1. Preheat the Oven
Set oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until just browned (about 5 minutes). Remove and set aside.
3. Sauté the Vegetables
In the same skillet, add onions, garlic, and mushrooms. Cook until softened and golden, about 5–6 minutes. Stir in spinach and let it wilt down.
4. Make the Creamy Sauce
Sprinkle flour over the veggie mixture and stir well. Slowly whisk in chicken broth, then add cream. Cook until the sauce thickens slightly (about 3–4 minutes).
5. Assemble the Bake
Add the browned chicken back into the sauce and mix. Transfer everything into your prepared baking dish. Sprinkle mozzarella, Parmesan, and cheddar on top.
6. Bake to Perfection
Place dish in the oven and bake for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden.
7. Serve & Enjoy
Let it cool for 5 minutes before serving. Pair it with crusty bread, pasta, or rice to soak up that creamy sauce.
Tips & Variations
- Make it low-carb: Skip the flour and use a splash of heavy cream plus cream cheese for thickness.
- Add more veggies: Broccoli, zucchini, or bell peppers work beautifully.
- Use rotisserie chicken: For a shortcut, shred cooked chicken and skip the browning step.
- Cheese lovers’ upgrade: Top with extra mozzarella or a layer of provolone slices before baking.
Storage & Meal Prep
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 350°F (175°C) or in the microwave until warmed through.
- This dish also freezes well for up to 2 months.
Final Thought: This Chicken, Spinach, and Mushroom Bake is everything you want in a weeknight dinner — hearty, cheesy, and comforting while still packed with greens. One bite and it just might become a staple in your kitchen.