This creamy chicken bake combines tender chicken breasts with earthy mushrooms and nutritious spinach in a rich, savory sauce. Topped with melted mozzarella cheese, this comforting dish is perfect for family dinners and can be prepared with minimal effort. Each bite offers a delicious blend of flavors that will satisfy your taste buds while providing a hearty, protein-packed meal.

Ingredients:

4 boneless, skinless chicken breasts
2 cups fresh spinach, chopped
1 cup mushrooms, sliced
1 cup cream of mushroom soup
1/2 cup sour cream
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste

Instructions:

Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, or until they are tender and have released their moisture.
Stir in the chopped spinach and cook for an additional 2-3 minutes, until wilted. Remove from heat and set aside.
In a mixing bowl, combine the cream of mushroom soup, sour cream, Italian seasoning, salt, and pepper. Mix well.
In a greased baking dish, place the chicken breasts in a single layer. Spread the mushroom and spinach mixture evenly over the chicken.
Pour the creamy mixture over the top, ensuring the chicken is well coated. Sprinkle the shredded mozzarella cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.

Variation

Mediterranean Style: Add 1/4 cup of sun-dried tomatoes and 1/4 cup of crumbled feta cheese to the spinach and mushroom mixture. Season with oregano instead of Italian seasoning.
Tuscan Herb: Mix in 1/2 cup of artichoke hearts and substitute the mozzarella with a blend of Parmesan and provolone cheese. Add 1 teaspoon of dried basil to the seasonings.
Spicy Southwestern: Add 1 diced jalapeño and 1/2 cup of corn kernels to the vegetable mixture. Replace the Italian seasoning with 1 teaspoon of taco seasoning and top with pepper jack cheese instead of mozzarella.

Cooking Notes

For best results, use chicken breasts of similar size and thickness to ensure even cooking. If the pieces vary significantly, pound them to even thickness.
Check the internal temperature of the chicken with a meat thermometer – it should read 165°F (74°C) when fully cooked.
Allow the dish to rest for 5 minutes after baking to let the flavors meld and the sauce thicken slightly before serving.

Serving Suggestions

Serve over cooked whole grain pasta or with a side of roasted garlic mashed potatoes to soak up the delicious creamy sauce.
Pair with a fresh green salad dressed with lemon vinaigrette for a complete and balanced meal.
For a lighter option, serve alongside steamed vegetables such as broccoli or asparagus and a side of quinoa.

Tips

To save time, use pre-washed spinach and pre-sliced mushrooms. You can also prepare the vegetable mixture ahead of time and refrigerate until ready to assemble.
For a dairy-free version, substitute the sour cream with coconut cream and use dairy-free cheese alternatives.
Leftover chicken bake can be repurposed into a delicious pasta sauce – simply shred the chicken and mix with the creamy sauce before tossing with your favorite pasta.

Prep Time:

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

Nutritional Information (Per serving)

Calories: 360 kcal
Protein: 32g
Sodium: 620mg

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts? Yes, boneless skinless chicken thighs work great in this recipe and often result in juicier meat. They may require slightly longer cooking time, approximately 5-7 minutes extra.
How do I know when the chicken is fully cooked? The chicken should reach an internal temperature of 165°F (74°C) when measured with a meat thermometer. The meat should be white throughout with no pink remaining, and the juices should run clear.
Can I make this dish ahead of time? Yes, you can assemble the entire dish up to 24 hours in advance and keep it covered in the refrigerator. When ready to serve, bake as directed, adding about 5-10 minutes to the cooking time if baking directly from the refrigerator.
Is there a way to make this recipe lower in calories? For a lighter version, use reduced-fat cream of mushroom soup, Greek yogurt instead of sour cream, and part-skim mozzarella cheese. You can also increase the amount of vegetables to make the dish more filling with fewer calories.

Conclusion

This Creamy Chicken Bake with Spinach and Mushrooms is a versatile, comforting dish that’s perfect for busy weeknights or casual entertaining. The combination of tender chicken, nutritious vegetables, and creamy sauce creates a satisfying meal that’s sure to become a family favorite. With minimal prep work and easy clean-up, this one-dish wonder delivers maximum flavor with minimum effort. Whether you stick to the classic recipe or try one of the variations, this chicken bake is bound to impress even picky eaters while providing a wholesome, protein-rich dinner option.

Chicken, Spinach and Mushroom Bake

Author: Avery
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

Ingredients

Scale

4 boneless, skinless chicken breasts
2 cups fresh spinach, chopped
1 cup mushrooms, sliced
1 cup cream of mushroom soup
1/2 cup sour cream
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste

Instructions

Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, or until they are tender and have released their moisture.
Stir in the chopped spinach and cook for an additional 2-3 minutes, until wilted. Remove from heat and set aside.
In a mixing bowl, combine the cream of mushroom soup, sour cream, Italian seasoning, salt, and pepper. Mix well.
In a greased baking dish, place the chicken breasts in a single layer. Spread the mushroom and spinach mixture evenly over the chicken.
Pour the creamy mixture over the top, ensuring the chicken is well coated. Sprinkle the shredded mozzarella cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.

Notes

For extra flavor, you can season the chicken breasts with salt, pepper, and garlic powder before adding them to the baking dish.
You can use frozen spinach instead of fresh – just be sure to thaw and drain it well before adding.
This dish pairs wonderfully with rice, pasta, or roasted potatoes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a lighter version, substitute Greek yogurt for the sour cream.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 360 kcal
Sugar: 2g
Sodium: 620mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 32g
Cholesterol: 120mg

Keywords: chicken bake, spinach mushroom chicken, creamy chicken casserole, healthy chicken dinner, easy weeknight meal