Creamy Chicken Spinach Casserole (Printable Format)
Tender chicken and spinach baked in a rich, velvety cream sauce with mozzarella and Parmesan. Comforting weeknight dinner for four.
# What You Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), diced
→ Vegetables
02 - 4 cups fresh spinach, roughly chopped
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 cup heavy cream
06 - 1 cup shredded mozzarella cheese
07 - ½ cup grated Parmesan cheese
08 - 2 tablespoons cream cheese, softened
09 - 2 tablespoons butter
→ Seasonings
10 - 1 teaspoon dried Italian herbs
11 - ½ teaspoon salt, or to taste
12 - ¼ teaspoon black pepper
13 - ¼ teaspoon ground nutmeg (optional)
→ Other
14 - ½ cup low-sodium chicken broth
15 - ½ cup breadcrumbs (use gluten-free if needed)
16 - Olive oil, for greasing the baking dish
# How-To Steps:
01 - Preheat oven to 375°F. Lightly grease a 9×9-inch baking dish with olive oil or butter.
02 - In a large skillet over medium heat, melt the butter. Add diced chicken and season with salt and pepper. Cook until lightly browned on the outside but not fully cooked through, about 5–6 minutes. Remove chicken from the pan and set aside.
03 - In the same skillet, add a touch more butter if needed. Sauté the onion for 3 minutes until softened. Add garlic and cook for 1 additional minute. Stir in the spinach and cook until wilted, about 2–3 minutes.
04 - Pour in the chicken broth, heavy cream, and cream cheese. Simmer gently, stirring continuously, until the sauce is smooth and slightly thickened. Stir in the Italian herbs and nutmeg, if using.
05 - Return the browned chicken to the skillet. Add half of the mozzarella and all of the Parmesan cheese. Stir everything together until well combined. Remove from heat.
06 - Transfer the mixture to the prepared baking dish, spreading it evenly. Top with the remaining mozzarella and sprinkle breadcrumbs over the surface.
07 - Bake uncovered for 20–25 minutes until the top is bubbly and golden brown. Allow the casserole to rest for 5 minutes before serving.
# Expert Suggestions:
01 -
- Everything cooks in one skillet before it even hits the oven, so cleanup is almost embarrassingly easy.
- That creamy sauce with the golden breadcrumb crust tastes like something youd order at a restaurant but it comes together with zero fuss.
02 -
- Do not overcook the chicken in the skillet because it will continue cooking in the oven and dry chicken is the enemy of every casserole.
- Squeeze out excess moisture from the spinach if you end up using frozen, otherwise your sauce turns into a lake.
03 -
- That pinch of nutmeg is not optional in my house anymore because it adds a warmth that makes people ask what your secret ingredient is.
- Let the casserole rest the full five minutes before serving because slicing into it too early means the sauce runs everywhere and you lose that creamy texture.