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Chicken and spinach casserole with cream cheese baked golden in a white ceramic baking dish with melted mozzarella on top

Chicken and Spinach Casserole with Cream Cheese

Tender baked chicken cutlets topped with a smooth garlicky spinach and cream cheese filling and golden melted mozzarella. A high-protein easy dinner ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Casserole, Dinner, Main Course
Cuisine: American, Italian-American
Calories: 528
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts halved horizontally into 4 cutlets, pounded to even thickness
  • 2 tbsp olive oil divided
  • 3 garlic cloves minced fresh
  • 1 tbsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 cups fresh spinach fresh strongly preferred over frozen
  • 8 oz cream cheese full-fat, softened at room temperature for at least 20 to 30 minutes
  • 1 cup shredded mozzarella cheese divided, block cheese shredded fresh recommended
  • 0.5 cup Parmesan cheese optional but recommended for depth of flavor

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Medium mixing bowl
  • Rolling pin or meat mallet
  • Instant-read thermometer

Method
 

  1. Preheat oven to 400 degrees F and lightly grease a 9x13 inch baking dish with butter or cooking spray. Set aside.
  2. Cut chicken breasts in half horizontally to create four cutlets. Pound thicker spots to even thickness with a rolling pin.
  3. In a bowl, whisk 1 tablespoon olive oil with minced garlic, Italian seasoning, salt, and pepper. Add chicken, toss to coat, cover, and refrigerate for 15 to 30 minutes.
  4. Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add fresh spinach and cook, stirring frequently, for 2 to 3 minutes until fully wilted. Set aside to cool slightly.
  5. Beat softened cream cheese in a medium bowl until completely smooth. Stir in wilted spinach, 1/2 cup mozzarella, and Parmesan if using. Mix until uniform. If desired, sear marinated chicken in the skillet for 1 to 2 minutes per side before transferring to the baking dish.
  6. Arrange chicken cutlets in a single layer in the baking dish. Spread spinach and cream cheese mixture evenly over the top. Sprinkle remaining 1/2 cup mozzarella over everything.
  7. Bake for 20 to 30 minutes until chicken reaches 165 degrees F internally and cheese is melted and lightly golden. Check at 20 minutes since thin cutlets often finish early. Rest 5 minutes before serving.

Notes

Soften cream cheese at room temperature for 20 to 30 minutes before starting. Pound chicken to even thickness for consistent cooking. Check internal temperature at 20 minutes to avoid drying out thin cutlets. If using frozen spinach, thaw completely and squeeze out all moisture before using. Casserole can be assembled up to 24 hours ahead and refrigerated before baking, add 5 minutes to bake time.