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Low-Carb Chicken Spinach Mushroom Bake Recipe

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★★★★★

4.5 from 145 reviews

This Delicious Low-Carb Chicken Spinach Mushroom Bake is a creamy, savory dish perfect for easy weeknight dinners. Featuring tender chicken, earthy mushrooms, and fresh spinach in a rich Parmesan and cream sauce, baked to bubbly golden perfection. It’s a hearty, comforting meal low in carbohydrates and full of flavor.

Ingredients

Scale

Chicken

  • 1 pound Boneless, skinless chicken breasts, cut into bite-sized pieces

Vegetables

  • 8 ounces Cremini mushrooms (or baby bella or shiitake mushrooms)
  • 6 ounces Fresh baby spinach (or frozen, drained well)
  • 2 cloves Garlic, minced

Liquids and Dairy

  • 1 cup Heavy cream (can substitute half-and-half or evaporated milk)
  • 1 cup Chicken broth (low-sodium recommended)
  • 1/2 cup Parmesan cheese (plus extra for topping; mozzarella optional for topping)

Spices and Seasonings

  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Paprika (red pepper flakes optional for heat)
  • Salt and pepper, to taste
  • Olive oil (for cooking)
  • Butter (for sautéing mushrooms)

Instructions

  1. Season the Chicken: Pat the chicken pieces dry with a paper towel. Sprinkle with salt, pepper, Italian seasoning, and paprika. Let the seasoned chicken marinate for 10 minutes to absorb the flavors.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear for 1-2 minutes per side until they are lightly colored but not fully cooked. Remove the chicken from the skillet and set aside on a plate.
  3. Sauté Mushrooms and Garlic: Add more olive oil and a knob of butter to the same skillet. Add the mushrooms along with a pinch of salt, and sauté for 5-6 minutes until tender and browned. Add the minced garlic and cook for an additional minute until fragrant.
  4. Create the Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the heavy cream and Parmesan cheese. Simmer the sauce, stirring occasionally, until it thickens slightly, about 3-5 minutes.
  5. Add Spinach and Combine: Gently fold the fresh spinach into the sauce and cook until wilted. Taste and adjust seasoning with salt and pepper as needed. Nestle the seared chicken pieces back into the skillet mixture or transfer everything to a greased baking dish.
  6. Top with Cheese and Bake: Sprinkle mozzarella and remaining Parmesan cheese evenly over the top. Place the dish in a preheated oven at 400°F (200°C) and bake for 18-22 minutes, or until the cheese is bubbly and golden brown.
  7. Rest and Serve: Remove the bake from the oven and let it rest for about 5 minutes. Serve garnished with fresh herbs and your choice of side dishes for a complete and satisfying meal.

Notes

  • You can substitute the heavy cream with half-and-half or evaporated milk for a lighter version, though the sauce will be less rich.
  • Using fresh spinach is preferred, but frozen spinach can be used if well-drained to avoid excess moisture.
  • Add red pepper flakes if you desire a bit of heat in the dish.
  • To make it lower in fat, consider reducing the amount of cream or using a low-fat dairy alternative, but this may affect texture and flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

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

Find it online: https://annakocht.com/low-carb-chicken-spinach-mushroom-bake-recipe/