Chicken, Spinach, And Mushroom Bake: The Ultimate Comfort Dish
Introduction to Chicken, Spinach, And Mushroom Bake
This Chicken, Spinach, and Mushroom Bake is not just a meal; it’s a warm embrace on a plate. Perfect for family gatherings or a cozy dinner at home, this dish combines succulent chicken with earthy mushrooms and vibrant spinach, all enveloped in a savory sauce that you won’t be able to resist. With just a handful of ingredients, you can create a comforting meal that is both delicious and satisfying.
A Personal Story Behind My Chicken, Spinach, And Mushroom Bake Journey
Growing up, my family often gathered around the dinner table to share stories and laughter over hearty meals. One dish that always made an appearance was a chicken bake similar to this one. It was a staple in our home, especially during the colder months when comfort food was a must. The aroma of sautéed mushrooms and garlic fills the air, reminding me of those cherished moments spent with loved ones. Making this Chicken, Spinach, and Mushroom Bake brings back those fond memories, and I am thrilled to share it with you!
What Makes This Chicken, Spinach, And Mushroom Bake Recipe Special?
This recipe stands out for its simplicity and robust flavors. The combination of tender chicken cutlets, earthy cremini mushrooms, and fresh spinach creates a delightful medley of textures and tastes. The addition of white wine adds depth to the sauce, while the optional cornstarch slurry allows you to customize the thickness of the sauce to your liking. Plus, it’s a one-pan meal, which means less mess and more time to enjoy with family and friends. And remember, if you prefer a creamier sauce, feel free to substitute half of the chicken stock with heavy cream!
The Full Chicken, Spinach, And Mushroom Bake Recipe
Ingredients
- 2 pounds (908g) thin sliced chicken cutlets, pounded flat
- Salt and pepper to taste
- 1/2 cup (65g) flour for dredging only
- 1/4 cup (60g) olive oil
- 1 pound (454g) cremini mushrooms, sliced
- 5 cloves garlic, sliced
- 3/4 pound (340g) baby spinach
- 1 cup (240g) low sodium chicken stock
- 3/4 cup (180g) dry white wine
- 3 tablespoons (42g) butter
- For cornstarch slurry (optional):
- 2 tablespoons (15g) cornstarch
- 1/4 cup (60g) water
Instructions
- Cut the chicken into roughly 3-inch long pieces. Pat the chicken dry and season well with salt and pepper on both sides. Dredge the chicken in flour on all sides, shaking off excess. This step helps create a nice crust when searing.
- Heat a large skillet over medium heat. Add 1-2 tablespoons of olive oil to the pan. Once hot, add the chicken pieces. Do not overcrowd the pan. Sear the chicken for 3 minutes per side or until cooked through, then place on a plate lightly tented with foil. Work in batches, adding more oil as needed, and set all chicken aside.
- Add the mushrooms to the pan and cook until browned, about 5-7 minutes. Stir occasionally to ensure even cooking. Once browned, add the garlic to the pan and cook for an additional 2 minutes.
- Season the mushrooms with salt and pepper. Add the wine and chicken stock to the pan, turning the heat to high. Scrape all the brown bits off the bottom of the pan with a wooden spoon. This step is crucial for flavor! Cook until the liquid reduces by half, about 3-5 minutes, then reduce the heat to medium.
- Add the chicken and spinach to the pan. Cover and cook for 2-3 minutes to wilt the spinach and warm the chicken through.
- If the sauce is too thin, add half of the optional cornstarch mixture to the pan and cook over medium-high heat until thickened, about 2 minutes. If still too thin, add the remaining mixture. Once satisfied with the sauce’s consistency, turn off the heat and remove the pan from the heat.
- Taste test the sauce and adjust salt and pepper if needed. Mix in the cubed butter and stir until melted. This adds a lovely richness to your dish!
- Serve with crusty bread to soak up the sauce. Enjoy!
Serving Suggestions and Variations for Chicken, Spinach, And Mushroom Bake
This Chicken, Spinach, and Mushroom Bake pairs wonderfully with a variety of sides. Serve it over a bed of fluffy rice, creamy mashed potatoes, or alongside a fresh garden salad for a complete meal. You can also customize the dish by adding other vegetables like bell peppers or zucchini to boost the nutrition and flavor. For those who love cheese, sprinkle some grated Parmesan or mozzarella on top before serving for an extra layer of indulgence.
Frequently Asked Questions About Chicken, Spinach, And Mushroom Bake
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up to the point of baking and store it in the refrigerator for a day. Just reheat it gently in the oven before serving.
What can I substitute for chicken?
Feel free to use turkey or even tofu for a vegetarian option. Adjust cooking times accordingly.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Can I freeze this dish?
Yes, you can freeze it! Just ensure it’s fully cooled before placing it in a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
What is the best way to reheat?
Reheat in a skillet over low heat or in the oven covered with foil to retain moisture. Avoid overheating to keep the chicken tender.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories per Serving: 380
Servings: 6
Chicken, Spinach, And Mushroom Bake
Equipment
- Large Skillet For searing and cooking the dish.
Ingredients
Main Ingredients
- 2 pounds thin sliced chicken cutlets pounded flat
- 0.5 cup flour for dredging only
- 0.25 cup olive oil
- 1 pound cremini mushrooms sliced
- 5 cloves garlic sliced
- 0.75 pound baby spinach
- 1 cup low sodium chicken stock
- 0.75 cup dry white wine
- 3 tablespoons butter
- 2 tablespoons cornstarch
- 0.25 cup water
Instructions
- Cut the chicken into roughly 3-inch long pieces. Pat the chicken dry and season well with salt and pepper on both sides. Dredge the chicken in flour on all sides, shaking off excess.
- Heat a large skillet over medium heat. Add 1-2 tablespoons of olive oil to the pan. Once hot, add the chicken pieces. Do not overcrowd the pan. Sear the chicken for 3 minutes per side or until cooked through, then place on a plate lightly tented with foil. Work in batches, adding more oil as needed, and set all chicken aside.
- Add the mushrooms to the pan and cook until browned, about 5-7 minutes. Once browned, add the garlic to the pan and cook for an additional 2 minutes.
- Season the mushrooms with salt and pepper. Add the wine and chicken stock to the pan, turning the heat to high. Scrape all the brown bits off the bottom of the pan with a wooden spoon. Cook until the liquid reduces by half, about 3-5 minutes, then reduce the heat to medium.
- Add the chicken and spinach to the pan. Cover and cook for 2-3 minutes to wilt the spinach and warm the chicken through.
- If the sauce is too thin, add half of the optional cornstarch mixture to the pan and cook over medium-high heat until thickened, about 2 minutes. If still too thin, add the remaining mixture. Once satisfied with the sauce's consistency, turn off the heat and remove the pan from the heat.
- Taste test the sauce and adjust salt and pepper if needed. Mix in the cubed butter and stir until melted. Serve with crusty bread to soak up the sauce. Enjoy!