This chicken and spinach casserole with cream cheese is one of those dishes that feels like a warm kitchen hug. I first developed this version on a busy weeknight when I wanted something comforting, quick, and wholesome but without a long ingredient list. The combination of tender, thin-cut chicken, a garlicky cream cheese and wilted spinach layer, and a melty mozzarella blanket produces a satisfying mix of textures: creamy, slightly tangy, and with a little crisp on top when baked until golden. It became an instant favorite whenever I needed a simple but impressive main that feeds a crowd and keeps well for lunches.

I discovered the formula after experimenting with leftover roasted chicken and a block of cream cheese. After a few tweaks—adding garlic, Italian seasoning, and a quick sear for more depth—the casserole became my go-to for weeknight dinners and casual dinner parties. It is forgiving: you can adapt the cheeses, skip the sear, or use frozen spinach in a pinch, and it still tastes great. Family members always appreciate the creamy middle and the way the top browns, and it pairs beautifully with crisp salads or buttery mashed potatoes.

Ingredients

• Boneless, skinless chicken breasts: Use 2 large breasts, halved horizontally to make four thin cutlets. Thin pieces cook evenly and stay moist. Look for breasts about 6 to 8 ounces each for consistent portions.
• Olive oil: 2 tablespoons total, divided. Use a good extra virgin for marinating and a neutral olive oil for searing if you prefer. This adds flavor and helps the seasoning adhere.
• Garlic: 3 cloves, minced. Fresh garlic brightens the cream cheese layer and pairs beautifully with Italian seasoning; avoid pre-minced jars for best flavor.
• Italian seasoning: 1 tablespoon. A balanced blend of dried oregano, basil, and thyme brings classic savory notes—look for a brand with no added salt.
• Salt and black pepper: 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper to season chicken and filling; adjust to taste.
• Fresh spinach: 2 cups packed; when wilted it folds easily into the cream cheese. Baby spinach is a convenient choice because it wilts quickly and stays tender.
• Cream cheese: 8 ounces, softened. Full-fat yields the creamiest texture and best mouthfeel; bring to room temperature for easy mixing.
• Mozzarella cheese: 1 cup shredded, divided. Use whole-milk mozzarella for melt and browning; reserve half for the filling and half for the topping.
• Parmesan cheese (optional): 1/2 cup grated for extra savory depth and a slightly nutty finish. Freshly grated is best.

Instructions

Preheat and prepare the pan:Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 9 by 13 inch baking dish with a little of the olive oil or nonstick spray. Preheating ensures even cooking and a nicely browned top within the recommended bake time.Cut and even the chicken:Slice each chicken breast in half horizontally to create four thin cutlets, then use a meat mallet or rolling pin to pound any thick areas to uniform thickness. Even pieces cook faster and remain juicy; aim for about 1/2 inch thickness for each cutlet.Marinate the chicken:In a bowl whisk together 1 tablespoon olive oil, minced garlic, Italian seasoning, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Toss the chicken in the marinade so each piece is coated, cover, and refrigerate 15 to 30 minutes. The short marinade seasons the surface and infuses garlic without needing a long soak.Wilt the spinach:Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the spinach and cook 2 to 3 minutes until just wilted. Remove excess moisture by pressing the spinach with a spoon in the pan or lay it on paper towels before folding it into the cream cheese to prevent a watery filling.Mix the cheese filling:Beat the softened cream cheese in a bowl until smooth, then stir in the wilted spinach, 1/2 cup shredded mozzarella, and the Parmesan if using. Taste and adjust seasoning with a pinch of salt and pepper. The filling should be creamy and spreadable, not runny.Optional sear for flavor:If you like extra browned flavor, heat a skillet over medium-high heat and sear each marinated cutlet 1 to 2 minutes per side until lightly golden. This step is optional but adds a pleasant caramelized note and helps seal juices.Assemble and bake:Arrange the chicken in the prepared baking dish in a single layer. Spread the cream cheese and spinach mixture evenly over each piece, then top with the remaining 1/2 cup shredded mozzarella. Bake in the preheated oven 20 to 30 minutes until the internal temperature of the thickest piece reaches 165 degrees Fahrenheit and the cheese is melted and starting to brown.Rest and serve:Allow the casserole to rest 5 minutes before serving; this lets the filling set slightly for neater slices. Serve hot with your chosen sides.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, cool completely then transfer to a freezer-safe dish or wrap tightly with foil and plastic wrap; it will keep for up to 3 months. Reheat from frozen in a 350 degree Fahrenheit oven covered with foil for 25 to 35 minutes, then uncover to brown the top for 5 minutes. When reheating from refrigerated, heat in a 350 degree oven for 10 to 15 minutes or microwave individual portions covered until warmed through. Avoid refreezing after thawing to maintain texture and food safety.

Ingredient Substitutions

If you prefer lower fat, substitute light cream cheese and part-skim mozzarella, though the texture will be less rich. Replace fresh spinach with 10 ounces frozen chopped spinach—thaw and squeeze out excess water before folding into the cheese. For a different flavor profile, swap Italian seasoning for herbes de Provence or add a teaspoon of smoked paprika. If you are short on time, use shredded rotisserie chicken (about 2 cups) in place of raw cutlets; reduce bake time to 15 to 20 minutes because the chicken is already cooked.

Serving Suggestions

Serve this casserole with a bright, acidic salad to cut through richness; a lemony arugula salad or a crisp red cabbage slaw works beautifully. For heartier meals, pair with mashed potatoes, buttered egg noodles, or roasted root vegetables. Garnish with a sprinkle of fresh parsley or a light drizzle of good olive oil. For a casual dinner, serve with garlic bread to sop up the creamy edges. The casserole also complements roasted seasonal vegetables for a balanced plate.

Cultural Background

This dish reflects the American tradition of baked one-dish meals that combine protein, vegetables, and dairy into a comforting casserole. Cream cheese, while originally from Europe, became widely popular in American home cooking in the 20th century, often used to add creaminess to savory and sweet dishes. Combining cheese with leafy greens and poultry echoes classic gratin and casserole approaches that prioritize convenience, warmth, and crowd-pleasing appeal. Regional variations often swap cheeses or add mushrooms, artichokes, or bacon for local flavor.

Seasonal Adaptations

Adapt this casserole for spring by adding fresh peas and lemon zest to the filling for brightness. In autumn, fold in roasted butternut squash cubes for sweetness and color. During winter months, use frozen spinach and a pinch of nutmeg in the cream cheese to evoke cozy seasonal notes. For summer, lighten the dish by using part-skim cheeses and serving it with a tomato cucumber salad to keep the plate fresh and balanced.

Meal Prep Tips

To streamline weeknight cooking, assemble the casserole up to 24 hours ahead, cover, and refrigerate; bake when ready and allow an extra 5 to 10 minutes of oven time if cold. Portion individual servings into microwave-safe containers for lunches. If using raw chicken, marinate and slice early in the day; if using cooked chicken, mix the filling and layer before baking. Label containers with date and contents when freezing to track freshness. Use shallow containers for faster thawing and even reheating.

There is something quietly satisfying about bringing this creamy, golden-topped casserole to the table. Whether you keep it simple or add your own twist, it rewards modest effort with genuine comfort and crowd-friendly appeal. Enjoy the process and make it your own.