Easy Spinach Chicken Casserole
Juicy chicken baked in a creamy spinach sauce, finished with melty mozzarella and Parmesan. Comforting, simple, and weeknight-ready.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil for searing
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 cup yellow onion, chopped
- 2 tsp minced garlic
- 10 oz fresh baby spinach
- 8 oz cream cheese, softened
- 0.5 cup sour cream
- 0.25 cup low-sodium chicken broth
- 1.5 cups shredded mozzarella cheese divided
- 0.33 cup grated Parmesan
- 1 tbsp fresh lemon juice optional, for brightness
Instructions
Preparation Steps
- Preheat oven to 375°F. Grease a 9×13-inch casserole dish.
- Toss chicken with olive oil, salt, pepper, paprika, and Italian seasoning.
- Sear chicken in a large skillet over medium-high until lightly browned, 4–6 minutes. Transfer to a plate.
- Soften onion in the same skillet over medium heat, 3–4 minutes. Stir in garlic for 30 seconds.
- Add spinach and cook until wilted. Drain any excess liquid from the pan.
- Lower heat. Stir in cream cheese, sour cream, and broth until smooth and creamy.
- Mix in lemon juice, Parmesan, and half the mozzarella. Adjust seasoning to taste.
- Fold browned chicken into the spinach sauce. Spread mixture in the prepared dish.
- Top with remaining mozzarella. Bake 18–22 minutes, until bubbly and chicken reaches 165°F.
- Broil 1–2 minutes for color if desired. Rest 5 minutes before serving.
Notes
Variation: Stir in chopped sun-dried tomatoes or a pinch of crushed red pepper for extra zing. Swap mozzarella with provolone for a deeper melt.
Storage: Refrigerate up to 4 days in an airtight container. Reheat at 325°F until warm, or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Spinach Chicken Casserole flavors. All ingredient ratios and instructions are independently developed.