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Chicken, Spinach, and Mushroom Bake

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A simple dish that layers tender chicken, earthy mushrooms, and bright spinach in a creamy sauce, baked until bubbly and golden.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lb), sliced or pounded thin
  • 8 oz cremini or white mushrooms, sliced
  • 5–6 cups fresh spinach (or 10 oz frozen, thawed and squeezed)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream or half-and-half
  • 1 cup shredded mozzarella or Gruyère
  • 1/2 cup grated Parmesan
  • 2 tbsp olive oil
  • 1 tsp dried thyme or 1 tbsp fresh, chopped
  • Salt and black pepper to taste
  • Optional: 1 tbsp Dijon mustard or a squeeze of lemon

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Season chicken with salt, pepper, and a little thyme. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden but not cooked through. Transfer to a plate.
  3. Add remaining oil to the pan. Sauté onions until soft, about 4 minutes. Add mushrooms and cook until they release liquid and brown, 5–7 minutes. Stir in garlic for 30 seconds.
  4. Pour in chicken broth and scrape any browned bits from the pan. Add cream and Dijon if using. Simmer 2–3 minutes until the sauce slightly thickens. Stir in spinach until wilted. Taste and season.
  5. Place seared chicken in a baking dish. Spoon the mushroom-spinach sauce over the chicken. Sprinkle mozzarella and Parmesan evenly on top.
  6. Bake 18–22 minutes until the chicken reaches 165°F (74°C) and the cheese bubbles. Let rest 5 minutes before serving.

Notes

This dish reheats well and can be made ahead. For different textures, consider adding sun-dried tomatoes or cooked pasta.

Nutrition

Find it online: https://recipesunfolded.com/chicken-spinach-mushroom-bake/

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