This Chicken, Spinach, and Mushroom Low-Carb Bake is a delicious, hearty dish that brings together tender chicken breasts, fresh spinach, and earthy mushrooms in a creamy, cheesy sauce. It’s a comforting meal that feels like a warm hug, with the added bonus of being low-carb and perfect for those watching their carb intake.
I love making this bake for busy weeknights because it’s simple to prepare and all the flavors come together in one dish. The mushrooms add a nice bit of texture, while the spinach gives it a pop of color and freshness. I usually use a mix of mozzarella and parmesan cheese to make the top crispy and golden, which is always a hit with my family.
One of my favorite ways to serve this bake is alongside a fresh green salad or some roasted veggies. It’s a great way to get a comforting dinner on the table without spending hours cooking. Plus, leftovers reheat beautifully, so it’s perfect for lunch the next day too!
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts keeps this dish lean and low-carb. If you want, thighs can be used for more juiciness but will change the cooking time.
Mushrooms: Button or cremini mushrooms work well here. You can swap for portobello or shiitake if you want a stronger mushroom flavor.
Spinach: Fresh spinach is best for a nice texture, but frozen spinach works great too—just be sure to squeeze out excess water to avoid a soggy bake.
Heavy cream & cheese: Heavy cream makes the sauce rich and creamy. If you want a lower-fat option, try half-and-half but the sauce won’t be as thick. Mozzarella and Parmesan give great meltiness and flavor, but you can use any other cheeses you like, such as cheddar or gouda.
How Do I Make Sure the Chicken Stays Tender and Juicy?
To keep the chicken juicy, searing it first is key. This locks in the juices and creates a golden crust. Don’t fully cook the chicken in the pan—just sear both sides. It will finish cooking in the oven, soaking up the creamy sauce which keeps it moist.
- Heat oil or butter on medium-high, then cook chicken for 4-5 minutes per side until golden.
- After searing, place chicken in the baking dish and pour the sauce over it.
- Bake uncovered to let the top brown, but don’t overbake to avoid dry chicken.
Equipment You’ll Need
- Oven-safe baking dish – I like a medium-sized dish to keep everything neat and cook evenly.
- Large skillet – perfect for searing the chicken and cooking the vegetables without making a mess.
- Sharp knife and cutting board – for slicing the mushrooms and mincing garlic easily.
- Measuring cups and spoons – to get the right amount of cream, broth, and cheese.
- Tongs or a fork – for turning the chicken in the skillet and removing it once browned.
Flavor Variations & Add-Ins
- Use cooked bacon bits or pancetta for a smoky twist. They’ll add depth and richness to the dish.
- Replace mozzarella with gouda or cheddar for a different cheesy flavor, depending on your preference.
- Stir in some cooked diced zucchini or roasted cherry tomatoes for extra veggies and color.
- Sprinkle red pepper flakes or paprika on the chicken before searing to add a little spice.
Chicken, Spinach, and Mushroom Low-Carb Bake
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
- 8 oz (225 g) mushrooms, sliced
- 4 cups fresh spinach (or about 10 oz frozen spinach, thawed and drained)
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 tsp dried Italian herbs (or mix of dried basil, oregano, and thyme)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
Time Needed:
This recipe takes about 15 minutes to prep and another 20-25 minutes to bake. So, in about 40 minutes, you’ll have a warm, creamy, and tasty low-carb meal ready to enjoy!
Step-by-Step Instructions:
1. Prep the Oven and Chicken:
Start by preheating your oven to 375°F (190°C). Lightly grease a medium baking dish to prevent sticking. Season the chicken breasts well with salt and pepper on both sides.
2. Sear the Chicken:
Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken breasts and cook them for about 4 to 5 minutes on each side until they’re nicely golden brown. Don’t worry about cooking them all the way through yet; they will finish in the oven. When done, take them off the heat and set aside.
3. Cook the Vegetables:
Using the same skillet, add the sliced mushrooms and cook them until they turn brown and soft, about 5 to 7 minutes. Add the minced garlic and cook it for about 30 seconds until you smell that lovely aroma. Then add the spinach, cooking it until it wilts (or warming frozen spinach through).
4. Make the Creamy Sauce:
Pour in the heavy cream and chicken broth. Sprinkle in the dried Italian herbs and give everything a good stir. Let the sauce gently simmer for 3-4 minutes until it thickens a little.
5. Assemble and Bake:
Place the seared chicken breasts in your baking dish. Pour the creamy spinach and mushroom sauce evenly over the chicken. Sprinkle mozzarella and Parmesan cheese all over the top for a cheesy finish. Bake uncovered for 20-25 minutes — until the chicken is fully cooked (internal temperature reaches 165°F or 75°C) and the cheese melts into a golden bubbly topping.
6. Serve and Enjoy:
Take the bake out of the oven and let it rest for about 5 minutes. If you like, sprinkle some fresh parsley on top for color and fresh flavor. Serve warm with a crisp salad or steamed veggies for a wholesome, low-carb dinner.
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! 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 the dish from becoming watery.
What Can I Substitute for Heavy Cream?
You can use half-and-half or full-fat coconut milk for a lighter or dairy-free option. Keep in mind the sauce might be a bit less creamy and thick.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Prepare This Dish Ahead of Time?
Yes! Prepare the chicken and sauce in advance, assemble in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours. When ready, bake as directed—adding a few extra minutes if baking straight from the fridge.
