Healthy Spinach Mushroom Chicken Bake
50 min
|
easy
|
high-protein,
low-fat,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 35 min | 50 min |
Introduction
This healthy spinach mushroom chicken bake is a cozy, one-pan dinner loaded with tender chicken and plenty of veggies.
It bakes up juicy and flavorful, with garlic, Italian herbs, and a light, savory broth instead of a heavy cream sauce.
Serve it on busy weeknights over rice, pasta, or mashed potatoes for a simple, protein-packed meal everyone can feel good about.
Ingredients (4 servings)
Ingredients
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How to Make Healthy Spinach Mushroom Chicken Bake
-
Prep the chicken and oven
Preheat your oven to 375°F.
Pat the chicken dry with paper towels so it browns better and does not steam.
-
Season the chicken
Rub the chicken breasts with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Sprinkle half the dried Italian herbs evenly over both sides.
-
Sear the chicken
Heat a large oven-safe skillet over medium heat and add the remaining 1 tablespoon olive oil.
Sear the chicken 3 to 4 minutes per side, until lightly golden but not cooked through.
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Cook the onions and mushrooms
Transfer the chicken to a plate and keep the skillet on medium heat.
Add the diced onion and sliced mushrooms to the skillet and cook until softened, about 5 to 7 minutes.
Season with the remaining salt and pepper, stirring often so nothing sticks.
-
Add garlic, spinach, and broth
Stir in the minced garlic and cook 30 seconds, just until fragrant.
Add the chicken bouillon, remaining Italian herbs, and chicken broth, scraping up any browned bits from the pan.
Pile the spinach into the skillet and toss gently until it wilts down into the mushrooms.
-
Bake the chicken
Nestle the seared chicken breasts into the skillet among the mushrooms and spinach, spooning some vegetables over each piece.
Transfer the skillet to the oven and bake 20 to 25 minutes, until the chicken reaches 165°F in the center.
Let the chicken rest 5 minutes before serving so the juices redistribute.
-
Serve
Spoon the mushrooms, spinach, and pan juices over the chicken on each plate.
Pair with brown rice, quinoa, or crusty whole-grain bread to soak up the flavorful broth.
Substitutions
- Chicken breasts -> boneless, skinless chicken thighs
- Thighs stay very juicy and forgiving, though you may need an extra 5 minutes of baking for full doneness.
- Olive oil -> avocado oil
- Avocado oil handles higher heat and has a neutral flavor, which keeps the focus on the mushrooms, garlic, and herbs.
- Chicken broth -> vegetable broth
- Vegetable broth keeps the dish light and still savory, with a slightly earthier flavor that works nicely with mushrooms.
Tips
- Pound chicken for even cooking
- If your chicken breasts are thick on one end, lightly pound them to an even thickness so they cook uniformly.
- Do not crowd the skillet
- If your skillet is small, brown the chicken in batches so the pieces sear instead of steaming.
- Use an instant-read thermometer
- Check the thickest part of each breast and pull the pan from the oven as soon as it hits 165°F.
- Boost flavor with a quick marinate
- For extra flavor, toss the chicken with olive oil, Italian herbs, and garlic up to 30 minutes ahead.
- Make it a complete one-pan meal
- Scatter small wedges of zucchini or cherry tomatoes around the chicken before baking for extra vegetables and color.
Nutrition Facts *
| Energy | 399 | kcal |
|---|---|---|
| Protein | 65 | g |
| Total Fat | 13 | g |
| Carbohydrates | 8 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I prepare this dish ahead of time?
- You can assemble everything through adding the spinach and broth, then refrigerate the skillet up to 12 hours before baking. Add 5 extra minutes of baking time since you start from chilled.
- My chicken turned out dry, what went wrong?
- Most likely it baked too long, so next time check the temperature at 18 minutes and again every few minutes. Also make sure you did not skip the resting time, which allows juices to settle back into the meat.
- Can I use frozen spinach instead of fresh?
- Yes, thaw it completely, squeeze out as much liquid as possible, and stir it in instead of fresh spinach. You may need a splash less broth so the sauce does not become watery.
- How can I make this creamier but still fairly light?
- Stir a few tablespoons of plain Greek yogurt or light sour cream into the sauce after baking, off the heat. Whisk quickly so it does not curdle and add more to taste for extra richness.
Serving Suggestions
This spinach mushroom chicken bake makes a great base for topping with herbs, lemon zest, or shaved Parmesan before serving.
Serve it alongside roasted potatoes, cauliflower mash, or a big green salad for a balanced, satisfying dinner.
For a fun twist, stir in a spoonful of pesto to the broth for bright, herb-forward flavor.
More pairings:
Reviews
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Jennifer Nelson, Las Vegas: Huge hit at the potluck, juicy chicken and savory veggies.
: Happy it was a potluck hit, Jennifer! Great to hear the chicken stayed juicy and the spinach mushroom mix was savory. 😊
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Bertha Adams, Oklahoma City: So juicy, savory, and veggie packed. Total weeknight win! 😋👌
: Love hearing that it turned out juicy and veggie-packed for you, Bertha, and that it’s going into the weeknight win column! 😋
Made this recipe? How did it go?
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