A creamy and comforting baked chicken dish with tender spinach, savory mushrooms, and melted mozzarella, perfect for an easy family dinner.

4 boneless, skinless chicken breasts

2 cups chopped fresh spinach

1 cup sliced mushrooms

1 cup cream of mushroom soup

1/2 cup sour cream

1 cup shredded mozzarella cheese

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

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Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
Season the chicken breasts with salt, pepper, and Italian seasoning.
Heat olive oil in a skillet over medium heat. Add garlic and mushrooms, sauté for 3–4 minutes.
Add spinach and cook until wilted, about 1–2 minutes. Remove from heat.
In a bowl, mix cream of mushroom soup and sour cream until smooth.
Place chicken in the baking dish and top with the spinach and mushroom mixture.
Spread the soup mixture evenly over the chicken.
Sprinkle mozzarella cheese on top.
Bake uncovered for 30–35 minutes until chicken reaches 165°F (74°C).
Let rest for 5 minutes before serving.

You can substitute chicken thighs for a juicier result.

Frozen spinach can be used if thawed and well-drained.

Add onions or red pepper flakes for extra flavor.

Try different cheeses like cheddar or Monterey Jack.

Store leftovers in the refrigerator for up to 3 days.

Reheat covered in the oven at 350°F to keep moisture.