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Low-Carb Chicken, Spinach & Mushroom Bake

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A comforting low-carb bake featuring tender chicken, creamy sauce, and plenty of veggies, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 8 oz cremini or white mushrooms, sliced
  • 4 cups fresh baby spinach
  • 1 small onion or 1 large shallot, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil, divided
  • 1 tbsp butter (optional)
  • 3/4 cup heavy cream
  • 2 oz cream cheese, softened
  • 1/2 cup grated Parmesan
  • 1 cup shredded mozzarella
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 tsp lemon zest (optional)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
  2. Pat chicken dry. Season with salt, pepper, Italian seasoning, and paprika.
  3. Warm 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 2–3 minutes per side until lightly browned. Transfer to a plate.
  4. Add remaining 1 tbsp olive oil and butter to the skillet. Sauté onion for 2 minutes. Add mushrooms and a pinch of salt; cook for 5–6 minutes until golden. Stir in garlic for 30 seconds.
  5. Lower heat to medium. Stir in heavy cream and cream cheese until smooth. Mix in Parmesan and red pepper flakes. Add spinach; cook for 1–2 minutes until wilted.
  6. Spread the spinach-mushroom mixture in the baking dish. Nestle in the chicken and juices. Top with mozzarella. Bake for 18–22 minutes until bubbling and chicken reaches 165°F.
  7. Rest for 5 minutes. Garnish with parsley and serve with cauliflower rice or a salad.

Notes

For dairy-free, use coconut milk; for keto, add more butter or Parmesan. Bake time may increase if using pre-cooked chicken.

Nutrition

Find it online: https://recipesunfolded.com/low-carb-chicken-spinach-mushroom-bake/

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