Description
A comforting chicken and spinach casserole with cream cheese, perfect for any occasion.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 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
- Preheat the oven to 400°F and grease your 9×13 baking dish.
- Cut the chicken breasts in half horizontally to create four cutlets. Pound them to ensure even thickness.
- Whisk 1 tablespoon of olive oil with garlic, Italian seasoning, salt, and pepper in a bowl. Toss the chicken in this marinade and chill for 15-30 minutes.
- Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the spinach and cook until wilted, about 2-3 minutes. Set aside.
- In a medium bowl, beat the cream cheese until smooth. Stir in the wilted spinach and 1/2 cup of mozzarella cheese (add Parmesan if desired) until well blended.
- Remove the chicken from the marinade. If you choose, sear the chicken for 1-2 minutes per side. Arrange the chicken in a single layer in the greased baking dish.
- Spread the spinach and cream cheese mixture over the chicken, then sprinkle the remaining mozzarella cheese on top.
- Bake for 20-30 minutes, or until the chicken is fully cooked and the cheese has melted and lightly browned.
- Let it stand for 5 minutes before serving to allow the flavors to meld beautifully.
Notes
For a sharper flavor, swap half the mozzarella for cheddar and consider adding fresh herbs to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken casserole, spinach casserole, cream cheese recipe