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.

Easy Chicken and Spinach Casserole — Healthy Low Carb Dinners Win

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

Scale

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.