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Close-up of a delicious Chicken Spinach Mushroom Bake with golden brown topping, perfect for a comforting dinner.

Easy Chicken Spinach Mushroom Bake

This easy chicken spinach mushroom bake is a creamy and comforting dish perfect for a weeknight dinner. It features seared chicken, sautéed vegetables, and a rich, flavorful sauce, all baked to bubbly perfection. A healthier and low carb option by swapping all-purpose flour with almond flour.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms, sliced
  • 10 oz fresh spinach, roughly chopped
  • 4 cloves garlic, minced
  • 1/2 cup yellow onion, diced
  • 1/4 cup all-purpose flour or almond flour for a low-carb version
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional: red pepper flakes, for a touch of heat

Equipment

  • large skillet
  • 9x13-inch baking dish
  • mixing bowls
  • whisk
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium-high heat.
  3. Season chicken with salt and pepper.
  4. Sear chicken in batches until browned on all sides, about 3-4 minutes per side. Remove chicken from skillet and set aside.
  5. Add mushrooms and onion to the skillet and cook until softened and browned, about 5-7 minutes.
  6. Add garlic and cook for another minute until fragrant.
  7. Sprinkle flour (or almond flour) over the vegetables and cook for 1 minute, stirring constantly.
  8. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the skillet.
  9. Bring to a simmer and cook until slightly thickened, about 3-5 minutes.
  10. Stir in heavy cream, Parmesan cheese, Dijon mustard, and thyme. Season with salt and pepper to taste.
  11. Reduce heat to low and simmer for another 2-3 minutes, until the cheese is melted and the sauce is smooth.
  12. Add spinach to the skillet and stir until wilted, about 1-2 minutes.
  13. Return the chicken to the skillet and stir to combine with the sauce and spinach.
  14. Pour the chicken and spinach mixture into the prepared baking dish.
  15. Sprinkle with mozzarella cheese.
  16. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  17. Let cool for a few minutes before serving.
  18. Garnish with fresh parsley, if desired.

Notes

For a low-carb version, substitute almond flour for all-purpose flour. You can also add other vegetables, such as bell peppers or broccoli. Store leftovers in the refrigerator for up to 3 days.