Description
This Creamy Spinach Chicken Bake is a quick and delicious casserole perfect for weeknight dinners. Featuring tender boneless, skinless chicken thighs layered with wilted spinach, creamy cream cheese, and melted mozzarella, it combines rich flavors and creamy textures in under 30 minutes.
Ingredients
Chicken and Marinade
- 4 chicken thighs, thin, boneless and skinless
- 2 Tablespoons (30 milliliters) avocado oil, divided
- 2 Tablespoons (30 grams) minced garlic
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon paprika
- ⅛ teaspoon red pepper flakes
Spinach and Cheese
- 7 ounces cream cheese, softened
- 5 cups (~140 grams) fresh spinach
- 4 ounces shredded mozzarella cheese
Optional Garnishes
- Freshly-cracked black pepper
- Pinch of paprika
Instructions
- Marinate Chicken: Place the chicken thighs into a freezer bag along with 1 tablespoon of avocado oil, minced garlic, Italian seasoning, black pepper, salt, paprika, and red pepper flakes. Seal the bag and massage it with your hands to evenly coat the chicken with the marinade. Refrigerate while you prepare the rest.
- Preheat Oven: Position an oven rack in the middle and preheat your oven to 450°F (232°C). Lightly coat a 9×13-inch baking pan with nonstick cooking spray to prevent sticking.
- Wilt Spinach: Heat the remaining 1 tablespoon of avocado oil in a pan over medium heat on the stovetop. Add the fresh spinach and cook until wilted and most of the liquid has evaporated. Remove the pan from heat and set aside.
- Prepare Chicken Bake: Remove the chicken from the marinade bag using tongs and arrange the pieces evenly in the prepared baking pan. Spread softened cream cheese evenly over each chicken piece. Next, layer the wilted spinach on top of the cream cheese, then sprinkle shredded mozzarella cheese over everything.
- Bake: Place the baking pan in the preheated oven and bake for 20 to 22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Garnish and Serve: Remove the casserole from the oven and garnish with freshly cracked black pepper and a pinch of paprika if desired. Serve hot.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheating: If frozen, thaw overnight in the refrigerator. Reheat in the oven at 350°F (177°C) for 15-25 minutes or microwave until heated through (about 1-2 minutes, depending on wattage).
