Chicken, Spinach, and Mushroom Low-Carb Oven Dish Recipe
A delicious and healthy low-carb oven-baked dish featuring tender chicken breasts layered with sautéed spinach and mushrooms. This easy-to-make recipe combines savory flavors and creamy textures without the carbs, perfect for a nutritious weeknight dinner. Baked to perfection with a golden, cheesy topping, it’s a comforting meal that’s both satisfying and guilt-free. Ideal for anyone following a keto, paleo, or low-carb lifestyle.
Equipment
- Baking dish (8x8 inch or similar)
- Skillet or frying pan
- Mixing bowls
- Knife and cutting board
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into chunks
- 4 cups fresh spinach (or 10 oz frozen spinach, thawed and drained)
- 8 oz (225g) mushrooms, sliced (button or cremini)
- 3 cloves garlic, minced
- 1 cup heavy cream or cream cheese (softened)
- 1 cup shredded mozzarella cheese (or cheese of choice)
- 2 tbsp olive oil or butter
- 1 tsp dried thyme or Italian seasoning
- Salt and pepper, to taste
- Optional: ¼ cup grated Parmesan cheese for topping
Instructions
- Preheat oven to 375°F (190°C).
- Prepare ingredients: Cut chicken into bite-sized pieces, slice mushrooms, mince garlic, and wash spinach if fresh.
- Sauté mushrooms and garlic: In a skillet, heat olive oil over medium heat. Add mushrooms and garlic; cook until mushrooms are soft and browned, about 5-7 minutes.
- Add spinach: Stir in spinach and cook until wilted (if fresh) or warmed through (if frozen). Remove from heat.
- Cook chicken: In the same skillet (or a separate one), season chicken with salt, pepper, and thyme. Cook over medium heat until browned on all sides but not fully cooked through, about 5-6 minutes.
- Make sauce: In a bowl, mix heavy cream or softened cream cheese with half the mozzarella cheese. Add a pinch of salt and pepper.
- Assemble: In a greased baking dish, combine cooked chicken, sautéed mushrooms, and spinach. Pour the cream cheese mixture evenly over the top and mix gently to combine.
- Top with cheese: Sprinkle the remaining mozzarella and optional Parmesan cheese over the casserole.
- Bake: Place the dish in the oven and bake for 20-25 minutes until the chicken is fully cooked (internal temp 165°F/74°C) and the cheese is melted and bubbly.
- Serve: Let cool for a few minutes before serving. Enjoy!
Notes
- Chicken choice: Boneless, skinless chicken breasts or thighs both work well. Thighs tend to be juicier and more flavorful.
- Spinach: Fresh spinach gives the best texture and flavor, but frozen works well if drained properly.
- Mushrooms: Button or cremini mushrooms are great; feel free to use a mix for more depth.
- Dairy: You can swap heavy cream for cream cheese or sour cream depending on your preference for creaminess.
- Cheese: Mozzarella melts well and provides a mild flavor; Parmesan adds a nice savory touch on top.
- Seasonings: Adjust herbs and spices to your taste—basil, oregano, or rosemary are good alternatives.
- Make-ahead: Prepare the dish a day ahead, cover tightly, and refrigerate. Bake just before serving.
- Storage: Leftovers keep well in the fridge for 3-4 days. Reheat gently in the oven or microwave.
- Low-carb friendly: This dish is keto and low-carb without added starches or grains.