Chicken and Spinach Casserole with Cream Cheese
A creamy, cheesy, healthy dish bursting with tender chicken and fresh spinach.
Equipment
- Baking Dish
- Skillet
Ingredients
Chicken breasts
- 2 large boneless, skinless chicken breasts about 1 lb / 450 g
- 2 tbsp olive oil divided
- 3 cloves garlic minced
- 1 tbsp Italian seasoning
- 0.5 tsp salt
- 0.5 tsp black pepper
Spinach
- 2 cups fresh spinach about 60 g
Cream cheese
- 8 oz cream cheese about 225 g, softened
Mozzarella cheese
- 1 cup shredded mozzarella cheese about 100 g, divided
Parmesan cheese
- 0.5 cup Parmesan cheese optional, about 50 g
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
- Slice the chicken breasts horizontally into four cutlets and pound the thicker parts to even thickness.
- In a large bowl, whisk together 1 tablespoon of olive oil, minced garlic, Italian seasoning, salt, and pepper. Coat the chicken with this mixture and refrigerate for 15-30 minutes.
- Heat the remaining olive oil in a skillet over medium heat. Add spinach and cook until wilted, about 2-3 minutes. Set aside.
- In a bowl, beat the softened cream cheese until smooth. Mix in the cooked spinach, half of the mozzarella, and Parmesan if using.
- Remove chicken from marinade, letting excess drip off. Optionally, sear in the skillet for 1-2 minutes per side. Arrange in the baking dish.
- Spread the spinach and cream cheese mixture over the chicken, then sprinkle with the remaining mozzarella.
- Bake for 20-30 minutes until the chicken is cooked through and cheese is golden. Rest for 5 minutes before serving.
Notes
Feel free to swap any of the toppings or ingredients with what you have on hand. It will probably taste just as delicious!
