Creamy Chicken Spinach Casserole (Printable)
Tender chicken and spinach baked in a rich, creamy cheese sauce. A comforting weeknight favorite ready in 55 minutes.
# What You'll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), diced
→ Vegetables
02 - 4 cups fresh baby spinach, roughly chopped
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 cup heavy whipping cream
06 - 1 cup shredded mozzarella cheese
07 - ½ cup grated Parmesan cheese
08 - 2 tablespoons cream cheese, softened
09 - 2 tablespoons unsalted butter
→ Seasonings
10 - 1 teaspoon dried Italian herb blend
11 - ½ teaspoon kosher salt, or to taste
12 - ¼ teaspoon freshly ground black pepper
13 - ¼ teaspoon ground nutmeg (optional)
→ Pantry Staples
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 and set aside.
02 - In a large skillet over medium heat, melt 1 tablespoon of butter. Add the diced chicken, season with salt and pepper, and cook for 5–6 minutes until lightly browned on all sides but not fully cooked through. Remove the chicken from the pan and set aside.
03 - In the same skillet, add the remaining butter if needed. Sauté the onion for 3 minutes until softened and translucent. Add the garlic and cook for 1 additional minute until fragrant. Stir in the spinach and cook for 2–3 minutes until completely wilted.
04 - Pour in the chicken broth, heavy cream, and cream cheese. Stir continuously and simmer until the cream cheese has melted and the sauce is smooth and slightly thickened, about 3–4 minutes. Season with the Italian herbs and nutmeg, if using.
05 - Return the seared chicken to the skillet. Fold in half of the mozzarella and all of the Parmesan cheese, stirring until evenly incorporated. Remove the skillet from heat.
06 - Transfer the entire mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the remaining mozzarella evenly over the top, followed by an even layer of breadcrumbs.
07 - Bake uncovered for 20–25 minutes until the cheese is melted and bubbly and the breadcrumb topping is golden brown. Remove from the oven and let stand for 5 minutes before serving to allow the sauce to set.
# Expert Advice:
01 -
- It comes together in one skillet before it even hits the oven, which means you get all the cozy casserole payoff with barely any dishwashing.
- The cream sauce is so rich and savory that nobody will believe you pulled it off on a random Tuesday.
02 -
- Do not fully cook the chicken in the skillet because it will finish in the oven and overcooked chicken turns rubbery and sad.
- The casserole will look very saucy when you put it in the oven and that is exactly right because it thickens as it bakes and sets during the rest.
03 -
- That tiny pinch of nutmeg is the secret weapon here and it makes people wonder why your cream sauce tastes better than theirs ever does.
- Use a cast iron skillet straight from stovetop to oven if you have one because it creates an incredible crust on the bottom that a baking dish simply cannot match.