Chicken Spinach and Mushroom Low Carb Oven Dish
Chicken Spinach and Mushroom Low Carb Oven Dish is a creamy, satisfying, and wholesome one-pan meal packed with juicy chicken, sautéed mushrooms, tender spinach, and a rich cheese sauce. This keto-friendly, gluten-free recipe is perfect for comforting weeknight dinners or healthy meal prep—no pasta or carbs needed.
Ingredients
- Boneless skinless chicken breasts
- Fresh spinach leaves
- Mushrooms sliced (cremini or white button)
- Garlic cloves minced
- Onion finely chopped
- Cream cheese
- Heavy cream
- Shredded mozzarella or provolone
- Grated Parmesan cheese
- Olive oil or butter
- Salt and black pepper
- Paprika optional, for color
- Fresh parsley optional, for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Season chicken breasts with salt, pepper, and paprika. Sear in olive oil for 2–3 minutes per side until golden. Set aside.
- In the same skillet, sauté onions and garlic until fragrant.
- Add mushrooms and cook until browned and moisture evaporates.
- Stir in spinach and cook until just wilted.
- Add cream cheese and heavy cream, stirring until smooth. Mix in Parmesan.
- Place seared chicken in baking dish. Spoon creamy spinach-mushroom mixture over chicken.
- Top with shredded mozzarella.
- Bake uncovered for 20–25 minutes until chicken is cooked through and top is golden and bubbly.
- Rest for a few minutes, garnish with parsley, and serve.
Notes
- Chicken thighs can be used for extra juiciness.
- Sun-dried tomatoes add a flavorful twist.
- Swap in Gruyère or fontina for different cheese flavors.
- Add steamed broccoli or cauliflower for more veggies.
- Frozen spinach can be used—thaw and drain thoroughly first.
- Best reheated in oven or skillet; microwaving may soften sauce texture.
- Not ideal for freezing due to dairy separation.