Ingredients
For the Chicken
2 lb (900 g) boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
For the Creamy Spinach Sauce
2 tablespoons butter
4 cloves garlic, minced
8 oz (225 g) cream cheese, softened
½ cup (120 ml) heavy cream
½ cup (120 ml) chicken broth
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
5 oz (140 g) fresh baby spinach
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes, optional
Salt and black pepper, to taste
For the Topping
½ cup shredded mozzarella
2 tablespoons grated Parmesan
1 tablespoon chopped fresh parsley, optional
Instructions
- Prepare the Chicken
Preheat the oven to 375°F (190°C).
Pat the chicken dry and cut it into bite-sized pieces.
Season with olive oil, Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper. Toss well to coat.
- Brown the Chicken
Heat a large oven-safe skillet over medium-high heat.
Add the seasoned chicken and cook for about 4–6 minutes, stirring occasionally, until lightly browned on the outside. The chicken does not need to be completely cooked at this stage because it will finish cooking in the oven.
Remove from the heat.
- Make the Creamy Sauce
In the same skillet, melt the butter over medium heat.
Add the minced garlic and cook for about 30 seconds, until fragrant.
Add the softened cream cheese, heavy cream, and chicken broth. Stir until the cream cheese melts and the sauce becomes smooth.
Stir in Parmesan, 1 cup mozzarella, Italian seasoning, and red pepper flakes if using.
Season with salt and black pepper to taste.
- Add the Spinach
Add the fresh spinach to the creamy sauce.
Stir gently for 1–2 minutes, just until the spinach wilts.
- Combine
Return the chicken to the skillet and stir everything together so the chicken is coated in the creamy spinach sauce.
If you’re not using an oven-safe skillet, transfer everything to a lightly greased 9×13-inch baking dish.
- Add Cheese
Sprinkle the remaining mozzarella and Parmesan evenly over the top.
- Bake
Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and lightly golden.
For a more golden top, broil for 1–2 minutes at the end, watching carefully.
- Rest and Serve
Let the casserole rest for 5–10 minutes before serving.
Garnish with fresh parsley and serve warm.
Serving Suggestions
Serve this casserole with:
Roasted broccoli
Cauliflower rice
Green beans
Steamed asparagus
A fresh garden salad
Garlic bread
Pasta or rice for a heartier meal
For a low-carb meal, pair it with cauliflower rice, zucchini noodles, or roasted vegetables.
Recipe Tips
Use chicken thighs for extra juicy and flavorful chicken.
Soften the cream cheese before making the sauce for a smoother texture.
Fresh spinach works best, but frozen spinach can also be used. Thaw and squeeze out excess water first.
Don’t overcook the chicken before baking; it will continue cooking in the casserole.
Let the casserole rest before serving so the creamy sauce can thicken slightly.
Add mushrooms, sun-dried tomatoes, or artichoke hearts for extra flavor.
Easy Variations
Mushroom Chicken Spinach Casserole
Add 8 oz sliced mushrooms when sautéing the garlic.
Spicy Version
Add extra red pepper flakes or a pinch of cayenne pepper.
Extra-Cheesy
Add another ½ cup mozzarella or a little shredded provolone.
Low-Carb Version
Serve with cauliflower rice or roasted vegetables and skip bread or pasta.
Approximate Nutrition
Per serving, based on 6 servings:
Calories: ~480
Protein: ~47 g
Fat: ~29 g
Carbohydrates: ~7 g
Fiber: ~1 g
Net Carbs: ~6 g
Sugar: ~2 g
Nutrition is an estimate and can vary depending on the brands and exact ingredients used.
Q&A
Q: Can I use frozen spinach?
A: Yes. Thaw it completely and squeeze out as much water as possible before adding it.
Q: Can I prepare this casserole ahead of time?
A: Yes. Assemble the casserole, cover it, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if needed.
Q: Can I use chicken thighs instead of chicken breasts?
A: Absolutely. Boneless, skinless chicken thighs work especially well and stay very tender.
Q: Can I make this without cream cheese?
A: Yes, although the sauce will be less thick and creamy. You can use additional heavy cream and Parmesan for a different texture.
Q: Is this recipe low-carb?
A: Yes. It contains relatively few carbohydrates per serving and can easily fit into a low-carb meal plan.
Q: Can I freeze it?
A: Yes, but creamy sauces can sometimes change texture slightly after freezing. Cool completely, portion into airtight containers, and freeze for up to 2 months.
Q: How do I reheat leftovers?
A: Reheat gently in the oven at 325°F (165°C) until hot, or microwave individual portions in short intervals. Add a splash of cream or broth if the sauce becomes too thick.
Q: How long will leftovers keep?
A: Store covered in the refrigerator for up to 3–4 days.
Q: What temperature should the chicken reach?
A: Chicken should reach an internal temperature of 165°F (74°C) at the thickest part.
Q: Can I add other vegetables?
A: Yes. Mushrooms, broccoli, zucchini, asparagus, and bell peppers all work well.
