Description
This Chicken Spinach Mushroom Bake is a creamy, one-pan wonder packed with juicy chicken breasts, sautéed mushrooms, fresh spinach, and a rich garlic Parmesan cream sauce. It’s a comforting yet low-carb dinner that’s easy enough for weeknights and delicious enough for entertaining.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 8 oz mushrooms, sliced
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C). Season chicken with salt, pepper, garlic powder, and paprika.
- In a large oven-safe skillet, heat olive oil over medium heat. Sear chicken for 3–4 minutes per side until golden. Remove and set aside.
- Add mushrooms to the skillet and cook until soft. Stir in garlic and spinach; cook until wilted.
- Pour in heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Stir and simmer for 2 minutes.
- Return chicken to skillet, spoon sauce over it, and bake for 15 minutes, or until chicken is fully cooked through.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Use chicken thighs for a juicier result.
- Add a splash of white wine to the sauce for extra depth.
- Serve over cauliflower rice, pasta, or mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Dinner
- Method: Searing, Baking
- Cuisine: American, Italian-Inspired