This Chicken, Spinach, and Mushroom Low-Carb Bake is a comforting, wholesome meal that’s packed with tender chicken, fresh spinach, and earthy mushrooms all baked together until golden and bubbly. It’s perfect for anyone looking for a hearty dish that’s low on carbs but big on flavor.
I love how this bake comes together quickly and uses simple ingredients that I always have on hand. The mushrooms add a lovely depth, and the spinach gives it a nice pop of color and freshness. It’s one of those recipes where everything blends perfectly, making it a favorite in our rotation during busy weeknights.
My favorite way to enjoy this bake is straight from the oven with a side salad or some roasted veggies. I find it keeps me satisfied without feeling heavy, and it’s great for meal prep because it tastes even better the next day. I’m sure you’ll appreciate how easy and tasty this dish is to make and eat!
Key Ingredients & Substitutions
Chicken breasts: These are perfect for this bake because they cook evenly and stay tender when seared. If you want a juicier option, try chicken thighs instead—they have more fat and flavor.
Mushrooms: Use fresh white or cremini mushrooms for a mild earthiness. You can swap for portobello for a meatier texture or omit altogether if mushrooms aren’t your thing.
Spinach: Fresh spinach wilts wonderfully into the creamy sauce. Frozen spinach can work too—just thaw and squeeze out extra liquid before cooking.
Heavy cream: It makes the sauce rich and silky. For a lighter version, use half-and-half or coconut cream for a dairy-free twist.
Cheese: Parmesan adds sharpness, and mozzarella provides meltiness. If you need a lower-fat option, try part-skim mozzarella, or swap Parmesan with Pecorino Romano.
How Do You Get the Chicken Tender and Juicy Without Overcooking?
Searing the chicken before baking is the key here. It locks in juices and adds color, but you don’t want to cook it all the way through in the skillet.
- Heat oil or butter until hot but not smoking.
- Cook chicken breasts 4-5 minutes per side until just golden (don’t worry if raw inside).
- Finish cooking in the oven by baking with the sauce for even, gentle heat.
- Use a meat thermometer if possible: it should read 165°F (74°C) to ensure safety without dryness.
Equipment You’ll Need
- Oven-safe baking dish – I recommend a medium-sized dish to hold all the ingredients comfortably and ensure even baking.
- Large skillet or sauté pan – This is perfect for searing the chicken and cooking the mushrooms and spinach; I like it because it goes straight from stovetop to oven.
- Cooking tongs or spatula – Handy for turning the chicken and stirring the veggies without making a mess.
- Meat thermometer (optional) – To check that the chicken reaches 165°F and stays juicy.
Flavor Variations & Add-Ins
- Use cooked bacon bits or pancetta for extra smoky flavor—add them to the sauce or sprinkle on top before baking.
- Swap spinach for kale or Swiss chard for a different green with more texture and nutrients.
- Add a splash of white wine or lemon juice to brighten the creamy sauce just before baking.
- Try different cheeses like feta or provolone—each adds a unique flavor twist and melts nicely over the dish.
Chicken, Spinach, and Mushroom Low-Carb Bake
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tbsp olive oil or butter
- 8 oz (about 225 g) mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp dried Italian herbs (or a mix of dried basil, oregano, and thyme)
- 1/2 tsp crushed red pepper flakes (optional)
How Much Time Will You Need?
This bake takes about 15 minutes to prepare and 20-25 minutes to bake in the oven. Including a few minutes to let the bake rest before serving, you’re looking at under 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Prep and Sear the Chicken
Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper on both sides. Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side, until golden brown but not fully cooked through. Remove the chicken from the skillet and set it aside.
2. Cook the Vegetables
Using the same skillet, add the sliced mushrooms and sauté for 4-5 minutes until softened and slightly browned. Add the minced garlic and cook for another minute until fragrant. Then add the chopped spinach and cook until it wilts, about 2-3 minutes. Season with salt, pepper, Italian herbs, and crushed red pepper flakes if you like a little heat.
3. Make the Creamy Sauce and Bake
Lower the heat and stir in the heavy cream, combining everything well. Add the Parmesan cheese and stir until melted and slightly thickened, about 2-3 minutes. Spread a thin layer of this creamy mixture on the bottom of your baking dish. Place the seared chicken breasts on top, then pour the remaining sauce evenly over them. Sprinkle shredded mozzarella on top. Bake uncovered for 20-25 minutes until the chicken is cooked through (internal temp should reach 165°F / 74°C) and the cheese is bubbly and golden. Let it rest for 5 minutes before serving.
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach! Just make sure to thaw it completely and squeeze out any excess water before adding it to the skillet to avoid a watery sauce.
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 moist and the sauce creamy.
Can I Substitute Heavy Cream for a Lighter Option?
Absolutely! You can use half-and-half or a mixture of milk and cream cheese for a lighter sauce. Just keep in mind the sauce might be a little less rich and thick.
Is This Dish Suitable for Meal Prep?
Definitely! This bake makes great leftovers and tastes even better the next day. Prepare it ahead, refrigerate, and simply reheat when ready to eat.