Creamy Chicken and Spinach Bake (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 large boneless, skinless chicken breasts
02 -
2 tablespoons olive oil, divided
03 -
3 cloves garlic, minced
04 -
1 tablespoon Italian seasoning
05 -
¼ teaspoon salt
06 -
½ teaspoon black pepper
→ For the Spinach Filling
07 -
2 cups fresh spinach
08 -
8 ounces cream cheese, softened
09 -
1 cup shredded mozzarella cheese, divided
10 -
½ cup Parmesan cheese (optional)
# Instructions:
01 -
Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray
02 -
Slice chicken breasts horizontally to create four cutlets. Pound thicker ends to even thickness for uniform cooking
03 -
Whisk together 1 tablespoon olive oil, minced garlic, Italian seasoning, salt, and pepper. Coat chicken in mixture and marinate for 15-30 minutes
04 -
Heat remaining 1 tablespoon olive oil in skillet over medium heat. Add spinach and sauté for 2-3 minutes until wilted
05 -
Beat softened cream cheese until smooth. Fold in sautéed spinach, ½ cup mozzarella, and Parmesan (if using)
06 -
Arrange chicken cutlets in single layer in baking dish. Spread spinach and cream cheese mixture evenly over chicken. Sprinkle remaining ½ cup mozzarella on top
07 -
Bake for 20-30 minutes until chicken reaches internal temperature of 165°F (74°C) and cheese is melted and lightly golden
08 -
Let casserole rest for 5 minutes before serving. Enjoy with rice, pasta, or crusty bread
# Notes:
01 -
Can substitute fresh spinach with frozen (thawed and drained)
02 -
For extra flavor, add sun-dried tomatoes or artichoke hearts
03 -
Leftovers can be stored in refrigerator for up to 3 days