Chicken And Spinach Casserole — a cozy, low-carb weeknight winner
If you’ve been hunting for a Chicken And Spinach Casserole that feels indulgent but won’t wreck your dinner goals, this creamy, garlic-bright bake is absolutely your jam. It’s rich from cream cheese, bright from spinach, and ridiculously easy to pull together — the kind of Healthy Low Carb Dinners you’ll actually want to make on repeat.
Why you’ll fall for this casserole
This dish hits the sweet spot: comfort food vibes without the carb overload. Here’s what makes it a keeper:
- Big flavor, little fuss. Garlic, Italian seasoning and a melty cheese top layer make every bite sing.
- Real food, satisfying macros. Protein from chicken, vitamins from spinach, and richness from cream cheese—perfect for a Keto Recipes Dinner night.
- Leftovers = lunch happiness. It reheats beautifully, which means fewer decisions at 5 p.m.
- Customizable. Swap cheeses, toss in mushrooms or swap breasts for thighs. Hello, Chicken Entrees variety.
Pro tip: If you want a crispier top, broil for 1–2 minutes at the end — watch it like a hawk!
The little story behind this recipe
I first threw this together on a hectic Tuesday when the kids needed dinner and I needed something that didn’t require soul-searching. I had chicken, a fistful of spinach, and a tub of cream cheese in the fridge. A quick sauté, a cheesy spread, pop in the oven — magic. Turns out, the combo of tangy cream cheese with wilted greens and a golden mozzarella crown instantly became the family’s “can you make this again?” request. Short version: it started as a weeknight necessity and graduated to a rotation regular.
Ingredients — what you’ll need (with mini descriptions)
- 2 large boneless, skinless chicken breasts — slice into cutlets so they cook evenly.
- 2 tbsp olive oil — for searing.
- 3 garlic cloves, minced — the flavor backbone.
- 1 tbsp Italian seasoning — simple herb blend that does heavy lifting.
- ¼ tsp salt & ½ tsp black pepper — enhance flavors.
- 2 cups fresh spinach — or substitute thawed, squeezed frozen spinach.
- 8 oz cream cheese, softened — makes the filling silky.
- 1 cup shredded mozzarella, divided — gooey melty top.
- ½ cup grated Parmesan (optional) — salty, nutty boost.
Quick swap ideas: Use chicken thighs for juicier results, or mix cream cheese with a little Greek yogurt to lighten things up.
Step-by-step: How to make it
Prep & oven
Preheat the oven to 400°F (200°C). Butter or spray a 9×13 baking dish.
1) Thin and season the chicken
Cut each breast horizontally into two thin cutlets. Pound the thick parts so the pieces are even. Toss the chicken with 1 tablespoon olive oil, garlic, Italian seasoning, salt, and pepper. Let it sit 15–30 minutes if you have time.
2) Wilt the spinach
Heat the remaining tablespoon of olive oil in a skillet. Add spinach and cook for 2–3 minutes until fully wilted. Remove from heat and let cool slightly. If using frozen spinach, thaw and squeeze out excess liquid first.
3) Make the creamy filling
Beat the softened cream cheese until smooth. Stir in the cooked spinach and ½ cup mozzarella (and Parmesan if using) until you get a homogeneous creamy mix.
4) Optional sear
Sear the cutlets (1–2 minutes per side) in a hot skillet for color and flavor. This step isn’t required, but it gives the casserole a deeper, roasted flavor.
5) Assemble
Lay the chicken in a single layer in the prepared dish. Spread the spinach-cream mixture evenly over the breasts. Sprinkle the remaining mozzarella on top.
6) Bake
Bake 20–30 minutes until the chicken hits 165°F (75°C) and the cheese on top melts and browns slightly. Let rest 5 minutes before serving.
Bold cooking tip: Use an instant-read thermometer — it removes all guesswork.
Why searing matters (but you can skip it)
Searing locks in flavor and creates a tiny caramelized crust. If you’re short on time, skip searing and bake from raw — the casserole still turns out great, just a little milder. For busy nights I skip the sear about half the time. FYI, the seared version gets rave reviews from guests.
Variations to mix things up
- Mushroom & onion: Sauté sliced mushrooms and onions with the spinach for an earthy boost.
- Spicy kick: Stir in red pepper flakes or a squirt of sriracha.
- Cheese swap: Try smoked gouda, sharp cheddar, or fontina for different personalities.
- Vegetable boost: Fold in zucchini ribbons, roasted red peppers, or artichoke hearts.
- Low-carb friendly sides: Serve with cauliflower rice to keep it Low Carb Chicken friendly.
Note: For a Spinach Stuffed Chicken vibe, roll cutlets around the cream mixture and place seam-side down in the casserole dish.
Best ways to serve this casserole
This is a very flexible main — pair it depending on your mood:
- Light & green: Crisp mixed salad with lemon vinaigrette.
- Comfort combo: Roasted garlic asparagus or buttery green beans.
- Keto plate: Cauliflower mash or roasted broccoli.
- Family dinner: Garlic bread if you’re not counting carbs (trust me, it’s good).
Serving tip: Let the casserole rest 5 minutes after baking — it slices cleaner and stays juicier.
Meal prep & storage (quick tips)
- Fridge: Store in an airtight container for up to 3 days.
- Freeze: Freeze portions tightly wrapped up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in a 350°F oven for 10–15 minutes, or microwave individual portions for 1–2 minutes. Oven reheating keeps cheese texture better.
- Make-ahead: Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking.
Top tip: If freezing, underbake by 5 minutes before cooling so it doesn’t dry out when reheated.
Nutrition notes & keto friendliness
This recipe fits naturally under Healthy Low Carb Dinners and Keto Recipes Dinner categories when served without starchy sides. The cream cheese and mozzarella add fat that supports satiety, while the chicken provides protein. Use full-fat cheeses for true keto compliance.
Common questions (FAQs)
Can I use frozen spinach?
Yes—thaw and squeeze the spinach very dry to avoid a watery filling.
What if I only have chicken thighs?
Boneless, skinless thighs work wonderfully and stay juicier; adjust baking time slightly if pieces are thicker.
Can I make this dairy-free?
Try a dairy-free cream cheese and a plant-based shredded cheese, but texture and flavor will shift.
How do I prevent watery casserole?
Remove excess moisture from the spinach, don’t overload vegetables that release water, and allow a short rest after baking.
Is this suitable for picky eaters?
Absolutely. The creamy texture + mild cheese usually wins kids over — sneak in extra spinach; they’ll hardly notice.
Quick troubleshooting (if something goes wrong)
- Cheese didn’t melt evenly? Broil for 30–60 seconds to finish.
- Filling too runny? Bake a bit longer uncovered to reduce liquid.
- Top browns too fast? Tent loosely with foil and continue baking.
Final thoughts — why this recipe stays in rotation
This Chicken And Spinach Casserole feels like a hug in a dish: cozy, cheesy, and wholesome. It blends the practical (easy assembly, great leftovers) with the delightful (gooey cheese, bright spinach, satisfying chicken). Whether you’re feeding a busy family, meal prepping for the week, or planning a low-carb dinner, this one delivers. It’s also a gateway recipe — once you master the base, you can riff endlessly, turning it into a whole library of Easy Casserole Recipes and homey Chicken Recipes Casserole variants.
So — are you ready to make dinner magic with minimal hassle? Pull out the cream cheese, wilt that spinach, and let the oven do the rest. Your future self (and hungry family) will thank you.
Follow me on Pinterest for daily new recipes.
Easy Chicken and Spinach Casserole — Healthy Low Carb Dinners Win
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
Description
This cozy casserole brings together juicy chicken, silky cream cheese and quick-sautéed spinach, then melts a blanket of mozzarella on top. It’s a simple, comforting weeknight supper that reheats well and welcomes swaps—use different cheeses or add veggies to make it yours.
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 tbsp olive oil, divided
- 3 garlic cloves, finely minced
- 1 tbsp Italian seasoning
- ¼ tsp salt
- ½ tsp freshly ground black pepper
- 2 cups fresh baby spinach (see note for frozen)
- 8 oz cream cheese, softened to room temperature
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan (optional)
Instructions
- Heat your oven to 400°F (200°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
- Slice each chicken breast horizontally to make four thin cutlets. Lightly pound any thick areas so each piece cooks evenly.
- In a medium bowl whisk 1 tablespoon olive oil with the minced garlic, Italian seasoning, salt and pepper. Toss the chicken in this mixture, cover and chill in the fridge for 15–30 minutes to let the flavors settle.
- Warm the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the spinach and cook, stirring, until it wilts — about 2–3 minutes. Remove from heat and let it cool briefly.
- In a separate bowl beat the cream cheese until smooth. Fold in the wilted spinach and ½ cup of the mozzarella (and the Parmesan if using) until a uniform filling forms.
- (Optional) For extra depth, sear the marinated cutlets in a hot skillet for 1–2 minutes per side until lightly golden. This step adds flavor but isn’t required.
- Lay the chicken pieces in a single layer in the prepared baking dish. Spread the cream-cheese and spinach mixture evenly over the top of the chicken. Sprinkle the remaining mozzarella over everything.
- Bake 20–30 minutes, or until the chicken reaches 165°F (75°C) and the cheese is melted and starting to brown. Remove from oven and let rest 5 minutes before serving.
Notes
- Using frozen spinach? Thaw it fully and squeeze out all excess water before cooking so the filling doesn’t get watery.
- Chicken thighs make a juicier alternative—adjust bake time if pieces are thicker.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Freeze portions up to 2 months; thaw overnight before reheating.
- To reheat: Warm in a 350°F oven until heated through, or microwave individual portions.
Chicken And Spinach Casserole, Healthy Low Carb Dinners, Spinach Casserole, Chicken Entrees, Keto Recipes Dinner, Low Carb Chicken, Easy Casserole Recipes, Chicken Recipes Casserole, Spinach Stuffed Chicken
