Creamy Chicken Spinach Casserole (Easy Low Carb Dinner)
Delicious Chicken Spinach Casserole featuring tender chicken, fresh spinach, and a creamy cheese sauce. Perfect for a quick and satisfying meal that the whole family will love.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 2 large boneless, skinless chicken breasts, about 1 pound
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced or pressed
- 1 tablespoon Italian seasoning
- ¼ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 7-8 ounces fresh spinach
- 8 ounces cream cheese, softened
- 1 cup shredded Mozzarella cheese, divided
- ½ cup Parmesan cheese
- fresh thyme leaves for servings
INSTRUCTIONS
- Preheat your oven to 400°F and grease a 9x13 inch baking dish with butter or cooking spray. Set aside.
- Slice the chicken breasts in half lengthwise to make four thinner pieces. Use a rolling pin to flatten the thicker parts so they’re even.2 large boneless
- In a big bowl, mix 1 tablespoon of olive oil, minced garlic, Italian seasoning, salt, and pepper. Add the chicken, toss it to coat, cover, and chill in the fridge for 15-30 minutes (Optional).2 tablespoons olive oil, 1 tablespoon Italian seasoning, ¼ teaspoon salt, ½ teaspoon black pepper, 3 cloves garlic
- Heat 1 tablespoon of olive oil in a pan over medium heat. Cook the spinach for 2-3 minutes, stirring, until it wilts. Set it aside.7-8 ounces fresh spinach, 2 tablespoons olive oil
- In a separate bowl, beat the cream cheese until smooth. Stir in the spinach, ½ cup of mozzarella, and Parmesan (optional). Note: Before adding the spinach, squeeze any excess moisture.8 ounces cream cheese, 1 cup shredded Mozzarella cheese, ½ cup Parmesan cheese
- Take the chicken out of the marinade and shake off any extra. Lay the chicken in the baking dish in a single layer.
- Spread the cream cheese and spinach mix on top of the chicken. Sprinkle the remaining mozzarella on top.
- Bake for 25-30 minutes until the chicken is done and the cheese is bubbly and golden. Let it rest for 5 minutes before serving. You can top it with fresh thyme if you want. Enjoy!fresh thyme leaves for servings
VIDEO
NOTES
- To Store. Let the casserole cool down completely. Cover it tightly with plastic wrap and foil, or move the leftovers to an airtight container. It will last in the fridge for 3-4 days.
- To Reheat. Take the casserole out of the fridge and let it sit while the oven heats to 350°F. Remove the plastic wrap, cover with fresh foil, and bake for 20-25 minutes until warmed up.
- To Make Ahead. Put the casserole together, but don’t bake it yet. Wrap the dish tightly with plastic wrap and foil, then refrigerate it for 1-2 days.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 510kcalCarbohydrates: 44gProtein: 24gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 67mgSodium: 739mgPotassium: 567mgFiber: 2gSugar: 37gVitamin A: 4979IUVitamin C: 15mgCalcium: 368mgIron: 2mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!