Easy Low-Carb Chicken Spinach Mushroom Bake
As the leaves turn and the kitchen fills with the warm scent of cinnamon and roasting garlic, this Easy Low-Carb Chicken Spinach Mushroom Bake became my go-to weekend supper — a cozy dish that fills the house with comfort without weighing you down. I first made it on a rainy afternoon, layering tender chicken, earthy mushrooms, and wilted spinach under a blanket of melty cheese. Friends asked for the recipe again and again, and it’s been a reader favorite ever since.
Introduction
This Easy Low-Carb Chicken Spinach Mushroom Bake is perfect for home bakers who love seasonal, cozy meals that are simple enough for weeknights yet special enough for company. If you enjoy hearty casseroles that highlight fresh produce, you’ll also love this low-carb BBQ twist I often pair it with after a busy week — try the low-carb BBQ chicken bowl for another favorite. The recipe is forgiving, beginner-friendly, and flexible for dietary needs, so pull out your favorite baking dish and let’s get started.
Ingredients list for Easy Low-Carb Chicken Spinach Mushroom Bake
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 10 oz fresh mushrooms, sliced
- 6 cups fresh baby spinach, roughly chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded mozzarella (or a melty blend)
- 1/2 cup grated Parmesan
- 1 cup heavy cream or full-fat coconut cream
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- Optional: 1/4 cup chopped fresh parsley for garnish
If you like baked chicken served alongside crunchy slaws, this pairs beautifully with recipes like baked chicken with cabbage slaw for a complete autumn dinner.
Step-by-step instructions
- Preheat and prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Sear the chicken: In a large skillet over medium-high heat, warm 1 tbsp olive oil. Season the chicken with salt, pepper, and smoked paprika, then sear until golden (about 3–4 minutes per side). Remove and set aside. This technique is similar to tips used in parmesan-crusted chicken recipes if you want an extra golden top.
- Sauté vegetables: In the same skillet, add the remaining olive oil, onions, and mushrooms. Cook until mushrooms release their juices and the onions are soft, about 5–7 minutes. Add garlic and cook 30 seconds more.
- Wilt spinach: Add the spinach to the skillet and stir until just wilted. Season lightly. Remove from heat.
- Combine and assemble: In a bowl, whisk the heavy cream with thyme and a pinch of salt and pepper. Layer the seared chicken in the baking dish, spread the mushroom-spinach mixture on top, pour the cream over everything, and finish with mozzarella and Parmesan.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–12 minutes, or until the cheese is bubbly and golden and the chicken registers 165°F (74°C).
- Rest and serve: Let the bake rest 5 minutes, garnish with parsley, and serve warm.
Tips for success
- Use even-sized chicken pieces so they cook uniformly.
- Don’t overcrowd the skillet when searing; work in batches if needed to get that nice browning.
- For extra richness, stir a tablespoon of Dijon mustard into the cream before pouring it over the dish.
- If you’re prepping ahead, assemble the bake up to the point of adding cheese, cover, and refrigerate for up to 24 hours; add cheese and bake when ready. For meal prep inspiration, this recipe pairs well with easy chicken and veggie lunch boxes for weekday lunches.
Possible variations
- Gluten-free: This recipe is naturally gluten-free. If you’d like a crunchy topping, substitute gluten-free breadcrumbs.
- Streusel topping: For a savory crumble, mix 1/2 cup almond flour with 2 tbsp melted butter, 1/4 cup grated Parmesan, and a pinch of rosemary; sprinkle on top before the final bake.
- Make it creamier: Swap heavy cream for full-fat cream cheese blended smooth for an ultra-creamy texture.
- Turn it into a bowl: Remove the cheese topping and serve the chicken-vegetable mix over cauliflower rice to echo flavors from a low-carb burrito bowl for a lighter twist.
Storage recommendations
Storing the Easy Low-Carb Chicken Spinach Mushroom Bake is simple. Cool completely, then transfer to an airtight container. Refrigerate for up to 4 days. To freeze, portion into freezer-safe containers and freeze for up to 3 months — thaw overnight in the fridge before reheating. Reheat covered in a 350°F oven until warmed through, or microwave individual portions for a quick weekday meal.
Conclusion
This Easy Low-Carb Chicken Spinach Mushroom Bake is a comforting, low-effort dish that brings seasonal flavors to your table with minimal fuss. If you love creamy, chicken-and-mushroom casseroles, you might enjoy a different take in this Keto Chicken Mushroom Casserole – Creamy Low Carb Goodness!
FAQs
Q: How can I make this recipe dairy-free?
A: Substitute the heavy cream with full-fat coconut milk and use a dairy-free shredded cheese alternative. The dish will still be rich and satisfying.
Q: Can I use frozen spinach instead of fresh?
A: Yes. Thaw and squeeze out excess water before adding it to the sautéed mushrooms and onions to avoid a watery bake.
Q: Is this recipe suitable for meal prep?
A: Absolutely. It keeps well in the fridge for up to 4 days and reheats nicely, making it ideal for preparing ahead for busy weeks.
Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless, skinless chicken thighs are more forgiving and remain juicy; adjust searing time slightly and ensure they reach an internal temperature of 165°F.
Easy Low-Carb Chicken Spinach Mushroom Bake
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 10 oz fresh mushrooms, sliced
- 6 cups fresh baby spinach, roughly chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded mozzarella (or a melty blend)
- 1/2 cup grated Parmesan
- 1 cup heavy cream or full-fat coconut cream
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley for garnish Optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, warm 1 tbsp olive oil.
- Season the chicken with salt, pepper, and smoked paprika, then sear until golden (about 3–4 minutes per side). Remove and set aside.
- In the same skillet, add the remaining olive oil, onions, and mushrooms. Cook until mushrooms release their juices and the onions are soft, about 5–7 minutes. Add garlic and cook for another 30 seconds.
- Add the spinach to the skillet and stir until just wilted. Season lightly and remove from heat.
- In a bowl, whisk the heavy cream with thyme and a pinch of salt and pepper.
- Layer the seared chicken in the baking dish, spread the mushroom-spinach mixture on top, pour the cream over everything, and finish with mozzarella and Parmesan.
Baking
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10–12 minutes, or until the cheese is bubbly and golden and the chicken registers 165°F (74°C).
Finishing
- Let the bake rest for 5 minutes, garnish with parsley, and serve warm.