Chicken, Spinach, and Mushroom

This Chicken, Spinach, and Mushroom Low-Carb Oven Dish is one of my favorite go-to meals when I want something healthy, hearty, and packed with flavor. It’s loaded with protein, low in carbs, and baked in one dish for minimal cleanup. Juicy chicken, sautéed mushrooms, and tender spinach all come together in a creamy, cheesy sauce that tastes indulgent—without the carbs.

Why You’ll Love This Recipe

I love how this dish delivers comforting flavors without weighing me down. The chicken bakes up tender, the mushrooms add an earthy richness, and the spinach brings a light, fresh balance. It’s a great recipe to prep ahead, bake, and enjoy all week long. Plus, it’s naturally gluten-free and keto-friendly, which makes it perfect when I’m trying to stay on track but still want something satisfying.

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
olive oil or butter
garlic, minced
fresh mushrooms, sliced
fresh spinach
cream cheese
heavy cream
shredded mozzarella or parmesan
salt and pepper
optional: Italian seasoning, red pepper flakes, or paprika for extra flavor

directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. I season the chicken with salt, pepper, and optional herbs, then sear it in a hot skillet with olive oil until browned on both sides (not cooked through), and set it aside.

3. In the same skillet, I add garlic and sliced mushrooms, cooking until they release their moisture and begin to brown.

4. I stir in the spinach and cook until just wilted.

5. I lower the heat and add cream cheese and heavy cream, stirring until the sauce is smooth and creamy.

6. I return the chicken to the baking dish, spoon the spinach-mushroom mixture over it, and top everything with shredded cheese.

7. I bake uncovered for 20–25 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.

8. I let it rest for a few minutes before serving.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

• I use chicken thighs instead of breasts when I want extra juiciness.

• I sometimes swap the mushrooms for zucchini or chopped broccoli.

• For more heat, I add crushed red pepper flakes or a bit of cayenne.

• I top it with fresh basil or parsley just before serving for a pop of color.

• I mix in a bit of grated parmesan into the cream sauce for a deeper flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I cover the dish and warm it in a 325°F (160°C) oven until heated through, or microwave individual portions for 1–2 minutes.
It also freezes well—once cooled, I wrap it tightly and freeze for up to 2 months. I thaw it overnight in the fridge before reheating.

FAQs

Can I make this dish ahead of time?

Yes, I often assemble it fully (without baking), cover it, and refrigerate. Then I just bake it fresh when I’m ready to eat.

What’s the best cheese for this recipe?

I love using mozzarella for meltiness, but sharp cheddar or gouda work great too. Parmesan adds a nice salty finish.

Can I use frozen spinach?

Yes, I thaw and drain it well before adding it to the skillet to avoid too much moisture in the dish.

Is this dish keto?

Yes, it’s low in carbs and high in fat and protein, which makes it a perfect fit for a keto lifestyle.

What can I serve with this?

I like to serve it with a simple green salad or roasted cauliflower for a complete low-carb meal.

Conclusion

This Chicken, Spinach, and Mushroom Low-Carb Oven Dish is everything I need when I want a comforting, flavorful, and healthy meal. It’s creamy, cheesy, and packed with protein and vegetables—all baked in one dish. Whether I’m watching carbs or just want something easy and delicious, this recipe always comes through.