Description
This creamy chicken and spinach casserole is a comforting, one-pan dish that’s easy to make and perfect for a family dinner. Tender chicken, sautéed spinach, and a rich creamy sauce come together to create a dish that’s savory, hearty, and delicious.
Ingredients
Scale
- 2 tbsp olive oil
- 4 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
- Salt and pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 10 oz fresh spinach (about 4 cups)
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp dried thyme
- 1/4 tsp ground nutmeg (optional, for extra depth of flavor)
- 1/4 tsp red pepper flakes (optional, for a hint of heat)
- 1/2 cup breadcrumbs (optional, for topping)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 5–7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside. - Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and cook for 2–3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, or until fragrant. - Wilt the Spinach:
Add the fresh spinach to the skillet and cook for 2–3 minutes, stirring occasionally, until the spinach wilts down. Season with a pinch of salt and pepper. - Make the Creamy Sauce:
Reduce the heat to medium-low and stir in the heavy cream and chicken broth. Add the dried thyme, nutmeg, and red pepper flakes (if using). Stir to combine and bring to a gentle simmer. Cook for 3–4 minutes, or until the sauce thickens slightly. - Assemble the Casserole:
Preheat your oven to 375°F (190°C). Add the cooked chicken back into the skillet with the creamy spinach sauce. Stir in the mozzarella and Parmesan cheese, allowing the cheese to melt and combine with the sauce.Transfer the mixture to a greased 9×13-inch baking dish. If using, sprinkle the breadcrumbs evenly over the top for a crunchy finish.
- Bake:
Bake the casserole in the preheated oven for 20–25 minutes, or until bubbly and the top is golden brown. If you added breadcrumbs, they should be crispy and browned. - Serve:
Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired, and serve immediately.
Notes
- For a lighter version, you can substitute the heavy cream with half-and-half or a lower-fat cream alternative.
- This casserole can be made ahead of time and stored in the fridge for up to 2 days. Reheat in the oven or microwave before serving.
- For added flavor, try stirring in some sun-dried tomatoes or a squeeze of lemon juice before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the casserole
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg