Description
A comforting Chicken and Spinach Casserole with Cream Cheese that combines tender chicken, vibrant spinach, and creamy cheese for a satisfying meal.
Ingredients
- 2 large boneless, skinless chicken breasts
- 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
- Preheat the oven to 400°F and lightly grease a 9×13 inch baking dish with butter or cooking spray. Set aside.
- Cut the chicken breasts in half horizontally to create four cutlets. Pound the thicker ends with a rolling pin so they’re all even.
- In a large bowl, whisk together 1 tablespoon of olive oil, minced garlic, Italian seasoning, salt, and black pepper. Add the chicken, toss to coat, then cover and chill in the fridge for 15-30 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the spinach and cook, stirring frequently, until wilted, about 2-3 minutes. Set aside.
- In a medium bowl, beat the cream cheese until smooth. Mix in the wilted spinach and 1/2 cup mozzarella until combined, adding Parmesan if desired.
- Take the chicken out of the marinade, allowing excess liquid to drip off. If desired, sear the chicken in the skillet for 1-2 minutes per side.
- Arrange the meat in a single layer in the baking dish. Spread the spinach and cream cheese mixture over the chicken, then sprinkle the remaining mozzarella on top.
- Bake for 20-30 minutes, until the chicken is cooked through, and the cheese is melted and lightly browned. Let stand for 5 minutes before serving.
Notes
For a quicker version, consider using pre-washed and chopped spinach. Ensure the cream cheese is softened for easier mixing.
