🍗 Mediterranean Chicken, Spinach & Mushroom Bake

🌿 Description

This Chicken, Spinach, and Mushroom Bake is creamy, comforting, and packed with wholesome Mediterranean flavors. Juicy chicken breasts are layered with sautéed mushrooms, fresh spinach, garlic, olive oil, and a light creamy cheese topping, then baked until golden and bubbly.

It’s high in protein, naturally low-carb, and perfect for weeknight dinners or meal prep.

🛒 Ingredients (Serves 4–6)

4 boneless, skinless chicken breasts
2 tbsp olive oil
2 cups mushrooms, sliced
3 cups fresh spinach
3 cloves garlic, minced
1 small onion, finely chopped
1 tsp dried oregano
½ tsp dried thyme
½ tsp paprika
Salt & black pepper to taste

🧀 Creamy Topping:

½ cup Greek yogurt (or light cream cheese)
½ cup shredded mozzarella
¼ cup grated Parmesan
1 tbsp olive oil
1 tbsp chopped parsley

👩‍🍳 Instructions

1️⃣ Preheat

Preheat oven to 190°C (375°F).
Lightly grease a baking dish.

2️⃣ Season & Sear Chicken

Season chicken with salt, pepper, paprika, oregano, and thyme.

Heat 1 tbsp olive oil in a skillet.
Sear chicken 2–3 minutes per side (not fully cooked).
Transfer to baking dish.

3️⃣ Sauté Vegetables

In the same pan, add remaining olive oil.
Sauté onion and garlic until fragrant.
Add mushrooms and cook until softened.
Stir in spinach and cook until wilted.

Spread mixture over chicken in baking dish.

4️⃣ Add Creamy Layer

In a small bowl, mix Greek yogurt, mozzarella, Parmesan, olive oil, and parsley.

Spread evenly over the chicken and vegetables.

5️⃣ Bake

Bake 25–30 minutes until chicken reaches 74°C (165°F) internally and top is golden.

Optional: Broil 2–3 minutes for extra browning.

Let rest 5–10 minutes before serving.

🌟 Mediterranean Twists

Add sun-dried tomatoes for brightness
Replace mozzarella with feta for Greek flavor
Add sliced zucchini for extra vegetables
Finish with a squeeze of fresh lemon

🍽 Serving Ideas

Serve over quinoa or brown rice
Pair with roasted vegetables
Add warm whole wheat pita
Serve with cucumber tomato salad

❓ Q & A

Q: Can I make this low-carb?

Yes! It’s naturally low-carb. Serve with cauliflower rice for keto-friendly option.

Q: Can I use chicken thighs?

Absolutely — they’ll be even juicier.

Q: Can I prepare ahead?

Yes, assemble and refrigerate up to 24 hours before baking.

Q: Can I freeze it?

Yes, freeze after baking for up to 2 months.

Q: How do I keep chicken juicy?

Searing first and not overbaking are key.