Chicken Spinach Mushroom Oven Dish (Print Version)
Layers of chicken, spinach, and mushrooms with a creamy cheese topping, baked to bubbling golden perfection.
# Ingredients:
→ Main
01 -
6 thinly sliced boneless, skinless chicken breasts
02 -
1 small bag fresh baby spinach (about 6 ounces)
03 -
1 large package sliced white mushrooms (about 8 ounces)
→ Dairy
04 -
8 ounces shredded mozzarella cheese
05 -
1 container green onion cream cheese (about 8 ounces)
→ Seasonings
06 -
1 dash freshly ground black pepper
07 -
1 dash herb and garlic seasoning blend
→ Liquids
08 -
1/4 cup extra virgin olive oil
09 -
1/2 cup chicken broth
# Steps:
01 -
Arrange chicken breast slices in a single layer in a 9 by 13 inch ovenproof baking dish. Evenly distribute the baby spinach and sliced mushrooms over the chicken. Sprinkle with black pepper and herb and garlic seasoning blend.
02 -
Allow the green onion cream cheese to soften until workable. In a bowl, whisk together the cream cheese, extra virgin olive oil, and chicken broth until the mixture is completely smooth.
03 -
Pour the cream cheese mixture evenly over the chicken and vegetables. Cover the dish lightly with aluminum foil, leaving edges unsealed to allow for some steam to escape.
04 -
Place the baking dish in an oven preheated to 375°F. Bake covered for 20 minutes.
05 -
Remove the foil and continue baking another 20 to 25 minutes, until the chicken is cooked through and the mushrooms are tender.
06 -
Distribute shredded mozzarella cheese evenly over the top. Return the dish to the oven and bake uncovered for an additional 10 minutes, until the cheese is fully melted and golden brown.
07 -
Remove from the oven and let the dish rest for 10 minutes before slicing and plating.
# Notes:
01 -
Letting the dish rest after baking helps keep the chicken juicy and the sauce creamy.