Chicken Spinach & Mushroom Low-Carb Oven Dish – Creamy, Comforting, and Guilt-Free

Chicken Spinach & Mushroom Low-Carb Oven Dish – Creamy, Comforting, and Guilt-Free

Juicy chicken, buttery mushrooms, and tender spinach baked in a rich, garlicky cream sauce, all under a blanket of melted cheese—this Chicken Spinach & Mushroom Low-Carb Oven Dish tastes like pure comfort food but keeps the carbs in check.

It’s the kind of bake you can toss together on a busy night, slide into the oven, and serve with a simple salad for a cozy, satisfying dinner that feels indulgent without the pasta, rice, or potatoes.

Why You’ll Love It

  • Low-carb comfort: All the creamy, cheesy goodness you crave, without heavy carbs.
  • One-dish bake: Everything cooks together in the oven—easy prep, easy cleanup.
  • Big flavor, simple ingredients: Chicken, mushrooms, spinach, garlic, cream, cheese. Done.
  • Flexible: Use breasts or thighs, fresh or frozen spinach, and your favorite cheese combo.

Ingredients

For the Chicken & Veggies

  • 1 ½–2 lb (680–900 g) boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil or butter
  • 8 oz (225 g) mushrooms, sliced (white, cremini, or mixed)
  • 3 cups fresh baby spinach (or 1 cup thawed, well-drained frozen spinach)
  • 3–4 garlic cloves, finely minced
  • ½ small onion, finely chopped (optional, adds flavor but a few extra carbs)
  • 1 tsp Italian seasoning or dried mixed herbs
  • ½–1 tsp paprika (sweet or smoked)
  • Salt & black pepper, to taste

For the Creamy Low-Carb Sauce

  • ¾ cup (180 ml) heavy cream
  • ¼ cup (60 ml) chicken broth (low-sodium)
  • 3 oz (85 g) cream cheese, softened and cut into cubes
  • ½ cup (50 g) grated Parmesan cheese
  • 1 tsp Dijon mustard (optional, for a subtle tang and depth)

For the Cheesy Topping

  • 1–1 ½ cups (110–165 g) shredded mozzarella or a blend (mozzarella, provolone, or cheddar)
  • Extra grated Parmesan, for sprinkling
  • Fresh parsley or chives, chopped, for garnish

Time & Yield

  • Prep: 20 minutes
  • Cook: 25–30 minutes
  • Total: ~45–50 minutes
  • Yield: 4–5 servings

How to Make Chicken Spinach & Mushroom Low-Carb Oven Dish

1) Prep the Chicken

  1. Preheat the oven:
    • Set oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish or similar.
  2. Season the chicken:
    • Pat chicken dry with paper towels.
    • Cut into large chunks or leave as whole fillets (if thick, slice breasts horizontally to make cutlets).
    • Season both sides with salt, pepper, paprika, and Italian seasoning.

2) Sauté Mushrooms, Spinach & Aromatics

  1. Cook mushrooms:
    • In a large skillet over medium-high heat, heat olive oil or butter.
    • Add mushrooms and cook for 4–5 minutes, stirring occasionally, until they release their moisture and get lightly golden.
  2. Add aromatics:
    • Add onion (if using) and sauté 2–3 minutes until softened.
    • Add garlic and cook 30 seconds–1 minute until fragrant (don’t let it burn).
  3. Wilt the spinach:
    • Add spinach and toss until wilted (1–2 minutes).
    • Season lightly with salt and pepper.
    • Transfer this mixture into the prepared baking dish, spreading it out in an even layer as the “bed” for the chicken.

3) Sear the Chicken (Optional but Recommended)

This step adds color and flavor. You can skip it and bake the chicken raw in the sauce, but searing makes it tastier.

  1. Use the same skillet:
    • If needed, add a little more oil to the pan.
  2. Sear:
    • Sear the seasoned chicken over medium-high heat for 2–3 minutes per side, just until lightly browned (it doesn’t need to cook through).
    • Transfer chicken pieces on top of the spinach-mushroom mixture in the baking dish.

4) Make the Creamy Low-Carb Sauce

  1. Deglaze the pan:
    • Lower heat to medium.
    • Add chicken broth to the same skillet, scraping up any browned bits from the bottom (flavor!).
  2. Add cream & cream cheese:
    • Stir in heavy cream and cream cheese cubes.
    • Whisk or stir over medium heat until the cream cheese melts and the sauce becomes smooth.
  3. Flavor it:
    • Add Parmesan and Dijon mustard (if using).
    • Stir until melted and slightly thickened, 2–3 minutes.
    • Taste and adjust salt and pepper (remember the cheese is salty).
  4. Pour over the chicken:
    • Pour the creamy sauce evenly over the chicken and veggies in the baking dish.

5) Add Cheese & Bake

  1. Top with cheese:
    • Sprinkle shredded mozzarella and a little extra Parmesan evenly over the top.
  2. Bake:
    • Bake at 375°F (190°C) for 20–25 minutes, or until:
      • Chicken is cooked through (internal temperature at least 165°F / 74°C), and
      • The sauce is bubbly and the cheese is melted and lightly golden.
  3. Optional broil:
    • If you want a more browned top, broil for 1–3 minutes, watching closely so it doesn’t burn.
  4. Rest:
    • Let the dish rest for 5–10 minutes so the sauce thickens slightly before serving.

Nutrition (Per Serving – Approximate, for 5 servings)

  • Calories: ~430–520 kcal
  • Protein: ~30–35 g
  • Fat: ~30–38 g
  • Total Carbs: ~7–9 g
  • Net Carbs: ~5–7 g (most carbs come from onions, mushrooms, and spinach)

(Exact numbers depend on your ingredients, cheese amounts, and whether you use onion.)

Serve It Like This

  • Spoon a portion of chicken + veggies + sauce onto each plate.
  • Garnish with fresh parsley or chives.
  • Great low-carb sides:
    • Steamed or roasted broccoli
    • Cauliflower mash or cauliflower rice
    • A crisp green salad with a simple vinaigrette

Everything on the plate is rich and creamy, so a fresh, crunchy side balances it nicely.

Pro Tips for a Perfect Low-Carb Oven Dish

  • Don’t skip the sauté: Cooking mushrooms first gets rid of excess moisture, so your bake isn’t watery.
  • Room-temperature ingredients: Softened cream cheese blends into the sauce more easily and smoothly.
  • Taste the sauce: Adjust salt, pepper, and Dijon before you pour it over the chicken. That’s your flavor base.
  • Don’t overbake the chicken: Especially if you’re using breasts—pull it as soon as it reaches 165°F (74°C).
  • Let it rest: A short rest lets the sauce thicken and cling to the chicken instead of being too loose.

Variations & Twists

  • Extra Veggie Version:
    • Add sliced zucchini or a handful of broccoli florets with the mushrooms.
  • Bacon Lover’s Twist:
    • Cook 3–4 strips of bacon, crumble, and sprinkle on top with the cheese before baking.
  • Spicy Kick:
    • Add crushed red pepper flakes or a pinch of cayenne to the sauce.
  • Cheese Swap:
    • Try Gruyère, provolone, or a mix of mozzarella and cheddar for different flavor profiles.
  • Dairy-Lighter Version:
    • Use half heavy cream, half unsweetened almond milk, and slightly reduce the cream cheese and shredded cheese.

Make-Ahead, Storage & Reheating

  • Make-Ahead:
    • Assemble the dish (up to just before baking), cover tightly, and refrigerate for up to 24 hours.
    • When ready to bake, let it sit at room temp for 15–20 minutes and add a few minutes to the baking time if needed.
  • Storage:
    • Store leftovers in an airtight container in the fridge for 3–4 days.
  • Reheating:
    • Reheat gently in the oven at 325°F (160°C) until warmed through, or in the microwave in short bursts.
    • If the sauce looks too thick when reheating, add a splash of cream or broth.

Why This Recipe Works

Searing the chicken builds flavor and keeps it juicy, while mushrooms and spinach add savory depth and color without adding many carbs. The cream-cheese-Parmesan sauce thickens in the oven into a rich, velvety blanket that clings to every bite of chicken and vegetables. Baking everything together lets the flavors meld, so you get creamy, cheesy, garlicky goodness in every forkful—no pasta or rice needed.

Final Thought: When you’re craving something cozy and creamy but still low-carb, this Chicken Spinach & Mushroom Oven Dish is exactly the kind of “feels like a cheat meal but isn’t” recipe you’ll want on repeat.

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