Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz cream cheese, softened at room temperature
- 10 oz fresh baby spinach, roughly chopped
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray or a small amount of butter. While the oven heats, chop your chicken into uniform 1-inch cubes and pat them dry with a paper towel to ensure a good sear.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, onion powder, and smoked paprika. Brown the chicken in the skillet for about 5-7 minutes. You do not need to cook it all the way through, as it will finish in the oven. Stir in the minced garlic during the last minute of cooking until fragrant.
- Lower the heat to medium. Add the softened cream cheese to the skillet with the chicken. Stir constantly until the cream cheese melts and coats every piece of chicken. Add the chopped spinach in batches, tossing gently until it wilts into the mixture. The moisture from the spinach will help create a smooth, luscious sauce.
- Transfer the chicken and spinach mixture into your prepared baking dish. Spread it out evenly with a spatula. Sprinkle the shredded mozzarella and Parmesan cheese over the top in an even layer. Place the dish in the center rack of the oven and bake for 20 minutes, or until the cheese is bubbly and golden brown on top.
- Remove the casserole from the oven and let it rest for 5 minutes before serving. This resting period allows the sauce to thicken slightly, making it easier to scoop. Serve it as is for a low-carb meal, or pair it with crusty bread or pasta if you prefer.
- Cook Time: 45 minutes