Description
This Chicken and Spinach Casserole with Cream Cheese is a creamy, indulgent dish featuring tender chicken breasts, sautéed spinach, and rich cream cheese, finished with melted mozzarella cheese. Perfect for busy weeknights or meal prep, this gluten-free casserole delivers a satisfying and flavorful dinner the whole family will enjoy.
Ingredients
Chicken and Marinade
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
Sautéed Spinach and Cheese Mixture
- 1 tablespoon olive oil
- 2 cups fresh spinach
- 8 ounces cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/2 cup Parmesan cheese (optional)
Topping
- 1/2 cup shredded mozzarella cheese
Instructions
- 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 and ensure easy cleanup.
- Prepare Chicken Cutlets: Cut each chicken breast in half horizontally to create four thin cutlets. Pound the thicker ends to even out their thickness, which helps in even cooking.
- Marinate Chicken: In a bowl, whisk together 1 tablespoon olive oil, minced garlic, Italian seasoning, salt, and black pepper. Toss the chicken cutlets in the mixture, cover, and refrigerate for 15-30 minutes to allow the flavors to infuse.
- Sauté Spinach: Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add fresh spinach and cook for 2-3 minutes until wilted. Remove from heat and set aside.
- Make Cheese and Spinach Mixture: Beat the softened cream cheese in a bowl until smooth. Stir in the sautéed spinach, 1/2 cup shredded mozzarella cheese, and Parmesan cheese if using. Mix until well combined.
- Optional Sear Chicken: For enhanced flavor, sear the marinated chicken in a hot skillet for 1-2 minutes per side until lightly browned, but not fully cooked through.
- Assemble Casserole: Arrange the chicken cutlets evenly in the greased baking dish. Spread the cream cheese and spinach mixture over the chicken. Sprinkle the remaining 1/2 cup of mozzarella cheese evenly on top.
- 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.
- Rest and Serve: Remove casserole from the oven and let it rest for 5 minutes before serving to allow the flavors to settle and the dish to firm up slightly.
Notes
- Frozen spinach can be used in place of fresh; ensure it is fully thawed and excess moisture squeezed out before cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Chicken thighs can be substituted for breasts if a juicier texture is preferred.
