Description
Baked Chicken with Spinach and Mushrooms is a wholesome, one-pan meal that’s easy to prepare and packed with flavor. Juicy chicken breasts are baked over a bed of garlicky mushrooms and wilted spinach, then topped with a light cream sauce and a sprinkle of cheese for a comforting, satisfying dinner.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
Vegetables and Aromatics
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (white or cremini)
- 4 cups fresh spinach
Liquids and Dairy
- 2 tablespoons olive oil
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (optional)
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken and vegetables evenly.
- Season Chicken: Season the chicken breasts on both sides with salt, pepper, and dried thyme to infuse flavor throughout the dish.
- Sauté Aromatics and Mushrooms: In a large oven-safe skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Then add the sliced mushrooms and cook for 5–6 minutes until they release their moisture and start to brown.
- Add Spinach: Add the fresh spinach to the skillet and cook until wilted, about 2 minutes, combining the flavors with the mushrooms and garlic.
- Add Liquids: Pour in 1/2 cup of low-sodium chicken broth and 1/4 cup of heavy cream or half-and-half, stirring gently to combine the mixture and create a light cream sauce.
- Arrange Chicken: Nestle the seasoned chicken breasts into the skillet on top of the vegetable mixture, making sure they are evenly spaced.
- Add Cheese Toppings: Sprinkle grated Parmesan cheese and shredded mozzarella cheese (if using) evenly over the chicken breasts to add richness and a golden crust when baked.
- Bake: Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Rest and Garnish: Remove the skillet from the oven and allow the chicken to rest for a few minutes to retain juices. Garnish with chopped fresh parsley before serving warm.
Notes
- If you don’t have an oven-safe skillet, transfer the mushroom-spinach mixture and chicken to a baking dish before adding cheese and baking.
- This dish pairs wonderfully with sides such as rice, mashed potatoes, or pasta.
