This Chicken, Spinach, and Mushroom Low-Carb Bake is a simple, comforting dish that combines tender chicken pieces with fresh spinach and earthy mushrooms. It’s baked until everything melts together into a warm, satisfying meal that’s both hearty and light on carbs.
I love making this dish when I want something filling but don’t want to spend too much time in the kitchen. The mushrooms add a nice depth of flavor, while the spinach brings a bright, fresh touch. Plus, baking it all together means fewer dishes to wash, which is always a win in my book.
One of my favorite ways to enjoy this bake is with a crisp side salad or a bit of roasted cauliflower. It’s a great meal for weeknights because it’s easy to prepare and packs a good mix of protein and veggies in every bite. I know folks who make it regularly because it’s both comforting and keeps carbs in check without feeling like a sacrifice.
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless chicken breasts is great for even cooking. If you prefer dark meat, thighs can be substituted—they stay juicier but may need a bit longer in the oven.
Mushrooms: Fresh mushrooms add earthiness and moisture. Cremini or white button mushrooms work well. If fresh aren’t available, a cup of canned mushrooms (drained) can be used, but fresh really lifts the flavor.
Spinach: Fresh spinach cooks down quickly and adds color and nutrients. Frozen spinach is a fine substitute—just be sure to thaw and drain it well to avoid extra liquid.
Cheeses: Mozzarella melts beautifully and gives stretchiness, while Parmesan adds sharpness. Feel free to swap mozzarella for cheddar or provolone for a different cheese twist.
Heavy Cream: Provides richness and helps blend flavors. For a lighter option, half-and-half works but the bake won’t be as creamy and rich.
How Do You Get the Best Texture Without Watery Spinach or Mushrooms?
Water content in spinach and mushrooms can make dishes soggy if not handled well. Here’s how to avoid that:
- Sauté Mushrooms: Cook them until golden brown and their moisture evaporates. Avoid overcrowding the pan to get a good sear.
- Wilt Spinach Properly: Cook spinach until just wilted and remove excess liquid by draining or pressing it lightly in a colander or towel.
- Layer Carefully: Distribute cooked veggies evenly so moisture is balanced around the chicken. Don’t pile too much in one spot.
- Bake Without a Cover: Leaving the dish uncovered helps steam escape, preventing sogginess and allowing the cheese on top to brown nicely.
Equipment You’ll Need
- 9×13-inch baking dish – I prefer this size because it holds the chicken and veggies well and fits into most ovens.
- Large skillet – useful for sautéing the mushrooms, garlic, and spinach to bring out their flavors.
- Cutting board and knives – for chopping garlic and slicing mushrooms; they make prep quick and easy.
- Meat thermometer – to check that the chicken reaches 165°F (74°C), ensuring it’s cooked perfectly.
- Grater – for fresh Parmesan, if not using pre-grated cheese; keeps the cheese flavorful and fresh.
Flavor Variations & Add-Ins
- Swap chicken for turkey or pork chops for a different protein that works well here.
- Add a pinch of red pepper flakes or smoked paprika to spice things up or add smoky flavor.
- Mix in roasted bell peppers or sun-dried tomatoes for extra sweetness and color.
- Use different cheeses like provolone or cheddar for a varied cheesy flavor.
Chicken, Spinach, and Mushroom Low-Carb Bake
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tablespoons olive oil
- 8 ounces fresh mushrooms, sliced
- 3 cups fresh spinach (or frozen spinach, thawed and drained)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- Optional: pinch of red pepper flakes for a bit of heat
Time You’ll Need:
This recipe takes about 15 minutes to prepare, plus 30-35 minutes to bake. Add a few extra minutes if you want to broil the top for a crispier cheese finish, and don’t forget to let it rest 5 minutes before serving!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish
First, preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so nothing sticks.
2. Cook the Mushrooms and Spinach
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 5 minutes, until they’re browned and soft. Take them out and set aside. In the same skillet, add the minced garlic and cook for 1 minute until you can smell the aroma. Then add the fresh spinach and cook until it wilts (about 2-3 minutes). Season with salt and pepper, then remove from heat.
3. Season and Arrange the Chicken
Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Lay them evenly in your prepared baking dish.
4. Layer the Veggies and Cream
Spread the cooked spinach and garlic evenly over the chicken breasts, then layer the sautéed mushrooms on top. Pour the heavy cream evenly over the whole dish.
5. Add Cheese and Bake
Sprinkle the shredded mozzarella and grated Parmesan cheese over everything. Bake uncovered for 30-35 minutes, until the chicken is fully cooked (internal temp of 165°F or 74°C) and the cheese is golden and bubbling. If you want a crispier top, broil it for 2-3 minutes, but watch it closely to avoid burning.
6. Let It Rest and Serve
Once out of the oven, let your bake rest for about 5 minutes. This helps the juices settle and makes serving easier. Then enjoy your tasty, creamy, low-carb meal!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to thaw it completely and squeeze out any excess water before using. This helps prevent the dish from becoming too watery.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven to maintain moisture and flavor.
Can I Substitute Another Cheese?
Absolutely! Cheddar, provolone, or Monterey Jack work well as alternatives. Just keep in mind the flavor and meltability may vary slightly.
Is It Okay to Use Chicken Thighs Instead of Breasts?
Yes, chicken thighs will add extra juiciness and richness, but you might need to increase the baking time by 5-10 minutes to make sure they are cooked through.
