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Chicken, Spinach, and Mushroom Bake

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A simple, one-dish dinner featuring seared mushrooms and garlicky spinach over chicken breasts, topped with melty cheese and baked until juicy.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1 to 1.25 lb total) Pat dry for better browning.
  • 2 cups fresh spinach, chopped Baby spinach works great.
  • 1 cup mushrooms, sliced Cremini or white button mushrooms.
  • 1 cup shredded cheese Mozzarella for meltiness, cheddar for tang.
  • 2 cloves garlic, minced Adds depth of flavor.
  • 1 teaspoon olive oil For sautéing.
  • Salt and pepper to taste Adjust according to preference.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a medium baking dish.
  2. Heat 1 teaspoon olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30–45 seconds until fragrant.
  3. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and soften, about 4–5 minutes.
  4. Stir in the chopped spinach and cook until wilted, about 2 minutes. Season the mixture with salt and pepper to taste, then remove from heat.
  5. Arrange the chicken breasts in the prepared baking dish. Pat them dry first for better browning.
  6. Spoon the spinach-and-mushroom mixture evenly over each chicken breast.
  7. Sprinkle the shredded cheese across the top in an even layer.
Cooking
  1. Bake uncovered for 25–30 minutes, or until the chicken’s internal temperature reaches 165°F (74°C) and the cheese is bubbly and lightly golden.
  2. Let rest for 5 minutes before serving to allow the juices to redistribute.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 6gProtein: 45gFat: 25gSaturated Fat: 10gSodium: 780mgFiber: 2gSugar: 2g

Notes

Best enjoyed warm, straight from the baking dish. Cool leftovers and store in an airtight container for up to 3–4 days.

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