Chicken and Spinach Casserole with Cream Cheese
Chicken and Spinach Casserole with Cream Cheese is the kind of cozy, home-cooked meal that feels like a warm hug on a chilly evening. This casserole brings together tender chicken, silky cream cheese, and vibrant spinach for a creamy, comforting dinner that’s perfect for seasonal gatherings, weeknight meals, or meal prep for the week. With a golden, bubbly top and a soft, savory interior, this dish highlights simple, fresh ingredients and textures that everyone at the table will love. If you enjoy rich, from-scratch comfort food, you’ll find this casserole an easy recipe to adapt and return to again and again — and for more cozy cream-cheese-forward comfort ideas, take a look at this savory chili recipe for inspiration: the easiest crockpot white chicken chili with cream cheese.
Ingredients & Equipment
Ingredients
- 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
Notes
- Use fresh spinach for the best texture and flavor. Baby spinach works particularly well because it wilts quickly and blends smoothly into the cream cheese.
- If your cream cheese is cold, microwave it in 5–10 second bursts until softened to make mixing easier.
- Parmesan is optional but adds a nice nutty, savory lift; omit if you prefer a milder profile.
Equipment
- 9×13 inch baking dish (lightly greased)
- Large skillet (preferably nonstick)
- Medium mixing bowl and large bowl (for marinading chicken)
- Whisk or spatula for mixing
- Rolling pin (or meat mallet) to pound chicken to even thickness
- Measuring spoons and cups
- Instant-read thermometer (helpful to check chicken temperature)
- Optional: blender or food processor (if you want a silky-smooth filling)
Helpful tools like an instant-read thermometer ensure the chicken reaches a safe internal temperature (165°F) without overbaking. A food processor can make the cream cheese and spinach extra smooth if that’s your preference.
Step-by-Step Instructions (with tips)
Preheat and prepare
- Preheat the oven to 400°F and lightly grease a 9×13 inch baking dish with butter or cooking spray. Set aside.
Prepare the chicken
- Cut the chicken breasts in half horizontally to create four cutlets. Pound the thicker ends with a rolling pin or meat mallet until they’re all of even thickness. This helps them cook evenly and keeps them tender.
Tip: Place the chicken between two pieces of plastic wrap or in a zip-top bag before pounding to avoid splatter.
Marinade
- In a large bowl, whisk 1 tablespoon of olive oil with minced garlic, Italian seasoning, salt, and pepper. Add the chicken, toss to coat, then cover and chill in the fridge for 15–30 minutes.
Tip: If you have time, marinate up to 2 hours for extra flavor; avoid marinating much longer with salt, which can begin to change the chicken’s texture.
Wilt the spinach
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the spinach and cook, stirring frequently, until wilted, about 2–3 minutes. Remove and set aside to cool slightly.
Variation: For extra flavor, sauté a pinch of red pepper flakes or a small diced onion for 2–3 minutes before adding the spinach.
Make the cream cheese filling
- In a medium bowl, beat the cream cheese until smooth. Add the wilted spinach, 1/2 cup mozzarella, and Parmesan (if using). Mix until well combined and creamy.
Tip: Use an electric mixer or a food processor for a silkier, spreadable consistency. If the mixture is too thick, add a tablespoon of milk or broth to loosen.
Sear the chicken (optional) and arrange
- Take the chicken out of the marinade and let the excess drip off. If desired, sear the chicken in the skillet for 1–2 minutes per side to develop a light golden crust—this step adds flavor and texture but is optional.
- Arrange the chicken in a single layer in the prepared baking dish.
Assemble the casserole
- Spread the spinach and cream cheese mixture evenly over the chicken breasts. Sprinkle the remaining 1/2 cup mozzarella cheese over the top.
Tip: For a breadcrumb topping, combine 1/2 cup panko with a tablespoon of melted butter and a tablespoon of grated Parmesan, then sprinkle on top for extra crunch.
Bake
- Bake for 20–30 minutes, until the chicken is cooked through and the cheese is melted and lightly browned. An instant-read thermometer inserted into the thickest part of the chicken should read 165°F.
- Let stand for 5 minutes before serving to allow flavors to settle.
Serving suggestion
- Slice the chicken and spoon any melted, flavorful juices over the slices. Serve with a side of rice, roasted vegetables, or a simple green salad.
Alternative cooking methods and variations
- Roasting vs. searing: If you prefer not to sear, place the marinated chicken directly into the baking dish and proceed with the assembly. The casserole will simply have a softer top and a creamier finish.
- Poached chicken: For an even juicier base, poach the chicken breasts in low-sodium chicken broth until just cooked through, then arrange in the dish before adding the filling.
- Add-ins: Stir sautéed mushrooms, sun-dried tomatoes, or chopped artichoke hearts into the cream cheese mixture for different flavor profiles.
- Make it spicy: Add 1/4–1/2 teaspoon crushed red pepper flakes or 1/2 teaspoon smoked paprika into the marinade or the filling.
Kitchen tips
- Even thickness = even cooking. Take the time to pound cutlets for uniform doneness.
- Avoid over-salting if you use Parmesan, as it adds saltiness.
- Let the casserole rest after baking; the residual heat finishes the cooking and helps the filling set.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate: Cool the casserole to near room temperature, then cover tightly with foil or plastic wrap and refrigerate. Leftovers will keep for 3–4 days.
- Reheating: Reheat individual portions in the microwave for 1–2 minutes, or reheat the whole casserole at 350°F in the oven until warmed through (about 15–20 minutes). Cover with foil to avoid over-browning and remove the foil for the last 5 minutes if you want the top bubbly.
Freezing
- Freeze assembled but unbaked: Assemble the casserole in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, then bake at 400°F for 25–35 minutes, adjusting as needed until the chicken reaches 165°F.
- Freeze baked leftovers: Cool fully, portion into airtight containers, and freeze for up to 3 months. Reheat from frozen in a covered dish at 350°F until heated through, or thaw overnight and reheat as directed.
Make-ahead ideas
- Prepare components: Sear the chicken and make the cream cheese-spinach mixture a day ahead. Assemble and refrigerate for up to 24 hours before baking.
- Freezer-friendly tips: Use a sturdy, freezer-safe baking dish or line your dish with foil so you can remove and reheat only what you need.
Portioning advice
- A 9×13 dish with two large breasts halved is great for 4 generous servings or 6 moderate portions. For meal prep, divide into individual airtight containers with a side to make grab-and-go lunches.
How to Use / Serve This Dish
Simple sides that pair well
- Rice and grains: Fluffy basmati, quinoa, or a creamy risotto complements the richness of the cream cheese filling.
- Vegetables: Roasted seasonal vegetables (carrots, Brussels sprouts, or winter squash) or a simple lemony green bean side offer balance.
- Salad: A crisp cucumber and tomato salad with a light lemon vinaigrette cuts through the richness.
Creative serving ideas
- Casserole stuffed baked potatoes: Scoop the filling onto baked potatoes for an indulgent weeknight twist.
- Sandwiches: Shred leftover chicken and melt the mixture on toasted rolls with extra mozzarella for savory sandwiches.
- Light bowls: Serve sliced chicken over a bed of mixed greens and chilled cooked grains; drizzle with a little olive oil and lemon for a lighter meal.
Entertaining uses
- This casserole travels well to potlucks and family gatherings. Make it in a disposable foil pan if you’re bringing it to share.
- For a casual appetizer complement, consider serving small rounds of cream cheese with sweet pepper jelly as a starter; that classic combo is always a hit and pairs nicely with savory mains like this one: pepper jelly and cream cheese appetizer ideas.
If you enjoy cream-cheese-based recipes, you might also like a dessert pairing that keeps the cream cheese theme going — try an easy, seasonal bar for dessert inspiration: pumpkin bars with cream cheese frosting.
FAQ
Q: Can I use frozen spinach instead of fresh?
A: Yes. If using frozen spinach, thaw thoroughly and squeeze out all excess moisture before mixing with the cream cheese to avoid a watery filling. About 10–12 ounces frozen spinach (thawed and drained) is a reasonable substitute for 2 cups fresh.
Q: What can I substitute for cream cheese?
A: For a lighter version, you can use a blend of ricotta and Greek yogurt (about 1/2 cup ricotta + 1/2 cup Greek yogurt) to mimic the creaminess. Keep in mind the flavor and texture will be slightly different and less tangy than cream cheese.
Q: How do I know when the chicken is fully cooked without a thermometer?
A: If you don’t have a thermometer, pierce the thickest part of a chicken piece with a knife; the juices should run clear and the meat should be opaque and springy to the touch. However, an instant-read thermometer is the most reliable method and is worth having in your kitchen.
Q: Can I make this dairy-free?
A: This recipe centers on cream cheese and mozzarella; to make it dairy-free, use dairy-free cream cheese and shredded dairy-free cheese alternatives. Flavor and texture will change, so taste and adjust seasonings as you go.
Conclusion
Chicken and Spinach Casserole with Cream Cheese is a heartwarming, versatile dish that brings together simple ingredients for a rich, comforting meal. It’s ideal for seasonal dinners, weeknight family meals, or sharing with friends. The creamy filling and tender chicken make it feel special without requiring complicated steps, and the recipe adapts beautifully to what you have on hand. I hope you give this casserole a try — it’s the kind of recipe that becomes a favorite in your rotation. If you make it, please share how you served it or any personal twists you added; I’d love to hear about your kitchen successes!
Chicken and Spinach Casserole with Cream Cheese
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts Halved horizontally to create cutlets
- 2 tablespoons olive oil Divided
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups fresh spinach Use baby spinach for best texture
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese Divided
- ½ cup Parmesan cheese Optional, adds a nutty flavor
Instructions
Preheat and Prepare
- Preheat the oven to 400°F and lightly grease a 9×13 inch baking dish with butter or cooking spray.
Prepare the Chicken
- Cut the chicken breasts in half horizontally to create four cutlets.
- Pound the thicker ends with a rolling pin or meat mallet until they’re all of even thickness.
- Tip: Place the chicken between two pieces of plastic wrap or in a zip-top bag before pounding.
Marinade
- In a large bowl, whisk 1 tablespoon of olive oil with minced garlic, Italian seasoning, salt, and pepper.
- Add the chicken, toss to coat, then cover and chill in the fridge for 15–30 minutes.
- Tip: Marinate up to 2 hours for extra flavor, but avoid marinating for much longer.
Wilt the Spinach
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
- Add the spinach and cook, stirring frequently, until wilted, about 2–3 minutes. Remove and set aside.
Make the Cream Cheese Filling
- In a medium bowl, beat the cream cheese until smooth.
- Add the wilted spinach, 1/2 cup mozzarella, and Parmesan (if using) and mix until well combined.
- Tip: Use a food processor for a silkier consistency.
Sear the Chicken (Optional) and Arrange
- Take the chicken out of the marinade and let the excess drip off. If desired, sear for 1–2 minutes per side.
- Arrange the chicken in a single layer in the prepared baking dish.
Assemble the Casserole
- Spread the spinach and cream cheese mixture evenly over the chicken.
- Sprinkle the remaining 1/2 cup mozzarella cheese over the top.
Bake
- Bake for 20–30 minutes, until the chicken is cooked through and the cheese is melted.
- Let stand for 5 minutes before serving.
