A comforting and rich creamy spinach mushroom chicken bake that is easy to prepare and irresistible.
Author:Caroline Jones
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless skinless chicken breasts
2 tablespoons olive oil
Salt and black pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
2 cups fresh spinach
1 cup mushrooms, sliced
3 garlic cloves, minced
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon Italian seasoning
1/2 cup shredded mozzarella cheese
1/2 cup shredded mozzarella cheese (for topping)
1/4 cup cooked beef strips or smoked turkey strips
1 tablespoon fresh parsley, chopped
Instructions
Preheat oven to 375°F (190°C). Season the chicken breasts with salt, black pepper, garlic powder, and paprika.
Heat olive oil in a skillet over medium-high heat. Sear the chicken on both sides until lightly golden, about 3–4 minutes per side, then transfer to a baking dish.
In the same pan, sauté mushrooms until tender. Add garlic and spinach, cooking until wilted and fragrant.
Pour in heavy cream and chicken broth, then add Italian seasoning. Let it simmer gently until slightly thickened, then stir in mozzarella cheese until melted and creamy.
Pour the creamy mixture over the chicken in the baking dish. Top with extra mozzarella and sprinkle cooked beef or turkey strips on top.
Bake uncovered for 25–30 minutes until the chicken is fully cooked and the top is golden and bubbling.
Garnish with fresh parsley and serve hot.
Notes
Sear the chicken first to lock in juices.
Avoid overcooking to keep the chicken tender and moist.
Use light cream or milk alternatives to reduce calories while maintaining a creamy texture.
Replace chicken with tofu or chickpeas for a vegan option.
This dish is naturally gluten-free; ensure all packaged ingredients are certified.