Tender chicken thighs baked under a creamy mushroom-and-spinach sauce, finished with plenty of grated cheese and a golden crust. Minimal effort, maximum flavor — perfect for a fast homemade dinner.
Ingredients
- Boneless, skinless chicken thighs — 1.5 lb | 700 g
- Button mushrooms — 10.6 oz | 300 g
- Onion — 1
- Garlic — 2 cloves
- Fresh spinach — 3.5 oz | 100 g
- Cream cheese — 5.3 oz | 150 g
- Hard cheese, grated — 4.2 oz | 120 g
- Vegetable oil — 2 tbsp | 30 ml
- Salt — to taste
- Ground black pepper — to taste
How to cook
- Preheat the oven to 356°F | 180°C. Lightly pound the chicken thighs, season with salt and pepper on both sides, and arrange them in a single layer in a baking dish.
- Heat the oil in a skillet. Sauté the finely chopped onion for 2–3 minutes until softened, then add the minced garlic and cook for another 30 seconds.
- Add the sliced mushrooms and cook for 5–6 minutes, until their moisture has evaporated and they are lightly browned.
- Add the spinach and cook for 1–2 minutes, just until wilted. Stir in the cream cheese until smooth, then season with salt and pepper to taste.
- Spread the mushroom mixture over the chicken and sprinkle with the grated cheese.
- Bake for 20 minutes at 356°F | 180°C, until the cheese has melted and the chicken is cooked through. Rest for 5 minutes, then serve hot.
Nutrition per serving
| Calories | ≈ 580 kcal |
|---|---|
| Protein | ≈ 41 g |
| Fat | ≈ 42 g |
| Carbohydrates | ≈ 8 g |
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Tips and variations
- Use any cheese that melts well: mozzarella, gouda, emmental, or a blend.
- No fresh spinach? Use frozen spinach, thawed and well squeezed dry.
- For a silkier sauce, stir 2–3 tbsp of heavy cream into the cream cheese as it warms.
- Check doneness: the internal temperature at the thickest part should reach about 165°F | 75°C.
- Serve with mashed potatoes, rice, pasta, or a crisp green salad.
FAQ
What can I use instead of cream cheese in the sauce?
20–30% cooking cream or sour cream works well. For extra body, add a little grated cheese so the sauce becomes more velvety.
Which mushrooms are best?
Button mushrooms are the classic choice, but oyster mushrooms also work nicely. Wild mushrooms bring a deeper aroma and should be pre-boiled first.
Can I make this with chicken breast?
Yes. Use thin chicken breast cutlets and bake for 15–18 minutes, just until juicy, so they do not dry out.