Name: Baked Chicken with Spinach and Mushrooms Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; 2 cups fresh spinach, roughly chopped; 1 cup mushrooms, sliced (such as cremini or button); 2 cloves garlic, minced; 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/2 cup chicken broth; 1/4 cup heavy cream; 1 teaspoon Italian seasoning; Salt and pepper to taste

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If you’re looking for a meal that’s equal parts comforting, hearty, and packed with flavor, Baked Chicken with Spinach and Mushrooms absolutely fits the bill. This dish brings together tender chicken breasts, earthy mushrooms, and vibrant spinach, all blanketed in a creamy, cheesy sauce that bubbles up perfectly in the oven. Whether you want an impressive weeknight dinner or something special for guests, this is the kind of recipe that feels both cozy and a little bit fancy—all in just one pan!

Baked Chicken with Spinach and Mushrooms Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of fresh, simple ingredients combine into such a memorable dinner. Each item truly shines here, from the savory chicken to the melty cheeses, so don’t skip or skimp—these essentials make Baked Chicken with Spinach and Mushrooms unforgettable!

Chicken breasts: Go for boneless, skinless chicken breasts—they bake up juicy and serve as the perfect canvas for the creamy sauce.
Olive oil: Just a touch helps sear the chicken and deepen the flavor of the veggies.
Fresh spinach: Roughly chopped baby spinach blends easily and wilts beautifully, adding freshness and color.
Mushrooms: Sliced cremini or button mushrooms add a rich, earthy note that complements the chicken and sauce.
Garlic: Minced garlic brings a subtle punch and warmth—don’t leave it out!
Mozzarella cheese: Shredded mozzarella melts into a gooey, golden blanket over the whole dish.
Parmesan cheese: Just enough sharpness from Parmesan wakes up all the creamy flavors beneath.
Chicken broth: Lends the sauce body and savoriness; low-sodium is best so you can control the salt.
Heavy cream: Just a splash for richness—you’ll taste the difference.
Italian seasoning: The herb blend infuses the chicken and sauce with an irresistible aroma.
Salt and pepper: Essential for seasoning everything just right; taste as you go.

How to Make Baked Chicken with Spinach and Mushrooms

Step 1: Preheat and Season

Start things off by preheating your oven to 375°F (190°C). While it’s heating, take this moment to season your chicken breasts generously on both sides with salt, pepper, and that aromatic Italian seasoning. Seasoning now means the flavor soaks into every bite of chicken.

Step 2: Sear the Chicken

Heat the olive oil in a large skillet over medium heat. Place the chicken breasts in the pan and sear them for 2 to 3 minutes on each side until a golden crust forms. Don’t worry—they aren’t meant to cook through yet! Remove the chicken and set aside, reserving all the lovely browned bits in the pan for flavor.

Step 3: Sauté Mushrooms, Garlic, and Spinach

In the same skillet, toss in the minced garlic and sliced mushrooms. Sauté for 3 to 4 minutes, stirring occasionally, until the mushrooms release their juices and start to caramelize. Now, add the chopped spinach and let it wilt for 1 or 2 minutes; it’ll shrink down quickly and turn a luscious green.

Step 4: Simmer the Sauce

Pour in the chicken broth and heavy cream, gently scraping up any crispy bits stuck to the bottom of the pan. Bring this mixture to a gentle simmer so the flavors meld together—this forms the creamy, flavorful bed for your Baked Chicken with Spinach and Mushrooms.

Step 5: Assemble and Bake

Return the seared chicken breasts to the skillet, nestling them right into the spinach and mushroom mixture—or, if needed, transfer everything into a baking dish. Spoon some of the veggies and sauce over each chicken breast. Sprinkle shredded mozzarella and grated Parmesan on top, then slide it all into the oven, uncovered. Bake for 20 to 25 minutes, or until the chicken is cooked through and the cheese is melty and golden.

Step 6: Rest and Serve

Once the cheese is bubbly and irresistible, take the dish out and let it rest for about 5 minutes. This helps the juices settle so every serving of Baked Chicken with Spinach and Mushrooms is tender, moist, and absolutely delicious.

How to Serve Baked Chicken with Spinach and Mushrooms

Garnishes

A final sprinkle of fresh chopped parsley or basil adds bright color and a burst of freshness. If you love a little heat, a dash of crushed red pepper or a few grinds of black pepper over the top work wonders.

Side Dishes

Serve your Baked Chicken with Spinach and Mushrooms over fluffy rice, creamy mashed potatoes, buttery noodles, or even a bed of garlic cauliflower mash for a lighter touch. A crisp green salad or roasted veggies on the side rounds out the plate beautifully.

Creative Ways to Present

For an elegant twist, slice the chicken breasts before plating and fan the pieces over the sauce. Scoop some extra spinach and mushroom mixture alongside each serving. Or, portion everything into individual ramekins for a bistro-style experience that’s sure to impress dinner guests!

Make Ahead and Storage

Storing Leftovers

Leftover Baked Chicken with Spinach and Mushrooms keeps beautifully! Store any remaining portions in an airtight container in the refrigerator for up to 3 days—a perfect protein-packed lunch for tomorrow.

Freezing

To freeze, let the chicken and sauce cool completely, then portion into freezer-safe containers. It’s best to use within 2 months for the freshest flavor. Just keep in mind that the dairy in the sauce may separate a little after thawing; a quick stir and gentle reheating usually smooth things out.

Reheating

For best results, reheat your leftovers in a covered baking dish at 325°F (163°C) until warmed through. Alternatively, microwave in short bursts, stirring between intervals to evenly heat the sauce and keep the chicken moist.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs will work perfectly and add extra juiciness. Just adjust the bake time as needed, since thighs may take a few extra minutes to cook through.

What kind of mushrooms should I use?

Cremini and button mushrooms are both great options for Baked Chicken with Spinach and Mushrooms, but feel free to experiment with shiitake or even portobello for a deeper, earthier flavor.

Is there a dairy-free version?

Yes! Simply leave out the mozzarella and Parmesan cheeses as well as the heavy cream, and add a little extra chicken broth in their place. The dish will still be satisfying and packed with flavor, just a bit lighter.

Can I make this recipe ahead of time?

You can prepare everything up to the baking step, then refrigerate the assembled dish (covered) for up to a day. When ready to serve, bake as directed, allowing a few extra minutes in the oven since it’ll be starting from cold.

Why is my chicken dry?

If your chicken comes out a bit dry, it may have overbaked. Always check for doneness at the minimum time, and remember the carryover cooking that happens as it rests. Spoon plenty of sauce over the top for extra moisture and flavor.

Final Thoughts

If you’re craving comfort food that’s both straightforward and sophisticated, you have to give Baked Chicken with Spinach and Mushrooms a try. With flavors this satisfying and a prep that’s weeknight-friendly, it’s bound to become a repeat favorite in your home. Gather your ingredients and treat yourself to this cozy classic—it might just land in your regular rotation!

Baked Chicken with Spinach and Mushrooms Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Baked Chicken with Spinach and Mushrooms recipe is a delightful low-carb dish that combines tender chicken breasts with flavorful spinach, earthy mushrooms, and a creamy, cheesy sauce. Perfect for a cozy dinner at home.

Ingredients

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Ingredients:

4 boneless, skinless chicken breasts
1 tablespoon olive oil
2 cups fresh spinach, roughly chopped
1 cup mushrooms, sliced (such as cremini or button)
2 cloves garlic, minced
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup chicken broth
1/4 cup heavy cream
1 teaspoon Italian seasoning
Salt and pepper to taste

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Season the chicken: Season the chicken breasts with salt, pepper, and Italian seasoning.
Sear the chicken: In a skillet, sear the chicken breasts until golden. Remove and set aside.
Cook the vegetables: In the same skillet, sauté garlic, mushrooms, and spinach until softened and wilted.
Prepare the sauce: Add chicken broth and heavy cream, simmer gently.
Assemble and bake: Place chicken in the skillet or a baking dish, top with vegetables, cheeses, and bake until cooked through and bubbly.
Rest and serve: Rest the dish before serving.