This Chicken, Spinach, and Mushroom Low-Carb Bake is a simple, comforting dish that brings together tender chicken, fresh spinach, and earthy mushrooms all baked into one tasty meal. The ingredients blend perfectly, making it a great option if you want something hearty but light on carbs.
I love making this casserole because it feels like a warm hug on a plate after a long day. The mushrooms add a nice depth of flavor, and the spinach keeps things fresh and vibrant. Plus, it’s really easy to put together, which I always appreciate when I’m short on time but want a satisfying dinner.
My favorite way to serve this bake is with a crisp side salad or some roasted veggies, which keeps the whole meal bright and colorful. It’s also great for leftovers—just pop it back in the oven or microwave for a quick lunch the next day. This dish has become one of my go-to meals when I want something nourishing without fuss.
Key Ingredients & Substitutions
Chicken Breasts: This recipe uses boneless, skinless breasts for tenderness and quick cooking. You can swap with thighs if you prefer juicier meat, just adjust cooking time slightly.
Mushrooms: White or cremini mushrooms work best for their mild, earthy flavor. If unavailable, baby bella mushrooms or portobello slices can be great alternatives.
Spinach: Fresh spinach is perfect here, but frozen spinach can be used if pressed dry to avoid watering down the sauce.
Heavy Cream & Parmesan: These create the rich, creamy sauce. For a lighter version, try half-and-half or coconut cream, and swap Parmesan with Nutritional Yeast for dairy-free tweaks.
How Can You Get a Thick and Creamy Sauce Without It Separating?
The secret is gentle simmering and adding cheese off the heat. Here’s how to do it well:
- After sautéing veggies, lower the heat before pouring heavy cream in.
- Stir frequently but avoid high heat to stop the cream from curdling.
- Add Parmesan gradually, stirring until melted and smooth.
- Let the sauce thicken just a bit before adding chicken back.
This slow approach keeps the sauce smooth and luscious, coating the chicken beautifully without splitting.
Equipment You’ll Need
- Oven-safe skillet or cast-iron pan – I prefer this because it goes from stovetop to oven easily and cooks evenly.
- Sharp knife and cutting board – for slicing mushrooms, chicken, and chopping garlic and parsley.
- Measuring cups and spoons – helps keep ingredients balanced for perfect consistency.
- Spatula or wooden spoon – great for stirring and scraping all that delicious sauce.
Flavor Variations & Add-Ins
- Use cooked bacon or pancetta for a smoky flavor and extra richness.
- Add a splash of white wine or lemon juice for a fresh, tangy twist.
- Stir in shredded mozzarella or feta cheese before baking for different cheesy tastes.
- Mix in chopped sun-dried tomatoes or roasted red peppers for a hint of sweetness and color.
Chicken, Spinach, and Mushroom Low-Carb Bake
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tbsp olive oil or butter
- 8 oz (225 g) mushrooms, sliced
- 3 cups fresh spinach leaves
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp dried thyme or Italian seasoning
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, around 10 minutes to sear the chicken and cook the veggies, plus 15-20 minutes baking time in the oven. So overall, plan for about 35 to 40 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper on both sides. Heat olive oil or butter in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side until they turn golden brown. Then, remove the chicken from the pan and set it aside.
2. Cook the Vegetables:
In the same skillet, add the sliced mushrooms. Cook for about 5 minutes until they soften and begin to brown. Add the minced garlic and cook for another 1-2 minutes until you can smell that lovely aroma. Next, stir in the fresh spinach and cook just 2-3 minutes until it wilts down nicely.
3. Make the Creamy Sauce and Bake:
Pour the heavy cream into the skillet with the veggies. Add the Parmesan cheese and dried thyme, stirring everything well. Let the sauce simmer gently for 2-3 minutes until it thickens a little. Put the chicken breasts back into the pan, nestling them into the creamy mixture. Carefully place the skillet in the oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F / 75°C). When done, take it out, sprinkle with chopped fresh parsley, and serve hot.
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach, but make sure to thaw it completely and squeeze out excess moisture before adding it to avoid a watery sauce.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to keep the sauce creamy.
Can I Substitute Chicken Thighs for Breasts?
Absolutely! Chicken thighs will be juicier and may need a few extra minutes to cook through. Just check for an internal temperature of 165°F (75°C).
Is There a Dairy-Free Version of This Recipe?
Yes! Try swapping heavy cream for full-fat coconut milk and Parmesan for nutritional yeast or a dairy-free cheese alternative.
