This Chicken, Spinach, and Mushroom Low-Carb Oven Dish is creamy, cheesy comfort food you can feel great about! Tender chicken, garlicky sautéed mushrooms, and fresh spinach are baked to bubbly perfection in a rich, low-carb cream sauce. Keto-friendly, family-approved, and ready in under an hour—perfect for busy weeknights or cozy Sunday suppers.
Ingredients
- 1.5 pounds boneless skinless chicken breasts or thighs
- 8 ounces fresh mushrooms (button, cremini, or shiitake), sliced
- 5 ounces fresh baby spinach
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1½ cups shredded mozzarella cheese (or cheese of choice)
- ¼ cup grated Parmesan cheese (optional, for topping)
- 2 tablespoons olive oil or butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for spice)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil or butter over medium-high heat. Sear chicken on both sides (2–3 minutes per side) until golden. Set aside.
- In the same skillet, add onion and garlic. Sauté for 1–2 minutes until fragrant.
- Add mushrooms and cook until browned and moisture has mostly evaporated, about 5–6 minutes.
- Stir in spinach and cook just until wilted.
- Pour in the heavy cream and stir to combine. Simmer for 1–2 minutes. If desired, stir in a handful of shredded cheese to thicken.
- Transfer the mushroom-spinach mixture to the baking dish. Arrange seared chicken over the top. Pour cream sauce evenly over the chicken.
- Sprinkle with remaining mozzarella and optional Parmesan cheese.
- Bake uncovered for 25–30 minutes or until bubbly and chicken reaches 165°F (74°C).
- Let rest for 5 minutes before serving. Garnish with herbs or extra cheese, if desired.
Notes
- Cheese Variations: Try provolone, gouda, or sharp cheddar for a different flavor profile.
- Low-Moisture Tip: Always sauté mushrooms and spinach thoroughly to reduce moisture before baking.
- Dairy-Free Option: Use coconut cream and a dairy-free shredded cheese alternative.
- Make Ahead: Assemble up to 24 hours in advance, refrigerate, and bake fresh.
- Freezer-Friendly: Assemble (unbaked), wrap tightly, and freeze. Thaw overnight in the fridge before baking.
Equipment
- 9×13-inch oven-safe baking dish
- Large skillet
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons