If you’re on the hunt for a dinner that feels both comforting and elevated, Baked Chicken with Spinach and Mushrooms is your golden ticket! Picture tender chicken breasts smothered in a garlicky, earthy mushroom and spinach topping, all bubbling under gooey, melty cheese. It’s the kind of hearty, wholesome meal that wins over everyone at the table and makes any night feel just a little bit special. Not only does it come together in under an hour, but it’s also bursting with color and flavor. Trust me, this Baked Chicken with Spinach and Mushrooms is destined to be a staple you’ll crave again and again!
Ingredients You’ll Need
The beauty of this recipe lies in its short list of powerhouse ingredients. Each one has a role to play, from juicy protein to rich veggies and that all-important cheesy topping, working together for maximum taste and wonderful texture.
- Chicken breasts: Go for boneless, skinless breasts—tender, lean, and perfect for soaking up all those savory flavors.
- Olive oil: Adds richness and helps everything roast up beautifully; use a good quality olive oil for the best results.
- Fresh spinach: Packs nutrition and a vibrant pop of green that melts delightfully into the topping.
- Mushrooms (white or cremini): Slice them up for an earthy depth—either variety will provide savory goodness.
- Mozzarella cheese: For that irresistible gooey and stretchy cheese blanket.
- Parmesan cheese: Just a dusting takes the umami up a notch with its salty, nutty bite.
- Garlic: Finely minced to infuse every bite with aromatic warmth and flavor.
- Dried Italian seasoning: Brings together the best Mediterranean herbs for subtle complexity.
- Salt and black pepper: Essential for seasoned, balanced flavors throughout.
- Chopped parsley: The finishing touch—adds color, freshness, and a final hit of herbaceousness.
How to Make Baked Chicken with Spinach and Mushrooms
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 375°F (190°C). Give your 9×13-inch baking dish a light coating of olive oil or nonstick spray. This keeps the chicken from sticking and ensures super easy clean-up, so you can spend more time enjoying dinner and less time on dishes.
Step 2: Sauté the Garlic, Mushrooms, and Spinach
In a medium skillet over medium heat, warm one tablespoon of olive oil. Toss in the minced garlic and sliced mushrooms, cooking for about five minutes until the mushrooms get soft and a little golden. Add the fresh spinach and cook just until it wilts. The aroma at this point is incredible and really hints at how flavor-packed this Baked Chicken with Spinach and Mushrooms will be!
Step 3: Season the Chicken
Now, season your chicken breasts with salt, black pepper, and that dried Italian seasoning—don’t skimp here! This layer of herbs and spices creates a savory base for all the cheesy and veggie goodness that comes next.
Step 4: Assemble Everything
Lay the seasoned chicken breasts in the baking dish, spacing them evenly. Spoon the garlicky spinach and mushroom mixture over the top of each piece, making sure everyone gets an equal share of all those savory toppings. Next, sprinkle mozzarella and Parmesan cheeses generously over everything, and drizzle with that last tablespoon of olive oil for a pretty sheen and extra flavor.
Step 5: Bake to Perfection
Slide your dish into the oven and bake, uncovered, for 25–30 minutes. You’re looking for juicy chicken that’s cooked through, with bubbling cheese that’s irresistibly golden around the edges. At this stage, your kitchen will smell so inviting, you’ll be counting down the minutes!
Step 6: Garnish and Serve
Once it’s baked, take a moment to sprinkle chopped parsley across the top. This not only adds eye-catching color but gives a fresh finish that balances the richness of the dish. Now, your Baked Chicken with Spinach and Mushrooms is ready to hit the table. Enjoy the applause!
How to Serve Baked Chicken with Spinach and Mushrooms
Garnishes
Don’t underestimate the power of a simple garnish! Freshly chopped parsley is classic, but you could also add a little lemon zest for brightness or a few extra shavings of Parmesan for an extra savory kick. Even a drizzle of good olive oil as you plate can make your Baked Chicken with Spinach and Mushrooms look and taste restaurant-ready.
Side Dishes
This dish is hearty but pairs beautifully with all kinds of sides. Try serving it with creamy mashed potatoes, buttery rice, or a light green salad with tangy vinaigrette. Roasted asparagus or garlic green beans fit right in too, making the meal feel extra special without adding complexity.
Creative Ways to Present
For a fun twist, try slicing the chicken and arranging it on a platter layered with extra spinach and mushrooms as a family-style centerpiece. Or, scoop the baked chicken and its toppings onto toasted bread for an open-faced sandwich. No matter how you serve it, the bubbly cheese and vibrant colors make Baked Chicken with Spinach and Mushrooms truly shine.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (a rare occurrence), let the chicken cool before transferring to airtight containers. Store in the fridge for up to three days. The flavors meld even more overnight, making day-two lunches a real treat!
Freezing
You can freeze Baked Chicken with Spinach and Mushrooms for up to two months. Cool the portions completely, wrap tightly in foil or freezer-safe containers, and label with the date. Allow to thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
To reheat, place the chicken in a baking dish, cover with foil, and warm in a 350°F oven until heated through (about 20 minutes). For a quick fix, the microwave works too—just be sure to cover and use short intervals to avoid overcooking.
FAQs
Can I use chicken thighs instead of breasts for Baked Chicken with Spinach and Mushrooms?
Absolutely! Boneless, skinless chicken thighs add even more richness and stay wonderfully juicy. You may need to adjust cooking time slightly, as thighs often cook faster than breasts.
Can I make this dish dairy-free?
You sure can. Swap the mozzarella and Parmesan for your favorite dairy-free cheeses or simply leave them off. The spinach and mushrooms will still offer plenty of flavor and texture, keeping the dish satisfying.
Is there a good substitute for Italian seasoning?
If you don’t have Italian seasoning, a blend of dried basil, oregano, and thyme does the trick. Experiment with fresh herbs if you have them—they’ll bring an even brighter flavor!
Can I prep Baked Chicken with Spinach and Mushrooms ahead of time?
Definitely! Assemble the chicken and toppings in the baking dish, cover, and refrigerate for several hours or overnight. When ready to bake, let it sit out for about 15 minutes to come to room temperature and then cook as directed.
What other cheeses work well in this recipe?
Try provolone, Swiss, or even a bit of Gruyère if you like variety. Each cheese adds its own twist to the flavor and texture, making Baked Chicken with Spinach and Mushrooms your own signature dish!
Final Thoughts
There’s nothing like pulling a bubbling dish of Baked Chicken with Spinach and Mushrooms from the oven and knowing you’ve made something truly delicious for your loved ones. This recipe is a celebration of simple ingredients done right, and I can’t wait for you to enjoy it as much as I do. Don’t be surprised if friends and family start asking for this dish on repeat—happy cooking!
Print
Baked Chicken with Spinach and Mushrooms Recipe
- Prep Time: Baked Chicken: 15 minutes, Spicy Livers: 10 minutes
- Cook Time: Baked Chicken: 30 minutes, Spicy Livers: 15 minutes
- Total Time: Baked Chicken: 45 minutes, Spicy Livers: 25 minutes
- Yield: Baked Chicken: 4 servings, Spicy Livers: 4 servings
- Category: Main Course
- Method: Baking (Chicken with Spinach), Stovetop (Spicy Chicken Livers)
- Cuisine: American (Chicken with Spinach), Mediterranean (Spicy Chicken Livers)
- Diet: Non-Vegetarian
Description
Two delicious and easy-to-make chicken recipes – Baked Chicken with Spinach and Mushrooms and Spicy Chicken Livers with Mushrooms.
Ingredients
Baked Chicken with Spinach and Mushrooms:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cups fresh spinach
- 1 cup sliced mushrooms (white or cremini)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- Chopped parsley for garnish
Spicy Chicken Livers with Mushrooms:
- 1 pound chicken livers, trimmed and cleaned
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup sliced mushrooms
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 1 tablespoon chopped parsley for garnish
Instructions
- Baked Chicken with Spinach and Mushrooms: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Sauté garlic and mushrooms in olive oil until softened. Add spinach, wilt, and season. Place seasoned chicken in the dish, top with spinach-mushroom mix, cheeses, and olive oil. Bake for 25–30 minutes. Garnish with parsley.
- Spicy Chicken Livers with Mushrooms: Sauté onions, garlic, and mushrooms in oil and butter. Add chicken livers, sear, season, and cook until done. Garnish with parsley and serve with preferred sides.
Notes
- For added flavor, marinate the chicken breasts in olive oil, lemon juice, and garlic before baking.
- Do not overcook the livers or they may become tough. Add cayenne for extra heat.
- Both dishes pair well with various sides like rice, bread, or salad.
Nutrition
- Serving Size: Baked Chicken: 1 chicken breast with toppings, Spicy Livers: 1/4 of recipe
- Calories: Baked Chicken: 310, Spicy Livers: 240
- Sugar: Baked Chicken: 1g, Spicy Livers: 2g
- Sodium: Baked Chicken: 390mg, Spicy Livers: 300mg
- Fat: Baked Chicken: 16g, Spicy Livers: 15g
- Saturated Fat: Baked Chicken: 5g, Spicy Livers: 5g
- Unsaturated Fat: Baked Chicken: 9g, Spicy Livers: 8g
- Trans Fat: Baked Chicken: 0g, Spicy Livers: 0g
- Carbohydrates: Baked Chicken: 4g, Spicy Livers: 5g
- Fiber: Baked Chicken: 1g, Spicy Livers: 1g
- Protein: Baked Chicken: 38g, Spicy Livers: 20g
- Cholesterol: Baked Chicken: 95mg, Spicy Livers: 385mg
