This low-carb chicken, spinach, and mushroom bake is a comforting oven dish made with tender chicken breasts baked in a creamy garlic sauce. It delivers rich flavor and satisfying texture while keeping carbs to a minimum, making it ideal for weeknight dinners or meal prep.
Why You’ll Love This Recipe
This recipe is simple to prepare yet tastes like a restaurant-quality meal. It uses everyday ingredients, comes together in one baking dish, and fits perfectly into a low-carb lifestyle. The combination of juicy chicken, savory mushrooms, and fresh spinach in a creamy sauce makes it hearty without feeling heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts (about 170 g / 6 oz each)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons unsalted butter
250 g (9 oz) mushrooms, sliced
3 cloves garlic, minced
120 ml (½ cup) chicken broth
180 ml (¾ cup) heavy cream
60 g (2 cups) fresh spinach leaves
75 g (¾ cup) shredded mozzarella cheese
25 g (¼ cup) grated parmesan cheese
Directions
Preheat the oven to 200°C (400°F).
Season both sides of the chicken breasts with salt, black pepper, paprika, and garlic powder.
Heat olive oil in a large skillet over medium heat. Sear the chicken for 3–4 minutes per side until lightly golden. Transfer the chicken to a greased baking dish.
In the same skillet, melt the butter. Add the sliced mushrooms and cook for 5–6 minutes until softened and lightly browned. Stir in the minced garlic and cook for 30 seconds.
Pour in the chicken broth and let it simmer for 2 minutes. Reduce heat and add the heavy cream, stirring until smooth.
Add the spinach and cook just until wilted. Remove from heat.
Pour the creamy mushroom and spinach sauce over the chicken in the baking dish. Sprinkle mozzarella and parmesan evenly on top.
Bake uncovered for 25–30 minutes, or until the chicken is fully cooked and the cheese is melted and lightly golden.
You can add sliced zucchini or broccoli florets for extra vegetables while keeping the dish low-carb. For more flavor, mix a teaspoon of Dijon mustard into the cream sauce. If you prefer a sharper taste, replace half of the mozzarella with grated cheddar cheese.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 180°C (350°F) for about 15 minutes or microwave in short intervals until warmed through. Add a splash of cream if the sauce thickens too much.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless and skinless chicken thighs work well and stay very juicy, but cooking time may increase slightly.
Is this recipe keto-friendly?
Yes, it is naturally low in carbohydrates and suitable for a keto-style eating plan.
Can I make this recipe ahead of time?
You can assemble the dish up to one day in advance and bake it just before serving.
What mushrooms work best?
Button mushrooms, cremini mushrooms, or a mix of both are ideal for this recipe.
Can I use frozen spinach?
Yes, but thaw it completely and squeeze out excess moisture before adding it to the sauce.
How do I know when the chicken is done?
The chicken is cooked when it reaches an internal temperature of 75°C (165°F) and is no longer pink inside.
Can I freeze this dish?
Freezing is possible, but the cream sauce may slightly change texture after thawing.
What can I serve with this bake?
It pairs well with a fresh green salad or steamed low-carb vegetables.
Can I reduce the fat content?
You can use light cream, but the sauce will be thinner and less rich.
Does this recipe reheat well?
Yes, reheated gently, the chicken remains tender and flavorful.
Conclusion
This low-carb chicken, spinach, and mushroom bake is a reliable, flavorful dish that combines ease and comfort in one pan. With creamy sauce, tender chicken, and wholesome vegetables, it’s a recipe you can return to again and again for satisfying, stress-free meals.
A low-carb, creamy chicken bake with mushrooms and spinach, this comforting dish is full of flavor, easy to make, and perfect for weeknight dinners or meal prep.
Total Time:45 minutes
Yield:4 servings
Ingredients
4 boneless, skinless chicken breasts (about 170 g / 6 oz each)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons unsalted butter
250 g (9 oz) mushrooms, sliced
3 cloves garlic, minced
120 ml (½ cup) chicken broth
180 ml (¾ cup) heavy cream
60 g (2 cups) fresh spinach leaves
75 g (¾ cup) shredded mozzarella cheese
25 g (¼ cup) grated parmesan cheese
Instructions
Preheat the oven to 200°C (400°F).
Season both sides of the chicken breasts with salt, pepper, paprika, and garlic powder.
Heat olive oil in a skillet over medium heat. Sear the chicken for 3–4 minutes per side until lightly golden. Transfer to a greased baking dish.
In the same skillet, melt the butter. Add mushrooms and cook for 5–6 minutes until softened and browned.
Stir in garlic and cook for 30 seconds. Add chicken broth and simmer for 2 minutes.
Reduce heat, add heavy cream, and stir until smooth.
Add spinach and cook until just wilted. Remove from heat.
Pour the sauce over the chicken in the baking dish. Sprinkle mozzarella and parmesan on top.
Bake uncovered for 25–30 minutes until chicken is fully cooked and cheese is golden.
Let rest for 5 minutes before serving.
Notes
Add zucchini or broccoli for more veggies.
Stir in Dijon mustard for extra depth.
Use cheddar for a sharper flavor.
Light cream can be used but the sauce will be thinner.
