Description

This Easy 40-Minute Chicken, Spinach & Mushroom Low-Carb Bake is a creamy, comforting dish featuring tender seared chicken breasts or thighs baked in a rich mushroom and spinach cream sauce, topped with melted mozzarella and Parmesan cheese. Perfect for a satisfying low-carb meal, it combines fresh vegetables and savory chicken in a baked casserole that’s quick to prepare and full of flavor.

Ingredients

Scale

Chicken

1.5 pounds boneless skinless chicken breasts or thighs

Vegetables

8 ounces fresh mushrooms (button, cremini, or shiitake), sliced
5 ounces fresh baby spinach
1 small yellow onion, diced
3 cloves garlic, minced

Dairy & Sauces

1 cup heavy cream (or coconut cream for dairy-free)
1½ cups shredded mozzarella cheese (or cheese of choice)
¼ cup grated Parmesan cheese (optional, for topping)

Fats & Seasonings

2 tablespoons olive oil or butter
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional, for spice)

Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure even cooking.
Sear the Chicken: Heat olive oil or butter in a large skillet over medium-high heat. Sear chicken breasts or thighs for 2–3 minutes on each side until golden brown, then set aside to rest.
Sauté Onion and Garlic: In the same skillet, add the diced onion and minced garlic. Sauté for 1–2 minutes until fragrant and translucent, releasing their flavors.
Cook Mushrooms: Add the sliced mushrooms to the skillet and continue cooking until they are browned and most moisture has evaporated, about 5–6 minutes, to concentrate their flavor.
Wilt Spinach: Stir in fresh baby spinach and cook just until wilted, ensuring it retains some texture and nutrients.
Add Cream and Simmer: Pour in heavy cream (or coconut cream for dairy-free). Stir to combine and simmer the sauce for 1–2 minutes. For a thicker sauce, optionally stir in a handful of shredded mozzarella cheese.
Assemble in Baking Dish: Transfer the mushroom-spinach cream mixture evenly to the prepared baking dish. Arrange the seared chicken pieces over the top and pour any remaining cream sauce evenly over the chicken.
Add Cheese Topping: Sprinkle the remaining shredded mozzarella cheese and optional grated Parmesan cheese evenly across the top for a golden, bubbly crust.
Bake: Place the baking dish uncovered in the preheated oven and bake for 25–30 minutes, or until the sauce is bubbly and the chicken reaches an internal temperature of 165°F (74°C).
Rest and Serve: Remove from oven and let the dish rest for 5 minutes before serving. Garnish with fresh herbs or extra cheese as desired, then enjoy your hearty, low-carb chicken bake.

Notes

For a dairy-free version, use coconut cream and omit cheeses or use dairy-free cheese alternatives.
Chicken thighs provide more moisture and flavor than breasts but adjust cooking time accordingly if using thicker pieces.
Feel free to swap mushrooms for your favorite variety or add other greens like kale for variation.
Use fresh herbs like parsley or thyme as garnish for added freshness and aroma.
Ensure chicken reaches a safe internal temperature of 165°F (74°C) before serving to avoid undercooked poultry.
You can prepare the vegetable mixture a day ahead to save time on busy evenings.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: chicken bake, low carb chicken recipe, spinach mushroom bake, easy chicken dinner, creamy chicken casserole, healthy chicken recipe