Chicken, Spinach & Mushroom Low-Carb Bake – So Satisfying! Recipe

Introduction

This Chicken, Spinach & Mushroom Low-Carb Bake is a comforting, flavorful dish that’s perfect for a satisfying weeknight dinner. Packed with tender chicken, fresh vegetables, and creamy cheese, it’s both hearty and healthy. Plus, it’s easy to prepare and naturally low in carbs.

Ingredients

• 1.5 pounds boneless skinless chicken breasts or thighs
• 8 ounces fresh mushrooms (button, cremini, or shiitake), sliced
• 5 ounces fresh baby spinach
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 cup heavy cream (or coconut cream for dairy-free)
• 1½ cups shredded mozzarella cheese (or cheese of choice)
• ¼ cup grated Parmesan cheese (optional, for topping)
• 2 tablespoons olive oil or butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional, for spice)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Step 2: In a large skillet, heat olive oil or butter over medium-high heat. Sear chicken on both sides (2–3 minutes per side) until golden. Set aside.
3. Step 3: In the same skillet, add diced onion and minced garlic. Sauté for 1–2 minutes until fragrant.
4. Step 4: Add sliced mushrooms and cook until browned and most moisture has evaporated, about 5–6 minutes.
5. Step 5: Stir in baby spinach and cook just until wilted.
6. Step 6: Pour in the heavy cream and stir to combine. Simmer for 1–2 minutes. Optionally, stir in a handful of shredded cheese to thicken the sauce.
7. Step 7: Transfer the mushroom-spinach mixture to the prepared baking dish. Arrange the seared chicken over the top and pour the cream sauce evenly over the chicken.
8. Step 8: Sprinkle the remaining mozzarella and optional Parmesan cheese over everything.
9. Step 9: Bake uncovered for 25–30 minutes or until the sauce is bubbly and the chicken reaches an internal temperature of 165°F (74°C).
10. Step 10: Let the bake rest for 5 minutes before serving. Garnish with fresh herbs or extra cheese if desired.

Tips & Variations

• Use thighs instead of breasts for juicier chicken.
• Substitute coconut cream to make this dish dairy-free.
• Add red pepper flakes if you like a bit of heat.
• For extra flavor, stir in fresh herbs like thyme or rosemary before baking.
• Try different cheeses such as Gruyère or cheddar for a richer taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or oven until heated through, adding a splash of cream or milk to keep the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and drain it thoroughly to avoid excess moisture that could make the bake watery.

What can I serve with this low-carb bake?

This dish pairs well with a simple green salad or steamed vegetables to keep the meal light and healthy.

Chicken, Spinach & Mushroom Low-Carb Bake – So Satisfying! Recipe

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4.6 from 99 reviews

This Chicken, Spinach & Mushroom Low-Carb Bake is a delicious, hearty, and nutritious dish perfect for a satisfying meal. Featuring tender seared chicken breasts or thighs layered with a creamy mushroom and spinach sauce, topped with melted mozzarella and Parmesan cheese, this baked casserole is both comforting and healthy. The use of heavy cream adds richness while keeping the carb count low, making it ideal for low-carb diets.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Protein

• 1.5 pounds boneless skinless chicken breasts or thighs

Vegetables

• 8 ounces fresh mushrooms (button, cremini, or shiitake), sliced
• 5 ounces fresh baby spinach
• 1 small yellow onion, diced
• 3 cloves garlic, minced

Dairy & Oils

• 1 cup heavy cream (or coconut cream for dairy-free)
• 1½ cups shredded mozzarella cheese (or cheese of choice)
• ¼ cup grated Parmesan cheese (optional, for topping)
• 2 tablespoons olive oil or butter

Seasonings

• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional, for spice)

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare for baking.
2. Sear chicken: In a large skillet, heat olive oil or butter over medium-high heat. Sear chicken breasts or thighs on both sides for 2–3 minutes per side until they develop a golden-brown crust. Remove and set aside.
3. Sauté aromatics: Using the same skillet, add diced onion and minced garlic and sauté for 1–2 minutes until fragrant and translucent.
4. Cook mushrooms: Add the sliced mushrooms to the skillet and cook for 5–6 minutes until browned and most moisture has evaporated, concentrating their flavor.
5. Wilt spinach: Stir in the fresh baby spinach and cook just until wilted, about 1-2 minutes.
6. Add cream sauce: Pour in the heavy cream and stir well to combine. Simmer for 1–2 minutes, allowing the sauce to thicken slightly. Optionally, stir in a handful of shredded mozzarella to further thicken the sauce.
7. Assemble bake: Transfer the mushroom-spinach mixture into the prepared baking dish. Arrange the seared chicken pieces evenly over the top. Pour the creamy sauce evenly over the chicken to coat well.
8. Add cheese topping: Sprinkle the remaining shredded mozzarella cheese evenly over the dish. If using, also sprinkle the grated Parmesan cheese on top for an extra cheesy crust.
9. Bake: Place the dish uncovered in the preheated oven and bake for 25–30 minutes until bubbly and the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked.
10. Rest and serve: Remove from the oven and let the bake rest for 5 minutes. Garnish with fresh herbs or extra cheese if desired before serving.

Notes

• To make this dish dairy-free, substitute heavy cream with full-fat coconut cream and use a dairy-free cheese alternative or omit the cheese.
• The choice of chicken breasts or thighs can be based on preference; thighs provide more moisture and flavor, while breasts are leaner.
• Ensure the chicken is seared well for better flavor and texture before baking.
• You can add red pepper flakes for a subtle heat or omit if you prefer a milder dish.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: chicken bake, low-carb chicken casserole, spinach mushroom chicken, creamy chicken bake, low-carb dinner