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Chicken Mushroom Spinach Bake

Make this incredible chicken mushroom spinach bake for a dinner the whole family will love! Featuring chicken and vegetables topped with cheese and baked to perfection, this recipe is a crowd-pleaser you’ll want to make again and again! 


  • 3 lbs. chicken breast, boneless-skinless, sliced into medallions
  • 2 T. extra virgin olive oil or grapeseed oil
  • 1 T seasoning salt, we used Rada Burger & Fry Seasoning
  • 2 t. dried thyme
  • Salt and pepper to taste
  • 1/2 C. chicken stock or broth
  • 1/2 C. milk or heavy cream
  • 3 garlic cloves, chopped
  • 1/4 C. white wine
  • 3 T. flour
  • Fresh rosemary, chopped
  • 4 C. portabella mushrooms, sliced
  • 2-4 C. fresh spinach
  • 2 C. Monterey Jack cheese, shredded


  • Cover the bottom of a baking dish add grapeseed oil and layer chicken breasts. Season with seasoned salt and dried thyme.  Turn chicken over and repeat ending with a sprinkle of black pepper. 
  • In a medium bowl combine garlic, chicken stock, milk, chopped garlic, white wine, and salt. Whisk in flour and set aside.
  • Sprinkle the chicken with chopped rosemary. Layer half of the sliced mushrooms oer chicken then layer with spinach. 
  • Top spinach with remaining mushrooms and pour on sauce mixture.
  • Top with shredded cheese and remaining fresh rosemary.
  • Bake covered at 400° F. for 45 minutes. Remove foil and bake uncovered for 15 minutes. Remove from oven, serve and enjoy!