Description
This creamy Cheesy Chicken and Spinach Bake combines tender chicken breasts with fresh spinach in a rich cream cheese sauce, all topped with melted mozzarella and Parmesan. It’s an easy, comforting one-dish meal perfect for busy weeknights or meal prep.
Ingredients
Scale
For the Casserole:
- 1½-2 pounds boneless, skinless chicken breasts (3-4 medium breasts)
- 8-10 ounces fresh baby spinach
- 8 ounces cream cheese, softened to room temperature
- ½ cup sour cream (or Greek yogurt)
- ½ cup low-sodium chicken broth
- 4-5 cloves garlic, minced
- 2 cups shredded mozzarella cheese, divided
- ½ cup freshly grated Parmesan cheese, divided
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil or butter
Optional Garnish:
- Fresh basil or parsley, chopped
- Extra Parmesan cheese
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray. Set aside.
- Prepare the chicken: Pat the chicken breasts dry with paper towels. If they’re very thick (over 1 inch), pound them to an even ¾-inch thickness using a meat mallet, or butterfly them horizontally. Season both sides generously with salt and pepper. Arrange the chicken breasts in a single layer in your prepared baking dish.
- Wilt the spinach (optional but recommended): In a large skillet over medium heat, add a drizzle of olive oil. Add the fresh spinach in batches, stirring as it wilts down. This takes just 2-3 minutes. The spinach will reduce dramatically. Remove from heat and let cool slightly. If you’re short on time, you can skip this step and use raw spinach, but wilting it first concentrates the flavor and removes excess moisture. Squeeze out any excess liquid from the wilted spinach.
- Make the creamy sauce: In a large mixing bowl, combine the softened cream cheese, sour cream, and chicken broth. Whisk or beat with a hand mixer until smooth and creamy with no lumps. Add the minced garlic, Italian seasoning, onion powder, salt, pepper, and red pepper flakes (if using). Mix well. Fold in the wilted spinach, 1 cup of the mozzarella cheese, and ¼ cup of the Parmesan cheese. Stir until everything is evenly distributed.
- Assemble the casserole: Pour the creamy spinach mixture over the chicken breasts in the baking dish, spreading it evenly and making sure the chicken is well-coated. Use a spoon or spatula to push some of the mixture around and under the chicken pieces. The chicken should be mostly covered but it’s okay if some parts peek through.
- Add the cheese topping: Sprinkle the remaining 1 cup of mozzarella cheese and ¼ cup of Parmesan cheese evenly over the top of the casserole. This creates that irresistible golden, bubbly cheese layer.
- Bake covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. Covering it helps the chicken cook through without drying out and prevents the cheese from browning too quickly.
- Finish uncovered: After 25 minutes, remove the foil and continue baking for an additional 15-20 minutes, until the cheese is melted, bubbly, and starting to turn golden brown in spots. The chicken should reach an internal temperature of 165°F when measured with a meat thermometer inserted into the thickest part.
- Rest and serve: Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve neat portions. Garnish with fresh chopped basil or parsley and extra Parmesan if desired.
- Serve: Cut the chicken into portions or slice it, making sure each serving includes plenty of the creamy spinach sauce and melted cheese. Serve hot and enjoy!
Notes
- For extra-moist chicken, you can quickly brown the chicken breasts in a skillet for 2-3 minutes per side before placing in the baking dish
- If your chicken breasts are very large, consider cutting them into cutlets or smaller pieces for more even cooking
- The casserole will continue to thicken as it sits—if it seems liquidy when it first comes out of the oven, don’t worry, it will set up as it rests
- For a golden, crispy top, broil for the last 2-3 minutes of cooking, watching carefully to prevent burning
- Fresh spinach is strongly preferred, but if using frozen, thaw completely and squeeze out ALL excess water
- This dish is naturally gluten-free, but always check labels on pre-shredded cheese and seasoning blends
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole (approximately 1 chicken breast with sauce)
- Calories: 445
- Sugar: 3g
- Sodium: 785mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 145mg