Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 55–60 minutes
Servings: 6

Ingredients

For the Chicken

• 6 boneless, skinless chicken breasts (or thighs)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon Italian seasoning

For the Cream Sauce

• 2 tablespoons butter
• 8 oz (225 g) mushrooms, sliced
• 3 cloves garlic, minced
• 4 cups fresh spinach
• 2 tablespoons all-purpose flour
• 2 cups heavy cream (or half-and-half for a lighter version)
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• ½ teaspoon Italian seasoning
• Pinch of red pepper flakes (optional)

Topping

• 2 cups shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley (optional)

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Instructions

Step 1: Prepare the Chicken

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish.
3. Pat the chicken dry with paper towels.
4. Mix the salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning.
5. Rub the seasoning over both sides of the chicken.

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Step 2: Sear the Chicken

1. Heat olive oil in a large skillet over medium-high heat.
2. Sear the chicken for 3–4 minutes per side, until lightly browned.
3. The chicken does not need to be fully cooked.
4. Transfer to the prepared baking dish.

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Step 3: Cook the Vegetables

Using the same skillet:

1. Melt the butter.
2. Add mushrooms and cook 5–6 minutes, until browned.
3. Add garlic and cook for 30 seconds.
4. Stir in the spinach and cook until wilted.

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Step 4: Make the Cream Sauce

1. Sprinkle the flour over the vegetables and stir for 1 minute.
2. Slowly whisk in the chicken broth.
3. Add the heavy cream.
4. Stir until smooth.
5. Mix in:
   • Parmesan cheese
   • Salt
   • Pepper
   • Italian seasoning
   • Red pepper flakes (if using)
6. Simmer for 3–5 minutes, until slightly thickened.

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Step 5: Assemble

1. Pour the cream sauce evenly over the chicken.
2. Sprinkle mozzarella cheese over the top.

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Step 6: Bake

Bake uncovered for 25–30 minutes, or until:

• The chicken reaches an internal temperature of 165°F (74°C).
• The cheese is melted and bubbly.

For extra browning, broil for 2–3 minutes at the end, watching carefully to prevent burning.

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Step 7: Serve

Garnish with fresh parsley, if desired.

Serve with:

• Mashed potatoes
• Rice
• Pasta
• Garlic bread
• Roasted vegetables
• A green salad

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Estimated Nutrition

Serving Size: 1 chicken breast with sauce (1/6 of recipe)

Nutrition values are estimates and will vary based on ingredient brands and portion sizes.

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Allergen Information

This recipe contains:

• Milk (butter, cream, Parmesan, mozzarella)
• Wheat/Gluten (all-purpose flour)

It does not contain peanuts or tree nuts unless ingredients have cross-contact during manufacturing.

To make it gluten-free:

• Replace the flour with a gluten-free 1:1 flour blend or 1 tablespoon cornstarch mixed with 1 tablespoon cold water.

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Frequently Asked Questions

Can I use chicken thighs?

Yes. Boneless, skinless thighs work well and tend to stay extra juicy. Adjust the baking time as needed until they reach 165°F (74°C) internally.

Can I use frozen spinach?

Yes. Thaw and squeeze out as much liquid as possible before adding it to the sauce.

Can I make it ahead?

Yes. Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake when ready, adding about 5–10 extra minutes if starting cold.

Can I freeze it?

Yes. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I substitute the cream?

Yes. Half-and-half makes a lighter sauce. For a richer version, use all heavy cream. Whole milk can work but will produce a thinner sauce unless thickened a bit more.

How do I know when the chicken is done?

The safest method is to use an instant-read thermometer. The thickest part of the chicken should reach 165°F (74°C).

Can I add other vegetables?

Absolutely. Broccoli florets, asparagus, bell peppers, or sun-dried tomatoes pair well with the creamy sauce.

Why sear the chicken first?