Chicken and Spinach Casserole with Cream Cheese
I first made this chicken and spinach casserole on a rainy weeknight when I wanted something comforting, fast, and a little bit indulgent without a lot of fuss. It’s a simple layered bake of thin chicken cutlets topped with a creamy, garlicky spinach–cream cheese filling and gooey mozzarella. It works great for busy families, meal-prep dinners, or anytime you want a low-effort dish that feels special. If you enjoy creamy chicken dishes, try a lighter salad variation like classic chicken salad with creamy dressing and crunchy celery for a no-bake alternative.
Why you’ll love this dish
This casserole hits a lot of home-cooking sweet spots: quick prep, familiar ingredients, and crowd-pleasing flavors. It’s creamy without heavy sauces, protein-packed, and versatile—serve it alongside rice, pasta, or a green salad. The short marinating time and optional sear mean you can pull dinner together in under an hour from start to finish.
"Comfort food that comes together fast — cheesy, garlicky, and everyone asked for seconds."
I also like that it’s easy to adapt. Swap cheeses or add herbs and the whole dish stays reliable. If you prefer stuffed pasta with similar flavors, try a warm, cheesy option like creamy ricotta, spinach, and chicken cannelloni for a change of pace.
The cooking process explained
Before you jump into the ingredients, here’s the quick roadmap so you know what to expect:
- Pound thin chicken cutlets and marinate briefly for flavor.
- Wilt fresh spinach in the skillet to remove excess moisture.
- Beat cream cheese and fold in spinach plus some shredded mozzarella (and Parmesan if you like).
- Optionally sear the cutlets for browned flavor.
- Assemble in a baking dish, top with remaining mozzarella, and bake until the chicken is cooked through.
This overview means you can multitask: while the chicken marinates, wilt the spinach and mix the filling. For a pasta-based riff with similar prep logic, see a cheesy cannelloni version.
What you’ll need
- 2 large boneless, skinless chicken breasts (cut into 4 thin cutlets)
- 2 tablespoons olive oil, divided (1 tbsp for marinade, 1 tbsp for cooking)
- 3 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 cups fresh spinach (about 2–3 ounces)
- 8 ounces cream cheese, softened (use Neufchâtel for lower fat)
- 1 cup shredded mozzarella cheese, divided (use part-skim or whole milk)
- 1/2 cup Parmesan cheese, optional (adds nutty sharpness)
Notes/substitutions: Use baby spinach or kale (remove stems and cook longer). If you’re dairy-free, swap cream cheese for a plant-based spread and use dairy-free mozzarella. For lower sodium, reduce added salt and use low-sodium Parmesan.
Step-by-step instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Slice each chicken breast horizontally to make four thin cutlets. Pound thicker areas so the pieces are even.
- In a bowl, whisk 1 tablespoon olive oil, minced garlic, Italian seasoning, salt, and black pepper. Toss the chicken in the mixture, cover, and refrigerate 15–30 minutes.
- Heat the remaining olive oil in a skillet over medium heat. Add spinach and cook 2–3 minutes until wilted. Remove from heat and let cool slightly.
- Beat softened cream cheese in a bowl until smooth. Stir in the wilted spinach and 1/2 cup of the mozzarella (and Parmesan if using). Mix until well combined.
- (Optional) Heat a skillet over high heat and sear each marinated chicken cutlet 1–2 minutes per side until golden; this step adds flavor but isn’t required.
- Place the chicken pieces in the prepared baking dish in a single layer. Spread the cream cheese and spinach mixture evenly over each piece. Sprinkle the remaining 1/2 cup mozzarella on top.
- Bake 20–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is melted and lightly browned.
- Let the casserole rest 5 minutes before serving to let the juices settle.
If you enjoy hearty casseroles and soups for leftovers, you might also like the flavor profile in high-protein Rotel soup with cottage cheese and chicken.
Best ways to enjoy it
- Serve over buttered egg noodles or steamed rice to soak up the cheesy sauce.
- Pair with a crisp green salad dressed with lemon vinaigrette for contrast.
- Add roasted vegetables—carrots, asparagus, or Brussels sprouts—on the side.
- For a low-carb plate, serve with cauliflower rice or a big mixed greens bowl.
For plating, place a chicken cutlet in the center, spoon some melted cheese over top, and sprinkle a little extra Parmesan and fresh cracked pepper. Garnish with chopped parsley for color.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3–4 days.
- To reheat: bake covered at 350°F (175°C) until warmed through (about 15–20 minutes) or microwave individual portions for 1–2 minutes, stirring halfway for even heat. Cover with a damp paper towel in the microwave to prevent drying.
- To freeze: wrap the cooled casserole tightly in plastic wrap and foil or store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Always reheat until the internal temperature reaches 165°F (75°C) for safety.
Pro chef tips
- Pound the chicken thin for even cooking and a tender result.
- Drain as much moisture as possible from the spinach; squeeze it in a clean towel if needed to avoid a watery filling.
- Bring the cream cheese to room temperature before beating—this makes a smoother filling.
- Searing is optional but adds Maillard flavor. Keep the sear quick so the chicken doesn’t overcook before baking.
- Use a meat thermometer to prevent drying; pull the dish once the thickest part of chicken hits 165°F (75°C).
Creative twists
- Add a teaspoon of red pepper flakes to the filling for heat.
- Stir in chopped sun-dried tomatoes or artichoke hearts for Mediterranean notes.
- Swap mozzarella for Gruyère or fontina for a nuttier melt.
- Make it with turkey cutlets or pork tenderloin slices in place of chicken.
- Turn it into a one-pan skillet meal: skip the transfer to a baking dish and broil to brown the cheese at the end.
Your questions answered
Q: How long does this take from start to finish?
A: Plan about 10 minutes active prep, 15–30 minutes marinating time, and 20–30 minutes baking—roughly 45–60 minutes total depending on sear time and oven.
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out excess water thoroughly before folding into the cream cheese to prevent a watery casserole.
Q: Is this safe to make ahead?
A: Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if starting from chilled.
Q: What if I don’t have cream cheese?
A: Substitute with ricotta mixed with a little milk and an egg for structure, though texture and flavor will differ.
Q: Can I make this dairy-free?
A: Use a dairy-free cream cheese and a plant-based shredded cheese. Expect a slightly different texture but similar comforting results.
Conclusion
If you want a tested, family-friendly casserole that balances creamy richness with fresh spinach and straightforward prep, this chicken and spinach bake delivers. For another version of the same comforting flavors, see Chicken and Spinach Casserole with Cream Cheese. For a different take that keeps things creamy and simple, check out EASY Creamy Spinach Chicken Casserole Recipe – Alyona’s Cooking.
Chicken and Spinach Casserole
Ingredients
For the Chicken
- 2 large large boneless, skinless chicken breasts (cut into 4 thin cutlets)
- 2 tablespoons olive oil, divided (1 tbsp for marinade, 1 tbsp for cooking)
- 3 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
For the Filling
- 2 cups fresh spinach (about 2–3 ounces)
- 8 ounces cream cheese, softened (use Neufchâtel for lower fat)
- 1 cup shredded mozzarella cheese, divided (use part-skim or whole milk)
- 1/2 cup Parmesan cheese, optional (adds nutty sharpness)
Instructions
Preparation
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Slice each chicken breast horizontally to make four thin cutlets. Pound thicker areas so the pieces are even.
- In a bowl, whisk 1 tablespoon olive oil, minced garlic, Italian seasoning, salt, and black pepper. Toss the chicken in the mixture, cover, and refrigerate 15–30 minutes.
- Heat the remaining olive oil in a skillet over medium heat. Add spinach and cook 2–3 minutes until wilted. Remove from heat and let cool slightly.
- Beat softened cream cheese in a bowl until smooth. Stir in the wilted spinach and 1/2 cup of the mozzarella (and Parmesan if using). Mix until well combined.
- (Optional) Heat a skillet over high heat and sear each marinated chicken cutlet 1–2 minutes per side until golden.
Assembly and Baking
- Place the chicken pieces in the prepared baking dish in a single layer.
- Spread the cream cheese and spinach mixture evenly over each piece.
- Sprinkle the remaining 1/2 cup mozzarella on top.
- Bake for 20–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is melted and lightly browned.
- Let the casserole rest for 5 minutes before serving to let the juices settle.
