Chicken Spinach Mushroom Bake
This creamy, savory chicken bake features tender chicken breasts nestled in a rich sauce of earthy mushrooms and wilted spinach, all topped with bubbly mozzarella and Parmesan cheese. It's a one-dish wonder that feels fancy enough for a Sunday dinner yet simple enough for a busy weeknight, and it's naturally low-carb and incredibly satisfying.
Equipment
- Large oven-safe skillet (12-inch or similar)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Paper towels
- Instant-read thermometer (optional but recommended)
Ingredients
- 2 large boneless, skinless chicken breasts about 1.5 lbs total
- 8 oz cremini or white mushrooms, sliced
- 3 cups fresh spinach
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp dried thyme, divided
- ½ tsp red pepper flakes optional
- Salt and black pepper to taste
- 2 tbsp olive oil or butter
Instructions
- Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels and season generously on both sides with salt, pepper, and half of the dried thyme.
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken in the hot skillet and sear for 3-4 minutes per side, until deeply golden brown. Transfer the chicken to a plate and set aside (it will not be cooked through).
- In the same skillet, add the sliced mushrooms. Sauté for 5-6 minutes, stirring occasionally, until they release their liquid and start to brown. Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan (deglazing). Add the fresh spinach in handfuls and stir for 1-2 minutes until fully wilted.
- Reduce the heat to low. Pour in the heavy cream, then stir in the remaining thyme, red pepper flakes (if using), and half of the Parmesan cheese. Let the sauce simmer for 2 minutes until it thickens slightly. Taste and adjust salt and pepper.
- Nestle the seared chicken breasts back into the skillet, pushing them down into the sauce. Spoon some of the sauce over the top of each chicken breast. Sprinkle the shredded mozzarella and the remaining Parmesan cheese evenly over the entire dish.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the cheese is bubbly and golden brown.
- Let the bake rest for 5 minutes out of the oven before serving. Garnish with fresh parsley or thyme if desired.
Notes
For extra juiciness, substitute boneless, skinless chicken thighs. To make it dairy-free, use full-fat coconut milk instead of heavy cream and dairy-free mozzarella; nutritional yeast can replace the Parmesan. Leftovers store well in the refrigerator for up to 4 days, and the flavors deepen overnight. Serve with roasted asparagus, a green salad, cauliflower rice, or crusty bread for sopping up the sauce.