Chicken, Spinach & Mushroom Low-Carb Bake – So Satisfying! Recipe
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.
- 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
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
- Preheat oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare for baking.
- 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.
- Sauté aromatics: Using the same skillet, add diced onion and minced garlic and sauté for 1–2 minutes until fragrant and translucent.
- 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.
- Wilt spinach: Stir in the fresh baby spinach and cook just until wilted, about 1-2 minutes.
- 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.
- 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.
- 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.
- 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.
- 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
