Chicken, Spinach, and Mushroom Low-Carb Oven Dish

This Chicken, Spinach, and Mushroom Low-Carb Oven Dish is one of my favorite recipes when I want something warm, filling, and healthy. It’s creamy, savory, and packed with protein and veggies—without relying on pasta, rice, or heavy carbs. I love how everything bakes together in one dish for a flavorful, comforting meal that fits perfectly into a low-carb lifestyle.

Why You’ll Love This Recipe

I love how this dish gives me the satisfaction of a creamy casserole without any of the guilt. The tender chicken pairs perfectly with earthy mushrooms and vibrant spinach, all coated in a rich, cheesy sauce that feels indulgent but is totally low-carb. It’s easy to prepare, reheats beautifully, and makes a perfect weeknight dinner or meal-prep lunch.

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

• Fresh spinach

• Mushrooms (sliced; I use cremini or button)

• Garlic, minced

• Onion (optional, finely chopped)

• Olive oil or butter

• Heavy cream

• Cream cheese

• Shredded mozzarella or Parmesan cheese

• Salt and pepper

• Italian seasoning or dried thyme

• Crushed red pepper flakes (optional, for a little heat)

Directions

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

2. I heat olive oil in a skillet over medium heat and sauté the garlic, onion, and mushrooms until softened and browned.

3. I add the spinach and cook until wilted, then set the mixture aside.

4. I season the chicken with salt, pepper, and Italian seasoning, then place it in the baking dish.

5. I spread the spinach and mushroom mixture evenly over the chicken.

6. In a small saucepan, I heat the cream, cream cheese, and a bit of shredded cheese until smooth and melted.

7. I pour the sauce over the chicken and top with the rest of the cheese.

8. I bake uncovered for 25–30 minutes, or until the chicken is cooked through and the top is golden and bubbly.

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

Servings and timing

This dish serves 4 and takes about 15 minutes to prepare and 30 minutes to bake, making it ready in under 45 minutes.

Variations

I sometimes use kale instead of spinach, or add sun-dried tomatoes for a little extra tang. Swapping the chicken for turkey or using a mix of different cheeses—like Gruyère or smoked gouda—adds a fun twist. For more richness, I drizzle a little pesto on top before baking. It’s also easy to double the recipe for meal prep or guests.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish with foil and warm it in a 325°F oven until hot, or microwave portions for 1–2 minutes. The creamy sauce keeps it from drying out, which makes it perfect for next-day meals.

FAQs

Can I use frozen spinach?

Yes, I thaw it first and squeeze out all the moisture before adding it to the skillet. It works just as well and saves time.

Is this recipe keto-friendly?

Absolutely. It’s high in fat, moderate in protein, and very low in carbs, making it great for keto or low-carb diets.

What kind of mushrooms work best?

I usually use cremini or white button mushrooms, but shiitake or portobello slices add a deeper, meatier flavor.

Can I make it ahead?

Yes, I assemble the dish up to a day in advance and keep it in the fridge. When I’m ready to eat, I bake it as usual, adding a few extra minutes to the cook time.

Can I use cooked chicken?

Yes, I sometimes use leftover rotisserie chicken. I just mix it with the spinach and mushroom filling, pour on the sauce, and bake for less time—about 15–20 minutes until heated through.

Conclusion

This Chicken, Spinach, and Mushroom Low-Carb Oven Dish is everything I want in a simple, healthy meal—rich, cheesy, and full of flavor without the carbs. It’s a satisfying, all-in-one dinner that’s easy to make, easy to love, and perfect for any night of the week. Whether I’m cooking for the family or prepping meals for myself, this dish always delivers.

Chicken, Spinach, and Mushroom Low-Carb Oven Dish

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American

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Description

This Chicken, Spinach, and Mushroom Low-Carb Oven Dish is a creamy, cheesy, and satisfying casserole packed with protein and vegetables—perfect for keto or low-carb diets without sacrificing comfort or flavor.

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Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 4 cups fresh spinach
• 8 oz mushrooms (cremini or button), sliced
• 2 cloves garlic, minced
• 1/2 onion, finely chopped (optional)
• 1 tbsp olive oil or butter
• 1/2 cup heavy cream
• 4 oz cream cheese
• 1 cup shredded mozzarella or Parmesan cheese, divided
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning or dried thyme
• 1/4 tsp crushed red pepper flakes (optional)

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté garlic, onion, and mushrooms until soft and browned.
3. Add spinach and cook until wilted. Remove from heat and set aside.
4. Season chicken with salt, pepper, and Italian seasoning. Place in prepared baking dish.
5. Spread spinach and mushroom mixture over the chicken.
6. In a saucepan, heat cream, cream cheese, and 1/2 cup shredded cheese until smooth.
7. Pour cheese sauce over chicken and vegetable mixture. Top with remaining cheese.
8. Bake uncovered for 25–30 minutes, until chicken is cooked through and top is golden.
9. Let rest for a few minutes before serving.

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Notes

• Substitute kale for spinach or use different cheese blends like Gruyère.
• Add sun-dried tomatoes or drizzle with pesto for flavor variation.
• Use thawed frozen spinach—squeeze out excess water before using.
• Use pre-cooked chicken to save time—bake for 15–20 minutes.
• Great for meal prep; store up to 4 days in the fridge.

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Nutrition

• Serving Size: 1 portion
• Calories: 390
• Sugar: 3g
• Sodium: 520mg
• Fat: 27g
• Saturated Fat: 13g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 110mg