This Creamy Chicken and Spinach Casserole is a comforting and easy dish packed with tender chicken, fresh spinach, and a rich, creamy sauce that brings everything together. It’s got a lovely mix of textures with the softness of the chicken and the slight bite from the spinach, all baked to a warm and bubbly finish. It’s one of those dishes that feels like a warm hug on a plate.
I love making this casserole when I want something satisfying but simple, and the best part is how easy it is to customize. Sometimes I add a little cheese on top for a golden crust or mix in some mushrooms for extra flavor. It’s also a great way to use up leftover chicken and sneak in some greens without a fuss.
One of my favorite ways to enjoy this casserole is with a side of crusty bread or a light salad. It’s perfect for sharing with family or bringing to a potluck because it’s filling and always gets compliments. Whenever I make it, I find that seconds are inevitable—there’s just something about creamy chicken and spinach that everyone seems to love.
Key Ingredients & Substitutions
Chicken: I like using thighs because they stay juicy, but breasts work well if you prefer leaner meat. You can swap in turkey breasts for a lighter option.
Spinach: Fresh spinach adds a nice texture and mild flavor. Frozen spinach is a good substitute—just thaw and squeeze out extra moisture before adding.
Heavy Cream: This is what makes the sauce rich and creamy. For a lighter version, try half-and-half or coconut milk, but the sauce will be less thick.
Parmesan Cheese: Adds a salty, nutty flavor. Pecorino Romano works similarly, or nutritional yeast if you want a dairy-free twist.
How Can I Get a Creamy Sauce Without It Separating?
To keep your sauce smooth and creamy, use medium heat and add cream slowly. Avoid boiling—it can cause the cream to split.
- Sauté onions and garlic first until soft.
- Add cream and broth gradually while stirring.
- Simmer gently to thicken the sauce, stirring often.
- Stir in cheese last so it melts smoothly without clumping.
These steps help you get a silky sauce that coats the chicken and spinach nicely.
Equipment You’ll Need
- Large oven-safe skillet or Dutch oven – Perfect for browning chicken and cooking the creamy sauce all in one pan.
- Sharp knife – Helps you chop onions, garlic, and spinach quickly and safely.
- Wooden spoon or silicone spatula – Great for stirring the sauce without scratching your pan.
- Measuring cups and spoons – To get the cream, broth, and seasonings just right.
Flavor Variations & Add-Ins
- Swap chicken for turkey or pork chops for a different protein choice that still cooks nicely in creamy sauce.
- Add mushrooms for an earthy flavor and extra texture; sauté them with onions before adding spinach.
- Use cream cheese or mascarpone in place of heavy cream for a tangier and thicker sauce.
- Mix in sun-dried tomatoes or red pepper flakes to add a little tang or heat to balance the creaminess.
Creamy Chicken and Spinach Casserole
Ingredients You’ll Need:
- 6 boneless, skinless chicken thighs or breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- 5 cups fresh spinach leaves, roughly chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon fresh lemon juice (optional)
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prep and 20 minutes to cook, whether on the stove or finished in the oven. So from start to finish, you’re looking at around 35 to 40 minutes to have this creamy, comforting dish ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Chicken:
Season your chicken thighs or breasts with salt and pepper. Heat olive oil or butter in a large oven-safe skillet or Dutch oven over medium-high heat. When hot, add the chicken and sear it until golden brown on both sides (about 3-4 minutes each side). Once browned, remove the chicken and set it aside for now.
2. Cook the Veggies and Spinach:
Lower the heat to medium. In the same pan, add chopped onion and cook until soft and translucent, about 3-5 minutes. Add minced garlic, dried oregano, and red pepper flakes if you like a bit of heat, cooking for about a minute until fragrant. Then stir in the chopped spinach and cook until it wilts, roughly 3 more minutes.
3. Make the Creamy Sauce & Combine:
Pour the heavy cream and chicken broth into the pan, scraping up any tasty browned bits from the bottom. Stir in grated Parmesan and Dijon mustard if you’re using it. Let it gently simmer for 3-5 minutes to thicken. Put the chicken back in the pan, nestling it into the creamy spinach sauce. Spoon the sauce over the chicken.
4. Finish Cooking:
If you want, transfer your skillet to a 375°F (190°C) oven and bake for 15-20 minutes until the chicken is cooked through and the sauce bubbly. Alternatively, cover the pan and cook on low stovetop heat for about 15 minutes. When done, stir in fresh lemon juice for a touch of brightness, then garnish with thyme or parsley if you like.
Serve this comforting casserole warm, alongside crusty bread, rice, or mashed potatoes for a lovely meal.
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just thaw the frozen spinach completely and squeeze out any excess water before adding it to the dish. This prevents extra moisture from thinning the sauce.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the creamy sauce and chicken up to 24 hours in advance. Store it covered in the fridge and reheat gently in the oven or on the stovetop before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave until warmed through, stirring occasionally.
What Can I Serve with This Dish?
This casserole goes wonderfully with crusty bread, steamed rice, mashed potatoes, or even a fresh green salad for a balanced meal.
