Introduction

Remember those cozy nights when dinner felt like a warm hug? This Chicken, Spinach, and Mushroom Bake brings all those comforting feelings right back to your kitchen! It’s the kind of meal that makes everyone in the family happy, and the best part? It’s so incredibly easy to throw together, even on your busiest weeknights. Seriously, you’ll be asking yourself why you haven’t made this more often!

Why You’ll Love This Recipe

Super Fast: From prep to plate in under an hour!
Effortlessly Easy: Simple steps that anyone can follow.
Perfect for Gifting: Make a double batch and share the goodness!
Guaranteed Crowd-Pleaser: Even the pickiest eaters will ask for seconds.

Ingredients

Gathering your ingredients is the first step to culinary success! Here’s what you’ll need:

4 boneless, skinless chicken breasts: The star of our show!
2 cups chopped fresh spinach: Adds a beautiful pop of green and some healthy goodness.
1 cup sliced mushrooms: Oh, the earthy flavor they bring!
1 cup cream of mushroom soup: This is our creamy binder – so comforting.
1/2 cup sour cream: For that extra tang and richness.
1 cup shredded mozzarella cheese: Because what’s a bake without bubbly, golden cheese?
2 cloves garlic, minced: A little bit of garlic goes a long way for amazing flavor.
1 tablespoon olive oil: For searing our chicken to perfection.
1 teaspoon Italian seasoning: A little sprinkle of magic for that classic Italian taste.
Salt and pepper to taste: The essential seasonings that make everything better.

How to Make It

Alright, apron on! Let’s get cooking. This is going to be so much fun:

First things first, let’s get that oven nice and warm. Preheat it to 375°F (190°C).
Grab a nice big skillet and drizzle in that olive oil. Heat it up over medium-high heat.
Now, let’s give those chicken breasts a little love. Season them all over with salt, pepper, and our Italian seasoning.
Carefully place the seasoned chicken in the hot skillet. Sear them for about 2-3 minutes per side. You want them to get a lovely light brown color. Once they’re looking good, take them out of the skillet and set them aside.
Don’t clean that skillet just yet! Toss in your sliced mushrooms. Cook them for about 5 minutes until they’re nice and soft.
Add your minced garlic to the skillet with the mushrooms. Stir and cook for just 1 minute until you can really smell that wonderful garlicky aroma.
Now, add your chopped spinach to the skillet. Give it a good stir and cook until it’s just wilted, which will take about 2-3 minutes.
In a separate medium bowl, whisk together the cream of mushroom soup and the sour cream until they’re smooth and creamy.
Time to assemble our masterpiece! In a 9×13 inch baking dish, arrange your seared chicken breasts.
Spoon that delicious mushroom and spinach mixture right over the top of the chicken.
Pour that creamy soup and sour cream mixture evenly all over everything.
Finally, sprinkle that shredded mozzarella cheese all over the top. Make sure every bit is covered for that glorious golden crust!
Pop it into your preheated oven and bake for 25-30 minutes. You’re looking for the chicken to be cooked through and the cheese to be all melted and bubbly. Oh, the anticipation!
Once it’s out of the oven, let it rest for about 5 minutes. This little break helps everything settle and makes it even more delicious.

Substitutions & Additions

This recipe is fantastic as is, but don’t be afraid to get creative! Here are some ideas to make it your own:

Veggies Galore: Feel free to add other veggies! Sliced bell peppers, onions, or even some frozen peas would be delicious. Just sauté them with the mushrooms.
Cheesy Alternatives: Love cheddar? Or a mix of cheddar and mozzarella? Go for it!
Spice It Up: A pinch of red pepper flakes can add a lovely little kick.
Herbacious Heaven: Fresh herbs like parsley or chives sprinkled on top before serving add a burst of freshness.
Different Creamy Base: If you don’t have cream of mushroom soup, cream of chicken or even a bit of heavy cream mixed with broth can work in a pinch, though the flavor will be different.

Tips for Success

A few little tricks can make this bake even more perfect:

Don’t Overcrowd the Pan: When searing the chicken, make sure your skillet isn’t too full. If you have to, sear the chicken in batches so it browns properly instead of steaming.
Prep Ahead: You can chop your veggies and mix the sour cream and soup mixture a day in advance and store them in the fridge. This makes assembly even faster on a busy night!
Check for Doneness: Chicken can vary in thickness. If you’re unsure if it’s cooked through, use a meat thermometer – it should read 165°F (74°C).
Uniform Slices: Try to slice your mushrooms to a similar size so they cook evenly.

How to Store It

Leftovers? Lucky you! This bake reheats beautifully.

Let the bake cool completely before storing.
Transfer any leftovers to an airtight container.
Store in the refrigerator for up to 3-4 days.
To reheat, you can cover it with foil and bake at 350°F (175°C) until heated through, or gently reheat individual portions in the microwave.

FAQs

Can I use chicken thighs instead of breasts?: Absolutely! Boneless, skinless chicken thighs will work wonderfully. They might take a little longer to cook through, so just make sure they reach an internal temperature of 165°F (74°C).
Can I make this ahead of time and bake it later?: Yes! You can assemble the entire bake, cover it tightly, and refrigerate it for up to 24 hours. You may need to add a few extra minutes to the baking time.
Is this recipe freezer-friendly?: While it’s best enjoyed fresh, you can freeze the baked and cooled casserole for up to 2 months. Thaw overnight in the refrigerator and reheat as usual. It might not be quite as creamy, but it will still be delicious!
What can I serve with this bake?: This bake is a meal in itself, but it’s also wonderful served with a simple green salad, some steamed broccoli, or crusty bread for soaking up all that delicious sauce!

Easy Chicken, Spinach & Mushroom Bake

A comforting and incredibly easy bake that's perfect for busy weeknights. Packed with chicken, spinach, mushrooms, and a creamy sauce, it's a guaranteed crowd-pleaser.

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Prep Time 15

Cook Time 35

Servings 4 chicken breasts

Equipment

Skillet
Medium bowl
9x13 inch baking dish

Ingredients

Main ingredients

4 boneless, skinless chicken breasts
2 cups chopped fresh spinach
1 cup sliced mushrooms
1 cup cream of mushroom soup
0.5 cup sour cream
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon Italian seasoning
salt and pepper to taste

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a large skillet over medium-high heat.
Season chicken breasts with salt, pepper, and Italian seasoning.
Sear chicken breasts in the hot skillet for 2-3 minutes per side until lightly browned. Remove from skillet and set aside.
Add sliced mushrooms to the skillet and cook for about 5 minutes until softened.
Add minced garlic to the skillet with the mushrooms and cook for 1 minute until fragrant.
Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
In a separate medium bowl, whisk together cream of mushroom soup and sour cream until smooth.
Arrange seared chicken breasts in a 9x13 inch baking dish.
Spoon the mushroom and spinach mixture over the chicken.
Pour the creamy soup and sour cream mixture evenly over the top.
Sprinkle shredded mozzarella cheese evenly over the top.
Bake for 25-30 minutes, until chicken is cooked through and cheese is melted and bubbly.
Let the bake rest for 5 minutes before serving.

Notes

This bake can be prepped ahead of time and refrigerated for up to 24 hours before baking. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. It can also be frozen for up to 2 months.