Description
This creamy Spinach Chicken Casserole with Cream Cheese and Mozzarella is a keto-friendly, low-carb, and gluten-free dinner recipe that’s perfect for busy weeknights. With juicy chicken breasts, sautéed spinach, and layers of melty mozzarella and rich cream cheese, this comforting casserole is packed with flavor and easy to prepare in under 45 minutes.
Ingredients
- 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
Instructions
- Preheat oven to 400°F (200°C).
- In a Ziplock bag, mix 1 tbsp olive oil, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Add chicken, seal, and marinate for 10–15 minutes.
- Heat remaining olive oil in a skillet over medium heat. Sauté spinach until wilted; set aside.
- Arrange chicken in a baking dish. Spread cream cheese over each piece. Top with spinach and mozzarella.
- Bake for 20–30 minutes, or until chicken reaches 165°F (75°C). Serve warm.
Notes
- For a flavor twist, add sun-dried tomatoes or swap mozzarella with Parmesan or cheddar.
- Vegetarian version: use roasted eggplant or portobello mushrooms in place of chicken.
- Use frozen spinach if needed—just thaw and drain well.
- Prepare in advance and refrigerate before baking.
