Thank you—truly—for stopping by again. Every time you come back into this cozy little corner of the internet, it feels like welcoming a friend into my kitchen. And today’s recipe? Oh, it’s one of those dishes that makes you sigh happily before the first bite even hits the fork. A warm, cheesy, veggie-packed Chicken, Spinach, and Mushroom Bake that’s weeknight-easy but weekend-delicious.
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Overview of Recipe Content
This bake is everything a simple chicken dinner should be—creamy, savory, melty, and loaded with flavor. The green onion cream cheese melts into the chicken and veggies, creating a luscious sauce that tastes like you did so much more work than you actually did.
Why You’ll Love This Recipe
- It’s a full meal in one dish—no fuss, minimal cleanup.
- Perfectly creamy without using heavy cream.
- Full of vegetables but still ultra comforting.
- Bakes in under an hour!
- Ideal for meal prep (and reheats beautifully).
What Does This Chicken Bake Taste Like?
Imagine juicy chicken tucked under a blanket of garlicky spinach, tender mushrooms, and green-onion–studded creamy goodness… all beneath a molten layer of mozzarella. Rich, savory, cozy, and deeply satisfying—anything but boring!!
Benefits of This Recipe
- High in protein and packed with veggies
- Budget-friendly ingredients
- Easy to scale for large families or gatherings
- Gluten-free as written
- Great for keto or low-carb lifestyles
Ingredients
- 6 thin-sliced chicken breasts
- 1 small bag fresh baby spinach
- 1 large package sliced mushrooms
- 1 container green onion cream cheese
- 1/4 cup olive oil
- 1/2 cup chicken broth
- Dash of pepper
- Dash of herb & garlic seasoning
- 8 oz shredded mozzarella cheese
Tools You’ll Need
- 9×13 baking dish
- Large skillet
- Wooden spoon or spatula
- Aluminum foil
- Cutting board & knife
Additions & Substitutions
Additions
- Sun-dried tomatoes for a pop of brightness
- Crispy bacon or pancetta
- A sprinkle of Parmesan on top
- Sautéed onions for deeper savory flavor
Substitutions
- Swap green onion cream cheese for garlic & herb or chive flavor
- Use provolone, Monterey Jack, or Gruyère instead of mozzarella
- Substitute chicken thighs if you prefer juicier meat
- Replace spinach with kale (just cook it slightly longer)
How to Make Chicken, Spinach, and Mushroom Bake
Step 1 — Prep
Preheat oven to 375°F (190°C).
Step 2 — Sauté the Veggies
Heat olive oil in a skillet over medium heat. Add mushrooms and sauté 3–4 minutes until tender.
Add spinach and cook until wilted. Season lightly with pepper and herb & garlic seasoning.
Step 3 — Layer the Dish
Spread a thin layer of the green onion cream cheese on the bottom of your baking dish.
Lay the chicken breasts evenly over the cream cheese.
Top with the warm spinach–mushroom mixture.
Step 4 — Add the Creaminess
Dollop the remaining cream cheese over the top.
Pour chicken broth evenly across everything.
Step 5 — Cheese It Up
Sprinkle shredded mozzarella generously over the top.
Step 6 — Bake
Cover with foil and bake for 25 minutes.
Remove foil and bake 10–15 more minutes, or until the chicken is cooked through and the cheese is gorgeously golden and bubbly.
Let rest 5 minutes before serving so everything settles into silky perfection.
What to Serve With This Bake
- Garlic mashed potatoes
- Buttered egg noodles
- Steamed broccoli or asparagus
- A crisp green salad
- Warm crusty bread (to scoop up that incredible sauce!)
Tips for the Best Results
- Make sure the chicken breasts are thin-sliced so they cook evenly.
- Don’t skip the rest time—this keeps the juices inside.
- For extra browning, broil the last 1–2 minutes.
- Use low-sodium broth so the dish doesn’t become overly salty.
Storage Instructions
- Refrigerator: Up to 4 days in an airtight container.
- Freezer: Freeze fully cooked portions up to 2 months (cream cheese texture may soften slightly but still delicious).
- Reheat: Warm at 325°F until heated through, or microwave gently.
General Information
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories: ~340 kcal per serving
Frequently Asked Questions
Can I use frozen spinach?
Yes! Thaw completely and squeeze out excess water before using.
Can I make this ahead of time?
You can assemble the entire casserole up to 24 hours ahead—just refrigerate covered and bake when ready.
Can I use whole chicken breasts instead of thin-sliced?
Yes, but increase baking time by 10–15 minutes (check for doneness).
Can I make this dairy-free?
Try dairy-free cream cheese + a vegan mozzarella alternative.
Conclusion
This Chicken, Spinach, and Mushroom Bake checks every box—simple, wholesome, creamy, flavorful, and the kind of dinner that makes everyone rush to the table. It’s comfort food without complication, and I can’t wait for you to enjoy every cheesy forkful.
If you love recipes like this, try these next:
- Creamy Garlic Chicken Skillet
- Spinach & Mushroom Stuffed Chicken
- Cheesy Baked Chicken Florentine
Join the Fun!
If you make this recipe, please leave a review below—and share your delicious photos on Pinterest! I’m kicking myself for not having captured this bubbling beauty fresh from the oven, so I’d love to see yours.
Nutritional Information (Approx. per serving)
- Calories: 340
- Fat: 20g
- Carbs: 6g
- Protein: 32g
Enjoy this cozy, creamy, veggie-packed bake! 🍽️💛
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