Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 4 cups fresh spinach leaves
- 8 oz sliced mushrooms (cremini or button)
- 2 tbsp olive oil or butter
- 2 garlic cloves, minced
- ½ cup heavy cream or half-and-half
- ½ cup low-sodium chicken broth
- ½ cup grated Parmesan cheese, divided
- 1 tsp Dijon mustard (optional)
- Salt and freshly ground black pepper, to taste
- Optional: chopped fresh thyme or parsley for garnish
Instructions
- Preheat oven to 180 °C (350 °F).
- Season chicken with salt and pepper. Heat oil or butter in a skillet and sear chicken on both sides until golden (about 3 minutes per side). Transfer to an oven-safe dish.
- In the same skillet, sauté mushrooms until browned. Add garlic and cook until fragrant.
- Add spinach and stir until slightly wilted.
- Stir in chicken broth, cream, Dijon mustard (if using), and half the Parmesan. Let simmer for 1–2 minutes.
- Pour the mixture over chicken in the baking dish. Sprinkle remaining Parmesan on top.
- Bake uncovered for 20–25 minutes, until chicken is cooked through and sauce is bubbling.
- Let rest for 5 minutes. Garnish with thyme or parsley before serving.
Notes
- Add mozzarella or Gruyère for extra cheesiness.
- Use half-and-half and omit cheese for a lighter version.
- Add more veggies like zucchini or bell peppers for variety.
- Include red pepper flakes for a spicy version.
- Store leftovers up to 3 days and reheat with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 370
- Sugar: 2g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg
