Start by preheating your oven to 180°C (350°F). Give it enough time to fully reach temperature so the dish cooks evenly from the moment it goes in. While the oven is heating, lightly grease your baking dish with a small amount of oil or butter, making sure to coat the base and sides—this prevents sticking and helps the edges develop a nice, slightly golden finish.

Place a large pan on medium heat and add a little oil. Once the oil is warm (not smoking), add your chicken pieces in a single layer. Let them cook undisturbed for a couple of minutes so they develop a light golden sear. Then stir and continue cooking until they are lightly browned on the outside but not fully cooked through. This step locks in flavor while keeping the chicken juicy. Remove the chicken from the pan and set it aside.

In the same pan, without cleaning it (this keeps all that flavor), add the sliced mushrooms. Spread them out and let them cook without stirring too much at first. Mushrooms release water, so allow that moisture to evaporate completely. Once they start turning soft and slightly golden, you’ll notice a richer, deeper aroma—this is when they’re ready.

Add the spinach directly into the pan with the mushrooms. It may look like a lot at first, but it will shrink quickly. Stir gently and cook just until wilted. Avoid overcooking here, as spinach can release excess water if cooked too long. Once done, remove from heat.

In a mixing bowl, combine the heavy cream, cream cheese, minced garlic, salt, pepper, and Italian seasoning. Use a spoon or whisk to mix until smooth and creamy. If the cream cheese is too firm, you can soften it slightly beforehand to make mixing easier. The goal is a thick, well-blended sauce with no lumps.

Take your prepared baking dish and spread the cooked chicken evenly across the bottom. Try to distribute it so every bite later has a good amount of protein.

Spoon the sautéed mushrooms and spinach mixture over the chicken, spreading it out evenly. This layering ensures the flavors are balanced throughout the dish rather than sitting in one spot.

Pour the prepared creamy sauce over everything in the baking dish. Use the back of a spoon to gently spread it so it covers all the chicken and vegetables. This helps keep everything moist and allows the flavors to blend as it bakes.

Sprinkle shredded cheese evenly across the top. Be generous but even—this will melt into a golden, slightly bubbly layer that adds both flavor and texture to the final dish.

Place the baking dish into the preheated oven and bake for 25–30 minutes. Around the 25-minute mark, start checking. You’re looking for a bubbling sauce and a lightly golden top. If you prefer a more browned finish, you can leave it in for a couple of extra minutes, but keep a close eye to avoid overcooking.

Once baked, carefully remove the dish from the oven and let it rest for about 5–10 minutes before serving. This resting time allows the sauce to thicken slightly and helps the flavors settle, making each bite more cohesive and easier to serve.