Chicken Spinach and Mushroom Low Carb Oven Dish Recipe
Looking for the best Chicken Spinach and Mushroom Low Carb Oven Dish recipe? This creamy baked chicken casserole combines juicy chicken breasts, sautéed mushrooms, fresh spinach, garlic, and melted cheese in a rich, flavorful sauce. It’s a keto-friendly, high-protein dinner that’s easy to prepare and perfect for busy weeknights or meal prep.
❤️ Why You’ll Love This Recipe
Low-carb and keto-friendly
Creamy, cheesy, and packed with flavor
High in protein
One-pan meal with easy cleanup
Ready in just 45 minutes
Perfect for meal prep and family dinners
⏱️ Prep Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
🛒 Ingredients
For the Chicken
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
Spinach & Mushroom Mixture
2 tablespoons butter
8 oz (225 g) mushrooms, sliced
3 garlic cloves, minced
3 cups fresh spinach
4 oz (115 g) cream cheese, softened
½ cup heavy cream
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
½ teaspoon red pepper flakes (optional)
Topping
½ cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Fresh parsley, chopped
👨🍳 Instructions
Step 1: Prepare the Chicken
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Season the chicken breasts with:
Garlic powder
Onion powder
Smoked paprika
Italian seasoning
Salt
Black pepper
Step 2: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat.
Sear the chicken for 2–3 minutes per side until lightly golden.
Transfer to the prepared baking dish.
Step 3: Make the Creamy Filling
In the same skillet, melt the butter.
Add the mushrooms and cook for 5–6 minutes until browned.
Stir in the garlic and cook for 30 seconds.
Add the spinach and cook until wilted.
Reduce the heat to low and stir in:
Cream cheese
Heavy cream
Parmesan cheese
Mozzarella cheese
Red pepper flakes (optional)
Cook until smooth and creamy.
Step 4: Assemble
Spoon the creamy spinach and mushroom mixture over the chicken.
Sprinkle the remaining mozzarella and Parmesan evenly over the top.
Step 5: Bake
Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
For a golden top, broil for the last 2 minutes.
Step 6: Serve
Garnish with fresh parsley.
Serve with:
Roasted broccoli
Garlic green beans
Cauliflower rice
Zucchini noodles
Roasted asparagus
Fresh garden salad
💡 Chef’s Tips
Pound the chicken breasts to an even thickness for even cooking.
Freshly grated Parmesan gives the sauce a richer flavor.
Add cooked bacon for extra smoky flavor.
Let the casserole rest for 5 minutes before serving.
🧊 Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze the baked casserole for up to 2 months. Thaw overnight before reheating.
Reheat covered in a 325°F (165°C) oven or microwave until hot.
🥗 Nutrition (Per Serving)
Calories: 510
Protein: 46g
Carbohydrates: 8g
Fat: 33g
Saturated Fat: 15g
Fiber: 2g
Sugar: 3g
Sodium: 670mg
❓ Frequently Asked Questions
Is this recipe keto-friendly?
Yes! With only about 8g of carbohydrates per serving, it’s suitable for most low-carb and keto meal plans.
Can I use chicken thighs instead?
Absolutely. Boneless, skinless chicken thighs are flavorful and stay extra juicy during baking.
Can I prepare this casserole ahead of time?
Yes. Assemble the dish up to 24 hours in advance, cover, and refrigerate. Bake when ready to serve.
What side dishes go well with this low-carb chicken bake?
Cauliflower mash, roasted Brussels sprouts, sautéed zucchini, asparagus, broccoli, green beans, or a simple mixed salad are excellent choices.
