This Chicken, Spinach, and Mushroom Low-Carb Bake is everything you want on a busy night—it’s hearty, full of flavor, and doesn’t weigh you down. Tender chicken breasts bake alongside fresh spinach and earthy mushrooms, all coming together in a creamy, cheesy sauce that’s just right. It’s a simple dish but packed with good stuff and really satisfying.
I love making this bake when I want something comforting but also light and healthy. The combination of spinach and mushrooms adds a nice fresh and meaty touch without any heaviness. Plus, I don’t have to worry about carbs, which is great when I’m watching what I eat but still want something filling. It’s also pretty hands-off while it’s in the oven, which means less stress for me!
When I serve this, I usually add a crisp side salad or some roasted veggies to keep the meal colorful. It’s one of those dishes that everyone asks for seconds on, and it reheats well too—perfect for leftovers the next day. If you want a cozy, easy dinner that feels like a treat without the guilt, this bake is a go-to in my kitchen.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken thighs keeps the meat juicy and tender. If you prefer, chicken breasts work well too but tend to dry out faster. For a leaner option, breasts are a good choice.
Mushrooms: White button mushrooms are common, but cremini or baby bellas add a deeper flavor. If mushrooms aren’t your favorite, zucchini or bell peppers can be good swaps.
Spinach: Fresh spinach gives a nice bright color and texture. You can use frozen spinach too—just be sure to squeeze out excess water after thawing to avoid a watery bake.
Cream and Cheese: Heavy cream makes the sauce rich and smooth. For a lighter option, try half-and-half, though the sauce will be thinner. Parmesan and mozzarella combine for salty, melty goodness—but cheddar or Monterey Jack can work if needed.
How Do I Get the Chicken Juicy and Not Dry in the Bake?
Keeping chicken juicy is key for this dish. Here’s how I do it:
- Season the chicken well before cooking—it adds flavor inside the meat.
- Sear on medium-high heat to get a golden crust, which locks in juices.
- Avoid overcooking on the stove—just brown both sides, then finish cooking in the oven.
- Use chicken thighs if possible, as they stay moist better than breasts.
- Cover with sauce in the baking dish; it helps keep the chicken from drying out during baking.
- Check internal temperature with a meat thermometer; 165°F (74°C) is safe but don’t go much higher.
Following these tips keeps the chicken tender and flavorful under that creamy layer.
Equipment You’ll Need
- Large ovenproof skillet or Baking dish – I recommend a skillet that goes from stove to oven for easy prep and baking.
- Skillet or Saute Pan – for searing the chicken and cooking the mushrooms and spinach.
- Measuring cups and spoons – to keep everything precise.
- Food thermometer – optional but helpful to check that chicken reaches 165°F (74°C).
- Grater – for fresh Parmesan cheese and optional cheese swaps.
- Spatula or Wooden Spoon – for stirring the sauce and mixing ingredients.
Flavor Variations & Add-Ins
- Swap chicken for turkey or pork chops for different flavors but similar textures.
- Use different cheeses like cheddar or Monterey Jack to change the flavor profile.
- Add sautéed onions or roasted garlic for extra depth.
- Mix in sun-dried tomatoes or olives for a Mediterranean twist.
Chicken, Spinach, and Mushroom Low-Carb Bake
Ingredients You’ll Need:
- 4 boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil or butter
- 8 oz (225 g) mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried thyme or Italian seasoning
- Salt and black pepper to taste
- Optional: fresh parsley for garnish
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 total, plan for roughly 40 minutes from start to finish. It’s a quick and easy meal that’s perfect for busy weeknights.
Step-by-Step Instructions:
1. Prep and Sear the Chicken:
Preheat your oven to 375°F (190°C). Heat the olive oil or butter in a large skillet over medium-high heat. Season the chicken with salt, pepper, and half the dried thyme or Italian seasoning. Sear the chicken in the skillet for about 3-4 minutes on each side until it’s golden brown. Remove the chicken and set aside.
2. Cook the Mushrooms, Garlic, and Spinach:
In the same skillet, add the sliced mushrooms and cook until they are soft and browned, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Stir in the chopped spinach and cook until wilted, around 2-3 minutes.
3. Make the Creamy Sauce:
Pour the heavy cream and chicken broth into the skillet with the veggies. Stir everything together, then simmer for 3-4 minutes until the sauce thickens a bit. Mix in the Parmesan cheese and half of the mozzarella. Taste and add more salt, pepper, or seasoning as needed.
4. Assemble and Bake:
Transfer the spinach and mushroom mixture into a baking dish. Place the seared chicken pieces on top, then sprinkle the remaining mozzarella cheese evenly over the chicken. Bake in the oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C) and the cheese is golden and bubbly.
5. Serve:
Remove the bake from the oven and let it rest a few minutes. Garnish with fresh parsley if you like, then serve warm. Enjoy your creamy, low-carb chicken bake with a side salad or your favorite vegetables!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach! Just make sure to fully thaw it and squeeze out any excess water before adding it to the skillet to prevent the dish from becoming watery.
What’s a Good Substitute for Heavy Cream?
If you want a lighter option, half-and-half or coconut milk works well, but the sauce will be a bit less rich and creamy. Just note that it might not thicken quite as much.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare everything up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake straight from the fridge—just add a few extra minutes to the baking time.
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.
