This Chicken, Spinach, and Mushroom Low-Carb Bake is a simple and tasty dish that brings together juicy chicken, fresh spinach, and hearty mushrooms all baked in one dish. It’s full of flavor while keeping things light and healthy with low-carb ingredients. The creamy texture and the tender veggies make every bite satisfying.
I love making this bake when I want something comforting but don’t want to spend a lot of time in the kitchen. It’s easy to prepare and comes together quickly, which is perfect for busy weeknights. I usually add a little cheese on top before baking because it melts nicely and adds a bit of richness without going overboard.
My favorite way to enjoy this bake is with a simple side salad or some roasted veggies for extra crunch. It’s one of those meals that feels like a warm hug and is great for leftovers too. Whenever I make it, people ask for the recipe because it’s such a crowd-pleaser without feeling heavy.
Key Ingredients & Substitutions
Chicken: I prefer using boneless, skinless chicken breasts for a lean option, but thighs add more juiciness and flavor if you like. Both work great here.
Mushrooms: White button mushrooms are easy to find and work well. Cremini or baby bella bring a deeper flavor if you want a richer taste.
Spinach: Fresh spinach wilts nicely and gives a bright color. You can use frozen spinach too—just thaw and squeeze out excess moisture first.
Heavy Cream: This makes the sauce creamy and luscious. For a lighter option, use half-and-half or a mix of cream and chicken broth.
Cheese: Mozzarella melts beautifully for the topping. Parmesan adds a nutty flavor. Feel free to try cheddar or Gruyère for a different twist.
How Can I Get Tender, Juicy Chicken in This Bake?
Searing the chicken first is key for good flavor and texture. Here’s how:
- Heat olive oil or butter in a pan until hot but not smoking.
- Season chicken well with salt and pepper.
- Cook chicken 3-4 minutes per side without moving it too much to get a golden crust.
- Remove chicken before adding veggies, so it finishes cooking gently in the oven without drying.
This method locks in juices and adds a tasty crust before baking in the creamy sauce. Don’t skip this step for best results!
Equipment You’ll Need
- Oven-safe skillet or large baking dish – I like this because it lets you cook everything in one pan, saving cleanup time.
- Stove with cooktop – used for searing the chicken and sautéing the veggies.
- Measuring cups and spoons – for accurate ingredient portions.
- Chef’s knife and cutting board – essential for chopping garlic, spinach, and mushrooms.
- Oven – to finish baking until bubbly and golden on top.
Flavor Variations & Add-Ins
- Swap mozzarella for sharp cheddar or Swiss cheese to change up the flavor.
- Add cooked bacon or pancetta for extra smoky richness.
- Stir in sautéed onions or red peppers for more texture and color.
- Use Greek yogurt instead of heavy cream for a lighter, tangy sauce.
How to Make Chicken, Spinach, and Mushroom Low-Carb Bake
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs (about 700g) boneless, skinless chicken breasts or thighs
- Salt and black pepper, to taste
- 2 tbsp olive oil or butter
- 8 oz (225g) mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded mozzarella or a mild melting cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp dried thyme or Italian seasoning
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation, 10 minutes for stovetop cooking, and about 20 minutes for baking. Altogether, you’ll need roughly 40 minutes to have a warm, creamy, and delicious low-carb bake ready to enjoy.
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Preheat your oven to 375°F (190°C). Season the chicken breasts generously with salt and pepper. Heat the olive oil or butter in an oven-safe skillet over medium-high heat. When hot, sear the chicken for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set it aside.
2. Cook the Veggies and Make the Sauce:
In the same pan, add mushrooms and cook for about 5 minutes until soft and starting to brown. Stir in minced garlic and cook for 1 minute until fragrant. Next, add the chopped spinach and cook until it wilts, around 2 minutes. Pour in the heavy cream and chicken broth, then sprinkle in your dried thyme or Italian seasoning. Let the mixture simmer gently for 3-4 minutes to thicken slightly.
3. Bake the Dish:
Return the seared chicken to the pan, nestling it into the creamy mushroom and spinach sauce. Evenly sprinkle mozzarella and Parmesan cheese over the top. Place the skillet or transfer the contents to a baking dish if needed. Bake uncovered in the preheated oven for 15-20 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F or 74°C) and the cheese is melted and bubbly. Once done, garnish with freshly chopped parsley before serving.
Serve this tasty dish hot, either on its own or paired with a fresh green salad or steamed veggies for a full low-carb meal. Enjoy!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to thaw it completely and squeeze out as much water as possible before adding it to the pan. This helps prevent the dish from becoming too watery.
Can I Substitute Heavy Cream with Something Lighter?
Absolutely! You can use half-and-half or a combination of milk and cream cheese for a lighter but still creamy texture. Keep in mind the sauce may be a bit less rich.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the chicken tender and avoid drying out the sauce.
Can I Prepare This Dish Ahead of Time?
Yes, you can assemble everything up to the baking step, cover it, and refrigerate for up to 24 hours. Then bake as directed when ready to serve.
