This Chicken, Spinach, and Mushroom Low-Carb Bake is a simple and satisfying dish that’s perfect for anyone looking for a tasty, low-carb meal. It’s packed with tender chicken pieces, fresh spinach, and earthy mushrooms, all baked together until golden and bubbling with cheesy goodness. The blend of flavors and textures makes it feel like a cozy, homemade comfort food.
I love making this bake on a busy weeknight because it’s easy to throw together and fills the kitchen with a wonderful aroma. The spinach and mushrooms add a nice freshness and a bit of earthiness that balances the richness of the chicken and cheese. Plus, it’s a dish that always gets a thumbs up from my family—even from the picky eaters.
My favorite way to enjoy this bake is right out of the oven, with a simple side salad or steamed veggies to keep things light. It’s a great go-to meal when I want something healthy but still filling and flavorful. If you’re looking for a hassle-free dinner that feels like a treat, this bake is a winner every time!
Key Ingredients & Substitutions
Chicken breasts: These are the star here, giving the dish protein and a meaty texture. You can swap for chicken thighs if you like juicier meat. Just adjust cooking time a bit since thighs take a little longer to cook.
Mushrooms: Cremini or button mushrooms add earthiness and moisture. If you want a meatier bite, try portobello slices or shiitake. Frozen mushrooms work too, just drain any excess liquid before cooking.
Spinach: I prefer fresh spinach for vibrant color and flavor, but frozen spinach works in a pinch. Just thaw and squeeze out the water well before adding to avoid a watery bake.
Heavy cream & cheeses: Heavy cream makes the sauce rich and creamy. For a lighter version, use half-and-half, but the sauce may be thinner. Parmesan adds sharp umami, while mozzarella melts beautifully on top. Goat cheese can be a tasty twist too.
Italian herbs: The mix of basil and oregano gives that classic flavor punch. If you don’t have those on hand, Italian seasoning blend or dried thyme work well.
How Can You Make Sure the Chicken Stays Tender and Juicy?
Cooking tender chicken is key to this bake. Here’s how I do it:
- Brown the chicken first: Searing the chicken in the skillet locks in juices and adds flavor. Don’t skip this step even though it’s not fully cooked yet.
- Don’t overcook before baking: Just brown until golden, then finish in the oven. The baking time is enough to cook through without drying it out.
- Use a gentle oven temperature: Baking at 375°F (190°C) cooks the chicken evenly and helps the sauce thicken without burning.
- Rest after baking: Let the dish sit a few minutes out of the oven. This helps juices redistribute and keeps the meat nice and juicy.
Equipment You’ll Need
- Large skillet – I like using a skillet for browning chicken and cooking mushrooms and spinach; it’s all in one pan, which makes cleanup easier.
- Baking dish – A 9×13-inch dish works well to hold the chicken and sauce while baking evenly.
- Cooking spoon or spatula – For stirring the vegetables and cream sauce, a sturdy spoon helps keep everything moving.
- Meat thermometer (optional) – To ensure the chicken is cooked through to 165°F (74°C) without overdoing it.
- Oven mitts – Safety first! They help handle the hot baking dish safely.
Flavor Variations & Add-Ins
- Swap the chicken for turkey or even firm tofu to make it vegetarian while keeping it hearty.
- Add chopped sun-dried tomatoes or roasted red peppers for a sweet, tangy flavor boost.
- Use a mix of cheeses like cheddar or feta instead of mozzarella for different flavor profiles.
- Sprinkle crushed red pepper flakes or smoked paprika into the sauce for some heat and smoky depth.
Chicken, Spinach, and Mushroom Low-Carb Bake
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 8 oz (about 225g) mushrooms, sliced (such as cremini or button mushrooms)
- 4 cups fresh spinach, loosely packed
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried Italian herbs or a mix of dried basil and oregano
- Fresh parsley, chopped for garnish (optional)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and about 25 minutes to bake, so roughly 40 minutes total from start to finish. It’s a simple, quick meal perfect for weeknights!
Step-by-Step Cooking Instructions:
1. Prepare and Brown the Chicken:
First, preheat your oven to 375°F (190°C) and lightly grease your baking dish. Season the chicken breasts with salt and black pepper on both sides. Heat olive oil or butter in a large skillet over medium-high heat. Brown the chicken for 3-4 minutes on each side until golden but not fully cooked through. Take the chicken out and set it aside.
2. Cook the Vegetables and Make the Creamy Sauce:
In the same skillet, add the sliced mushrooms. Cook for 5-6 minutes until they soften and start to brown. Add the minced garlic and fresh spinach, stirring until the spinach wilt down, about 2-3 minutes. Turn heat down to low and stir in the heavy cream, Parmesan cheese, and dried Italian herbs. Let the sauce simmer gently for 2-3 minutes until it thickens a bit. Taste and add salt and pepper if needed.
3. Assemble and Bake the Dish:
Place the browned chicken breasts in your prepared baking dish. Spoon the creamy spinach and mushroom sauce evenly over the chicken. Sprinkle the shredded mozzarella cheese on top. Bake the dish in your preheated oven for 20-25 minutes until the chicken is cooked through and the cheese is bubbling and golden. When done, let the bake rest a few minutes, then sprinkle with fresh parsley if you like. Serve warm and enjoy!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can! Just be sure to thaw the frozen spinach completely and squeeze out as much water as possible before adding it to the skillet. This prevents your bake from becoming watery.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to keep the chicken tender.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the sauce and brown the chicken in advance, then assemble and bake the dish just before mealtime. Refrigerate the unbaked casserole for up to 24 hours before baking.
What Can I Substitute for Heavy Cream?
If you want a lighter option, half-and-half or full-fat coconut milk works well. Keep in mind the sauce might be slightly less thick and creamy, so simmer it a little longer to thicken if needed.
