Introduction

This Delicious Low-Carb Chicken Spinach Mushroom Bake is a comforting and easy dinner option perfect for busy weeknights. With tender chicken, earthy mushrooms, and creamy sauce, it’s a flavorful meal that feels indulgent without the carbs.

A white baking dish filled with a creamy baked casserole featuring golden-brown, slightly crispy chicken pieces layered on top. The chicken is partially submerged in a rich, pale yellow cheese sauce that looks smooth and melted. Scattered around and on top of the chicken are dark green cooked spinach leaves, creating contrast with their soft, wilted texture. There are also slices of browned mushrooms, their deep brown color and soft look adding texture on the surface, spread evenly across the dish. The dish sits on a white marbled surface with part of a wooden board and a striped cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
8 ounces cremini mushrooms (baby bella or shiitake can be used)
6 ounces fresh baby spinach (frozen can be used, drained well)
2 cloves garlic (minced)
1 cup heavy cream (can substitute half-and-half or evaporated milk)
1 cup chicken broth (low-sodium recommended)
1/2 cup Parmesan cheese (mozzarella optional for blending)
1 teaspoon Italian seasoning
1/2 teaspoon paprika (red pepper flakes optional for heat)
Salt and pepper to taste
Olive oil and butter for cooking

Instructions

Step 1: Pat the chicken pieces dry and season with salt, pepper, Italian seasoning, and paprika. Let them marinate for 10 minutes to absorb the flavors.
Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 1-2 minutes on each side until lightly browned. Transfer the chicken to a plate.
Step 3: In the same skillet, add more olive oil and butter. Sauté the mushrooms with a pinch of salt for 5-6 minutes until softened. Add the minced garlic and cook for an additional minute.
Step 4: Deglaze the skillet with chicken broth, then stir in the heavy cream and Parmesan cheese. Let the sauce simmer for 3-5 minutes until slightly thickened.
Step 5: Gently fold in the fresh spinach until wilted. Taste and adjust seasoning with salt and pepper as needed.
Step 6: Nestle the seared chicken back into the sauce in the skillet, or transfer everything into a greased baking dish.
Step 7: Sprinkle mozzarella and remaining Parmesan cheese over the top (if using). Bake in a preheated oven at 400°F (200°C) for 18-22 minutes until the cheese is bubbly and golden.
Step 8: Let the bake rest for about 5 minutes before serving. Garnish with fresh herbs if desired and serve with your favorite sides.

Tips & Variations

For extra flavor, add a splash of white wine when deglazing the pan before adding broth and cream.
Use frozen spinach if fresh isn’t available, but be sure to thaw and drain it well to avoid excess moisture.
Add red pepper flakes to the seasoning for a spicy kick.
Mix mozzarella with Parmesan for a gooey, melty top or use only Parmesan for a sharper taste.
Serve with cauliflower rice or roasted vegetables for a complete low-carb meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. If the sauce thickens too much upon reheating, stir in a splash of chicken broth or cream to loosen it.

How to Serve

A white baking dish filled with a creamy spinach layer at the bottom, rich and green with a soft texture, topped with tender, golden-brown chicken thighs that have a slightly crispy, shiny surface, scattered with cooked brown mushroom slices that add an earthy tone and varied texture, all covered in a smooth, melted cheese sauce that ties the layers together with a glossy, inviting look; the edges of the dish show some browned cheese spillover against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, cremini, baby bella, shiitake, or even button mushrooms work well in this recipe. Choose your favorite or whatever you have on hand.

Is this recipe suitable for meal prep?

Absolutely. This bake reheats well and can be portioned into containers for quick lunches or dinners throughout the week.