Chicken, Spinach, and Mushroom Low-Carb Oven Recipe

This Chicken, Spinach, and Mushroom Low-Carb Oven dish is the kind of recipe you’ll fall for at first bite: it’s irresistibly creamy, loaded with savory mushrooms and garlicky spinach, and brings all the cheesy comfort you crave without piling on the carbs. Whether you’re following a keto lifestyle or simply trying to eat a little lighter, this one-pan wonder fits the bill—ready in less than an hour, making it just right for family dinners, effortless weeknights, or even meal prep. I promise, and Mushroom Low-Carb Oven will become a staple you’ll be eager to share (and request!) over and over again.

Ingredients You’ll Need

The beauty of this and Mushroom Low-Carb Oven is how each simple ingredient shines. Every item adds something special, from the juiciness of the chicken to the earthy depth of mushrooms and the silky texture of the cream. Here’s what you’ll need—and what to look for when you’re at the market:

• Chicken: Opt for boneless, skinless breasts or thighs—thighs will be juicier, but both work beautifully for this bake.
• Mushrooms: Fresh button, cremini, or shiitake all bring big flavor and a hearty texture—slice them up for the best caramelization.
• Baby Spinach: Use fresh if possible for tender greens that melt into the sauce, adding color and nutrients.
• Yellow Onion: Diced and sautéed, it’s the backbone of savory flavor that ties the dish together.
• Garlic: Freshly minced for a punchy aroma—the more, the merrier.
• Heavy Cream (or Coconut Cream): Brings the luscious, silky sauce to life; swap in coconut cream for a dairy-free twist.
• Shredded Mozzarella Cheese: Melty, mild, and oh-so-satisfying—feel free to mix in your favorite cheeses if you like experimenting.
• Parmesan Cheese (optional): Adds a savory finish and browns beautifully on top.
• Olive Oil or Butter: For classic flavor and a gorgeous golden sear on the chicken and veggies.
• Salt: Just the right amount ensures every bite is perfectly seasoned.
• Black Pepper: Adds warmth and a mild kick to balance the creamy base.
• Red Pepper Flakes (optional): A pinchy-hot contrast if you love a little heat.

How to Make and Mushroom Low-Carb Oven

Step 1: Preheat Your Oven and Prep the Dish

Set your oven to 375°F (190°C) and give a 9×13-inch baking dish a light coating of olive oil or nonstick spray. This simple prep step ensures your and Mushroom Low-Carb Oven won’t stick, making serving (and cleanup!) a breeze.

Step 2: Sear the Chicken

Heat your largest skillet over medium-high heat and add your olive oil or butter. Lay the chicken pieces in a single layer and cook for about 2 to 3 minutes per side, just until golden. Don’t worry about fully cooking them—this quick sear locks in juices and builds big flavor for your and Mushroom Low-Carb Oven. Transfer the chicken to a plate for now.

Step 3: Sauté Onion and Garlic

In the same skillet, add your diced onion and minced garlic. Sauté for just 1 to 2 minutes, until everything is fragrant and your kitchen smells amazing. This forms the aromatic base for your sauce.

Step 4: Cook Mushrooms and Wilt Spinach

Add the sliced mushrooms to the skillet. Let them cook—stirring occasionally—until they’re golden, tender, and most of the liquid has evaporated, about 5 to 6 minutes. Stir in the spinach and let it wilt, turning bright green and glossy. You’re building layers of flavor and getting rid of extra moisture to keep your and Mushroom Low-Carb Oven creamy, not watery.

Step 5: Make the Cream Sauce

Pour in the heavy cream (or coconut cream for a dairy-free version) and gently stir everything together. Let it simmer for just 1 to 2 minutes to thicken. If you want an ultra-luxe texture, stir in a little shredded mozzarella now—it melts right in and thickens the sauce beautifully.

Step 6: Assemble and Bake

Transfer your mushroom-spinach mixture into the prepared baking dish, spreading evenly. Nestle the seared chicken pieces on top and pour any juices from the skillet right over—flavor central! Drizzle the cream sauce evenly over the chicken, then sprinkle with the rest of your mozzarella (and Parmesan if you’re using). Bake uncovered for 25 to 30 minutes, until bubbling and the chicken reaches 165°F (74°C).

Step 7: Rest and Serve

Let your and Mushroom Low-Carb Oven rest for 5 minutes once it’s out of the oven—this gives the cheese time to settle. Garnish with fresh chopped herbs or an extra shower of cheese, then dig in while everything’s hot and melty.

How to Serve and Mushroom Low-Carb Oven

Garnishes

Treat your and Mushroom Low-Carb Oven to an extra pop of color and flavor with fresh-chopped parsley, basil, or chives. A touch of lemon zest or extra grated Parmesan also adds brightness and a little restaurant-worthy flair, making the dish as pretty as it is delicious.

Side Dishes

This creamy bake is hearty enough to shine on its own, but pairs beautifully with simple sides like a crisp green salad with vinaigrette, roasted asparagus, or cauliflower rice. These options keep things low-carb while adding freshness and crunch to your meal.

Creative Ways to Present

For a fun twist, spoon your and Mushroom Low-Carb Oven over spiralized zucchini noodles, or tuck it into a roasted bell pepper half for individual servings. Hosting friends? Serve family-style out of the baking dish, letting everyone scoop their own portion—casual, cozy, and crowd-pleasing.

Make Ahead and Storage

Storing Leftovers

Pop any leftover and Mushroom Low-Carb Oven into an airtight container and refrigerate for up to 3 days. The flavors get even better as they meld, so a next-day lunch will be extra tasty. Just make sure to let the dish cool first to keep things fresh.

Freezing

You can absolutely freeze this dish, either fully assembled (but unbaked), or after baking. Wrap tightly with foil or transfer to a freezer-safe container. When you’re ready to enjoy, thaw overnight in the fridge, then bake or reheat as usual—the creamy sauce and tender chicken hold up surprisingly well in the freezer!

Reheating

Reheat individual portions in the microwave until hot, or cover the baking dish with foil and warm in a 350°F oven for about 15 minutes. Add a splash of cream if the sauce looks dry, and sprinkle on a bit of fresh cheese to revive that gooey top before serving your and Mushroom Low-Carb Oven again.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely. Thaw the spinach first and squeeze out as much liquid as you can, then add it after the mushrooms are cooked. This trick keeps your and Mushroom Low-Carb Oven from getting watery while still delivering on those beautiful greens.

What other cheeses work well in this recipe?

This dish is endlessly customizable—try provolone for a mild melt, gouda for a smoky twist, or sharp cheddar for extra tang. Mixing cheeses creates even more depth and a gorgeously gooey top.

How can I make it dairy-free and still keep it creamy?

Replace the heavy cream with full-fat coconut cream and use your favorite dairy-free shredded cheese. The coconut cream makes the sauce lush without adding much coconut flavor, so you still get a creamy and Mushroom Low-Carb Oven result.

Is this bake spicy?

The dish is mild as written, but you can adjust the spice by adding more or less red pepper flakes. If you love heat, toss in a pinch when sautéing the mushrooms—or skip them for a kid-friendly version.

Can I prep and Mushroom Low-Carb Oven ahead?

Yes! Assemble everything up to 24 hours in advance, cover tightly, and refrigerate. Just pop it in the oven when you’re ready—it’s perfect for planning ahead or for serving guests without last-minute stress.

Final Thoughts

If you’re looking for a new favorite that’s creamy, satisfying, and weeknight doable, I can’t recommend and Mushroom Low-Carb Oven enough. It’s the kind of dish that makes you feel like a kitchen hero—simple to make, nourishing, and sure to spark requests for seconds. Give it a try and see just how delicious low-carb comfort food can be!

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