Mary Berry Swiss Chicken, Spinach, And Mushroom Bake

This Swiss Chicken, Spinach, and Mushroom Bake is the kind of comforting dish you’ll want to make again and again. Tender chicken fillets are nestled on a bed of garlicky spinach, then topped with a creamy mushroom sauce and plenty of melted Gruyère cheese.

It’s rich, cheesy, and full of flavour—perfect for a cosy dinner. Serve it with crusty bread or a simple green salad for an easy but satisfying meal!

Ingredients Needed

• 750g (1lb 10oz) fresh spinach
• ¼ tsp freshly grated nutmeg
• Salt and freshly ground black pepper
• 725g (1lb 9oz) chicken breast fillets (mini fillets)
• 2 tbsp olive oil
• 25g (scant 1oz) butter
• 200g (7oz) button mushrooms, halved or quartered
• 1 garlic clove, crushed
• 200ml full-fat crème fraîche
• 75g (2½oz) Gruyère cheese, grated

How To Make Swiss Chicken, Spinach, and Mushroom Bake

1. Prepare the spinach: Wash the spinach well and place it in a large pan with a little water clinging to the leaves. Cover and cook over high heat for 5 minutes, stirring occasionally, until wilted. Drain thoroughly in a colander, pressing out as much water as possible. Chop coarsely, then return to the pan. Stir in the nutmeg, salt, and black pepper, then cook over high heat for 1–2 minutes to remove any excess moisture. Spread evenly across the bottom of a 1.7–2 litre baking dish.
2. Cook the chicken: Preheat the oven to 220°C (fan 200°C) / 425°F / Gas 7. Season the chicken fillets with salt and black pepper. Heat 1 tbsp of the olive oil in a large frying pan over medium-high heat. Fry half of the chicken for 2 minutes per side, until golden brown. Transfer to the baking dish, arranging the fillets evenly over the spinach. Repeat with the remaining oil and chicken.
3. Make the mushroom sauce: Melt the butter in the same frying pan. Add the mushrooms, garlic, salt, and black pepper, and cook over medium-high heat for 5 minutes, stirring often. Stir in the crème fraîche a little at a time and cook for 1–2 minutes until you have a creamy sauce.
4. Assemble and bake: Pour the mushroom sauce over the chicken and use a fork to separate the fillets slightly, allowing the sauce to run between them. Sprinkle the grated Gruyère cheese evenly over the top. Bake for 30 minutes, until the cheese is melted and golden.
5. Serve and enjoy: Remove from the oven and let the dish sit for 5 minutes before serving. Enjoy with crusty bread, mashed potatoes, or a simple salad.

Recipe Tips

• Preventing soggy spinach: Make sure to drain the spinach well and cook it for an extra minute to remove any remaining water before adding it to the dish.
• Getting golden chicken: Searing the chicken before baking adds extra flavour and keeps it tender.
• Cheese alternatives: Gruyère is classic for this dish, but you can also use Swiss cheese or mature Cheddar.
• Adding extra flavour: A splash of white wine can be added to the mushroom sauce for more depth.

How To Store & Reheat Leftovers

Storing in the fridge: Let the dish cool completely, then store in an airtight container for up to 3 days.

Freezing: Freeze the cooled bake in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Warm in the oven at 180°C (160°C fan) / 350°F for 15 minutes, or until heated through.

Try More Chicken Recipes:

• Glazed Chicken With Cucumber Salsa
• Country Chicken Casserole
• Mini Chicken Satays Skewers
• Mary Berry Chicken Noodle Soup