1. Prepare the Base
Preheat oven to 375°F (190°C). Arrange chicken breasts in a single layer in a 9×13-inch baking dish. Thin slices ensure quick, even cooking.
2. Add Vegetables
Layer baby spinach evenly over the chicken, then top with mushrooms. The spinach will wilt, and the mushrooms will release savory juices as they bake.
3. Season Generously
Sprinkle with pepper and herb & garlic seasoning.
4. Make the Cream Sauce
Soften cream cheese at room temperature. In a bowl, whisk together cream cheese, olive oil, and chicken broth until smooth.
5. Assemble
Pour the sauce evenly over the chicken and vegetables. Cover loosely with foil.
6. Bake in Stages
Bake covered for 20 minutes.
Uncover and bake another 20–25 minutes.
Sprinkle mozzarella on top and bake 10 more minutes, until melted and golden.
7. Rest & Serve
Let the dish rest for 10 minutes before serving so the sauce thickens and flavors meld.
Recipe Notes & Tips
Chicken – Use thin-sliced breasts or pound thicker cuts to even thickness.
Spinach – Fresh spinach works best; frozen may add excess water.
Mushrooms – Fresh mushrooms have the best texture; drain if using frozen.
Sauce – Fully soften cream cheese for a smooth, lump-free sauce.
Resting – Don’t skip this step; it ensures the perfect consistency.
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