Creamy Chicken, Spinach, and Mushroom Bake

Chicken Spinach Mushroom Bake

Introduction
This creamy chicken, spinach, and mushroom bake is the kind of cozy, baked chicken recipe that feels restaurant-level but is easy enough for a busy weeknight. Juicy chicken breasts, a rich garlic mushroom sauce, and tender spinach all bake together in one pan for a comforting, low carb chicken dinner.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients List

Chicken
Chicken breasts: 4 boneless, skinless (about 2 pounds total)
Olive oil: 2 tablespoons
Salt: 1 teaspoon
Black pepper: 1 teaspoon
Paprika: 1 teaspoon
Garlic powder: 1 teaspoon

Creamy Mushroom Spinach Sauce
Butter: 2 tablespoons
Garlic: 3 cloves, minced
Cremini or button mushrooms: 8 ounces, sliced
Chicken broth: 1 cup, low sodium
Heavy cream: 1 cup
Parmesan cheese: 1/2 cup, freshly grated
Baby spinach: 4 cups, lightly packed
Dijon mustard: 1 teaspoon (optional but adds depth)
Italian seasoning: 1 teaspoon
Red pepper flakes: 1/4 teaspoon (optional, for gentle heat)

To Finish
Fresh parsley: 2 tablespoons, chopped, for garnish
Extra grated Parmesan: 2 tablespoons, for serving

Step-by-Step Instructions (Detailed)

Step 1: Prep the oven and pan
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13 inch baking dish or large oven-safe skillet with a little olive oil or cooking spray.

Step 2: Season the chicken
Pat the chicken breasts dry with paper towels so they sear nicely.
In a small bowl, mix the salt, black pepper, paprika, and garlic powder.
Rub the seasoning mix all over both sides of the chicken breasts.

Step 3: Sear the chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
When the oil is hot and shimmering, add the chicken breasts in a single layer.
Sear for 3–4 minutes per side until golden brown. The chicken does not need to cook through at this stage; it will finish in the oven.
Transfer the seared chicken to the prepared baking dish in a single layer.

Step 4: Start the mushroom base
In the same skillet (do not wipe it out; the browned bits add flavor), reduce the heat to medium and add 2 tablespoons of butter.
Once melted, add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture.
Add the minced garlic and cook for 30 seconds to 1 minute until fragrant, being careful not to burn it.

Step 5: Build the creamy sauce
Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the skillet.
Let the mixture simmer for 2–3 minutes to reduce slightly.
Add the heavy cream, Italian seasoning, Dijon mustard, and red pepper flakes if using.
Bring to a gentle simmer and cook for another 3–4 minutes, stirring often, until the sauce thickens slightly.

Step 6: Add cheese and spinach
Stir in the grated Parmesan cheese until melted and smooth.
Add the baby spinach to the skillet in handfuls, stirring until it wilts into the sauce, 1–2 minutes.
Taste and adjust seasoning with a pinch more salt or pepper if needed. The sauce should be well seasoned at this stage.

Step 7: Assemble the bake
Pour the creamy mushroom and spinach sauce evenly over the seared chicken breasts in the baking dish, making sure each piece is well coated and topped with mushrooms and spinach.

Step 8: Bake the chicken
Place the baking dish in the preheated oven.
Bake for 18–22 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
If you like a slightly more golden top, you can broil for 2–3 minutes at the end, watching closely so it does not burn.

Step 9: Rest and garnish
Remove the dish from the oven and let the chicken rest for 5 minutes to keep it juicy.
Sprinkle with chopped fresh parsley and a little extra grated Parmesan before serving.

Step 10: Serve
Serve the creamy chicken breasts with plenty of sauce, mushrooms, and spinach spooned over the top.
This dish pairs well with mashed potatoes, rice, pasta, or a simple side of steamed vegetables or cauliflower rice for a lower carb option.

Pro Tips Section

Tip 1: If your chicken breasts are very thick, slice them horizontally into cutlets so they cook evenly and stay tender.
Tip 2: For a lighter version, you can swap half of the heavy cream for half-and-half or evaporated milk, but keep some cream for richness.
Tip 3: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven with a splash of broth or cream to loosen the sauce.

Nutrition Info Table and Disclaimer

Serving Size Calories Protein Carbs Fat Fiber Sugar
1 chicken breast with sauce 430 38g 8g 28g 2g 3g

Disclaimer
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.