This tasty chicken bake mixes juicy chicken, fresh spinach, and tasty mushrooms for a satisfying dinner. It’s low in carbs, but high in flavor!
I love how easy it is to toss everything in one dish and let the oven do the work. Plus, it’s perfect for leftovers—if there are any left! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts keep this dish lean. If you prefer, you can use thighs for extra flavor and moisture, or even tofu for a vegetarian option.
Mushrooms: Fresh mushrooms really add depth. You can substitute with canned mushrooms if fresh aren’t available, but fresh has a better texture and flavor. Try adding portobello or shiitake for a different taste!
Spinach: Fresh spinach is my top choice for its vibrant color and nutrients. If you only have frozen spinach, it works too—just thaw and drain it well before using.
Cheese: I love using mozzarella for meltiness and Parmesan for flavor. You can switch mozzarella for cheddar or gouda. For a dairy-free version, try nut-based cheese or skip it altogether!
Heavy Cream: For a lighter version, use half-and-half or even coconut cream for a dairy-free twist. Greek yogurt is another great substitute but will change the flavor slightly.
How Can I Ensure My Chicken Is Cooked Perfectly?
Cooking chicken just right is key for this dish. Start by searing it to lock in moisture, but don’t cook it all the way through. After, cover your baking dish with aluminum foil during the first part of baking for juicy chicken.
- Use a meat thermometer to check the chicken’s internal temperature—165°F (74°C) means it’s safe to eat.
- Let it rest after baking. This helps the juices redistribute for more tender chicken.
Easy Low-Carb Chicken Spinach Mushroom Bake
Ingredients You’ll Need:
For the Main Dish:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Veggie Mixture:
- 8 oz (225 g) fresh mushrooms, sliced
- 3 cups fresh spinach leaves
- 3 cloves garlic, minced
For the Cheesy Topping:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the Creamy Sauce:
- 1/2 cup heavy cream
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- 1/4 teaspoon red pepper flakes (optional)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prep and 25 minutes to bake, making a total of around 35 minutes. With minimal effort and quick cooking time, you’ll have a healthy and hearty dinner ready in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s hot and ready for your dish.
2. Season the Chicken:
Take the chicken breasts and sprinkle them with salt and pepper on both sides, giving them a bit of flavor.
3. Sear the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side until they’ve turned a lovely golden brown. They don’t need to be cooked through at this point, so just give them a nice sear. Once done, remove the chicken from the skillet and set aside.
4. Cook the Mushrooms:
In the same skillet, toss in the sliced mushrooms and let them cook for 4-5 minutes, stirring occasionally until they start to release their moisture and become tender.
5. Add Garlic and Spinach:
Next, add the minced garlic to the skillet and cook for about 1 minute until you can smell the delicious aroma. Then, stir in the spinach and continue to cook until it wilts down, which should take around 2 minutes.
6. Create the Creamy Mixture:
Lower the heat to medium and pour in the heavy cream. Stir well to mix everything together. Add in the Italian seasoning and red pepper flakes (if you like a little heat!). Let it simmer for about 2-3 minutes until the sauce thickens slightly.
7. Assemble the Bake:
Grab a baking dish and place the chicken breasts at the bottom. Pour the creamy spinach and mushroom mixture over the chicken, spreading it out evenly.
8. Add the Cheese:
Top everything off by sprinkling the shredded mozzarella and grated Parmesan cheese evenly over the dish.
9. Bake to Perfection:
Place the baking dish in the oven and bake uncovered for 20-25 minutes. You’ll know it’s ready when the chicken is cooked through (reaching an internal temperature of 165°F or 74°C) and the cheese is bubbly and golden.
10. Rest and Serve:
Take the dish out of the oven and let it rest for about 5 minutes. This helps the flavors settle. Then, dig in and enjoy your delicious and healthy low-carb chicken spinach mushroom bake!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. A safe way to do this is to leave it in the fridge overnight or place it in a sealed plastic bag submerged in cold water for a quicker thaw.
How Do I Store Leftover Chicken Spinach Mushroom Bake?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently in the oven or microwave, adding a splash of cream if the sauce has thickened too much.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken and the creamy mixture a day in advance. Just assemble everything, cover it, and refrigerate. When you’re ready to bake, just pop it in the oven and adjust the cooking time if necessary.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half, or for a dairy-free alternative, try coconut cream or unsweetened almond milk thickened with a bit of cornstarch. Greek yogurt is also a delicious thicker substitute!
