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