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Cheesy Chicken Spinach Casserole - Comforting, Creamy, And Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Spinach: 6 to 8 cups fresh baby spinach (or one 10-ounce box frozen spinach, thawed and well-drained)
  • Onion: 1 medium yellow onion, finely chopped
  • Garlic: 3 to 4 cloves, minced
  • Cream cheese: 8 ounces, softened
  • Sour cream or Greek yogurt: 1/2 cup
  • Chicken broth: 1/2 cup
  • Shredded cheese: 2 cups total (a mix of mozzarella for melt and sharp cheddar or Monterey Jack for flavor is ideal)
  • Parmesan: 1/3 cup, grated
  • Olive oil or butter: 2 tablespoons
  • Seasonings: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika, pinch of red pepper flakes (optional)
  • Flour (optional): 1 tablespoon, only if you prefer a thicker sauce
  • Lemon zest: From 1/2 lemon (optional but brightens the flavors)

Method
 

  1. Preheat and prep: Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Season the chicken: Pat the chicken dry and toss with salt, pepper, Italian seasoning, and smoked paprika. This builds flavor from the start.
  3. Sear the chicken: In a large skillet over medium-high heat, warm the oil. Add the chicken in a single layer and cook 3 to 4 minutes per side until lightly browned. It doesn’t need to be fully cooked through yet. Transfer to a plate.
  4. Soften aromatics: In the same skillet, reduce heat to medium. Add onion and a pinch of salt. Cook 3 to 4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
  5. Build the creamy sauce: Add cream cheese and sour cream to the skillet, stirring as they melt. Pour in chicken broth and whisk until smooth. If you prefer a thicker sauce, sprinkle in the flour and whisk for 1 minute. Season to taste and add the lemon zest if using.
  6. Add the spinach: Stir in the spinach a handful at a time, letting it wilt into the sauce. If using frozen spinach, make sure it’s squeezed very dry before adding.
  7. Combine with chicken: Return the seared chicken and any juices to the skillet. Stir to coat everything evenly in the creamy spinach sauce.
  8. Assemble the casserole: Spread the mixture into the prepared baking dish. Top with shredded cheese and sprinkle the Parmesan evenly over the top.
  9. Bake: Bake 18 to 22 minutes, until the cheese is melted and bubbling and the chicken is cooked through. If you want a golden top, broil for 1 to 2 minutes at the end, watching closely.
  10. Rest and serve: Let the casserole rest 5 to 10 minutes so it sets slightly. Serve over rice, pasta, mashed potatoes, or with crusty bread.