Description
A creamy and savory Chicken and Spinach Casserole that combines tender chicken breast cutlets with a rich cream cheese and spinach mixture, topped with melted mozzarella and Parmesan cheese. This comforting baked dish is perfect for an easy weeknight dinner enjoyed by the whole family.
Ingredients
Scale
Chicken and Marinade
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
Vegetable and Cheese Mixture
- 2 cups fresh spinach
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup Parmesan cheese, optional
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish to prevent sticking during baking.
- Prepare the Chicken: Cut each chicken breast horizontally into two thinner cutlets, creating four pieces. Pound the thicker parts to ensure uniform thickness for even cooking.
- Marinate the Chicken: In a bowl, whisk together 1 tablespoon olive oil, minced garlic, Italian seasoning, salt, and black pepper. Toss the chicken cutlets in this marinade, cover, and refrigerate for 15 to 30 minutes to infuse flavors.
- Cook the Spinach: Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add fresh spinach and cook for 2 to 3 minutes until wilted. Remove spinach and set aside to cool slightly.
- Prepare Cheese Mixture: In a mixing bowl, beat the softened cream cheese until smooth. Stir in the cooked spinach, 1/2 cup of shredded mozzarella cheese, and Parmesan cheese if using, combining everything evenly.
- Sear the Chicken (Optional): For added flavor, sear the marinated chicken cutlets in a hot skillet for 1 to 2 minutes per side until lightly browned. This step is optional but recommended.
- Assemble the Casserole: Arrange the chicken cutlets evenly in the prepared baking dish. Spread the cream cheese and spinach mixture evenly over the chicken. Sprinkle the remaining 1/2 cup shredded mozzarella on top.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 20 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is melted and lightly golden.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for 5 minutes before serving to let the flavors settle and make slicing easier.
Notes
- For added flavor, do not skip the optional searing step to develop a nice crust on the chicken.
- You can substitute fresh spinach with frozen spinach (thawed and drained) if fresh is unavailable.
- Adjust seasoning to your preference; additional herbs like basil or oregano can complement the dish.
- Ensure chicken is fully cooked by checking internal temperature with a meat thermometer.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
