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Chicken Feta Spinach Casserole - Creamy, Comforting, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs (cut into bite-size pieces if raw, or shredded if pre-cooked)
  • Spinach: 8 to 10 ounces fresh baby spinach (or 1 package frozen spinach, thawed and well-squeezed)
  • Feta cheese: 6 to 8 ounces, crumbled
  • Cream or milk: 1 cup heavy cream or half-and-half (for a lighter version, use whole milk and add 1 tablespoon flour)
  • Greek yogurt or cream cheese (optional): 1/3 cup for extra creaminess
  • Garlic: 3 to 4 cloves, minced
  • Onion or shallot: 1 small, finely chopped
  • Olive oil or butter: 2 tablespoons
  • Lemon: Zest of 1 lemon and 1 to 2 tablespoons juice
  • Chicken broth: 1/2 cup
  • Seasonings: 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon paprika
  • Salt and black pepper: To taste
  • Parmesan: 1/4 cup, finely grated (for topping)
  • Bread crumbs (optional): 1/2 cup panko for a crisp topping
  • Cooked starch (optional): 2 cups cooked rice or short pasta if you want a one-pan complete meal

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish. If using raw chicken, pat it dry and season with salt, pepper, and paprika.
  2. Sauté aromatics: In a large skillet, warm olive oil over medium heat. Cook the onion until softened, about 3 to 4 minutes. Add garlic and cook 30 seconds until fragrant.
  3. Wilt the spinach: Add fresh spinach in batches, stirring until just wilted. If using frozen spinach, stir it in and warm through. Season lightly with salt and pepper.
  4. Make the sauce: Pour in chicken broth and cream (or milk). Stir in oregano, thyme, lemon zest, and 1 tablespoon lemon juice. Simmer 2 to 3 minutes until slightly thickened. For extra body, whisk 1 tablespoon flour into the milk before adding.
  5. Add the feta: Stir in most of the crumbled feta, reserving a small handful for the top. If using Greek yogurt or cream cheese, whisk it in off the heat to keep it smooth.
  6. Combine in the dish: Spread the spinach-feta mixture in the baking dish. If using cooked rice or pasta, fold it in now. Nestle in the chicken pieces (raw or cooked). Spoon some sauce over the top so everything is coated.
  7. Top it: Sprinkle with the remaining feta and Parmesan. For crunch, toss panko with a teaspoon of olive oil and scatter over the top.
  8. Bake: Cover with foil and bake 15 minutes. Uncover and bake 10 to 15 minutes more, until the top is golden and the sauce is bubbling. If starting with raw chicken, ensure it reaches 165°F (74°C) in the center.
  9. Finish with lemon: Squeeze a bit more lemon juice over the top to brighten the flavors. Let it rest 5 minutes before serving so the sauce settles.
  10. Serve: Spoon into bowls. It pairs well with a simple salad, roasted potatoes, or warm bread.