Chicken, Spinach and Mushroom Low-Carb Oven Bake

This hearty low-carb oven dish combines tender chicken, earthy mushrooms, and nutritious spinach in a creamy, cheesy sauce. It’s filling, keto-friendly, and perfect for a family dinner or meal prep.

Servings

6 servings

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Total Time: About 1 hour

Ingredients

For the Chicken

• 2 lbs (900 g) boneless, skinless chicken breasts or thighs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoons olive oil

For the Vegetable Layer

• 12 oz (340 g) mushrooms, sliced
• 5 oz (140 g) fresh spinach
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon butter

For the Creamy Sauce

• 1 cup (240 ml) heavy cream
• 4 oz (115 g) cream cheese, softened
• ½ cup (50 g) grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ¼ teaspoon nutmeg (optional)
• Salt and pepper to taste

Topping

• 1½ cups (170 g) shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (optional)

Equipment

• 9×13-inch baking dish
• Large skillet
• Mixing bowl
• Aluminum foil (optional)

Instructions

Step 1: Prepare the Chicken

1. Preheat the oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish.
3. Pat the chicken dry with paper towels.
4. Season both sides with salt, pepper, garlic powder, and paprika.

Step 2: Sear the Chicken

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the chicken and sear for 3–4 minutes per side until lightly golden.
3. The chicken does not need to be fully cooked.
4. Transfer the chicken to a plate.

Step 3: Cook the Vegetables

1. In the same skillet, melt the butter.
2. Add the onion and cook for 4–5 minutes until softened.
3. Stir in the garlic and cook for 30 seconds.
4. Add the sliced mushrooms.
5. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
6. Add the spinach in batches and cook until wilted, about 2 minutes.

Step 4: Make the Cream Sauce

1. Reduce heat to medium-low.
2. Add the cream cheese and stir until melted.
3. Pour in the heavy cream and whisk until smooth.
4. Stir in the Parmesan cheese, Italian seasoning, and nutmeg.
5. Simmer gently for 2–3 minutes until slightly thickened.
6. Taste and adjust seasoning with salt and pepper.

Step 5: Assemble the Dish

1. Spread the mushroom and spinach mixture evenly across the bottom of the baking dish.
2. Arrange the seared chicken pieces on top.
3. Pour the creamy sauce evenly over everything.
4. Sprinkle the mozzarella and additional Parmesan cheese over the top.

Step 6: Bake

1. Bake uncovered for 25–30 minutes.
2. The chicken should reach an internal temperature of 165°F (74°C).
3. For a golden cheesy crust, broil for 2–3 minutes at the end.

Step 7: Rest and Serve

1. Remove from the oven.
2. Let rest for 5–10 minutes before serving.
3. Garnish with fresh parsley if desired.

Nutrition (Approximate Per Serving)

• Calories: 520
• Protein: 42 g
• Fat: 35 g
• Net Carbs: 5–7 g
• Fiber: 2 g

Tips for Success

• Chicken thighs provide extra flavor and stay very juicy.
• Brown the mushrooms thoroughly to deepen their flavor.
• Fresh spinach works best, but frozen spinach can be used if thoroughly drained.
• Add cooked bacon for extra richness.
• For a spicier version, add ½ teaspoon crushed red pepper flakes.
• This dish stores well in the refrigerator for up to 4 days and reheats beautifully.

Serving Suggestions

Since this is already low-carb, pair it with:

• Roasted cauliflower
• Garlic butter green beans
• Zucchini noodles
• A simple garden salad
• Cauliflower mash