Chicken, Spinach, and Mushroom Low-Carb Oven Dish

by Sophia

There’s something magical about a warm, bubbling oven-baked dish that fills the kitchen with the scent of garlic, cheese, and herbs. That’s exactly what you get with this Chicken, Spinach, and Mushroom Low-Carb Oven Dish — it’s a creamy, cozy, and completely satisfying dinner that’s perfect for weeknights but impressive enough for guests.

Whether you’re sticking to a low-carb or keto-friendly diet, or you’re just trying to sneak a few more vegetables into your meals, this recipe checks all the boxes. It’s got tender chicken breasts, sautéed mushrooms, fresh spinach, and a rich, garlicky Parmesan cream sauce that gets topped with melted mozzarella. Honestly, it’s the kind of meal that makes you forget you’re even eating healthy.

As someone who’s always juggling a busy schedule, I rely heavily on recipes that are both nourishing and fuss-free — and this one totally delivers. It takes about 40 minutes from start to finish and only uses one skillet and a baking dish. That means less cleanup and more time to enjoy your evening (or relax on the couch with your favorite show). I’ve even made this on Sunday nights for meal prep and had leftovers that reheat like a dream.

So let’s dive into how to make this crave-worthy low-carb chicken bake.

Ingredients You’ll Need:

2 boneless, skinless chicken breasts

2 tablespoons olive oil
2 cups fresh spinach
1 cup mushrooms, sliced

3 cloves garlic, minced
½ cup heavy cream
½ cup grated Parmesan cheese

½ cup shredded mozzarella cheese
½ teaspoon onion powder
Salt and black pepper, to taste

Chopped parsley for garnish (optional)

Step 1: Preheat and Prep

Start by preheating your oven to 375°F. You’ll want to have your baking dish ready to go — lightly grease a medium-sized one with a little olive oil or nonstick spray to keep everything from sticking.

Step 2: Season and Sear the Chicken

Take your boneless, skinless chicken breasts and season them on both sides with a generous pinch of salt, black pepper, and ½ teaspoon of onion powder. This simple seasoning combo adds a nice savory base without overpowering the rest of the dish.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once it’s hot, add the chicken breasts and sear them for 3 to 4 minutes per side, just until they develop a golden crust. You’re not cooking them all the way through — just giving them a good head start and locking in flavor.

Once they’re seared, transfer the chicken breasts to your prepared baking dish and set aside.

Step 3: Cook the Veggies

Using the same skillet (no need to clean it — we want all those tasty browned bits!), add the remaining 1 tablespoon of olive oil. Toss in your sliced mushrooms and sauté them over medium heat for about 3 to 4 minutes, stirring occasionally. They’ll release some moisture and start to brown beautifully.

Next, stir in the minced garlic and let it cook for about a minute — just until fragrant. Be careful not to let it burn. Then, add in the fresh spinach and sauté until it’s just wilted. This usually takes only 1 to 2 minutes.

Alright, now that we’ve got our chicken seared and our veggies sautéed, it’s time for the part that really brings this whole dish together: the cheesy garlic cream sauce. This is where all that cozy, comforting flavor starts to shine through. And the best part? It comes together in just a few minutes, right in the same skillet.

Whether you’re cooking for two or doubling the recipe for a meal prep session, this step is easy and totally worth it. Let’s get right back into it.

Step 4: Make the Creamy Garlic Parmesan Sauce

With the heat reduced to low, it’s time to build that luscious cream sauce right in the same skillet you used for the mushrooms and spinach.

Pour in ½ cup of heavy cream and stir gently to deglaze the pan — make sure you scrape up any little bits stuck to the bottom because that’s where so much of the flavor lives.

Next, stir in ½ cup of grated Parmesan cheese, mixing until it melts into the cream. Keep the heat low and continue stirring until the sauce is smooth and just starts to thicken — this usually takes 2 to 3 minutes. You don’t want it super thick at this stage, because it’ll thicken more as it bakes in the oven.

Taste your sauce and adjust the seasoning if needed — a little extra salt, pepper, or even a pinch of red pepper flakes if you like a touch of heat.

Step 5: Assemble the Dish

Now it’s time to bring everything together.

Take the skillet off the heat and carefully spoon the creamy mushroom and spinach mixture evenly over the chicken breasts in your baking dish. Make sure to spread it out so every bite of chicken is smothered in that delicious sauce.

Then sprinkle ½ cup of shredded mozzarella cheese over the top. This adds that gooey, melty finish that makes oven bakes so irresistible.

Step 6: Bake to Perfection

Pop the baking dish in your preheated oven and bake, uncovered, for 20 to 25 minutes — just until the chicken is cooked through and the cheese is melted and bubbly. If your chicken breasts are on the thicker side, it might take a few extra minutes, so don’t be afraid to check with a meat thermometer (you’re looking for an internal temp of 165°F).

Once it’s done, let it rest for 5 minutes before serving. This gives the juices time to redistribute and helps the sauce set just a little bit more.

Top with a sprinkle of chopped parsley if you’re feeling fancy — it adds a nice fresh touch and a pop of color that looks great on the plate.

Pro Tips & Variations

One of the best things about this recipe is how easy it is to tweak based on what you have on hand or what you’re craving. Here are a few simple variations and helpful tips:

Swap the greens: Don’t have spinach? You can easily substitute kale (just cook it a little longer) or even arugula for a peppery twist.
Add a little kick: Stir in a pinch of red pepper flakes to the sauce for subtle heat.

Use chicken cutlets: If your chicken breasts are extra thick, consider slicing them in half horizontally to create thinner cutlets. They cook more evenly and soak up even more flavor.
Double it up: This recipe is super easy to double if you’re feeding more people or want leftovers for lunch the next day. Just use a larger baking dish and extend the cooking time slightly if needed.
Serving suggestions: Pair this dish with cauliflower rice, roasted zucchini, or even a simple side salad for a satisfying, low-carb meal that’s still full of texture and flavor.

By now, your kitchen smells amazing, the cheese is perfectly golden and bubbly, and you’ve got a dish that’s just begging to be served. Before we wrap things up, let’s go over a few commonly asked questions about this Chicken, Spinach, and Mushroom Low-Carb Oven Dish — because whether you’re new to low-carb cooking or just looking for tips to perfect it, I’ve got you covered.

FREQUENTLY ASKED QUESTIONS

1. Can I make this dish ahead of time?

Yes, absolutely! You can prepare the dish up to the point where it’s ready to bake — cover it tightly and refrigerate for up to 24 hours. When you’re ready to cook, let it sit at room temperature for about 15–20 minutes, then bake as directed. You may need to add an extra 5 minutes to the bake time if it’s going into the oven cold.

2. Can I freeze this recipe?

This dish can be frozen after baking. Let it cool completely, then transfer to an airtight container or wrap tightly in foil. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F until heated through.

3. What can I use instead of heavy cream?

If you’re looking for a lighter option, you can use half-and-half, though the sauce won’t be quite as rich. For a non-dairy alternative, unsweetened coconut cream or cashew cream can work, but the flavor will be slightly different.

4. Can I add more vegetables?

Yes! This recipe is super flexible. Feel free to add zucchini slices, chopped bell peppers, or even a handful of sun-dried tomatoes. Just sauté any additional vegetables along with the mushrooms so they soften up before baking.

5. What if I only have frozen spinach?

Frozen spinach works just fine. Just make sure to thaw it completely and squeeze out all the excess moisture before adding it to the skillet. This keeps your sauce from getting watery.

6. Can I use different cheese?

Absolutely. While mozzarella and Parmesan give the best creamy-melty combo, feel free to swap in gruyère, fontina, or even cheddar for a different flavor twist.

7. How do I know the chicken is fully cooked?

The easiest way to be sure is to use a meat thermometer. The internal temperature should reach 165°F. If you don’t have a thermometer, slice into the thickest part — the juices should run clear and there should be no pink inside.

Final Thoughts: Easy, Creamy, and Low-Carb Delicious

This Chicken, Spinach, and Mushroom Low-Carb Oven Dish has everything I love in a go-to dinner recipe:
It’s quick to prep, uses one skillet and one baking dish, and is packed with cozy flavors that make healthy eating feel indulgent. Whether you’re eating low-carb full-time or just trying to add more vegetables and whole foods to your meals, this dish is a no-brainer.

I’ve made this for everything from quiet weeknights to casual dinner guests, and it always gets rave reviews — even from folks who don’t usually go for “low-carb” anything. And honestly, when something tastes this good, you don’t even miss the pasta or rice.

If you try this recipe, I’d love to hear what you think! Drop a comment, let me know how it turned out, and don’t be shy about sharing any tweaks or add-ins you’ve tried — I’m always up for a new variation.