Here’s a comforting, easy recipe for Baked Chicken with Mushrooms and Spinach—juicy chicken, savory mushrooms, and tender spinach all in one dish.
Ingredients (3–4 servings)
- 4 boneless, skinless chicken breasts (or thighs)
- 8 oz mushrooms, sliced (cremini or button)
- 4 cups fresh spinach
- 3 cloves garlic, minced
- 2 tbsp olive oil or butter
- ½ cup chicken broth (or white wine)
- ½ cup heavy cream or half-and-half (optional, for a creamy version)
- ½ tsp dried thyme or Italian seasoning
- Salt and freshly ground black pepper
- ¼ cup grated Parmesan (optional)
- Juice of ½ lemon (optional)
Instructions
- Preheat oven
Preheat oven to 375°F (190°C). - Season the chicken
Pat chicken dry and season both sides with salt, pepper, and thyme. - Sauté mushrooms
Heat olive oil in an oven-safe skillet over medium heat.
Add mushrooms and cook 5–6 minutes until browned.
Add garlic and cook 30 seconds until fragrant. - Assemble the dish
Push mushrooms to the sides and sear chicken 2–3 minutes per side (not fully cooked).
Add broth (and cream if using). Bring to a gentle simmer.
Stir in spinach until just wilted. - Bake
Transfer skillet to the oven (or move everything to a baking dish).
Bake uncovered for 18–25 minutes, until chicken reaches 165°F (74°C). - Finish
Sprinkle with Parmesan and a squeeze of lemon juice before serving.
Serving Suggestions
- Over rice, mashed potatoes, or pasta
- With roasted potatoes or crusty bread
- Pair with a light salad or steamed vegetables
If you’d like, I can make this dairy-free, low-carb, or turn it into a one-pan creamy casserole.
