Name: Chicken and Spinach Casserole with Cream Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 large boneless, skinless chicken breasts (Cut into cutlets); 2 tablespoons olive oil, divided (Use one for marinating and one for wilting spinach); 3 cloves garlic, minced (Adds flavor to the chicken); 1 tablespoon Italian seasoning (Keeps flavors familiar); 1/2 teaspoon salt (To taste); 1/2 teaspoon black pepper (To taste); 2 cups fresh spinach (Ensure to wilt before mixing); 8 ounces cream cheese, softened (For creaminess); 1 cup shredded mozzarella cheese, divided (Partially for topping); 1/2 cup Parmesan cheese, optional (For added depth of flavor)

This chicken and spinach casserole with cream cheese is creamy, cheesy, and satisfying. The chicken stays tender under a silky layer of cream cheese mixed with wilted spinach and melted mozzarella. The texture is a mix of soft, cheesy topping and firm, juicy chicken underneath. It’s easy because the steps are simple: marinate briefly, wilt spinach, blend cream cheese, layer, and bake. This dish is great for a weeknight dinner, and it pairs well with a simple green salad or steamed rice. If you like rich, homey casseroles, try a similar twist with our easy creamy honey pepper chicken mac and cheese recipe for another comforting meal idea.

Why You’ll Love This Chicken and Spinach Casserole with Cream Cheese

Hands-off once it goes in the oven: prep, layer, then bake.
Creamy, rich topping from cream cheese and mozzarella for comfort-food appeal.
Spinach adds color, mild flavor, and a veggie boost without extra fuss.
Simple pantry ingredients and quick cooking make it weeknight-friendly.
Flexible: you can sear chicken first for extra color or skip searing to save time.
Ready in about an hour from start to finish, including a short chill for the marinade.
Mild Italian seasoning keeps flavors familiar and family-friendly.

What Is Chicken and Spinach Casserole with Cream Cheese

This casserole layers seasoned chicken cutlets with a creamy spinach and cream cheese topping, finished with melted mozzarella. It tastes rich and savory with bright garlic notes and a hint of Italian herbs. The texture is creamy on top and tender under the cheese. The cooking method uses a quick skillet wilt for the spinach, a short marinate and optional sear for the chicken, and a final bake to meld flavors and brown the cheese. The vibe is classic comfort food — easy enough for weeknights, special enough for a casual dinner with friends or family brunch when you want a warm, cheesy dish.

Ingredients for Chicken and Spinach Casserole with Cream Cheese

For the Base

2 large boneless, skinless chicken breasts

For the Marinade & Cooking

2 tablespoons olive oil, divided
3 cloves garlic, minced
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper

For the Filling

2 cups fresh spinach
8 ounces cream cheese, softened
1 cup shredded mozzarella cheese, divided
1/2 cup Parmesan cheese, optional

Equipment note

9×13 inch baking dish, lightly greased

Ingredient Notes (Substitutions, Healthy Swaps)

Cream cheese: For a lighter option, use reduced-fat cream cheese, but expect a slightly less rich finish. Cottage cheese blended smooth can substitute in a pinch (texture will be looser).
Mozzarella: Part-skim mozzarella works if you want less fat. For more flavor, use smoked or fontina as an optional swap.
Parmesan: Optional but adds salty, nutty depth. Use Pecorino Romano as a stronger-flavored alternative.
Spinach: Fresh is best here because it wilts quickly. If you only have frozen, thaw and squeeze out excess water before mixing.
Chicken: If you prefer smaller pieces, cut breasts into thick strips; adjust baking time so pieces are cooked through.
Seasoning: Swap Italian seasoning for herbes de Provence or a mix of dried oregano and basil if desired.
Oil: Use avocado oil as a neutral substitute for olive oil at higher heat.

Step-by-Step Instructions

Keep steps clear and simple. You can finish this in about an hour.

Step 1 – Prep and heat the oven
Preheat the oven to 400°F. Lightly grease a 9×13 inch baking dish with butter or cooking spray and set it aside. Slice each chicken breast in half horizontally to make four cutlets. Pound the thicker ends with a rolling pin so each piece is an even thickness.
Visual cue: Cutlets should be about 1/2 inch thick for even cooking.

Step 2 – Make the marinade and chill the chicken
In a large bowl, whisk 1 tablespoon olive oil with the minced garlic, Italian seasoning, salt, and pepper. Add the chicken cutlets and toss to coat. Cover and chill in the fridge for 15–30 minutes to let the flavors settle.

Step 3 – Wilt the spinach
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the spinach and cook, stirring frequently, until wilted, about 2–3 minutes. Remove from heat and set aside to cool slightly.

Step 4 – Mix the cream cheese filling
In a medium bowl, beat the cream cheese until smooth. Add the wilted spinach, 1/2 cup mozzarella, and Parmesan (if using). Mix until smooth and evenly combined. The filling should be thick and spreadable.

Step 5 – Sear the chicken (optional) and arrange in dish
Remove the chicken from the marinade and let excess drip off. If you want better color, quickly sear the cutlets in the skillet for 1–2 minutes per side over medium-high heat. Then arrange the cutlets in a single layer in the prepared baking dish.
Pro cue: Searing adds color but not required — bake time will cook the chicken through either way.

Step 6 – Add the filling and cheese
Spread the spinach and cream cheese mixture evenly over the chicken. Sprinkle the remaining 1/2 cup shredded mozzarella over the top.

Step 7 – Bake and rest
Bake for 20–30 minutes, until the chicken is cooked through and the cheese is melted and lightly browned on top. Let the casserole stand for 5 minutes before serving.

Pro Tips for Success

Pound chicken evenly so all cutlets finish at the same time.
Chill the chicken for at least 15 minutes in the marinade to boost flavor quickly.
Sear briefly if you want a golden crust — do it in a hot skillet for just 1–2 minutes per side.
Remove excess moisture from spinach (if using frozen) to avoid a runny filling.
Soften cream cheese fully at room temperature for a smooth filling without lumps.
Bake uncovered so the top browns and the cheese melts correctly.
Let the casserole rest 5 minutes before serving to set the filling for cleaner slices.

Flavor Variations

OPTIONAL: Add red pepper flakes or a pinch of cayenne to the cream cheese mix for mild heat.
OPTIONAL: Stir in 1/4 cup chopped sun‑dried tomatoes for a tangy, sweet contrast.
OPTIONAL: Mix in 1/2 cup cooked mushrooms with the spinach for earthier flavor.
OPTIONAL: Replace half the mozzarella with provolone or fontina for a deeper cheese flavor.
OPTIONAL: Add a squeeze of lemon zest to the filling for fresh brightness.

Serving Suggestions

Serve with a simple green salad dressed in lemon vinaigrette to cut the richness.
Spoon over steamed rice, quinoa, or mashed potatoes to soak up the creamy sauce.
Pair with roasted vegetables (broccoli, asparagus, or carrots) for color and crunch.
Toasted crusty bread on the side helps scoop up extra cheese and sauce.
For a lighter meal, plate with a pile of mixed greens and thinly sliced cucumber.
Great for meal-sharing: place the baking dish on the table and let guests serve themselves.

Make-Ahead, Storage & Reheating

Make-ahead: Marinate the chicken and wilt the spinach up to 24 hours before baking. Mix the cream cheese filling and store covered in the fridge. Assemble just before baking.
Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
Reheating: Reheat covered in a 350°F oven for 15–20 minutes until warmed through. You can also reheat portions in the microwave in 45–60 second bursts, stirring in between.
Texture note: Creamy topping will firm slightly after chilling. Reheat gently to restore creaminess without drying the chicken.

Storage and Freezing Instructions

Fridge: Store in an airtight container for 3–4 days. Label with date.
Freeze: This casserole can be frozen, but texture may change slightly because dairy can separate when frozen. For best results: assemble in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking and add an extra 10–15 minutes to the bake time.
If you prefer to freeze components separately: freeze cooked chicken and filling separately in airtight containers to reduce texture changes; thaw and reheat gently.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~600 kcal | ~50 g | ~4 g | ~38 g | ~1 g | ~750 mg

Estimates vary by brands and portions.

FAQ About Chicken and Spinach Casserole with Cream Cheese

Q: How do I know the chicken is done?
A: Internal temperature should reach 165°F. If you don’t have a thermometer, cut into a thick piece — juices should run clear and meat should be opaque.

Q: My filling looks watery. How can I fix that?
A: If spinach or cream cheese is watery, drain the spinach well and soften cream cheese fully before mixing. Bake a few extra minutes uncovered to evaporate excess liquid.

Q: Can I use frozen spinach?
A: Yes, but thaw and squeeze out all excess water before adding to the cream cheese mix to avoid a soggy topping.

Q: Can I skip searing the chicken?
A: Yes. Searing only adds quick color. Cooking time in the oven still cooks the chicken through.

Q: Can I make this dairy-free or low-dairy?
A: Dairy-free versions are tricky because cream cheese and mozzarella are key. You can try dairy-free cream cheese and vegan mozzarella, but texture and flavor will differ.

Q: Can I double the recipe for a larger crowd?
A: Yes. Use a larger baking dish and add a few extra minutes of bake time until heated through and cheese is browned.

TastyInspo Notes

Garnish with a sprinkle of fresh parsley or chopped chives for a fresh look.
A light dusting of extra Parmesan just before serving gives a nice salty finish.
For a glossy top, brush melted butter lightly over the cheese before baking.
Serve hot from the oven and let guests rest their plates for a minute to keep slices neat.
Use a shallow metal baking dish for faster, even browning.

Troubleshooting

Bland flavor: Increase salt in the marinade slightly or add extra Italian seasoning. Taste the cream cheese filling and season before spreading.
Overcooked, dry chicken: Ensure even thickness when pounding. Check internal temp earlier. Reduce bake time if your cutlets are thin.
Under-cooked chicken: Use a thermometer. If not done, return to oven covered until 165°F.
Runny topping: Drain spinach well and use room-temperature cream cheese. Bake uncovered longer to set.
Cheese not browning: Place under broiler for 1–2 minutes, watching closely to avoid burning.
Burnt edges: Use a lower oven rack or cover dish loosely with foil for the last part of baking.

Conclusion

This Chicken and Spinach Casserole with Cream Cheese is an easy, comforting dish that balances creamy cheese with tender chicken and bright spinach. It’s simple to make, flexible to adapt, and reliable for weeknight dinners or casual gatherings; for the original inspiration see Chicken and Spinach Casserole with Cream Cheese.