Easy Low-Carb Chicken Spinach Mushroom Bake Recipe
This Easy Low-Carb Chicken Spinach Mushroom Bake is a creamy, flavorful dish that’s perfect for busy weeknights or special dinners. With tender chicken breasts, sautéed mushrooms and spinach, and a cheesy topping, it’s a comforting meal that’s simple to prepare and sure to please.
Ingredients
- 4 boneless, skinless chicken breasts
- 8 oz fresh mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
- Step 2: Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook for 5-7 minutes until golden and soft.
- Step 3: Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in chopped spinach and cook for about 3 minutes until wilted. Remove from heat.
- Step 4: Season the chicken breasts with salt, pepper, dried thyme, and oregano on both sides.
- Step 5: Arrange the seasoned chicken breasts evenly in the greased baking dish. Spread the spinach and mushroom mixture evenly over the chicken.
- Step 6: Pour the heavy cream evenly over the dish. Sprinkle shredded mozzarella and grated Parmesan cheese on top.
- Step 7: Bake uncovered in the preheated oven for 30-35 minutes until the chicken reaches an internal temperature of 165°F and the cheese is melted and golden.
- Step 8: Let the dish rest for 5 minutes before serving to allow flavors to settle. Enjoy your creamy chicken bake!
Tips & Variations
- For extra flavor, add a pinch of red pepper flakes to the mushroom and spinach sauté.
- Substitute kale or Swiss chard for spinach if preferred.
- Use part-skim mozzarella to lower fat content while keeping cheesiness.
- Add sun-dried tomatoes for a tangy twist.
- If you don’t have heavy cream, full-fat coconut milk can be a dairy-free alternative.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, taking care not to overcook the chicken to keep it tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and squeeze out excess water from the frozen spinach before cooking to avoid a watery dish.
What can I serve with this chicken bake?
This dish pairs well with a simple side salad, steamed vegetables, or cauliflower rice for a low-carb option.
PrintEasy Low-Carb Chicken Spinach Mushroom Bake Recipe
This Easy Low-Carb Chicken Spinach Mushroom Bake is a creamy, cheesy, and healthy one-dish meal perfect for weeknights or special occasions. Tender chicken breasts are seasoned and topped with sautéed mushrooms, garlic, and spinach, then baked in a rich heavy cream and melted mozzarella and Parmesan cheese sauce. It’s a flavorful low-carb recipe that’s simple to prepare and satisfying to eat.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried oregano
Vegetables
- 8 oz fresh mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- 2 cloves garlic, minced
Dairy & Oils
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 tbsp olive oil
Instructions
- Prep Your Oven and Dish: First, preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
- Sauté the Mushrooms: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until they become golden and soft, releasing their flavors.
- Add Garlic and Spinach: Stir in minced garlic and cook for 1 minute until fragrant. Add chopped spinach and cook for about 3 minutes until wilted. Remove from heat.
- Season the Chicken: Season each chicken breast with salt, pepper, dried thyme, and oregano evenly.
- Assemble the Dish: Place the seasoned chicken breasts in the greased baking dish. Spoon and spread the spinach and mushroom mixture evenly over the chicken.
- Add Cream and Cheese: Pour heavy cream evenly over the chicken and vegetable mixture. Sprinkle shredded mozzarella and grated Parmesan cheese on top to create a cheesy layer.
- Bake to Perfection: Bake the dish uncovered in the preheated oven for 30-35 minutes until the chicken is cooked through to an internal temperature of 165°F and the cheese is melted and golden.
- Serve and Enjoy: Allow the dish to cool for about 5 minutes before serving. Enjoy your creamy, low-carb chicken bake hot with your favorite side or salad.
Notes
- For best results, use fresh mushrooms and spinach to maximize flavor and texture.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Heavy cream adds richness; for a lighter version, consider using half-and-half but expect less creaminess.
- This bake pairs well with low-carb sides like cauliflower rice or a simple green salad.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Keywords: low-carb chicken bake, chicken spinach mushroom casserole, cheesy chicken bake, easy baked chicken recipe, healthy low-carb dinner
