Description
A comforting casserole featuring tender chicken, fresh spinach, and a creamy cream cheese sauce, perfect for busy weeknight dinners.
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fresh spinach
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup Parmesan cheese (optional)
Instructions
- Preheat the oven to 400°F and grease a 9×13 inch baking dish.
- Cut the chicken breasts in half horizontally to create four cutlets.
- Pound the chicken to an even thickness for thorough cooking.
- Whisk together olive oil, garlic, Italian seasoning, salt, and black pepper in a large bowl.
- Toss the chicken cutlets in the marinade and refrigerate for 15-30 minutes.
- Heat 1 tablespoon of olive oil in a skillet and cook the spinach until wilted, about 2-3 minutes.
- Beat the cream cheese in a medium bowl until smooth, then mix in the wilted spinach and half a cup of mozzarella cheese.
- Remove the chicken from the marinade; optional to sear in the skillet for 1-2 minutes per side.
- Arrange the chicken cutlets in the baking dish and spread the creamy spinach mixture on top.
- Sprinkle the remaining mozzarella cheese over the casserole.
- Bake for 20-30 minutes until the chicken is fully cooked through and the cheese is bubbly and golden.
- Let the casserole rest for 5 minutes before serving.
Notes
Marinate chicken longer for deeper flavors; can substitute spinach with kale or arugula.