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
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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.
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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.
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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.
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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.
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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.