Baked Chicken with Mushrooms and Spinach
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- Salt & black pepper, to taste
- 1 tsp paprika
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Veggies & Sauce
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream (or half-and-half)
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach
- Optional: red pepper flakes
Instructions
- Preheat oven
Preheat to 375°F (190°C). Lightly grease a baking dish. - Season chicken
Pat chicken dry. Season with salt, pepper, paprika, and Italian seasoning. - Sear (optional but recommended)
Heat olive oil in a skillet over medium-high heat. Sear chicken 2–3 minutes per side until lightly golden. Transfer to baking dish. - Make sauce
In the same skillet, sauté mushrooms 4–5 minutes until browned.
Add garlic and cook 30 seconds. Stir in broth and cream; simmer 2–3 minutes.
Stir in Parmesan until melted. - Assemble
Pour mushroom sauce over chicken. Sprinkle with red pepper flakes if using. - Bake
Bake uncovered for 20–25 minutes, until chicken reaches 165°F (74°C). - Add spinach
Remove dish from oven, scatter spinach over top, and return to oven for 2–3 minutes until wilted.
Serving Suggestions
- Over rice, mashed potatoes, or pasta
- With crusty bread to soak up the sauce
- Pair with roasted vegetables or a side salad
Variations & Tips
- Low-carb: Use all broth instead of cream.
- Extra flavor: Add a splash of white wine before the broth.
- Cheesy: Top with mozzarella before baking.
- Make it skillet-only: Finish covered on the stovetop instead of baking.