I love this Chicken Spinach & Mushroom Low‑Carb Oven Dish—it’s a hearty, nutritious bake that blends tender chicken, earthy mushrooms, and vibrant spinach in a creamy, cheesy sauce. It’s rich comfort food without the carbs.

Why You’ll Love This Recipe

I adore how this dish delivers satisfying flavor and texture, all while being low in carbs. The mushrooms and spinach provide freshness and depth, the creamy cheese sauce brings richness, and the chicken ties it all together. It’s simple to assemble and perfect for any night I want a healthy yet indulgent meal.

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 (such as cremini or white), sliced
Olive oil or butter
Garlic, minced
Heavy cream or cream cheese
Grated Parmesan cheese
Shredded mozzarella cheese (optional on top)
Onion powder
Salt
Black pepper
Italian seasoning or dried thyme

Directions

I preheat the oven to 375 °F (190 °C) and lightly grease a baking dish.
I season the chicken with salt, pepper, onion powder, and Italian seasoning.
In a skillet over medium heat, I sauté the mushrooms in oil or butter until they release their moisture and turn golden—about 5–7 minutes. I add garlic and cook briefly until fragrant.
I stir in the fresh spinach and cook until wilted, then remove the mixture from the pan and pour it into the baking dish.
I place the seasoned chicken on top of the vegetables.
In the same skillet, I whisk together heavy cream (or cream cheese) and Parmesan cheese, heating gently until smooth and slightly thickened.
I pour the creamy sauce evenly over the chicken and veggies.
If I want extra cheesiness, I sprinkle shredded mozzarella over the top.
I bake uncovered for 25–30 minutes, until the chicken reaches 165 °F (74 °C) internal temperature and the sauce is bubbling and golden.
I let it rest for 5 minutes before serving to allow the sauce to thicken slightly.

Servings and Timing

Servings: I get 4 generous servings
Prep Time: 10 minutes
Cook Time: 35 minutes (including stovetop and baking)
Total Time: About 45 minutes

Variations

Italian twist: I stir in diced tomatoes or roasted red peppers into the sauce for vibrant flavor.
Spicy version: I add crushed red pepper flakes or a dash of cayenne into the cream sauce for heat.
Herb-infused: I mix in chopped fresh basil, parsley, or thyme before baking for bright herbs.
GF breadcrumb topping: I sprinkle gluten-free breadcrumbs mixed with Parmesan on top for a crunchy crust.
Dairy-free: I use coconut cream or cashew cream and dairy-free cheese to lighten it up.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover and warm in a 350 °F oven for about 10–12 minutes. Alternatively, I reheat gently in the microwave on medium power, stirring halfway through.

FAQs

How can I ensure the chicken stays tender?

I don’t overcook the chicken—25–30 minutes at 375 °F is just right. I also let it rest for a few minutes post‑bake to keep it juicy.

Can I use frozen spinach?

Yes—I thaw and drain the spinach thoroughly before adding it to avoid excess moisture in the dish.

What mushrooms work best?

I find cremini or baby bella mushrooms add great flavor, but white button or portobello slices work well too.

Is this dish truly low-carb?

Yes—it’s rich in protein and vegetables with minimal carbs, especially if you skip breadcrumbs or starchy additions. Check your cream for added sugars to stay on track.

Can I prep it ahead of time?

Absolutely—I assemble everything in the baking dish ahead, cover, and refrigerate. When I’m ready, I bake it directly from the fridge, adding a few extra minutes to the bake time.

Conclusion

This Chicken Spinach & Mushroom Low‑Carb Oven Dish is one of my favorite weeknight meals. It’s satisfying, flavorful, and fits perfectly into a low-carb lifestyle without compromising on comfort or taste. Every creamy, cheesy bite makes dinner feel indulgent yet wholesome.