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Chicken with mushrooms and spinach in a cast iron skillet.

Mushroom Spinach Chicken

Chicken breast smothered with mushroom, spinach, onion, creamy goat cheese, and parmesan. 

  • Total Time: 40 minutes
  • Yield: 4 Servings 1x


Units Scale
  • 2 tablespoons butter, seperated
  • 1/2 small sweet onion, diced
  • 4 oz baby bella mushrooms, sliced
  • 1 garlic cloves, minced
  • 6 oz fresh spinach
  • 2 oz goat cheese
  • 4 6-oz thinly sliced chicken breast
  • 1/4 cup parmesan cheese


  1. Heat oven to 375 degrees.
  2. Melt butter in a large cast ion skillet (or oven-safe skillet*) over medium heat. Add onions and mushrooms to the skillet, cook for 3 minutes or until the onions start to brown.
  3. Add garlic and cook for 30 seconds, or until fragrant. Add spinach and cook till spinach wilts, about 1 minute. Salt and pepper to taste ( I do ½ tsp salt and ¼ tsp pepper)
  4. Move vegetables to a bowl with goat cheese, mix until the goat cheese melts, and coats the vegetables.
  5. Salt and pepper each side of the chicken breast.
  6. Add 1 tablespoon of butter to the skillet. Once it has melted add the chicken. Cook on each side till it browns. About 2 minutes for each side
  7. Top chicken with the vegetable mixture and sprinkle parmesan on top.
  8. Bake for 12-15 minutes, or until the chicken has reached a temperature of 165F.


If you don't have an oven-safe skillet, do steps 1-6 in a large skillet, place the chicken on a sheet pan, top it with the vegetable mixture and sprinkle parmesan on top. Bake for 15-20 minutes.

  • Author: Megan
  • Prep Time: 25 minutes
  • Cook Time: 15 Minutes


  • Serving Size: 1
  • Calories: 344
  • Sugar: 2.8 g
  • Sodium: 266 mg
  • Fat: 14.8 g
  • Saturated Fat: 7.5 g
  • Carbohydrates: 6.3 g
  • Fiber: 1.5 g
  • Protein: 45.1 g
  • Cholesterol: 149.5 mg

Keywords: Mushroom, Chicken, Mushroom Chicken, Cast Iron, One Pan, Dinner