Spinach Chicken Casserole is thin chicken cutlets marinated in olive oil, garlic and Italian seasoning, then baked under a creamy topping of cream cheese, wilted fresh spinach, mozzarella and Parmesan until the cheese turns lightly golden. It bakes in one 9×13 dish in about 30 minutes and serves 4.
How to make it: Slice two chicken breasts into four thin cutlets and marinate them for 15 to 30 minutes. Wilt the spinach in a skillet and beat it into softened cream cheese with mozzarella and Parmesan. Lay the chicken in the dish, spread the spinach mixture over it, top with more mozzarella and bake at 400°F for 20 to 30 minutes, until the chicken reaches 165°F.
Why You’ll Love It
- Creamy, cheesy topping: cream cheese, spinach and two cheeses bake right on the chicken.
- Juicy chicken: thin cutlets cook evenly and fast.
- Short ingredient list: ten ingredients, most of them pantry and fridge staples.
- No watery sauce: the spinach is cooked down before it goes in.
Ingredient Notes
Chicken: 2 large boneless skinless chicken breasts, sliced horizontally into 4 thinner cutlets.
Marinade: 1 tablespoon of the olive oil, 3 cloves of garlic, 1 tablespoon of Italian seasoning and 1/2 teaspoon each of salt and black pepper. The other tablespoon of oil wilts the spinach.
Spinach: 2 cups of fresh spinach.
Cream cheese: 8 ounces, softened to room temperature so it beats smooth and spreads easily.
Cheese: 1 cup of shredded mozzarella, divided, and 1/2 cup of Parmesan, which is optional. Cheese you shred yourself from a block melts smoothest.
Ingredients
- 2 large boneless skinless chicken breasts, sliced into 4 cutlets
- 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)
How to Make Spinach Chicken Casserole
1. Heat the oven. Heat the oven to 400°F. Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray and set it aside.
2. Cut the chicken. Slice each chicken breast horizontally to make 4 thinner cutlets in all. Pound the thicker parts gently with a rolling pin so the chicken is an even thickness.
3. Marinate the chicken. In a large bowl whisk 1 tablespoon of the olive oil with the garlic, Italian seasoning, salt and pepper. Add the cutlets and turn them until they are evenly coated. Cover and refrigerate for 15 to 30 minutes.
4. Wilt the spinach. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the spinach and cook, stirring often, for 2 to 3 minutes, until wilted. Take the skillet off the heat and set the spinach aside.
5. Make the topping. In a medium bowl beat the softened cream cheese until smooth. Mix in the cooked spinach, 1/2 cup of the mozzarella and the Parmesan, if using, until well combined and creamy.
6. Arrange the chicken. Lift the chicken from the marinade and let the extra drip off. If you like, sear the cutlets in a skillet for 1 to 2 minutes per side. Lay them in a single layer in the baking dish.
7. Top and bake. Spread the spinach and cream cheese mixture evenly over the chicken and sprinkle the remaining 1/2 cup of mozzarella on top. Bake for 20 to 30 minutes, until the chicken reaches 165°F on a food thermometer and the cheese has melted and turned lightly golden.
8. Rest and serve. Let the casserole rest for 5 minutes before serving.
How to Keep It From Going Watery
Spinach is full of water, and raw spinach releases it in the oven, which leaves a thin, soggy sauce around the chicken. The fix is simple:
- Fresh spinach: cook it down first. Two or three minutes in a hot skillet with a little oil wilts it and cooks off some of its water before it meets the cream cheese.
- Frozen spinach: thaw and squeeze it dry. Press out as much liquid as you can with your hands or a clean towel before mixing it in. Frozen works, but start with a small amount; it packs down much more than fresh.
- Use fresh or frozen, not canned.
Why Thin Cutlets Work Better
A whole chicken breast is thick at one end and thin at the other, so the thin end dries out while the thick end is still catching up. Slicing each breast horizontally into two cutlets, then gently pounding any thick spots with a rolling pin, gives you four pieces of even thickness. They cook faster and finish at the same time, which matters here because the creamy topping bakes right on top of them for the whole 20 to 30 minutes. Lay the cutlets in a single layer so none of them overlap, and check the thickest one for 165°F.
Choosing the Cheese
Mozzarella is the base: half of it goes into the spinach and cream cheese mixture and half melts on top. Parmesan is optional but adds a sharper, saltier edge. For more flavor, use a blend of mozzarella, provolone and Parmesan. If you can, shred the cheese yourself from a block; bagged shredded cheese contains additives that keep it from clumping, and they can change how it melts and tastes. Bagged cheese still works fine when that is what you have.
Common Mistakes to Avoid
| Mistake | Fix |
|---|---|
| Thick chicken breasts | Slice them into cutlets and pound the thick parts so they cook evenly |
| Cold cream cheese | Let it soften at room temperature and beat it smooth before adding the spinach |
| Raw spinach in the topping | Wilt it in a skillet first so the casserole doesn’t go soggy |
| Judging doneness by color | Check the thickest cutlet for 165°F with a food thermometer |
| Serving straight from the oven | Let it rest 5 minutes so the topping sets |
Variations
- Three cheeses: use a mix of mozzarella, provolone and Parmesan.
- A little heat: whisk 1/2 teaspoon of red pepper flakes into the marinade.
- More color: sear the marinated cutlets for 1 to 2 minutes per side before they go in the dish.
- With mushrooms: for a version with mushrooms and a green onion cream cheese sauce, see our chicken, spinach and mushroom oven dish.
Storage & Reheating
Refrigerator: Refrigerate leftovers within 2 hours in shallow covered containers. USDA FSIS says to eat them within 3 to 4 days.
Freezer: You can freeze it for 3 to 4 months, but the cream cheese topping may change texture after thawing. Thaw in the refrigerator, or reheat from frozen in the oven, which takes longer.
Reheat: Cover and reheat to 165°F. Don’t reheat it in a slow cooker.
What to Serve With It
Serve it over rice or pasta so nothing of the creamy topping goes to waste, or with a green salad. For more chicken and spinach dinners, try chicken, spinach and mushroom skillet, smothered chicken with creamed spinach, bacon and mushrooms or chicken bacon spinach penne. More creamy chicken casseroles: million dollar chicken casserole and cheesy sour cream chicken casserole.
Frequently Asked Questions
How do I keep a spinach chicken casserole from going watery?
Wilt fresh spinach in a skillet for 2 to 3 minutes before mixing it into the cream cheese, or thaw frozen spinach and squeeze it completely dry.
What can I make with chicken and spinach easily?
This casserole: marinated chicken cutlets under a spinach, cream cheese and mozzarella topping, about 15 minutes of prep and 30 in the oven. A skillet or a creamy penne works too.
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as you can before mixing it into the cream cheese. Start with a small amount, since frozen spinach packs down much more than fresh.
Do I have to sear the chicken first?
No. Searing the cutlets for 1 to 2 minutes per side is optional; it adds color and flavor, but the chicken cooks through in the oven either way.
What is a million dollar chicken casserole?
A creamy shredded chicken casserole with cream cheese, cottage cheese, sour cream and cream of chicken soup under a buttery cracker topping. Our million dollar chicken casserole, linked above, has the full recipe; it has no spinach.
What are some common mistakes in making chicken casserole?
Using thick, uneven chicken, adding raw spinach, and judging doneness by color instead of checking for 165°F with a thermometer.
Final Notes
Marinate the chicken while you wilt the spinach, and everything is ready to layer at once. If you make it, tell me in the comments what you served it with.
Spinach Chicken Casserole
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Ingredients
- 2 large boneless skinless chicken breasts sliced horizontally into 4 thinner cutlets
- 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
- Heat the oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray and set it aside.
- Slice each chicken breast horizontally to make 4 thinner cutlets in all. Pound the thicker parts gently with a rolling pin so the chicken is an even thickness.
- In a large bowl whisk 1 tablespoon of the olive oil with the garlic, Italian seasoning, salt and pepper. Add the cutlets and turn them until they are evenly coated. Cover and refrigerate for 15 to 30 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the spinach and cook, stirring often, for 2 to 3 minutes, until wilted. Take the skillet off the heat and set the spinach aside.
- In a medium bowl beat the softened cream cheese until smooth. Mix in the cooked spinach, 1/2 cup of the mozzarella and the Parmesan, if using, until well combined and creamy.
- Lift the chicken from the marinade and let the extra drip off. If you like, sear the cutlets in a skillet for 1 to 2 minutes per side. Lay them in a single layer in the baking dish.
- Spread the spinach and cream cheese mixture evenly over the chicken and sprinkle the remaining 1/2 cup of mozzarella on top. Bake for 20 to 30 minutes, until the chicken reaches 165°F on a food thermometer and the cheese has melted and turned lightly golden.
- Let the casserole rest for 5 minutes before serving.
