Go Back

Creamy Cheesy Chicken, Spinach and Mushroom Bake

Tender chicken, cremini mushrooms, and baby spinach tossed in a creamy garlic sauce and baked under bubbling mozzarella and Parmesan — an easy, low-carb weeknight dinner in 45 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
  • 8 oz fresh cremini or white button mushrooms sliced; pre-sauté recommended
  • 3 cups fresh baby spinach
  • 0.5 cup sour cream or full-fat Greek yogurt full-fat for best sauce texture
  • 0.25 cup mayonnaise
  • 3 cloves garlic minced
  • 1 tsp dried Italian seasoning
  • 1 salt and black pepper to taste
  • 1 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • skillet
  • Instant read thermometer

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Heat a skillet over medium-high heat with a small drizzle of olive oil. Add sliced mushrooms in a single layer and cook for 4 to 5 minutes until moisture has released and evaporated. Season lightly with salt. Set aside.
  3. In a large bowl, whisk together sour cream, mayonnaise, minced garlic, Italian seasoning, salt, and pepper until smooth.
  4. Add chicken pieces, sautéed mushrooms, and baby spinach to the bowl. Toss until everything is evenly coated in the sauce.
  5. Pour the mixture into the prepared baking dish and spread into an even layer, pressing chicken into a single layer as much as possible.
  6. Scatter shredded mozzarella evenly across the top, followed by grated Parmesan.
  7. Bake uncovered for 25 to 30 minutes until cheese is golden and bubbling and chicken reads 165°F on an instant-read thermometer. For a deeper golden crust, broil for the final 2 minutes watching closely.
  8. Let rest for 5 minutes before serving to allow the sauce to thicken slightly.

Notes

Storage: Store in an airtight container for up to 4 days. Reheat in a 350°F oven covered with foil for 15 minutes, or microwave at medium power for 90 seconds stirring halfway. Freeze for up to 2 months — thaw overnight in the refrigerator and reheat gently with a splash of broth stirred through. Make-ahead: Assemble up to 24 hours ahead without the cheese topping. Add cheese just before baking and add 5 minutes to cook time. Substitutions: Use boneless skinless chicken thighs for a richer, more forgiving result. Swap spinach for chopped Tuscan kale for more texture. Use cashew cream sauce for dairy-free. Tips: Always pre-sauté mushrooms to prevent a watery sauce. Use full-fat dairy only. Add sun-dried tomatoes to the sauce for extra depth.