Chicken, Spinach, and Mushroom Low-Carb Oven Dish

This hearty low-carb oven dish brings together tender chicken, earthy mushrooms, and wilted spinach in a creamy cheese-laden bake that’s as comforting as it is nutritious. It’s perfect for busy weeknights when you want something wholesome yet indulgent, and it’s naturally gluten-free. Packed with protein, fiber, and flavor, this is a winning casserole that won’t weigh you down.

Great for anyone on a keto or low-carb diet—or anyone who simply loves a creamy, savory dinner without the fuss.

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Why You’ll Love This Recipe

Low in carbs, high in flavor
One pan, minimal cleanup
Bakes quickly in under 30 minutes
Packed with protein and veggies
Gluten-free and keto-friendly

Ingredients

2 large chicken breasts, cut into bite-sized pieces
3 cups fresh spinach, chopped
2 cups mushrooms, sliced
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup heavy cream
2 cloves garlic, minced
1 small onion, finely chopped
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper, to taste

Instructions

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C).

Step 2: Sauté Aromatics

In a large skillet, heat olive oil over medium heat.
Add chopped onion and minced garlic. Sauté for 3–4 minutes until translucent and fragrant.

Step 3: Cook the Veggies

Add mushrooms to the skillet and cook for 5–6 minutes until softened and golden.
Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat.

Step 4: Combine with Chicken

In a large mixing bowl, combine raw chicken pieces with the sautéed veggie mixture.
Season with oregano, thyme, salt, and pepper.

Step 5: Add Cheese and Cream

Pour in heavy cream and add half of the shredded mozzarella cheese. Stir to coat everything evenly.

Step 6: Assemble the Dish

Transfer mixture to a greased baking dish.
Sprinkle the remaining mozzarella and all the Parmesan cheese over the top.

Step 7: Bake

Bake uncovered for 25–30 minutes, or until the chicken is cooked through and the cheese is bubbling and golden.

Step 8: Serve

Let it cool for a few minutes before serving. Garnish with chopped parsley if desired.

Tips & Storage

Tips

Use rotisserie chicken to cut prep time.
Add a pinch of crushed red pepper flakes for a bit of heat.
Substitute kale or arugula for spinach if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F until warmed through.
This dish is freezer-friendly—store before baking for best results.

FAQ

Can I use frozen spinach?
Yes, just be sure to thaw and drain it well before adding to the skillet.

What other cheeses work well?
Fontina, provolone, or even Gouda are great swaps or additions.

Can I make this dairy-free?
Substitute coconut cream and dairy-free cheese, though the flavor will slightly change.

Final Thoughts

This low-carb chicken bake is the kind of recipe that ticks all the boxes: simple, delicious, filling, and weeknight-friendly. It’s a satisfying main dish that doesn’t feel like “diet food” and is great for anyone seeking more protein and fewer carbs in their meals.

Make it once and it just might earn a permanent spot in your dinner rotation.

Share Your Creations

Tried this low-carb favorite? Snap a pic and tag it #LowCarbBakes or #SpinachMushroomChicken on Instagram or Pinterest. Your creamy creation could inspire someone else’s healthy dinner!