why make this recipe
This Chicken, Spinach, and Mushroom Bake is warm, easy, and full of flavor. It uses simple ingredients you can find in most stores. It cooks in one dish, so you wash fewer pans and save time. If you like quick baked meals and want a mild, creamy dinner, this is a good choice.
introduction
This bake blends chicken, fresh spinach, and mushrooms with a light creamy sauce. It gives tender chicken and soft vegetables in every bite. You can make it for a family meal or for a meal to share. For another easy baked dish idea, try the simple flavors in Baked Boursin Salmon as a different weeknight option.
how to make Chicken, Spinach, and Mushroom Bake
This dish is simple: brown the chicken, cook the mushrooms and spinach, mix with a creamy sauce, then bake until hot and bubbly. The steps are clear and do not need fancy tools. If you want a tangy sauce idea, you can look at the avocado-lime combo used in Baked Cajun Salmon with Avocado Lime Sauce for inspiration.
Ingredients :
- 4 boneless, skinless chicken breasts
- 8 oz (about 225 g) mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- 1 cup shredded mozzarella or cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 teaspoon dried thyme or Italian seasoning
- Salt and black pepper to taste
- 1 tablespoon butter (optional)
- 1 tablespoon flour (optional, to thicken)
Directions :
- Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish.
- Season the chicken breasts with salt, pepper, and half the thyme.
- Heat olive oil in a skillet over medium-high heat. Sear chicken 2–3 minutes per side until light brown. Remove and set aside.
- In the same skillet, add butter if using, then sauté onion until soft, about 3 minutes.
- Add garlic and mushrooms. Cook until mushrooms release liquid and turn golden, 5–6 minutes.
- Stir in the spinach and cook until wilted. If you want a thicker sauce, sprinkle flour and stir for 1 minute.
- Pour in the cream and bring to a light simmer. Add the remaining thyme, half the Parmesan, and taste for salt and pepper.
- Place chicken in the baking dish. Spoon the mushroom and spinach cream over the chicken. Sprinkle mozzarella and the rest of the Parmesan on top.
- Bake uncovered for 20–25 minutes, until the chicken reaches 165°F (74°C) and the top is golden.
- Let rest 5 minutes before serving.
how to serve Chicken, Spinach, and Mushroom Bake
Serve this bake hot with simple sides. Good choices are steamed rice, mashed potatoes, or a green salad. Fresh bread also works well to soak up the sauce. Cut the chicken across the grain for tender slices.
how to store Chicken, Spinach, and Mushroom Bake
Cool the dish to room temperature, then store in an airtight container. Keep it in the fridge for up to 3 days. Reheat in the oven at 325°F (160°C) until warm, or use a microwave for a quick reheat. You can freeze portions for up to 2 months; thaw in the fridge before reheating.
tips to make Chicken, Spinach, and Mushroom Bake
- Pat the chicken dry before searing to get a better brown color.
- Use fresh mushrooms for best flavor; canned mushrooms will be softer.
- If the sauce is thin, simmer it a little longer before baking to thicken.
- Check chicken internal temperature to avoid overcooking.
- Add a splash of lemon juice before serving to brighten the flavor.
variation (if any)
- Make it with boneless skinless thighs for richer flavor and a bit more fat.
- Add sun-dried tomatoes for a tangy twist.
- Stir in a spoon of cream cheese for an extra creamy sauce.
- Use gluten-free flour or omit flour and simmer longer to thicken for a gluten-free version.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out excess water before adding so the sauce does not get watery.
Q: Can I make this ahead of time?
A: Yes. Prepare up to the baking step, cover, and keep in the fridge. Bake when ready, adding a few extra minutes if cold.
Q: Is there a dairy-free option?
A: Use a dairy-free cream substitute and dairy-free cheese. Olive oil works instead of butter.
Q: Can I use shredded rotisserie chicken instead of fresh chicken breasts?
A: Yes. Mix the shredded chicken with the sauce and bake just to heat and melt the cheese.
Q: How can I make the top crispier?
A: Broil for 1–2 minutes at the end, watching closely so it does not burn.
Conclusion
For more creamy chicken and mushroom ideas, see this similar recipe for Creamy Spinach Mushroom Chicken – Fox and Briar to learn different seasoning tips. You can also compare a cheesy oven bake version at Simple Mushroom Chicken with Creamy Spinach Sauce for another way to enjoy these flavors.
Print
Chicken, Spinach, and Mushroom Bake
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: None
Description
A warm, creamy bake that combines chicken, fresh spinach, and mushrooms for a quick, flavorful meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 8 oz (about 225 g) mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- 1 cup shredded mozzarella or cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 teaspoon dried thyme or Italian seasoning
- Salt and black pepper to taste
- 1 tablespoon butter (optional)
- 1 tablespoon flour (optional, to thicken)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish.
- Season the chicken breasts with salt, pepper, and half the thyme.
- Heat olive oil in a skillet over medium-high heat. Sear chicken 2–3 minutes per side until light brown. Remove and set aside.
- In the same skillet, add butter if using, then sauté onion until soft, about 3 minutes.
- Add garlic and mushrooms. Cook until mushrooms release liquid and turn golden, 5–6 minutes.
- Stir in the spinach and cook until wilted. If you want a thicker sauce, sprinkle flour and stir for 1 minute.
- Pour in the cream and bring to a light simmer. Add the remaining thyme, half the Parmesan, and taste for salt and pepper.
- Place chicken in the baking dish. Spoon the mushroom and spinach cream over the chicken. Sprinkle mozzarella and the rest of the Parmesan on top.
- Bake uncovered for 20–25 minutes, until the chicken reaches 165°F (74°C) and the top is golden.
- Let rest 5 minutes before serving.
Notes
Serve with steamed rice, mashed potatoes, or a green salad. Optionally add a splash of lemon juice before serving to brighten the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken bake, creamy mushroom, spinach recipe, one dish meal, easy dinner