Baked Chicken and Spinach Parmigiana Casserole

Name: Baked Chicken and Spinach Parmigiana Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 pound chicken breast (boneless, skinless, halved horizontally into cutlets); 1 package frozen chopped spinach (10 oz package, thawed and squeezed dry); 2 zucchinis (medium, sliced into 1/4-inch rounds); 1 jar marinara sauce (24 oz jar); 1 package shredded mozzarella cheese (8 oz package); 1 tablespoon olive oil (extra virgin); 1 teaspoon dried Italian seasoning; 1 teaspoon kosher salt; 0.5 teaspoon black pepper (ground); 0.5 teaspoon garlic powder

Tender chicken breasts baked over seasoned spinach and sliced zucchini in robust marinara sauce, topped with melted golden mozzarella.

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4
Cuisine: Italian
Difficulty: Easy
Cost: $4.52/serving

Dietary

Gluten-Free
High-Protein
Low-Carb
Nut-Free
Egg-Free
Soy-Free

Ingredients

2 pound chicken breast (boneless, skinless, halved horizontally into cutlets)
1 package frozen chopped spinach (10 oz package, thawed and squeezed dry)
2 zucchinis (medium, sliced into 1/4-inch rounds)
1 jar marinara sauce (24 oz jar)
1 package shredded mozzarella cheese (8 oz package)
1 tablespoon olive oil (extra virgin)
1 teaspoon dried Italian seasoning
1 teaspoon kosher salt
0.5 teaspoon black pepper (ground)
0.5 teaspoon garlic powder

Instructions

Preheat your oven to 400°F and lightly brush a 9x13-inch baking dish with 1/2 tablespoon of the olive oil.
In a bowl, toss the sliced zucchini and squeezed spinach with the remaining 1/2 tablespoon olive oil, 1/2 teaspoon of the Italian seasoning, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Spread the seasoned vegetables evenly across the bottom of the prepared baking dish.
Season the chicken breast cutlets on both sides with garlic powder and the remaining 1/2 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, then arrange them in a single layer over the vegetable base.
Pour the marinara sauce evenly over the chicken cutlets, spreading with a spoon to coat completely, then sprinkle the shredded mozzarella cheese across the top.
Bake uncovered at 400°F for 25 to 30 minutes, until the chicken registers an internal temperature of 165°F on a meat thermometer and the cheese is melted and bubbling at the edges.
Let the casserole rest for 5 minutes before slicing and serving each portion with the underlying vegetable and marinara layers.

Notes

Portions keep exceptionally well in sealed containers in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 2 minutes or in a 350°F oven until warmed through.

Nutrition (per serving)

Calories: 574
Protein: 70.3 g
Carbohydrates: 22.8 g
Fat: 24 g
Fiber: 6.1 g
Sodium: 1783 mg
Saturated Fat: 8.5 g
Sugar: 11.2 g
Cholesterol: 190 mg