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Delicious Chicken Spinach Casserole with cream cheese topped with herbs.

Cozy Chicken Spinach Bake

A warm and creamy Chicken and Spinach Casserole with Cream Cheese, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American-Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 2 large Boneless, Skinless Chicken Breasts Cut into thinner cutlets for even cooking.
  • 2 tablespoons Olive oil, divided Use for searing chicken and sautéing spinach.
  • 3 cloves Garlic, minced Enhances the flavor profile of the dish.
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black pepper Adjust to taste.
  • 2 cups Spinach, fresh Wilts down when cooked.
  • 8 ounces Cream cheese, softened Forms the creamy filling.
  • 1 cup Mozzarella cheese, shredded Divided into two portions.
  • 1/2 cup Parmesan cheese, grated Optional for flavor enhancement.

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. Pat chicken dry, season both sides with half the Italian seasoning, salt, and pepper. Slice into thinner cutlets if needed.
  3. Heat 1 tablespoon olive oil over medium heat, add minced garlic and cook until fragrant, then add spinach and sauté until wilted. Remove excess moisture from spinach.
  4. In a bowl, soften cream cheese and fold in half the shredded mozzarella, Parmesan, sautéed spinach, remaining Italian seasoning, and a pinch of salt and pepper.
Searing and Assembly
  1. Optionally, sear chicken cutlets in remaining olive oil until golden, about 1-2 minutes per side.
  2. Place chicken pieces in a prepared baking dish, spread the cream cheese and spinach mixture evenly over the top, and sprinkle the remaining mozzarella.
Baking
  1. Bake at 375°F for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the top is bubbling.
  2. Let the casserole rest for 5 minutes before slicing.

Notes

The casserole can be assembled a day in advance and stored in the refrigerator before baking. Leftovers can be kept for 3-4 days in an airtight container.