Description

This easy 40-minute chicken, spinach, and mushroom low-carb bake is a satisfying, creamy, and cheesy meal perfect for a nutritious dinner. Featuring tender seared chicken breasts or thighs cooked in a flavorful creamy spinach and mushroom sauce, topped with melted mozzarella and Parmesan cheese, this wholesome baked dish offers comfort and nutrition with minimal carbs.

Ingredients

Scale

Chicken

1.5 pounds boneless skinless chicken breasts or thighs

Vegetables

8 ounces fresh mushrooms (button, cremini, or shiitake), sliced
5 ounces fresh baby spinach
1 small yellow onion, diced
3 cloves garlic, minced

Dairy & Oils

1 cup heavy cream (or coconut cream for dairy-free)
1½ cups shredded mozzarella cheese (or cheese of choice)
¼ cup grated Parmesan cheese (optional, for topping)
2 tablespoons olive oil or butter

Seasonings

1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional, for spice)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish for an easy cleanup and to prevent sticking.
Sear Chicken: In a large skillet, heat olive oil or butter over medium-high heat. Sear chicken breasts or thighs on both sides for 2–3 minutes until nicely golden brown. Remove from skillet and set aside to maintain juiciness.
Sauté Aromatics: In the same skillet, add diced onion and minced garlic. Sauté for 1–2 minutes until fragrant, building the base flavor for the sauce.
Cook Mushrooms: Add sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until browned and most of their moisture has evaporated.
Add Spinach: Stir in fresh baby spinach and cook just until wilted, preserving its vibrant color and nutrients.
Make Cream Sauce: Pour in the heavy cream and stir to combine. Allow the mixture to simmer gently for 1–2 minutes to thicken slightly. Optionally, stir in a handful of shredded mozzarella to further thicken the sauce.
Assemble Bake: Transfer the creamy mushroom-spinach mixture to the prepared baking dish. Arrange the seared chicken evenly on top and pour the cream sauce over everything evenly.
Add Cheese Topping: Sprinkle the remaining mozzarella cheese and optional grated Parmesan cheese over the chicken and sauce for a golden, bubbly crust once baked.
Bake: Bake the dish uncovered for 25–30 minutes, or until the sauce is bubbly and the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
Rest and Serve: Let the casserole rest for 5 minutes out of the oven to set the flavors. Garnish with fresh herbs or extra cheese if desired before serving.

Notes

Use chicken breasts for leaner meat or thighs for juicier texture depending on preference.
To make it dairy-free, substitute heavy cream with coconut cream and use a vegan cheese alternative.
Adjust red pepper flakes to control spiciness or omit for a milder version.
Ensure chicken is fully cooked by checking it reaches 165°F internally.
This dish can be prepared ahead and refrigerated, then baked fresh when ready to serve.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: chicken bake, low carb dinner, creamy chicken recipe, spinach and mushroom bake, easy chicken dinner, cheesy chicken casserole