why make this recipe

The Chicken Spinach Mushroom Bake is a great dish for many reasons. First, it’s packed with flavor and is sure to please everyone at the table. The combination of chicken, fresh spinach, and mushrooms creates a deliciously creamy meal that is both comforting and satisfying. Plus, it’s easy to prepare and makes for a great weeknight dinner or even a special occasion meal.

how to make Chicken Spinach Mushroom Bake

Ingredients:

Chicken Breasts: 2 lbs (approx. 4 medium) boneless, skinless chicken breasts, cut into 1-inch cubes. Chicken thighs can also be used for extra flavor and moisture, just ensure they are boneless and skinless.
Olive Oil (or Avocado Oil): 2 tablespoons, divided. This is for searing the chicken and sautéing the vegetables, adding flavor and preventing sticking.
Mushrooms: 1 lb (16 oz) cremini or white button mushrooms, sliced. Cremini (baby bella) mushrooms offer a deeper, earthier flavor, but standard white mushrooms work wonderfully too.
Fresh Spinach: 10 oz fresh baby spinach. It might look like a lot, but spinach wilts down significantly. Ensure it’s washed and dried thoroughly.
Onion: 1 medium yellow onion, finely chopped. This provides a foundational aromatic sweetness.
Garlic: 4-6 cloves, minced. Adjust to your garlic preference; more is often better for flavor!
Cream Cheese: 8 oz, softened and cut into cubes. This is the secret to the ultra-creamy texture of the sauce. Full-fat is recommended for the best flavor and keto-friendliness.
Heavy Cream: 1 cup. Adds richness and helps create a smooth sauce.
Chicken Broth: 1/2 cup (low sodium recommended). This helps to thin the sauce to the perfect consistency and adds another layer of savory flavor.
Parmesan Cheese: 1/2 cup, freshly grated. Provides a salty, nutty kick to the sauce. Pre-grated can be used, but freshly grated melts better and has a superior flavor.
Mozzarella Cheese: 1.5 cups, shredded, divided. This is for that glorious, gooey, golden-brown cheesy topping. Low-moisture, part-skim mozzarella works best for melting.
Italian Seasoning: 1 tablespoon. A blend of dried oregano, basil, thyme, rosemary, and marjoram that adds a classic Mediterranean flavor.
Salt: 1 teaspoon, or to taste. Adjust based on the saltiness of your broth and Parmesan.
Black Pepper: 1/2 teaspoon, freshly ground, or to taste.

Directions:

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similar-sized casserole dish.
Season the chicken generously with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Once the oil is shimmering, add the chicken cubes in a single layer (work in batches if necessary to avoid overcrowding the pan).
Sear the chicken for 2-3 minutes per side until lightly browned. It doesn’t need to be cooked through at this stage, as it will finish cooking in the oven.
Remove the seared chicken from the skillet and set it aside.
Add the chopped onion and sauté over medium heat for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add the sliced mushrooms to the skillet. Cook, stirring occasionally, for 5-7 minutes until they release their liquid and start to brown. Season the mushrooms with a pinch of salt and pepper.
Stir gently until all the spinach has wilted, about 2-3 minutes. If there’s any excess liquid from the spinach and mushrooms, allow it to evaporate for a minute or two.
Gradually pour in the heavy cream and chicken broth, stirring constantly to create a smooth sauce.
Stir in 1/4 cup of the grated Parmesan cheese and the Italian seasoning. Taste the sauce and adjust salt and pepper as needed.
Stir everything together gently until the chicken is well-coated with the creamy sauce.
Pour the entire mixture into your prepared baking dish, spreading it out evenly.
Sprinkle the remaining 1/4 cup of grated Parmesan cheese over the mozzarella for extra flavor and a golden crust.
Place the baking dish in the preheated oven.
Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the cheese topping is melted, golden brown, and slightly crispy in spots.
Garnish with fresh chopped parsley or red pepper flakes, if desired. Serve hot and enjoy your delicious low-carb meal!

how to serve Chicken Spinach Mushroom Bake

Serve the Chicken Spinach Mushroom Bake hot from the oven. You can enjoy it on its own or serve it with a side of steamed vegetables or a fresh salad. A slice of crusty bread would also pair well to soak up the creamy sauce.

how to store Chicken Spinach Mushroom Bake

To store any leftovers, let the dish cool completely. Transfer it to an airtight container and refrigerate for up to 3-4 days. You can reheat individual portions in the microwave or warm the entire dish in the oven at 350°F (175°C) until heated through.

tips to make Chicken Spinach Mushroom Bake

For added flavor, consider marinating the chicken in Italian dressing before cooking.
Feel free to add other vegetables like bell peppers or zucchini for more variety.
If you like a little heat, add red pepper flakes to the mixture for a kick.

variation

You can make this dish using different protein sources such as turkey or even tofu for a vegetarian version. Adjust cooking times as necessary for different proteins.

FAQs

Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the dish.

Can I prepare this dish ahead of time?
Yes, you can prepare the dish ahead of time, cover it, and store it in the fridge for up to a day before baking.

What can I serve with Chicken Spinach Mushroom Bake?
This dish pairs well with rice, pasta, or a fresh green salad. You can also serve it with garlic bread for a complete meal.