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Healthy chicken spinach and mushroom bake in a plate

Chicken, Spinach and Mushroom Bake

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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients Checklist
  • Yields: 4 Servings | Prep time: 10 Mins
  • The Protein
  • 1.5 lbs Chicken Breast boneless & skinless, cut into 1-inch cubes
  • Salt & Black Pepper to taste
  • The Mediterranean Veggies
  • 12 oz Fresh Mushrooms Cremini or White Button, cleaned and sliced
  • 10 oz Fresh Baby Spinach washed and patted dry
  • 4 cloves Garlic finely minced
  • The Healthy Creamy Base
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 cup Plain Greek Yogurt room temperature (prevents curdling)
  • 1/2 cup Parmesan Cheese freshly grated
  • 1 tsp Dried Oregano
The Protein
  • 1.5 lbs Chicken Breast boneless & skinless, cut into 1-inch cubes
  • Salt & Black Pepper to taste
The Mediterranean Veggies
  • 12 oz Fresh Mushrooms Cremini or White Button, cleaned and sliced
  • 10 oz Fresh Baby Spinach washed and patted dry
  • 4 cloves Garlic finely minced
The Healthy Creamy Base
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 cup Plain Greek Yogurt room temperature (prevents curdling)
  • 1/2 cup Parmesan Cheese freshly grated
  • 1 tsp Dried Oregano

Method
 

  1. Preheat Oven: Set oven to 400°F (200°C). Lightly grease a 9x13 baking dish (if not using an oven-safe skillet).
  2. Sear Chicken: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add seasoned chicken cubes and brown for 3–4 minutes until golden. (Chicken will not be fully cooked).
  3. Sauté Mushrooms: Add 12 oz sliced mushrooms to the skillet. Cook for 5 minutes until moisture evaporates and mushrooms are browned. Stir in minced garlic for 1 minute.
  4. Wilt Spinach: Add 10 oz fresh baby spinach in batches. Toss for 2 minutes until fully wilted and combined with chicken and mushrooms.
  5. Creamy Base: Reduce heat to low. Stir in 1/2 cup Greek yogurt and 1/4 cup Parmesan. Mix until a smooth sauce forms. (Add 1 tbsp water if too thick).
  6. Bake: Spread the mixture evenly in the skillet (or transfer to baking dish). Top with the remaining 1/4 cup Parmesan.

Notes

  • Prevent Curdling: Ensure Greek yogurt is at room temperature before stirring into the hot skillet. Do not boil once the yogurt is added.
  • Chicken Tip: Use Chicken Thighs for a juicier result, or ensure Breast cubes are no smaller than 1 inch to prevent drying out during the bake.
  • Spinach Prep: If using Frozen Spinach, you must thaw and squeeze it manually until bone-dry to avoid a watery sauce.
  • Make-Ahead: Assemble the dish (up to step 5), cover, and refrigerate for up to 24 hours. Add 5 minutes to the final baking time.
  • Keto/Low-Carb: This recipe is naturally keto-friendly. For extra fat, swap Greek yogurt for full-fat Cream Cheese.
  • Storage: Keeps in the fridge for 3–4 days. Reheat at 350°F (175°C) covered with foil to retain moisture.