Low Carb Chicken Spinach Mushroom Bake (Printable Version)

Chicken, mushrooms, and spinach baked in creamy mozzarella sauce for a quick low-carb dinner.

# What You'll Need:

→ Proteins

01 - 4 boneless skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 8 oz cremini or white mushrooms, sliced
03 - 4 cups fresh baby spinach
04 - 2 cloves garlic, minced

→ Dairy

05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup heavy cream

→ Pantry

07 - 2 tbsp olive oil
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper

# Preparation Steps:

01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper, pressing the seasoning into the meat.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 2-3 minutes per side until golden brown. Transfer to a plate and set aside.
04 - In the same skillet, add sliced mushrooms. Sauté for 3-4 minutes until softened and lightly browned. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
05 - Add fresh spinach to the skillet and toss with mushrooms and garlic. Cook for about 1 minute until just wilted. Remove from heat.
06 - Arrange seared chicken breasts in the prepared baking dish. Spoon the mushroom-spinach mixture evenly over the chicken.
07 - Pour heavy cream evenly over the chicken and vegetables. Sprinkle shredded mozzarella cheese across the top, covering the surface.
08 - Bake uncovered for 25-30 minutes until chicken is cooked through (internal temperature reaches 165°F) and cheese is melted and golden brown.
09 - Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

# Expert Tips:

01 -
  • The heavy cream creates this velvety, luxurious sauce without any thickeners needed
  • Everything cooks in one pan before transferring to the oven, making cleanup almost nonexistent
  • Leftovers somehow taste even better the next day for lunch
02 -
  • Do not skip the searing step since that browning adds depth of flavor you cannot get from baking alone
  • The sauce will look thin when you pour the cream but it thickens beautifully in the oven
03 -
  • Pound the chicken breasts to even thickness so they finish cooking at exactly the same time
  • Use an instant-read thermometer to avoid overcooking since chicken dries out quickly past 165°F

Go Back