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Chicken Spinach & Mushroom Low Carb Oven Dish

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A cozy, creamy, and easy oven dish that combines tender chicken, earthy mushrooms, and fresh spinach in a rich, cheesy sauce perfect for a low-carb meal.

Ingredients

Scale
  • 1.5 lb (680 g) boneless, skinless chicken breasts, thinly sliced or cut into bite-size pieces
  • 8 oz (225 g) cremini or button mushrooms, sliced
  • 4 cups fresh baby spinach, packed
  • 1 small yellow onion, finely chopped (optional but tasty)
  • 3 cloves garlic, minced
  • 2 tbsp olive oil (or butter/ghee)
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp red pepper flakes (optional)
  • 4 oz (115 g) cream cheese, softened and cubed
  • 1 cup heavy cream
  • 1/4 cup chicken broth (optional, for a lighter sauce)
  • 1/2 cup grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper
  • Lemon zest or a squeeze of lemon (optional, bright finish)
  • Fresh parsley for garnish (optional)

Instructions

  1. Heat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a large oven-safe skillet.
  2. Pat chicken dry. Season with salt, pepper, Italian seasoning, and smoked paprika.
  3. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chicken in batches 2–3 minutes per side until lightly golden (not fully cooked). Transfer to the baking dish.
  4. Add remaining 1 tbsp olive oil to the same skillet. Sauté onion 2–3 minutes until soft. Add mushrooms and a pinch of salt; cook 5–6 minutes until they release liquid and it evaporates. Stir in garlic; cook 30 seconds.
  5. Lower heat to medium. Stir in cream cheese until smooth. Pour in heavy cream (and broth if using). Simmer 1–2 minutes to slightly thicken. Stir in half the Parmesan. Taste and adjust salt, pepper, and lemon if using.
  6. Fold in spinach just until wilted (30–60 seconds). Pour the creamy mixture over the chicken. Top with mozzarella and the remaining Parmesan. Sprinkle red pepper flakes if you like.
  7. Bake 15–20 minutes, until the sauce is bubbling and the chicken is cooked through (165°F/74°C). Broil 1–2 minutes to brown the top if desired. Rest 5 minutes, garnish with parsley, and serve.

Notes

Use a hot pan to sear the chicken for better flavor. Cool leftovers fully before storing.

Nutrition

Find it online: https://diymealprep.com/chicken-spinach-mushroom-low-carb-dish/