through and the cheese is melted and lightly browned. Let the casserole stand for 5 minutes before serving. Enjoy!

Tips & Variations

Use frozen spinach if fresh is unavailable; just be sure to thaw and squeeze out excess water before cooking.
For extra richness, add a sprinkle of crushed red pepper flakes to the cream cheese mixture.
Swap mozzarella for provolone or fontina cheese for a different flavor profile.
If you prefer, skip searing and bake the chicken directly after marinating to save time.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The dish is a baked casserole served in a white rectangular baking dish with slightly browned edges. It has a thick, creamy top layer of melted cheese that is golden yellow to deep brown in spots, textured with small melted cheese bubbles and patches of green spinach peeking through underneath. The casserole is garnished with fresh green sprigs of herbs scattered on top, adding a fresh contrast to the rich, cheesy surface. The dish sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking. If using frozen, thaw completely before marinating and cooking.

Is it necessary to sear the chicken before baking?

Searing adds extra flavor and a slightly crisp texture but is optional. You can skip this step and bake the chicken directly after marinating for simplicity.

Chicken and Spinach Casserole with Cream Cheese Recipe

Print Recipe

★★★★★

4.5 from 377 reviews

This Chicken and Spinach Casserole with Cream Cheese is a creamy, cheesy baked dish featuring tender chicken breasts layered with a savory spinach and cream cheese mixture. Perfectly seasoned with Italian herbs and garlic, this comforting casserole is easy to prepare and ideal for a satisfying weeknight dinner.

Author: Ruby
Prep Time: 15 minutes (plus 15-30 minutes marinating)
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Chicken

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

Spinach Mixture

2 cups fresh spinach
8 ounces cream cheese, softened
1/2 cup shredded mozzarella cheese
1/2 cup Parmesan cheese, optional
Remaining 1/2 cup shredded mozzarella cheese for topping

Instructions

Preheat and prepare baking dish: Preheat your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish with butter or cooking spray. Set aside to use later.
Prepare the chicken: Cut the chicken breasts in half horizontally to make four cutlets. Pound the thicker ends with a rolling pin until all pieces are evenly thick for uniform cooking.
Marinate the chicken: In a large bowl, whisk together 1 tablespoon of olive oil, minced garlic, Italian seasoning, salt, and black pepper. Add the chicken pieces, toss to coat well, then cover and refrigerate for 15-30 minutes to let the flavors meld.
Cook spinach: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the spinach and cook, stirring frequently, until wilted, about 2-3 minutes. Remove from heat and set aside.
Make spinach and cream cheese mixture: In a medium bowl, beat the softened cream cheese until smooth. Stir in the wilted spinach, 1/2 cup shredded mozzarella, and Parmesan cheese if using, mixing until fully combined and creamy.
Sear chicken (optional): Remove the marinated chicken pieces from the bowl, letting any excess marinade drip off. For more flavor and texture, sear them in the skillet 1-2 minutes per side, until lightly browned but not fully cooked. Then place the chicken in a single layer in the prepared baking dish.
Assemble the casserole: Spread the spinach and cream cheese mixture evenly over the chicken in the baking dish. Sprinkle the remaining 1/2 cup shredded mozzarella cheese evenly over the top.
Bake: Place the casserole in the preheated oven and bake for 20-30 minutes, until the chicken reaches an internal temperature of 165°F and the cheese on top is melted and lightly browned.
Rest and serve: Let the casserole stand for 5 minutes after baking to allow flavors to set. Serve warm and enjoy this creamy, flavorful dish.

Notes

For extra flavor, searing the chicken before baking is recommended but optional.
Substitute fresh spinach with frozen spinach—thawed and well-drained—if fresh is unavailable.
Use full-fat cream cheese for best creaminess; low-fat versions may result in a less rich texture.
Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
This casserole pairs well with a side of rice, roasted vegetables, or a light salad.

Keywords: chicken casserole, spinach casserole, creamy chicken bake, cream cheese chicken, Italian seasoning chicken, easy dinner recipe