This Creamy Spinach Chicken Casserole is an absolute lifesaver on busy weeknights! It’s packed with delicious flavors, featuring tender marinated chicken breasts topped with softened cream cheese, wilted spinach, and gooey melted mozzarella. I love how simple this Spinach Chicken Casserole is to throw together – it requires minimal ingredients but delivers a truly satisfying and flavorful meal. It’s comforting, cheesy, and perfect for a family dinner, especially lovely during these spring evenings!
Why You’ll Love This Spinach Chicken Casserole
- Easy & Quick Prep: Marinating and assembling takes just a few minutes before it goes into the oven.
- Creamy and Cheesy: The combination of cream cheese and mozzarella creates a luscious, gooey topping.
- Flavorful: Simple seasonings, garlic, and spinach pack a delicious punch.
- One-Dish Bake: Everything bakes together in one dish for easy cleanup.
- Low-Carb Friendly: Great served with low-carb sides like cauliflower rice or roasted vegetables.
Ingredients for Spinach Chicken Casserole
Here’s what you’ll need to make this easy and flavorful chicken bake. The full list with measurements is in the recipe card below.
Chicken & Marinade
- Large boneless skinless chicken breasts, cut horizontally (Meat)
- Olive oil, divided (Oil)
- Garlic, minced (Aromatic)
- Italian seasoning (optional) (Spice Blend)
- Red pepper flakes (optional) (Spice)
- Salt (Seasoning)
- Pepper (Spice)
Topping
- Cream cheese, softened (Dairy)
- Spinach, rinsed (Vegetable)
- Mozzarella cheese, shredded (Dairy)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic combination in this Spinach Chicken Casserole, but here are some tasty variations:
- Add Sun-Dried Tomatoes: Stir some chopped oil-packed sun-dried tomatoes into the cream cheese or sprinkle them on top with the mozzarella.
- Different Cheese: Use provolone, Gruyere, feta, or a blend of Italian cheeses instead of or in addition to mozzarella.
- Add Mushrooms: Sauté sliced mushrooms and layer them between the cream cheese and mozzarella.
- Make it Spicy: Add more red pepper flakes or a dash of hot sauce to the marinade or cream cheese.
- Use Chicken Thighs: Substitute boneless, skinless chicken thighs for the breasts (adjust baking time slightly if needed).
How to Make Spinach Chicken Casserole
Let me show you how easy it is to make this delicious Spinach Chicken Casserole:
Prep and Marinate Chicken
- First, I prepare the chicken. I slice the large boneless skinless chicken breasts in half horizontally to create thinner cutlets. This helps them cook more evenly.
- In a Ziploc bag (or a bowl), I add 1 tablespoon of the olive oil, the minced garlic, Italian seasoning (if using), red pepper flakes (if using), ½ teaspoon salt, and ½ teaspoon black pepper.
- I seal the bag and shake or stir until the marinade ingredients are mixed.
- I add the chicken breasts to the bag, seal it, and massage the bag so the chicken breasts are evenly covered in the marinade.
- I set this aside for 10-15 minutes on the counter while I prep the remaining ingredients and preheat the oven.
Preheat Oven and Wilt Spinach
- I position a rack in the center of the oven and preheat the oven to 400ºF (200°C).
- While the chicken marinates, I quickly wilt the spinach. I heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
- I add the fresh spinach and cook, stirring, just until it wilts down. I remove it from the heat and set aside.
Assemble the Casserole
- I arrange the marinated chicken breasts (drained from any excess marinade liquid in the bag) in a single layer in a baking dish.
- I spread the softened cream cheese evenly over the top of each chicken breast.
- I lay the wilted spinach on top of the cream cheese layer.
- Finally, I sprinkle the shredded mozzarella cheese evenly over the top.
Bake
- I bake the Spinach Chicken Casserole in the preheated oven for 20-30 minutes.
- The casserole is done when the chicken is cooked through (reaching an internal temperature of 165˚F / 74°C on a meat thermometer) and the cheese is melted and bubbly, perhaps slightly golden.
Serve
- Garnish (optional)
- Serve warm
Tips and Tricks for the BEST Chicken Casserole
Here are my secrets for making this Spinach Chicken Casserole truly exceptional:
- Slice Chicken Horizontally: Creating thinner cutlets ensures the chicken cooks evenly and stays tender without drying out before the topping is perfectly melted and golden.
- Room Temperature Cream Cheese: Use softened cream cheese for easy, smooth spreading over the chicken.
- Wilt Spinach: Quickly wilting the spinach first removes excess moisture and prevents the casserole from becoming watery. Squeeze out any extra liquid after wilting if needed.
- Don’t Overbake: Cook just until the chicken reaches 165°F (74°C). Overbaking will result in dry chicken.
- Use Freshly Shredded Mozzarella: Melts better and tastes better than pre-shredded which often contains anti-caking agents.
How to Serve
This Spinach Chicken Casserole is fantastic served warm! Enjoy it with:
- Low-Carb Sides: Perfect with cauliflower rice, zucchini noodles, or roasted vegetables (like asparagus or broccoli).
- Rice or Quinoa: Serve alongside steamed white rice, brown rice, or quinoa.
- Pasta: Delicious with a side of simple buttered noodles or angel hair pasta.
- Salad: Pair with a simple green salad with vinaigrette.
Garnish with fresh chopped parsley if desired for a pop of color.
Make Ahead and Storage
- Make Ahead: You can assemble the casserole up to 24 hours in advance (up to the point of baking). Cover tightly and store in the refrigerator. You may need to add 5-10 minutes to the baking time if baking straight from the fridge.
- Storage: Store leftover baked casserole in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in the microwave or covered in a 350°F (175°C) oven until warmed through.
FAQs about Spinach Chicken Casserole
- Can I use frozen spinach?
- Yes. Thaw the frozen chopped spinach completely and squeeze out all excess water very thoroughly before adding it on top of the cream cheese.
- Can I use chicken thighs?
- Absolutely! Boneless, skinless chicken thighs would be very flavorful and moist. Adjust baking time as needed based on their thickness.
- Is this recipe keto-friendly?
- Yes, this Spinach Chicken Casserole is naturally low in carbs and fits well into a ketogenic diet, especially when served with low-carb side dishes.
Enjoy this creamy, cheesy, flavorful, and incredibly easy Spinach Chicken Casserole with Cream Cheese and Mozzarella! It’s a perfect comfort food meal.
Print
Spinach Chicken Casserole with Cream Cheese and Mozzarella
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Course, Casserole
- Cuisine: American, Italian-Inspired
Description
This chicken breasts casserole recipe is packed with delicious flavors – Try the chicken casserole with spinach, cream cheese, and mozzarella for a nice combination for a busy day’s meal!
Ingredients
Scale
- 2 large boneless, skinless chicken breasts, cut horizontally into 4 thinner cutlets
- 8 oz cream cheese, softened to room temperature
- 2 cups fresh spinach, rinsed
- 2 tablespoons olive oil, divided
- 4 oz Mozzarella cheese, shredded
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt (plus more for chicken, to taste)
- 1/2 teaspoon black pepper (plus more for chicken, to taste)
- 1/2 teaspoon Italian seasoning (optional)
Instructions
-
Prepare Marinade & Chicken:
- In a large Ziploc bag, combine 1 tablespoon of the olive oil, minced garlic, Italian seasoning (if using), red pepper flakes (if using), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Seal the bag and shake to mix.
- Slice the chicken breasts in half horizontally to create 4 thinner cutlets. Add the chicken cutlets to the bag with the marinade. Seal the bag, removing excess air. Massage the bag gently to ensure the chicken is evenly coated.
- Let the chicken marinate on the counter for 10-15 minutes while you prepare the other ingredients.
-
Preheat Oven and Prepare Spinach:
- Position a rack in the center of the oven and preheat to 400°F (200°C). Lightly grease a baking dish suitable for holding the chicken in a single layer.
- Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the fresh spinach and cook, stirring, just until wilted, about 2-3 minutes. Remove from heat and set aside.
-
Assemble Casserole:
- Remove the chicken breasts from the marinade and arrange them in a single layer in the prepared baking dish. Discard the remaining marinade.
- Spread the softened cream cheese evenly over the top of each chicken breast.
- Lay the wilted spinach evenly on top of the cream cheese layer.
- Sprinkle the shredded mozzarella cheese evenly over the spinach.
-
Bake: Bake for 20-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the cheese is melted and bubbly.
-
Serve: Serve the spinach chicken casserole warm with your choice of sides (such as cauliflower rice, regular rice, pasta, or roasted vegetables).
Notes
- Chicken: Slicing the chicken breasts horizontally helps them cook more evenly and quickly.
- Spinach: Use fresh baby spinach. If using frozen chopped spinach, thaw it completely and squeeze out all excess water before adding it in step 3.
- Cream Cheese: Ensure the cream cheese is fully softened for easy spreading.
- Doneness: Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C). Cooking time may vary based on chicken thickness.
- Storage: Store leftover casserole covered in the refrigerator for up to 3 days. Reheat gently.