Description
A rich and creamy chicken spinach casserole that’s perfect for weeknight dinners. Tender chicken pieces are combined with fresh spinach in a luxurious cream sauce, topped with melted cheese, and baked until golden and bubbly. This one-dish wonder is comforting, nutritious, and absolutely delicious!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup chicken broth
- 1.5 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 tablespoons olive oil or butter
- Optional: ¼ teaspoon red pepper flakes for heat
Instructions
- Preheat Your Oven: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or butter. Set aside.
- Prepare the Chicken: Pat the chicken pieces dry with paper towels and season lightly with salt and pepper. This helps them brown beautifully and locks in moisture.
- Brown the Chicken: Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed to avoid overcrowding). Cook for 3-4 minutes per side until golden brown and cooked through. The chicken should reach an internal temperature of 165°F. Transfer to a plate and set aside.
- Sauté the Garlic: In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 30-60 seconds until fragrant but not browned—burnt garlic tastes bitter!
- Create the Cream Sauce: Add the chicken broth to the skillet, scraping up any browned bits from the bottom (this is flavor gold!). Stir in the softened cream cheese, breaking it up with your spoon until it melts smoothly into the broth. Add the heavy cream, Italian seasoning, onion powder, and remaining salt and pepper. Whisk everything together until you have a smooth, creamy sauce.
- Add the Spinach: Toss in the chopped spinach and stir until it wilts down into the sauce, about 2-3 minutes. The spinach will shrink dramatically—this is normal!
- Combine Everything: Stir in 1 cup of the mozzarella cheese and all the Parmesan until melted and incorporated. Add the cooked chicken back to the skillet and stir everything together until well combined.
- Transfer to Baking Dish: Pour the entire mixture into your prepared baking dish, spreading it out evenly. Sprinkle the remaining ½ cup mozzarella cheese over the top.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden, bubbly, and irresistible.
- Rest and Serve: Let the casserole rest for 5 minutes before serving. This allows the sauce to thicken slightly and makes serving much easier. Garnish with fresh parsley or basil if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream and reduce cream cheese to 4 oz
- Rotisserie chicken is a fantastic time-saver—use 3 cups shredded cooked chicken and skip steps 2-3
- If your sauce seems too thick, add a splash more chicken broth; if too thin, simmer it for a few extra minutes before adding to the baking dish
- Frozen spinach works great—use 10 oz frozen spinach, thawed and squeezed completely dry
- Add cooked pasta, rice, or cauliflower rice to make this even heartier
- For extra vegetables, try adding mushrooms, sun-dried tomatoes, or artichoke hearts
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole (approximately 1.5 cups)
- Calories: 485
- Sugar: 3g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 165mg