Chicken, Spinach, and Mushroom Low-Carb Bake is a simple and tasty dish that brings together tender chicken, fresh spinach, and earthy mushrooms in a creamy, cheesy bake. It’s a great way to enjoy a hearty meal without the carbs, perfect for anyone watching their intake but still craving something satisfying and full of flavor.
I love making this bake on busy weeknights because it’s easy to put together and you can change up the veggies to what you have on hand. The combination of the creamy sauce and melty cheese makes every bite comforting, and the chicken stays nice and juicy without drying out. It’s one of those recipes that always makes me feel like I’m eating something special without a lot of fuss.
This bake works great as a main dish by itself, but I often serve it with a crisp green salad or some roasted veggies on the side for a little extra freshness. I find it’s also perfect for leftovers because the flavors get even better the next day. Whenever I make this, it’s a hit at the table, and I find myself making it again and again because it’s just that good and easy to love.
Key Ingredients & Substitutions
Chicken breasts: Use boneless, skinless for even cooking. If you prefer, thighs work well too—they stay juicier and add richer flavor.
Mushrooms: White button or cremini mushrooms are perfect here. They add earthiness and soak up the sauce. No fresh mushrooms? Use dried porcini for a deeper taste; just rehydrate first.
Spinach: Fresh spinach wilts nicely and stays vibrant. Frozen spinach works fine too—just make sure to squeeze out excess water so the bake isn’t watery.
Heavy cream & cheeses: Heavy cream gives that smooth richness. If you want a lighter version, try half-and-half but expect a thinner sauce. Parmesan and mozzarella add sharpness and meltiness; you can substitute with Gruyère or provolone for extra flavor.
Herbs: Dried thyme or Italian seasoning blends add warmth and depth. Fresh herbs like thyme or basil also shine if you have them on hand.
How Can I Keep the Chicken Juicy and Tender in This Bake?
Cooking chicken well without drying it out can be tricky. Here’s what helps:
- Season and sear chicken first to lock in juices and add a nice golden color.
- Don’t fully cook chicken in the skillet; just brown it. The oven finish lets it cook through gently without drying.
- Use a creamy sauce—it keeps chicken moist during baking.
- Bake at 375°F and check with a meat thermometer; chicken is safe and juicy at 165°F internal temp.
- Let the chicken rest a few minutes after baking to let juices settle before cutting.
These simple steps help you get tender, flavorful chicken that’s far from dry every time.
Equipment You’ll Need
- Skillet or oven-safe pan – I recommend a sturdy skillet to sear the chicken and finish baking without transferring dishes.
- Oven thermometer (optional) – Ensures your oven is at the right temperature for even cooking.
- Meat thermometer – Checks that chicken reaches 165°F for safe and juicy results.
- Mixing spoon or spatula – For stirring the sauce and combining ingredients evenly.
- Baking dish (if your skillet isn’t ovenproof) – To hold everything while baking in the oven.
Flavor Variations & Add-Ins
- Swap chicken for turkey breasts or pork tenderloin for a different protein twist.
- Add a touch of heat with red pepper flakes or a dash of hot sauce in the sauce.
- Mix in some chopped sun-dried tomatoes or olives for a Mediterranean flavor boost.
- Sprinkle with basil or oregano instead of thyme for a fresh herb profile.
Chicken, Spinach, and Mushroom Low-Carb Bake
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or butter
- 8 ounces mushrooms, sliced
- 3 cups fresh spinach (or frozen chopped spinach, thawed and drained)
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon dried thyme or Italian seasoning
- ¼ cup chopped fresh parsley or green onions for garnish (optional)
Time You’ll Need:
This recipe takes about 15 minutes to prepare and 25 minutes to bake. In total, expect about 40 minutes from start to finish to get this delicious low-carb bake ready to enjoy.
Step-by-Step Instructions:
1. Preheat and Prepare Chicken:
Start by preheating your oven to 375°F (190°C). Season both sides of the chicken breasts with salt and freshly ground black pepper for nice flavor.
2. Sear the Chicken:
Heat olive oil or butter in a large skillet over medium-high heat. Place the chicken breasts in and cook for 4-5 minutes per side until they turn golden brown. The chicken shouldn’t be cooked through yet—just browned nicely. Remove them from the pan and set aside.
3. Cook Vegetables:
In the same skillet, toss in the sliced mushrooms and sauté for about 5 minutes, until they soften and start to brown. Next, add the minced garlic and cook for one more minute, letting that wonderful aroma fill your kitchen.
4. Make the Creamy Sauce:
Stir in the fresh spinach and cook until wilted (or heated through if using frozen spinach), around 2-3 minutes. Pour in the heavy cream, then sprinkle Parmesan cheese and dried thyme or Italian seasoning over everything. Stir it gently and simmer for 2-3 minutes until the sauce thickens just a bit.
5. Combine & Bake:
Place the chicken breasts back into the skillet or transfer everything into a baking dish if your skillet isn’t oven-safe. Cover the chicken and sauce with shredded mozzarella cheese evenly. Bake in your preheated oven for 20-25 minutes, until the cheese is melted, bubbly, and the chicken has reached an internal temperature of 165°F (74°C).
6. Rest and Serve:
Once baked, carefully take it out of the oven and let it rest for a few minutes. Sprinkle with fresh parsley or green onions if you like, then serve warm. Enjoy your creamy, cheesy, tasty low-carb bake!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to fully thaw and drain the frozen spinach to remove excess water. This prevents the bake from becoming watery and keeps the sauce nice and creamy.
How Can I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken tender and the sauce creamy.
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 as directed, adding a few extra minutes if the chicken is cold.
What Can I Substitute for Heavy Cream?
If you want a lighter option, half-and-half works well but the sauce will be thinner. For a dairy-free version, try canned coconut milk—just expect a slight coconut flavor.
