This Chicken and Spinach Casserole is a simple, satisfying, and low-carb dinner that is incredibly easy to prepare. Featuring tender chicken breasts layered over fresh greens and topped with a savory, creamy parmesan sauce, it packs a lot of flavor with minimal effort.
With a golden, cheesy crust and a bed of wilted spinach, this 30-minute meal is perfect for busy weeknights when you want something hearty and homemade.
Recipe Details
- Flavor Profile: This dish is rich and savory with a creamy garlic-parmesan sauce that seasons both the chicken and the spinach as it bakes.
- Texture: The chicken stays juicy under the blanket of sauce and cheese, while the spinach wilts down to a soft, tender base.
- Time: 10 minutes prep, 25 minutes bake time.
- Difficulty: Very Easy. It is a straightforward layering process with no pre-cooking required.
What You’ll Need
To make this recipe, you will need a 13×9-inch baking dish and a small bowl to mix the sauce. The oven does all the work at a high temperature. The ingredients are simple: fresh spinach, chicken breasts, a creamy binder made from mayonnaise and sour cream, and plenty of cheese.
Ingredient Notes
- Chicken Breasts – You need about 1 lb of chicken breasts. Cutting them in half crosswise (or butterflying them) ensures they are thin enough to cook through quickly without drying out.
- Fresh Spinach – Use a full 8 oz bag of fresh spinach. It will look like a mountain in the dish, but it shrinks down significantly while baking.
- Monterey Jack Cheese – This cheese melts beautifully and has a mild, creamy flavor that doesn’t overpower the sauce.
- Mayonnaise & Sour Cream – These two ingredients form the base of the sauce, keeping the chicken moist and adding tangy richness.
- Parmesan Cheese – Grated parmesan adds a salty, nutty kick to the sauce mixture.
- Garlic Salt & Pepper – Simple seasoning is all you need since the cheese and sauce provide so much flavor.
Add-ins and Substitutions
- Cheese – If you prefer more bite, swap the Monterey Jack for Sharp Cheddar or Pepper Jack cheese.
- Vegetables – Sliced mushrooms or artichoke hearts can be layered in with the spinach for extra variety.
- Greens – While spinach is best, baby kale or Swiss chard could work, though they may retain a bit more texture.
How to Make Chicken and Spinach Casserole
- Prep: Preheat the oven to 500°F. Lightly spray a 13 x 9-inch baking dish with cooking spray and set it aside.
- Make the Sauce: In a small bowl, combine the mayonnaise, sour cream, grated parmesan cheese, ground black pepper, and garlic salt. Stir until smooth.
- Layer Spinach: Pack the casserole dish with the entire 8 oz of fresh spinach. It will seem like too much, but press it down slightly.
- Add Chicken: Top the spinach with the uncooked chicken breast pieces (cut in half crosswise).
- Sauce: Spread the creamy sauce mixture evenly over the tops of the chicken breasts.
- Cheese and Bake: Sprinkle the shredded Monterey Jack cheese over everything. Bake on the bottom rack of the preheated oven for 20-25 minutes, or until the spinach shrinks significantly and the chicken breasts are cooked thoroughly (internal temperature of 165°F).
Pro Tip: Baking at 500°F is key for this recipe. The high heat wilts the spinach rapidly and cooks the chicken quickly, sealing in the juices while browning the cheese perfectly.
Recipe Tips
- Don’t Overcook: Because the oven temperature is so high, check the chicken right at the 20-minute mark. Overcooked chicken can become dry.
- Spinach Volume: Don’t be afraid to really pile the spinach in there. It will cook down to a fraction of its original volume, creating a nice bed for the chicken.
- Sauce Coverage: Try to cover the chicken completely with the sauce mixture. This acts as a barrier, keeping the moisture inside the meat.
FAQs
- Is this keto-friendly? Yes, this recipe is naturally low in carbs and high in protein and healthy fats, making it ideal for keto diets.
- Can I use chicken thighs? Yes, boneless skinless chicken thighs work well, but you may need to adjust the cooking time slightly as they can take a bit longer to cook through than thin breast cutlets.
- Why is there liquid in the pan? Spinach releases water as it cooks. This liquid mixes with the sauce to create a delicious broth at the bottom of the pan perfect for spooning over the chicken!
Serving Suggestions
- Rice or Pasta: Serve the chicken and spinach over a bed of rice or pasta to soak up the flavorful juices.
- Low Carb: Pair with a side of roasted cauliflower or a crisp salad for a complete low-carb meal.
- Bread: A slice of crusty bread is great for dipping into the creamy pan sauce.
Make This Recipe in Advance
- Assembly: You can assemble the entire casserole (spinach, chicken, sauce, cheese) earlier in the day, cover it, and keep it in the fridge.
- Baking: If baking from cold, you might need to add a few extra minutes to the cooking time. Ensure the chicken reaches a safe internal temperature.
Chicken and Spinach Casserole
- Total Time: 35 minutes
- Yield: 4 Servings 1x
Description
This Chicken and Spinach Casserole is a simple, satisfying, and low-carb dinner that is incredibly easy to prepare. Featuring tender chicken breasts layered over fresh greens and topped with a savory, creamy parmesan sauce, it packs a lot of flavor with minimal effort. With a golden, cheesy crust and a bed of wilted spinach, this 30-minute meal is perfect for busy weeknights when you want something hearty and homemade.
Ingredients
The Layers
- 1 lb chicken breasts (approx. 2 breasts), cut in half crosswise to make thin cutlets
- 8 oz fresh spinach
- 8 oz Monterey Jack cheese, shredded
Creamy Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup parmesan cheese, grated
- 1 tsp garlic salt
- 1/2 tsp ground black pepper
Instructions
Prep
Preheat your oven to 500°F (260°C). Lightly spray a 13×9-inch baking dish with cooking spray.
Make the Sauce
In a small bowl, whisk together the mayonnaise, sour cream, grated Parmesan cheese, garlic salt, and black pepper until smooth.
Layer Spinach
Place the entire 8 oz bag of fresh spinach into the baking dish. It will look like a mountain of greens, but press it down slightly to fit.
Add Chicken
Arrange the raw chicken breast pieces on top of the spinach bed.
Sauce
Spread the creamy sauce mixture evenly over the top of the chicken breasts. Try to cover the meat completely to keep it moist.
Cheese
Sprinkle the shredded Monterey Jack cheese over the sauce layer.
Bake
Place the dish on the bottom rack of the preheated oven. Bake for 20-25 minutes. The spinach should shrink significantly, the cheese should be bubbly and golden, and the chicken must reach an internal temperature of 165°F.
Serve
Let it rest for a few minutes, then serve warm.
Notes
High Heat is Key: Do not be alarmed by the 500°F temperature. The high heat is necessary to wilt the large volume of spinach rapidly and cook the chicken quickly, sealing in juices.
Liquid in the Pan: Spinach releases water as it cooks. This mixes with the creamy sauce to create a delicious broth at the bottom of the pan perfect for spooning over the chicken or dipping bread into.
Don’t Overcook: Because of the high temperature, check the chicken right at the 20-minute mark. If left too long, the chicken can dry out.
Keto-Friendly: This recipe is naturally low in carbs and high in healthy fats, making it an ideal staple for keto diets.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 650
- Sugar: 2g
- Sodium: 980mg
- Fat: 52g
- Saturated Fat: 18g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 145mg
Keywords: chicken spinach casserole, keto chicken recipe, low carb dinner, creamy chicken bake, easy weeknight meals, 30 minute dinner, gluten free casserole
