Name: Baked Chicken with Spinach and Mushrooms in a Low‑Carb Oven Dish
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts or thighs; 4 cups fresh spinach leaves; 8 oz sliced mushrooms (cremini or button); 2 tbsp olive oil or butter; 2 garlic cloves, minced; ½ cup heavy cream or half-and-half; ½ cup low-sodium chicken broth; ½ cup grated Parmesan cheese, divided; 1 tsp Dijon mustard (optional); Salt and freshly ground black pepper, to taste; Optional: chopped fresh thyme or parsley for garnish

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I bake this Chicken with Spinach and Mushrooms when I want a comforting, low‑carb meal that’s nourishing and full of flavor. Tender chicken breast nestled among earthy mushrooms and wilted spinach, all baked to juicy perfection in a creamy sauce—that’s my ideal weeknight dinner.

Why You’ll Love This Recipe

I love how this dish feels indulgent without carbs—from the creamy sauce to the juicy chicken, it’s both satisfying and guilt‑free. Everything cooks together in one dish, so I spend less time washing up and more time enjoying dinner. It hits the spot when I want something hearty, flavorful, and easy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Fresh spinach leaves
Sliced mushrooms (cremini or button)
Olive oil or butter
Minced garlic
Heavy cream or half‑and‑half
Chicken broth (low‑sodium)
Grated Parmesan cheese
Dijon mustard (optional)
Salt and freshly ground black pepper
Optional: chopped fresh thyme or parsley for garnish

directions

I preheat the oven to 180 °C (350 °F).
In a skillet, I heat oil or butter over medium-high heat and season chicken with salt and pepper. I sear each side until golden—about 3 minutes per side—then transfer to an oven-safe baking dish.
In the same skillet, I add a little more oil or butter and sauté sliced mushrooms until they begin to brown. I toss in garlic and cook until fragrant.
I stir in the spinach and let it wilt slightly.
I pour in chicken broth, heavy cream, a spoonful of Dijon mustard, and half the Parmesan. I stir to combine and let it simmer gently for a minute or two.
I pour this creamy mixture over the chicken in the baking dish, making sure the pieces are well coated.
I sprinkle the remaining Parmesan over the top.
I bake uncovered for 20–25 minutes, until the chicken is cooked through (internal temperature reaches 74 °C/165 °F) and the sauce is bubbling and slightly thickened.
I remove from the oven and let it rest for 5 minutes, then garnish with chopped thyme or parsley before serving.

Servings and timing

Servings: Serves 4
Prep time: ~10 minutes
Cook time: ~30 minutes (including searing and baking)
Total time: ~40 minutes

Variations

Cheesy twist: I stir in shredded mozzarella or Gruyère before baking for a melty top.
Lighter version: I use half-and-half instead of heavy cream and skip the cheese for a lighter sauce.
Vegetable boost: I add chopped zucchini or bell peppers to the skillet with the mushrooms for more veggies.
Spicy kick: I mix in a teaspoon of red pepper flakes or chipotle powder into the sauce for warmth.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm individual portions in the oven at 160 °C (325 °F) for about 10 minutes, or microwave until heated through. I might add a splash of broth or cream to rejuvenate the sauce.

FAQs

How do I know the chicken is fully cooked?

I look for an internal temperature of 74 °C (165 °F) using a meat thermometer. It should be opaque with clear juices and no pink in the center.

Can I use frozen spinach?

Yes—I thaw and squeeze out excess moisture before adding. I fold it into the creamy mushroom mixture to heat through before baking.

Is this dish low-carb?

Definitely—it relies on vegetables, cream, and protein instead of pasta, rice, or potatoes, making it a great low-carb option.

Can I prepare this ahead of time?

Absolutely—I sear the chicken and prep the sauce, then assemble in the baking dish, cover, and refrigerate until I’m ready to bake—just add a few extra minutes of oven time.

What can I serve with it?

I enjoy it on its own or alongside roasted cauliflower, steamed broccoli, or a crisp green salad.

Conclusion

I love how this Baked Chicken with Spinach and Mushrooms gives me a cozy, flavorful meal that fits a low‑carb lifestyle—creamy, comforting, and easy. Perfect for weeknight dinners or when I want something both simple and impressive. I hope it becomes a favorite in your kitchen too!