This spinach chicken casserole is a creamy, cheesy, and comforting dish that’s perfect for busy weeknights. With tender chicken breasts, sautéed spinach, and a rich layer of cream cheese and mozzarella, it’s a meal that satisfies both taste and convenience.

Spinach Chicken Casserole with Cream Cheese and Mozzarella

Why I Love This Recipe

I appreciate how this recipe combines simple ingredients to create a flavorful and hearty meal. The creaminess of the cheese complements the savory chicken, while the spinach adds a touch of freshness. It’s also keto-friendly, gluten-free, and low-carb, making it a versatile option for various dietary needs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large boneless skinless chicken breasts, cut horizontally
8 oz cream cheese, softened
2 cups spinach, rinsed
2 tablespoons olive oil, divided
4 oz mozzarella cheese, shredded
3 cloves garlic, minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning, optional

Directions

Preheat the oven to 400°F (200°C). Position a rack in the center of the oven.
In a Ziplock bag, combine 1 tablespoon olive oil, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Add the chicken breasts, seal, and massage to coat. Let marinate for 10-15 minutes at room temperature.
In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted. Set aside.
Arrange the marinated chicken breasts in a baking dish. Spread the softened cream cheese evenly over the chicken. Top with the sautéed spinach, then sprinkle with shredded mozzarella.
Bake for 20-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Serve warm.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Add Sun-Dried Tomatoes: Incorporate chopped sun-dried tomatoes for a tangy twist.
Use Different Cheeses: Substitute or add cheeses like cheddar or Parmesan for varied flavors.
Spice It Up: Increase the red pepper flakes or add a dash of cayenne for extra heat.
Vegetarian Option: Replace chicken with thick slices of roasted eggplant or portobello mushrooms.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze individual portions in freezer-safe containers for up to 1 month.
Reheating: Thaw overnight in the refrigerator if frozen. Reheat in a 350°F (180°C) oven for 20-30 minutes, or until heated through.

FAQs

How can I tell when the chicken is fully cooked?

I check that the internal temperature of the chicken reaches 165°F (75°C) using a meat thermometer. The juices should run clear, and there should be no pink in the center.

Can I use frozen spinach instead of fresh?

Yes, I can use frozen spinach. I make sure to thaw and drain it thoroughly to remove excess moisture before adding it to the dish.

What sides pair well with this casserole?

I like to serve this casserole with cauliflower rice, roasted vegetables, or a fresh green salad to complement the creamy richness.

Can I prepare this dish ahead of time?

Absolutely. I assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking. I add a few extra minutes to the baking time if it’s going straight from the fridge to the oven.

Is this recipe suitable for a keto diet?

Yes, this casserole is low in carbs and high in fat, making it suitable for a ketogenic diet.

Conclusion

This spinach chicken casserole is a delightful blend of creamy cheese, tender chicken, and nutritious spinach. It’s easy to prepare, satisfying, and adaptable to various dietary preferences. Whether I’m cooking for family or meal prepping for the week, this dish is a reliable and delicious choice.