When you want a hearty, comforting dinner without the extra carbs, this Chicken, Spinach, and Mushroom Low Carb Oven Dish is a total winner. Juicy chicken breasts combine with tender mushrooms and fresh spinach, all baked in a creamy, flavorful sauce. It’s indulgent yet light—perfect for a cozy night in.
Why You’ll Love This Dish
- Low Carb & Nourishing: No pasta or grains here—just protein and veggies packed with nutrients.
- Flavor-Packed: Earthy mushrooms, vibrant spinach, and juicy chicken come together in a creamy, savory sauce.
- Super Easy: Minimal prep and simple steps make this a stress-free weeknight meal.
- One Dish, Minimal Cleanup: Everything bakes together, so less mess and more relaxing.
- Flexible: Adjust seasonings or add extra veggies to suit your taste.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme (or Italian seasoning)
- Salt and pepper, to taste
For the Vegetables:
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 tbsp butter
For the Creamy Sauce:
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Optional garnish: chopped fresh parsley
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) and grease a baking dish.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and thyme. Sear chicken for about 5-6 minutes per side until golden and mostly cooked through. Remove from skillet and set aside.
- Sauté Vegetables: In the same skillet, add butter and garlic; sauté for 1 minute. Add mushrooms and cook until softened, about 5 minutes. Toss in spinach and cook until wilted, 2-3 minutes.
- Make the Sauce: Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and cook until sauce thickens slightly (3-4 minutes). Stir in mozzarella and Parmesan cheese until melted and smooth.
- Assemble & Bake: Place chicken breasts in the baking dish. Pour the creamy mushroom and spinach sauce evenly over the top. Bake for 15-20 minutes, until cheese is bubbly and chicken is cooked through.
- Serve: Garnish with fresh parsley if desired and enjoy warm.
Serving Suggestions
- Serve with cauliflower rice for a low-carb side that soaks up the sauce perfectly.
- Pair with roasted veggies like zucchini or asparagus for a light, colorful meal.
- A crisp green salad with vinaigrette adds refreshing contrast.
- Enjoy as is for a filling, all-in-one dinner.
Tips & Variations
- Sear for Flavor: Don’t skip searing the chicken—it locks in juiciness and adds a delicious crust.
- Spice it Up: Add red pepper flakes or garlic powder to the sauce for extra zing.
- Dairy-Free Swap: Use coconut milk and dairy-free cream cheese to make this dish dairy-free.
- Make Ahead: Prep ingredients ahead, then bake when ready for an easy meal prep option.
- Freezing: Store leftovers in an airtight container in the freezer for up to 1 month.
Nutrition (Per Serving)
- Calories: 375
- Fat: 25g
- Carbs: 6g
- Protein: 37g
FAQs
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are juicier and work well; just adjust cooking time.
Is this recipe keto-friendly?
Definitely. Low in carbs and high in healthy fats and protein.
Can I add other vegetables?
Absolutely! Low-carb veggies like bell peppers or zucchini work great.
Can I use frozen spinach?
Yes, just thaw and drain well to avoid extra moisture.
Final Thought
This Chicken, Spinach, and Mushroom Low Carb Oven Dish hits all the right notes: creamy, flavorful, and nourishing without weighing you down. It’s an easy go-to for healthy dinners that feel indulgent. Give it a try—you’ll love every bite!