This Chicken and Spinach Casserole with Cream Cheese is one of those dishes I reach for when I want something warm, comforting, and reliably loved by everyone at the table. I discovered this combination on a busy weeknight when I had a block of softened cream cheese in the fridge and two chicken breasts on the counter. A quick spin through my pantry—olive oil, a handful of spinach, and shredded mozzarella—turned into a baked dish that felt indulgent but was surprisingly straightforward. The filling is creamy without being heavy, the chicken stays tender because it’s pounded thin and baked under the cheese, and the spinach adds a fresh lift that keeps each bite from feeling one-note.

What makes this casserole special to me is how forgiving it is: the cream cheese binds the spinach and seasonings into a silky layer, while the mozzarella on top browns and bubbles into a beautiful golden crust. I’ve served it for casual dinners, brought it to neighbors after a new baby arrived, and even used it for potluck Sundays when I needed a dish that travels well and re-heats beautifully. The textures—tender chicken, creamy filling, and a melty cheesy top—are what keep us coming back. It’s simple, practical, and full of flavor.

Ingredients

• Chicken: 2 large boneless, skinless chicken breasts, about 1 to 1 1/4 pounds total. Choose firm, plump breasts and slice them horizontally so they cook evenly; thin cutlets bake quickly and remain tender.
• Olive oil: 2 tablespoons (divided). Use extra-virgin olive oil for flavor when tossing and a little for searing; it adds depth without overpowering the cheese.
• Garlic: 3 cloves, minced. Fresh garlic provides the aromatic backbone—avoid pre-minced jars if you can; the flavor is noticeably brighter when freshly chopped.
• Italian seasoning: 1 tablespoon. A mix of oregano, basil, and thyme gives an herby lift—substitute 2 teaspoons dried oregano plus 1 teaspoon dried basil if needed.
• Salt & pepper: 1/4 teaspoon salt and 1/2 teaspoon black pepper. Seasoning the chicken properly is important since the cheese is mild.
• Spinach: 2 cups fresh spinach, firmly packed. Baby spinach works beautifully—look for bright, unblemished leaves and rinse well to remove grit.
• Cream cheese: 8 ounces, softened. Full-fat provides the creamiest texture; let it sit at room temperature 30 minutes prior for smooth mixing.
• Mozzarella: 1 cup shredded, divided. Use low-moisture mozzarella for melting; reserve half for the filling and half for the topping.
• Parmesan (optional): 1/2 cup grated. Adds a nutty saltiness if you like a more complex top layer—freshly grated gives the best flavor.

Instructions

Preheat and prepare the dish: Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish with a bit of olive oil or nonstick spray so the casserole releases easily after baking. Position a rack in the center of the oven for even browning. Flatten the chicken: Slice each chicken breast in half horizontally to create four thin cutlets. Place between two pieces of plastic wrap and gently pound the thicker parts with a meat mallet until the cutlets are uniform in thickness, around 1/4 to 1/2 inch. Even thickness ensures consistent cooking and prevents dry spots. Marinate: Whisk together 1 tablespoon olive oil, minced garlic, Italian seasoning, salt, and black pepper. Toss the cutlets in this mixture to coat. Cover and refrigerate for 15 to 30 minutes—this short marinade infuses flavor without changing texture. If you have more time, an hour is fine. Wilt the spinach: In a skillet over medium heat, add the remaining 1 tablespoon olive oil. Add the fresh spinach and sauté for 2 to 3 minutes until just wilted; remove as soon as it softens to preserve its bright color. Squeeze out excess moisture with a spatula or in a fine sieve so the filling won’t become watery. Make the filling: Beat the softened cream cheese in a bowl until smooth. Stir in the wilted spinach and 1/2 cup of the shredded mozzarella (add the Parmesan now if using). The mixture should be spreadable—if it seems thick, loosen with a teaspoon of milk at a time. Optional sear: For extra flavor and color, heat a skillet until very hot, add a splash of oil, and sear each marinated cutlet for 1 to 2 minutes per side until lightly golden; do not cook through. This step creates a savory crust but is optional if you’re short on time. Assemble and bake: Arrange the chicken cutlets in a single layer in the prepared dish. Spread the cream cheese and spinach mixture evenly over each piece, then sprinkle the remaining 1/2 cup mozzarella (and remaining Parmesan, if using) across the top. Bake at 400°F for 20 to 30 minutes, or until the internal temperature of the thickest cutlet reaches 165°F when checked with an instant-read thermometer and the cheese is bubbling and lightly browned. Rest and serve: Remove from the oven and let the casserole rest for 5 minutes; this helps the filling set slightly so slices hold together. Serve warm with simple sides like a crisp salad or roasted vegetables.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, cool completely then wrap the casserole tightly in plastic wrap and foil and freeze for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator, then bake at 350°F for 20 to 30 minutes until warmed through; cover with foil for the first half to prevent over-browning. When reheating refrigerated portions, a 350°F oven for 10 to 15 minutes will melt the cheese and refresh textures—avoid microwaving if you want to keep the top crisp.

Ingredient Substitutions

If you don’t have cream cheese, a mix of ricotta (1 cup) and 2 tablespoons of sour cream makes a lighter, slightly grainier filling; blend until smooth. Swap spinach for 2 cups chopped kale—sauté longer to fully soften. For a lower-fat option, use reduced-fat cream cheese and part-skim mozzarella, though the topping won’t brown as deeply. Omit Parmesan or replace it with Pecorino Romano for a saltier finish; reduce added salt slightly if using salty cheeses.

Serving Suggestions

Serve slices with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Roasted root vegetables or steamed green beans are excellent companions, and cauliflower rice or mashed cauliflower make low-carb plates. For a cozy family meal, pair with garlic bread (if not avoiding gluten) and a simple tomato salad; finish with fresh cracked black pepper and a sprinkle of chopped fresh parsley for color.

Cultural Background

This style of baked chicken with a creamy cheese-and-greens layer is rooted in mid-20th-century American home cooking, where convenience and hearty ingredients met to create crowd-pleasing casseroles. The use of cream cheese as a binder is a practical technique that provides a velvet texture without the need for a béchamel. Regional variations include swapping the herb blend for more Mediterranean flavors or adding mushrooms and leeks for an autumnal twist.

Seasonal Adaptations

In spring, fold in fresh spring peas and sprinkle with lemon zest for brightness. In winter, swap spinach for Swiss chard and add a teaspoon of smoked paprika to the marinade for warmth. During tomato season, serve the casserole with a side of sliced heirlooms dressed simply with olive oil and basil to balance the richness of the cheese.

Meal Prep Tips

For efficient meal prep, assemble the casserole up to a day in advance and keep covered in the refrigerator; bring to room temperature for 20 minutes before baking to ensure even cooking. Freeze individual portions for grab-and-go lunches—thaw overnight and reheat in a toaster oven or conventional oven at 350°F until warmed through. Pack with a small container of fresh salad to round out a lunchbox.

This casserole has become a dependable favorite in my kitchen because it hits all the right notes: ease, comfort, and crowd-pleasing flavor. I encourage you to make it your own—experiment with cheeses or herbs, and share it with people you love.