Low Carb Chicken Spinach Mushroom Bake (Printable)

Creamy chicken baked with spinach, mushrooms, and melted cheese for a satisfying low-carb dinner.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 lbs total)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper

→ Vegetables

05 - 7 oz fresh spinach, roughly chopped
06 - 9 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 small yellow onion, finely chopped

→ Sauce

09 - 1/2 cup heavy cream
10 - 1/2 cup cream cheese, softened
11 - 1/2 cup grated Parmesan cheese
12 - 1 cup shredded mozzarella cheese, divided
13 - 1 teaspoon dried Italian herbs
14 - 1/4 teaspoon ground nutmeg

→ Optional Garnish

15 - Fresh parsley, chopped

# How to Make It:

01 - Preheat the oven to 400°F. Lightly grease a 9 x 13-inch baking dish.
02 - Season the chicken breasts with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Sear the chicken on both sides until golden, about 3-4 minutes per side. Transfer to a plate.
03 - In the same skillet, add onion and mushrooms. Sauté for 4-5 minutes until softened and mushrooms have released their moisture.
04 - Add garlic and cook for 1 minute. Stir in the spinach and cook until just wilted, about 1-2 minutes.
05 - Reduce heat to low. Add cream cheese and heavy cream, stirring until smooth. Mix in Parmesan, half of the mozzarella, Italian herbs, and nutmeg. Adjust salt and pepper to taste. Remove from heat.
06 - Spread the spinach-mushroom mixture in the bottom of the prepared baking dish. Nestle the seared chicken breasts on top. Spoon a little sauce over each chicken piece.
07 - Sprinkle remaining mozzarella over the top.
08 - Bake uncovered for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F) and cheese is bubbly and golden.
09 - Garnish with fresh parsley if desired. Let rest 5 minutes before serving.

# Expert Advice:

01 -
  • The creamy sauce feels indulgent but keeps carbs remarkably low
  • Everything cooks in one pan then bakes together, meaning minimal cleanup
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Don't skip searing the chicken first, it creates flavor you can't get from baking alone
  • The sauce will look thin at first, but it thickens beautifully in the oven
  • Letting it rest before serving helps the sauce set slightly so it doesn't run all over the plate
03 -
  • Pat the chicken very dry before searing to get the best golden crust
  • If your sauce seems too thick after adding the cheese, splash in a little more cream
  • Use a meat thermometer to avoid overcooking the chicken while waiting for the cheese to brown

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