Creamy Chicken, Spinach and Mushroom Bake – Easy One-Pan

This Chicken, Spinach and Mushroom Bake is the kind of weeknight dinner that feels like a Sunday supper. Seared chicken breasts nestle into a garlicky cream sauce loaded with golden mushrooms and wilted spinach, then get blanketed in melted cheese and baked until the edges bubble.

Everything comes together in one skillet and one baking dish, so cleanup is minimal and the payoff is big. The sauce thickens just enough to cling to the chicken, the mushrooms stay meaty instead of soggy, and the spinach adds a fresh green bite that keeps each serving from feeling heavy.

It is also forgiving: swap the cheese, use thighs instead of breasts, or add a handful of sun-dried tomatoes. Serve it over rice, mashed potatoes, or crusty bread to catch every drop of that cream sauce.

About the Ingredients

4 boneless, skinless chicken breasts (about 2 lb / 900g), sliced horizontally into cutlets

Slicing into thin cutlets helps them cook evenly and stay juicy. You can substitute boneless chicken thighs; sear them 2 minutes longer per side.

2 tbsp olive oil

Use a neutral oil like avocado oil if you prefer a higher smoke point. Buy extra-virgin for finishing and regular for searing.

1 lb (450g) cremini mushrooms, sliced 1/4 inch thick

Cremini have more flavor than white button mushrooms. If using button mushrooms, add an extra pinch of salt to draw out moisture.

1 medium yellow onion, finely diced

Sweet onion or shallot works well here too. Dice fine so it melts into the sauce rather than staying chunky.

3 garlic cloves, minced

Fresh garlic is best; use 1 tsp garlic paste if you are out. Add it last so it does not burn and turn bitter.

1 tbsp all-purpose flour

Gluten-free blend or cornstarch works as a 1:1 swap. Whisk it into the fat before adding liquid to avoid lumps.

1 1/2 cups (360ml) low-sodium chicken broth

Low-sodium lets you control the salt. Vegetable broth makes a fine vegetarian-style swap if you use tofu instead of chicken.

1 cup (240ml) heavy cream

Half-and-half or full-fat coconut milk can replace it, though the sauce will be thinner. Do not use skim milk or it may curdle.

5 oz (140g) baby spinach

Baby spinach wilts fast and is tender. Frozen spinach works if thawed and squeezed very dry first.

1 1/2 cups (170g) shredded mozzarella, divided

Low-moisture mozzarella melts evenly. Gruyere or provolone are excellent swaps for a sharper flavor.

1/2 cup (50g) grated Parmesan

Freshly grated Parmesan melts better than pre-shredded. Pecorino Romano is a saltier substitute, so reduce added salt.

1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp dried thyme

Kosher salt is less dense than table salt; use half the amount if swapping. Dried oregano can stand in for thyme.

Tips & Tricks

Dry the mushrooms

Wipe or rinse mushrooms and pat them completely dry before searing, or they will steam and turn rubbery instead of browning.

Do not overbake

Pull the dish when the chicken hits 165F (74C) internally; extra time in the oven dries out the breasts.

Thicken the sauce off heat

Whisk the flour into the fat before adding broth, and simmer until it coats a spoon, so the bake does not turn watery.

Step-by-Step Instructions

1. Heat the oven

Preheat the oven to 400F (200C) and lightly grease a 9×13-inch baking dish. Preheating ensures the cheese melts and the sauce bubbles at the same time.

2. Season and sear chicken

Pat the chicken dry and season both sides with 1/2 tsp salt and the pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear the chicken 3 minutes per side until golden brown but not cooked through; transfer to a plate.

3. Brown the mushrooms

Add the remaining oil and the mushrooms to the skillet and cook 5 to 6 minutes, stirring occasionally, until deeply golden and their moisture has evaporated. Season with a pinch of salt and push to one side.

4. Build the sauce

Add the onion and cook 3 minutes until translucent, then stir in the garlic and thyme for 30 seconds. Sprinkle the flour over the vegetables and stir 1 minute, then whisk in the broth and cream and simmer 3 to 4 minutes until slightly thickened.

5. Wilt the spinach

Add the spinach in handfuls, stirring until just wilted, about 1 minute. Stir in half the mozzarella and the Parmesan until melted, then taste and adjust salt.

6. Assemble the bake

Spread half the sauce and vegetables in the baking dish, arrange the chicken on top, then spoon the remaining sauce over the chicken. Scatter the remaining mozzarella over everything.

7. Bake until bubbling

Bake 20 to 25 minutes, until the sauce bubbles at the edges, the cheese is golden brown, and the thickest piece of chicken reads 165F (74C) on an instant-read thermometer.

8. Rest and serve

Rest the bake 5 minutes so the sauce settles, then spoon over rice, pasta, or mashed potatoes and serve hot.

Delicious Variations

Sun-Dried Tomato and Basil

Stir 1/3 cup chopped sun-dried tomatoes and a handful of basil into the sauce for a Mediterranean twist.

Mushroom Alfredo Bake

Swap the broth for extra cream and toss with cooked fettuccine before baking for a pasta casserole.

Spicy Cajun Version

Season the chicken with Cajun spice and add 1/4 tsp cayenne to the sauce, then top with pepper jack cheese.

How to Store Chicken, Spinach and Mushroom Bake

Frequently Asked Questions

If you make this Chicken, Spinach and Mushroom Bake, snap a photo and tag me, then leave a comment below telling me what you served it with. Save the recipe for your next busy weeknight and share it with someone who needs an easy one-pan winner.

Chicken, Spinach and Mushroom Bake

This Chicken, Spinach and Mushroom Bake layers seared chicken in a creamy garlic sauce with tender spinach and mushrooms for a cozy, protein-packed dinner.

★★★★½ 4.8 (263 ratings)

15 minPrep time35 minCook time6Servings485 kcalCalories

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🧂 Ingredients

• 4 boneless, skinless chicken breasts (about 2 lb / 900g), sliced horizontally into cutlets
• 2 tbsp olive oil
• 1 lb (450g) cremini mushrooms, sliced 1/4 inch thick
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp all-purpose flour
• 1 1/2 cups (360ml) low-sodium chicken broth
• 1 cup (240ml) heavy cream
• 5 oz (140g) baby spinach
• 1 1/2 cups (170g) shredded mozzarella, divided
• 1/2 cup (50g) grated Parmesan
• 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp dried thyme

📋 Instructions

1. 1Heat the oven — Preheat the oven to 400F (200C) and lightly grease a 9×13-inch baking dish. Preheating ensures the cheese melts and the sauce bubbles at the same time.
2. 2Season and sear chicken — Pat the chicken dry and season both sides with 1/2 tsp salt and the pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear the chicken 3 minutes per side until golden brown but not cooked through; transfer to a plate.
3. 3Brown the mushrooms — Add the remaining oil and the mushrooms to the skillet and cook 5 to 6 minutes, stirring occasionally, until deeply golden and their moisture has evaporated. Season with a pinch of salt and push to one side.
4. 4Build the sauce — Add the onion and cook 3 minutes until translucent, then stir in the garlic and thyme for 30 seconds. Sprinkle the flour over the vegetables and stir 1 minute, then whisk in the broth and cream and simmer 3 to 4 minutes until slightly thickened.
5. 5Wilt the spinach — Add the spinach in handfuls, stirring until just wilted, about 1 minute. Stir in half the mozzarella and the Parmesan until melted, then taste and adjust salt.
6. 6Assemble the bake — Spread half the sauce and vegetables in the baking dish, arrange the chicken on top, then spoon the remaining sauce over the chicken. Scatter the remaining mozzarella over everything.
7. 7Bake until bubbling — Bake 20 to 25 minutes, until the sauce bubbles at the edges, the cheese is golden brown, and the thickest piece of chicken reads 165F (74C) on an instant-read thermometer.
8. 8Rest and serve — Rest the bake 5 minutes so the sauce settles, then spoon over rice, pasta, or mashed potatoes and serve hot.

👨‍🍳 Chef's Note: For the creamiest result, do not let the sauce boil hard after adding the cream; a gentle simmer keeps it smooth and prevents splitting.

Servings: 6

Cuisine: American

Course: Dinner

Nutrition (per serving): 485 kcal · 44g protein · 9g carbs · 31g fat