If you’re looking for a comforting dinner that’s both wholesome and packed with flavor, you’ll fall in love with Baked Chicken with Spinach and Mushrooms. This dish layers tender chicken breasts with savory mushrooms, vibrant spinach, and a blanket of bubbling cheese for a meal that feels a little bit fancy, yet is surprisingly easy to pull off on a weeknight. Each bite is juicy, flavorful, and satisfying—the kind of recipe you’ll want to make again and again.
Ingredients You’ll Need
This recipe uses a handful of simple, everyday ingredients, but each one is crucial for creating the perfect Baked Chicken with Spinach and Mushrooms. Every component adds its own special magic, from the umami of mushrooms to the creamy melt of cheese, making this dish greater than the sum of its parts.
- Chicken Breasts: Boneless, skinless breasts are lean and perfect for baking, soaking up all the flavors around them.
- Olive Oil: Adds richness and helps sauté the mushrooms and spinach to perfection.
- Fresh Spinach: Brings a pop of color and a dose of nutrients—chop it for even cooking.
- Mushrooms (cremini or white button): Their earthy flavor pairs beautifully with chicken and cheese.
- Garlic: Just two cloves, but they infuse the entire dish with aromatic depth.
- Mozzarella or Provolone Cheese: Melts into a gooey, golden topping that ties everything together.
- Parmesan Cheese: Adds a savory, salty finish that’s hard to resist.
- Dried Thyme: Just a half teaspoon brings a subtle, herby background note.
- Salt and Pepper: Essential for seasoning every layer so the flavors really pop.
- Cooking Spray or Extra Olive Oil: For greasing the baking dish and ensuring nothing sticks.
How to Make Baked Chicken with Spinach and Mushrooms
Step 1: Preheat and Prep Your Dish
Begin by preheating your oven to 375°F (190°C). While the oven is heating, lightly grease a baking dish with cooking spray or a drizzle of olive oil. This quick step ensures easy cleanup and keeps the chicken from sticking, so you get perfect slices every time.
Step 2: Sauté Mushrooms and Spinach
Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and let them cook for 5 to 6 minutes, stirring occasionally, until they’re browned and most of their moisture has evaporated. Next, toss in the minced garlic and chopped spinach. Sauté everything together for another 1 to 2 minutes, just until the spinach wilts down and everything smells wonderful. Season with salt, pepper, and dried thyme for an extra layer of flavor.
Step 3: Season and Arrange the Chicken
Lay the chicken breasts in your prepared baking dish, spacing them out so each piece cooks evenly. Season both sides generously with salt and pepper. These simple seasonings are key for making sure your Baked Chicken with Spinach and Mushrooms is flavorful from the inside out.
Step 4: Top with Spinach and Mushroom Mixture
Spoon the sautéed spinach and mushrooms evenly over each chicken breast. Don’t be shy—pile it high! The veggies will keep the chicken moist and infuse every bite with their earthy, garlicky goodness.
Step 5: Layer on the Cheeses
Sprinkle shredded mozzarella or provolone cheese over each piece of chicken, then add a generous dusting of grated Parmesan. This cheesy topping will melt into a gorgeous, golden layer, making the Baked Chicken with Spinach and Mushrooms truly irresistible.
Step 6: Bake to Perfection
Cover the dish loosely with foil and bake for 25 to 30 minutes. Then, remove the foil and let it bake for another 5 to 10 minutes, until the chicken is cooked through (check that internal temp—165°F is the magic number) and the cheese is beautifully golden. Let the dish rest for about 5 minutes before serving, so all those delicious juices settle in.
How to Serve Baked Chicken with Spinach and Mushrooms
Garnishes
A sprinkle of fresh herbs, like chopped parsley or basil, adds a burst of color and freshness to each serving. A light drizzle of extra virgin olive oil or a squeeze of lemon can enhance the flavors and give your Baked Chicken with Spinach and Mushrooms an extra pop right before it hits the table.
Side Dishes
This dish is wonderfully versatile. Serve it over creamy mashed potatoes, buttery pasta, or fluffy rice to soak up all those savory juices. If you’re keeping things low-carb, a side of cauliflower mash or a crisp green salad makes a perfect pairing, letting the flavors of the chicken and veggies shine.
Creative Ways to Present
Try slicing the chicken and layering it over a bed of greens for a hearty salad, or serve atop toasted garlic bread for an open-faced sandwich that feels totally gourmet. You can even cut it into strips and toss with cooked pasta for a quick, cheesy chicken and veggie pasta bowl—Baked Chicken with Spinach and Mushrooms is as adaptable as your imagination!
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop, making next-day Baked Chicken with Spinach and Mushrooms just as delicious for lunch or dinner.
Freezing
To freeze, let the chicken cool completely, then wrap each piece tightly or layer in a freezer-safe container. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
Reheat gently in the oven at 325°F, covered with foil, until warmed through—this helps keep the chicken juicy and the cheese from drying out. A quick zap in the microwave works too, but for best results, add a splash of water or broth to keep everything moist.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will work beautifully and may even turn out a bit juicier. Just adjust the baking time slightly, as thighs can take a few minutes longer to cook through.
What other cheeses can I use?
Feel free to experiment with your favorites—Fontina, Gruyère, or even a sharp cheddar will all melt nicely and give your Baked Chicken with Spinach and Mushrooms a unique twist.
Can I make this dish dairy-free?
Yes, you can substitute your favorite non-dairy cheeses and skip the Parmesan. The dish will still be flavorful thanks to the mushrooms, spinach, and herbs.
Will frozen spinach work instead of fresh?
Frozen spinach can be used in a pinch. Thaw it first and squeeze out as much moisture as possible before adding to the pan, so your Baked Chicken with Spinach and Mushrooms doesn’t get watery.
How do I know when the chicken is done?
The safest (and easiest) way is to use a meat thermometer—the internal temperature should reach 165°F. The juices should run clear, and the chicken should feel firm but not dry.
Final Thoughts
Let yourself savor the simple pleasures of a home-cooked meal with Baked Chicken with Spinach and Mushrooms. It’s cheesy, hearty, and packed with goodness—sure to win over everyone at your table. Give it a try and see just how easy and delicious weeknight dinners can be!
Print
Baked Chicken with Spinach and Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Baked Chicken with Spinach and Mushrooms is a savory, healthy main course featuring tender chicken breasts topped with a flavorful mixture of sautéed spinach, mushrooms, and aromatic garlic, all baked under a golden layer of mozzarella and Parmesan cheese. Perfect for a nutritious weeknight dinner, it’s gluten-free and low-carb, combining fresh ingredients with easy preparation to deliver a satisfying meal.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Cooking spray or extra olive oil for greasing
Vegetables and Seasoning
- 2 cups fresh spinach, chopped
- 1½ cups mushrooms, sliced (cremini or white button)
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- Salt and pepper, to taste
Cheese
- ½ cup shredded mozzarella or provolone cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a baking dish using cooking spray or olive oil to prevent sticking.
- Sauté Mushrooms: Heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook for 5 to 6 minutes until browned and moisture has evaporated, enhancing their rich flavors.
- Add Garlic and Spinach: Stir in minced garlic and chopped spinach. Cook for 1 to 2 minutes until the spinach wilts. Season this mixture with salt, pepper, and dried thyme to taste.
- Prepare Chicken: Place chicken breasts in the greased baking dish and season both sides with salt and pepper evenly to build flavor.
- Assemble Toppings: Spoon the sautéed spinach and mushroom mixture evenly atop each chicken breast, ensuring a generous, flavorful layer.
- Add Cheese: Sprinkle shredded mozzarella (or provolone) and grated Parmesan cheese over the spinach and mushroom topping to create a creamy, golden crust.
- Bake Covered: Loosely cover the baking dish with foil and bake for 25 to 30 minutes to allow the chicken to cook thoroughly while keeping the moisture.
- Bake Uncovered: Remove the foil and continue baking for an additional 5 to 10 minutes until the chicken reaches an internal temperature of 165°F and the cheese is melted and golden brown.
- Rest and Serve: Let the chicken rest for 5 minutes after baking to retain juices before serving warm.
Notes
- Add a splash of white wine or chicken broth to the skillet when sautéing the mushrooms and spinach for added depth of flavor.
- Serve this dish over mashed potatoes, pasta, or rice to make it a heartier meal.
- For a low-carb option, pair it with cauliflower mash or a fresh green salad to keep the meal light and nutritious.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 2g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 105mg
