This Chicken, Spinach, and Mushroom Low-Carb Bake is a simple and comforting dish packed with tender chicken, fresh spinach, and mushrooms all baked together to create a warm, satisfying meal. It’s creamy without being heavy, making it perfect if you’re looking to keep things light but still delicious.
I love making this bake because it comes together easily and feels like a cozy hug in a dish. The spinach adds a fresh, slightly earthy flavor while the mushrooms bring a nice meaty texture that works perfectly with the juicy chicken. I often add a little cheese on top to get that golden, bubbly crust that just makes the whole thing extra inviting.
One of my favorite ways to enjoy this is straight from the oven with a simple side salad or some roasted veggies. It’s great for busy weeknights since you can prep it ahead of time and just pop it in when ready. Plus, it’s a dish that always feels like a win for anyone trying to eat a bit healthier but doesn’t want to compromise on taste.
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless breasts makes cooking quick and easy. If you prefer, chicken thighs work too—they stay juicy and add more flavor.
Spinach: Fresh spinach wilts nicely and keeps the bake light. Frozen spinach is fine if drained well, but fresh gives a better texture.
Mushrooms: Fresh button mushrooms are common, but cremini or baby bella mushrooms add a deeper taste. Either way, sauté them until browned.
Heavy Cream: This makes the sauce rich and creamy. For a lighter option, you can use half-and-half, but the sauce may be thinner.
Cheese: Parmesan adds a salty, nutty flavor while mozzarella melts well and creates a golden top. Feel free to mix in other cheeses like cheddar or Gruyère for a twist.
How Do You Get the Chicken Juicy and Flavorful in This Bake?
Sealing in flavor is key. Here’s how I do it:
- Heat oil or butter until hot before adding the chicken—this helps create a nice crust.
- Cook the breasts about 3–4 minutes per side without moving them around, so they brown evenly.
- Season well with salt, pepper, and herbs before cooking for max flavor.
- After searing, don’t overcook in the oven; just bake long enough for the chicken to finish cooking inside and soak up the sauce.
This method keeps the chicken tender and infuses it with the sauce’s creamy flavors.
Equipment You’ll Need
- Oven-safe baking dish – I like a 9×13-inch dish because it gives enough space for everything to bake evenly.
- Large skillet – used to sear the chicken and cook the vegetables; non-stick makes cleanup easier.
- Wooden spoon or spatula – for stirring the sauce and sautéing ingredients without scratching your cookware.
- Meat thermometer (optional) – helps ensure the chicken reaches a safe internal temperature of 165°F without overcooking.
- Grater – to shred the mozzarella if you’re using a block cheese; makes topping nice and cheesy.
Flavor Variations & Add-Ins
- Swap the chicken for turkey or pork chops for a different protein twist.
- Add a pinch of red pepper flakes or smoked paprika to boost the spice level and flavor.
- Mix in sun-dried tomatoes or a handful of fresh herbs like basil or parsley for extra freshness.
- Top with a sprinkle of crushed pork rinds or shredded Cheddar instead of mozzarella for a different cheesy crust.
Chicken, Spinach, and Mushroom Low-Carb Bake
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil or butter
- Salt and freshly ground black pepper, to taste
- 2 cups fresh spinach, roughly chopped
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 teaspoon dried Italian herbs (or a mix of thyme, oregano, and basil)
- Optional: ¼ teaspoon crushed red pepper flakes for some heat
Time Needed
This dish takes about 10 minutes to prep, 10 minutes to sear and cook the sauce on the stove, and around 20-25 minutes baking time in the oven. Overall, plan for approximately 40-45 minutes from start to finish, including a short resting time to let the flavors settle before serving.
Step-by-Step Instructions:
1. Prep and Sear the Chicken:
Preheat your oven to 375°F (190°C). Heat the olive oil or butter in a large skillet over medium-high heat. While it’s warming, season your chicken breasts with salt, pepper, and the Italian herbs. When the skillet is hot, sear the chicken for 3 to 4 minutes on each side until they develop a nice golden brown color. Once done, remove the chicken and set aside.
2. Cook the Vegetables and Sauce:
In the same skillet, add the minced garlic and sliced mushrooms. Sauté until the mushrooms are tender and nicely browned, about 5 minutes. Then stir in the chopped spinach and cook just until wilted, roughly 2 minutes. Next, pour in the heavy cream and add the Parmesan cheese. Stir gently and let the sauce simmer for 2 to 3 minutes until it thickens slightly.
3. Assemble and Bake:
Place the seared chicken breasts in an oven-safe baking dish. Pour the creamy mushroom and spinach sauce evenly over the chicken. Sprinkle the shredded mozzarella cheese on top, adding crushed red pepper flakes if you like a little spice. Bake uncovered in the preheated oven for around 20 to 25 minutes, or until the chicken is cooked through and the cheese is melted with a golden bubbly top.
4. Rest and Serve:
Allow the bake to rest for about 5 minutes after removing it from the oven. This helps the juices redistribute and the flavors to settle. Serve warm and enjoy your tasty low-carb meal!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to thaw and squeeze out as much water as possible before adding it to the skillet. This prevents the bake from becoming watery.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven to keep the chicken juicy and the sauce creamy.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare and assemble the dish, then cover and refrigerate it before baking. When ready, bake a few extra minutes until heated through and bubbly.
What Can I Substitute for Heavy Cream?
You can use half-and-half or full-fat coconut milk for a dairy-free option, though the sauce will be a bit thinner. If using half-and-half, you might want to add a small thickener like a teaspoon of cream cheese or xanthan gum.
