This Chicken, Spinach, and Mushroom Low-Carb Bake is a cozy, hearty dish that’s full of fresh flavors and great textures. Tender chicken pieces are baked alongside earthy mushrooms and vibrant spinach, all mixed in a creamy sauce that holds everything together perfectly. It’s a satisfying meal that feels indulgent while still keeping things light and low in carbs.
I love making this bake when I want something that’s easy to throw together but still feels like homemade comfort food. The combination of spinach and mushrooms gives it a nice balance between freshness and richness, and the chicken stays juicy and tender. I usually stir in a bit of cheese before baking to add that extra melty goodness—it’s a small detail, but it really changes the game.
One of my favorite ways to serve this is straight from the oven with a simple side salad or roasted veggies. It’s a perfect weeknight meal when you want something warm and filling without spending too much time in the kitchen. Plus, it reheats well, so I often make extra to have leftovers for an easy lunch the next day.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are easy to cook and stay tender when seared first. You can swap with thighs for juicier meat, though cooking time may vary.
Mushrooms: Cremini or white mushrooms add earthiness. If unavailable, button mushrooms work fine. Avoid watery mushrooms like enoki for this dish.
Spinach: Fresh spinach gives a nice leafy texture and fresh flavor. Baby spinach is best, but regular spinach is fine too. Frozen spinach can be used but squeeze out excess water.
Heavy Cream: This makes the sauce rich and creamy. For a lighter option, try half-and-half or coconut cream for a dairy-free version.
Cheese: Parmesan brings sharpness and depth, while mozzarella or Monterey Jack melts smoothly. Feel free to use your favorite melting cheese or skip the mozzarella for lower fat.
How Do I Get the Chicken Perfectly Seared and Juicy?
Searing the chicken before baking is key to locking in moisture and building flavor. Here’s how to do it:
- Pat the chicken dry with paper towels to help it brown well.
- Heat the oil or butter in a skillet on medium-high until shimmering but not smoking.
- Place the chicken in the pan without crowding. Don’t move it for 3-4 minutes to get a golden crust.
- Flip and sear the other side for the same amount of time.
- Remove the chicken and cook the veggies in the same pan to soak up the browned bits and add flavor.
This method sets a tasty base before the chicken finishes cooking in the creamy sauce during baking.
Equipment You’ll Need
- Oven-safe baking dish – I use a 9×13 inch dish; it’s the perfect size for this bake and easy to serve from.
- Large skillet or frying pan – helps sear the chicken and cook the mushrooms and spinach; non-stick makes cleanup easier.
- Meat thermometer – ensures the chicken is cooked to a safe 165°F without overcooking.
- Mixing spoon or spatula – for stirring the sauce and mixing ingredients easily.
- Measuring cups and spoons – keep everything accurate, especially the cream and cheese.
Flavor Variations & Add-Ins
- Swap chicken for turkey or pork cutlets for a different protein option that cooks quickly.
- Add a pinch of red pepper flakes to the sauce for a bit of heat.
- Stir in cooked bacon or pancetta for extra smoky flavor and richness.
- Include shredded mozzarella or pepper jack cheese for a spicier, cheesier topping.
Chicken, Spinach, and Mushroom Low-Carb Bake
Ingredients You’ll Need:
For the Main Dish:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or butter
- 8 oz (about 225g) cremini or white mushrooms, sliced
- 4 cups fresh spinach leaves
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- ½ teaspoon paprika
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella or Monterey Jack cheese
- Fresh parsley, chopped for garnish (optional)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and sear the chicken and veggies, plus 20–25 minutes baking time in the oven. Plan for roughly 40 minutes total from start to serving, making it great for a weeknight meal.
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Preheat your oven to 375°F (190°C). Season the chicken breasts on both sides with salt, pepper, and paprika. Heat olive oil or butter in a large skillet over medium-high heat. When hot, add the chicken breasts and sear each side for 3 to 4 minutes until golden brown. Remove the chicken from the pan and set aside.
2. Cook the Vegetables and Make the Sauce:
In the same skillet, add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they release their moisture and start to brown. Add the minced garlic and cook for another minute until fragrant. Toss in the fresh spinach and stir until just wilted.
Pour in the heavy cream and chicken broth. Sprinkle the thyme over the mixture and stir to combine. Let the sauce simmer gently for 2 to 3 minutes to thicken slightly. Then stir in half of the Parmesan cheese and half of the shredded cheese until melted and creamy.
3. Assemble and Bake:
Transfer the creamy spinach and mushroom sauce into a baking dish. Nestle the seared chicken breasts into the sauce. Sprinkle the remaining Parmesan and shredded cheese over the top. Bake for 20 to 25 minutes, or until the chicken is completely cooked through (internal temperature of 165°F / 75°C).
Remove from the oven and let the dish sit for a few minutes before serving. If you like, garnish with chopped fresh parsley for a pop of color and freshness. Serve warm and enjoy your delicious low-carb meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the refrigerator overnight before cooking. This helps ensure even cooking and better texture.
Can I Make This Bake Ahead of Time?
Absolutely! Prepare the dish up to step 11, then cover and refrigerate. When ready to eat, bake as directed, adding a few extra minutes if baking from cold.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Serve with This Low-Carb Bake?
This dish is great on its own or paired with a fresh salad or steamed low-carb vegetables like cauliflower rice or roasted asparagus for a complete meal.
