Dinner

Chicken and Spinach Casserole with Cream Cheese Recipe

ByAndria Russo November 24, 2025November 24, 2025

Introduction

This Chicken and Spinach Casserole with Cream Cheese is a comforting and creamy dish perfect for a family dinner. Packed with tender chicken, fresh spinach, and a blend of cheeses, it’s both flavorful and easy to prepare.

A close-up view of a slice of baked dish with visible layers, featuring a creamy white layer mixed with chopped green spinach leaves, topped by a golden-brown melted cheese layer that is bubbly and slightly browned. The texture is smooth and soft with small pieces of chicken scattered throughout the spinach and cheese layers. The slice is placed on a simple white plate with a white marbled surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken breasts
2 tablespoons olive oil, divided
3 cloves garlic, minced
1 tablespoon Italian seasoning
1/4 teaspoon salt
1/2 teaspoon black pepper
2 cups fresh spinach
8 ounces cream cheese, softened
1 cup shredded mozzarella cheese, divided
1/2 cup Parmesan cheese (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
Step 2: Cut each chicken breast in half horizontally to create four thin cutlets. Pound the thicker ends to ensure even thickness.
Step 3: In a bowl, whisk together 1 tablespoon of olive oil, garlic, Italian seasoning, salt, and black pepper. Toss the chicken in the marinade, cover, and refrigerate for 15-30 minutes.
Step 4: In a skillet, heat the remaining olive oil over medium heat. Add spinach and cook for 2-3 minutes until wilted. Set aside.
Step 5: Beat softened cream cheese in a bowl, then stir in spinach and 1/2 cup mozzarella cheese (and Parmesan if using).
Step 6: Optionally, sear the marinated chicken in a hot skillet for 1-2 minutes per side for added flavor.
Step 7: Arrange the chicken in the baking dish, spread the cream cheese and spinach mixture over it, and top with remaining mozzarella.
Step 8: Bake for 20-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is melted and lightly browned.
Step 9: Let the casserole rest for 5 minutes before serving.

Tips & Variations

Use fresh mozzarella for a creamier texture or add red pepper flakes for a spicy kick.
If you prefer, substitute cream cheese with ricotta for a lighter filling.
To speed up cooking, pound the chicken cutlets evenly to the same thickness.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 15-20 minutes or until heated through. Avoid microwaving if possible to keep the cheese creamy.

How to Serve

A close-up view of a slice of baked lasagna-style dish sitting on a white plate, resting on a white marbled surface. The dish has multiple visible layers, starting from a creamy white sauce at the bottom, followed by softened green spinach leaves mixed with shredded white chicken pieces. The top layer is golden brown melted cheese with some crispy edges, dotted with tiny green herb pieces. The texture looks creamy and rich with slight bubbling and browning on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw and drain the spinach well before mixing it with the cream cheese to avoid excess moisture.

Is it necessary to sear the chicken before baking?

Searing is optional but recommended for added flavor and a slight crust on the chicken. You can skip this step to save time, and the casserole will still be delicious.