This Chicken, Spinach, and Mushroom Low-Carb Bake is a tasty, comforting dish that packs a bunch of fresh and healthy ingredients into one easy meal. Tender chicken pieces cooked with sautéed mushrooms and wilted spinach come together in a creamy, cheesy sauce that’s just right without being heavy. It’s great if you’re looking for something simple but flavorful, especially if you’re watching your carbs.
I love making this bake on busy weeknights because it doesn’t take much time to prepare, and clean-up is a breeze with everything cooked in one dish. The mushrooms add a nice earthiness, and the spinach gives it a fresh pop of color and nutrition. Plus, the cheesy topping gets golden and bubbly in the oven, which is always a winner in my book.
My favorite way to enjoy this is with a small side salad or some roasted veggies to keep things light and balanced. It’s the kind of meal that fills you up without leaving you feeling stuffed, and it’s perfect for serving family or friends who want something wholesome yet satisfying. I find myself making it again and again because it feels like a cozy, healthy treat every time.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless is best for even cooking and less fat. If you prefer dark meat, thighs work well but may change the cook time slightly.
Mushrooms: Button or cremini mushrooms add great texture. You can swap for shiitake or portobello for a deeper flavor.
Spinach: Fresh spinach wilts nicely in the sauce. If you only have frozen, be sure to squeeze out excess moisture first to avoid a watery bake.
Heavy cream: This creates the creamy sauce. For a lighter version, try half-and-half or coconut cream if dairy-free.
Cheese: Parmesan and mozzarella bring flavor and gooeyness. You can use cheddar or a cheese blend if you like.
How Do I Make Sure the Chicken Stays Juicy and Cooked Through?
To keep chicken juicy, sear it first on medium-high heat until golden but not fully cooked. This locks in moisture and adds flavor. When baking, the chicken finishes cooking in the creamy sauce, keeping it tender.
- Pat chicken dry before seasoning to get a good sear.
- Sear about 3-4 minutes per side; it should brown nicely.
- Arrange chicken spaced out in the dish for even cooking.
- Use a meat thermometer to check: 165°F (75°C) means it’s done.
Equipment You’ll Need
- Oven-safe baking dish – I like a 9×13-inch dish because it holds everything well and is easy to serve from.
- Large skillet – perfect for searing the chicken and sautéing the mushrooms and spinach in one pan.
- Food thermometer – helps you make sure the chicken is perfectly cooked without overdoing it.
- Mixing spoon or spatula – for stirring the sauce and spreading it evenly over the chicken.
- Measuring cups and spoons – to get your cream, cheese, and seasonings just right.
Flavor Variations & Add-Ins
- Swap chicken for turkey breasts or pork tenderloin for different proteins that cook similarly.
- Add chopped sun-dried tomatoes or roasted red peppers for a sweet and tangy flavor boost.
- Mix in some cooked bacon or pancetta for extra richness and crunch.
- Use a blend of cheeses like feta, cheddar, or Swiss instead of mozzarella and Parmesan for different tastes.
Chicken, Spinach, and Mushroom Low-Carb Bake
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter, divided
- 8 oz (225g) mushrooms, sliced
- 4 cups fresh spinach (about 5-6 oz), roughly chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried thyme or Italian seasoning
- Fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare, including chopping and searing the chicken and veggies. Then, it bakes in the oven for 20 to 25 minutes. Overall, you can have this creamy, cheesy low-carb bake ready in about 35 minutes.
Step-by-Step Instructions:
1. Get the Oven Ready and Prep Chicken:
Preheat your oven to 375°F (190°C). Season the chicken breasts well with salt and pepper on both sides.
2. Sear the Chicken:
Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Place the chicken breasts in the skillet and cook for 3–4 minutes on each side, until they’re golden but not fully cooked through. Take the chicken off the heat and set it aside.
3. Cook Mushrooms, Garlic, and Spinach:
In the same skillet, add the remaining tablespoon of olive oil or butter. Add the sliced mushrooms and cook for 5–7 minutes until they brown and release their moisture. Add the minced garlic and cook for another minute. Toss in the chopped spinach and cook until wilted, about 2–3 minutes. Then remove the skillet from heat.
4. Make the Creamy Sauce:
Pour the heavy cream into the skillet with the vegetables. Stir in Parmesan cheese and dried thyme or Italian seasoning until it forms a smooth, creamy sauce.
5. Assemble and Bake:
Place the seared chicken breasts in a baking dish. Pour the creamy spinach and mushroom sauce evenly over the chicken. Sprinkle shredded mozzarella cheese on top.
6. Bake and Serve:
Bake uncovered for 20–25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F or 75°C) and the cheese is melted and lightly browned. Once done, take it out of the oven, garnish with fresh parsley or chives if you like, and let it rest for a few minutes before serving.
Can I Use Frozen Chicken for This Bake?
Yes, you can! Just be sure to thaw the chicken completely in the fridge overnight before cooking to ensure even cooking and food safety. Pat the chicken dry before seasoning to get a good sear.
Can I Substitute the Heavy Cream?
Absolutely! If you want a lighter option, half-and-half works well, though the sauce will be less rich. For a dairy-free version, try canned coconut cream, keeping in mind it will add a slight coconut flavor.
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, adding a splash of cream if the sauce looks too thick.
Can I Add Other Vegetables?
Yes! Feel free to add veggies like roasted red peppers, sun-dried tomatoes, or even some cooked broccoli for extra flavor and nutrients. Just sauté them along with the mushrooms and spinach or add precooked veggies before baking.
