Baked Chicken with Mushrooms and Spinach

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves: 4
Intensity: Easy (Beginner-friendly, one-pan, straightforward techniques)

Ingredients

For the Chicken:

• 4 bone-in, skin-on chicken thighs (about 2 lbs / 900g)

• 1 tablespoon olive oil

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 teaspoon dried thyme

• 1 teaspoon paprika

• ½ teaspoon garlic powder

For the Mushroom & Spinach Bake:

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 1 lb (450g) cremini or baby bella mushrooms, sliced

• 1 medium yellow onion, thinly sliced

• 4 cloves garlic, minced

• ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or chicken broth

• 1 cup heavy cream or half-and-half for a lighter version

• ½ cup grated Parmesan cheese, plus more for serving

• 5 oz (140g) fresh baby spinach

• 1 tablespoon fresh parsley, chopped (for garnish)

• Salt and pepper to taste

Instructions

1. Prep & Season the Chicken (5 mins):
Preheat your oven to 375°F (190°C). Pat the chicken thighs completely dry with paper towels—this is crucial for crispy skin. In a small bowl, mix the salt, pepper, thyme, paprika, and garlic powder. Rub the chicken thighs all over with 1 tbsp olive oil, then coat them evenly with the spice mixture. Set aside.

2. Sear the Chicken (8-10 mins):
Heat a large, oven-safe skillet (like cast iron or stainless steel) over medium-high heat. Once hot, place the chicken thighs in the skillet skin-side down. Sear without moving for 5-7 minutes, until the skin is deeply golden brown and crispy. Flip and sear the other side for 2-3 minutes. Transfer the chicken to a clean plate. The chicken will not be fully cooked at this stage.

3. Sauté the Vegetables (10 mins):
Reduce the heat to medium. In the same skillet, add 1 tbsp olive oil and the butter. Once melted, add the sliced mushrooms and onion. Sauté for 8-10 minutes, stirring occasionally, until the mushrooms have released their water and are browned, and the onions are soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.

4. Build the Cream Sauce (5 mins):
Pour in the white wine (or broth) to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits from the bottom. Let it simmer for 2 minutes until reduced by half. Reduce heat to low. Stir in the heavy cream and Parmesan cheese. Season the sauce with a pinch of salt and pepper. Let it warm through for 2 minutes, then stir in the fresh spinach in handfuls until just wilted.

5. Bake to Perfection (25-30 mins):
Nestle the seared chicken thighs back into the skillet, skin-side up, resting on the bed of creamy mushrooms and spinach. Transfer the entire skillet to the preheated oven. Bake uncovered for 25-30 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) at the thickest part and the sauce is bubbly.

6. Rest & Serve (5 mins):
Carefully remove the skillet from the oven (remember the handle is HOT!). Let the dish rest for 5 minutes. This allows the juices to redistribute in the chicken and the sauce to thicken slightly. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese.

Serving Suggestions

• Essential: Serve directly from the skillet with crusty bread, garlic bread, or over a bed of creamy mashed potatoes, pasta, polenta, or rice to soak up the delicious sauce.

• Vegetable Sides: Pair with a simple arugula salad with lemon vinaigrette, roasted asparagus, or green beans to balance the richness.

Chef’s Notes & Tips

• Pan Choice is Key: Ensure your skillet is oven-safe. If you don’t have one, transfer the mushroom-spinach mixture to a baking dish before topping with chicken and baking.

• Wine Substitute: The alcohol cooks off, leaving flavor. If you prefer not to use wine, substitute with an equal amount of chicken broth plus 1 tablespoon of fresh lemon juice for brightness.

• Cream Options: Heavy cream provides a luxuriously rich sauce. For a lighter version, half-and-half works well (avoid milk, as it may curdle). You can also use a full-fat canned coconut milk for a dairy-free twist.

• Don’t Crowd the Pan: Sear the chicken in batches if your skillet isn’t large enough to fit all thighs without touching. Crowding will steam the skin instead of crisping it.

• Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave to prevent the sauce from separating.

Nutritional Information (Per Serving – 1 Chicken Thigh + ¼ of Sauce)

• Calories: ~680 kcal

• Total Fat: 52g

  • Saturated Fat: 22g

• Cholesterol: 225mg

• Sodium: 850mg

• Total Carbohydrates: 12g

  • Dietary Fiber: 2g

  • Sugars: 5g

• Protein: 38g

Nutritional values are estimates calculated using an online nutrition database and may vary based on specific ingredients, brands, and portion sizes used. For precise dietary needs, please calculate with your exact ingredients.

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.