Low Carb Chicken Spinach Mushroom (Print Version)

Creamy chicken with spinach and mushrooms in a cheesy low-carb bake. Ready in under an hour.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 pounds total)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper

→ Vegetables

05 - 7 oz fresh spinach, roughly chopped
06 - 9 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 small yellow onion, finely chopped

→ Sauce

09 - 1/2 cup heavy cream
10 - 1/2 cup cream cheese, softened (4 oz)
11 - 1/2 cup grated Parmesan cheese (2 oz)
12 - 1 cup shredded mozzarella cheese, divided (4 oz)
13 - 1 teaspoon dried Italian herbs
14 - 1/4 teaspoon ground nutmeg

→ Optional Garnish

15 - Fresh parsley, chopped

# How to Cook:

01 - Preheat oven to 400°F. Lightly grease a 9 x 13-inch baking dish with cooking spray or a small amount of olive oil.
02 - Season both sides of chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Chicken will finish cooking in the oven. Transfer seared chicken to a plate and set aside.
03 - In the same skillet, add chopped onion and sliced mushrooms. Sauté for 4-5 minutes until vegetables soften and mushrooms release their moisture.
04 - Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in chopped spinach and cook until just wilted, about 1-2 minutes.
05 - Reduce heat to low. Add softened cream cheese and heavy cream, stirring constantly until smooth and combined. Mix in grated Parmesan, half of the shredded mozzarella, Italian herbs, and nutmeg. Taste and adjust salt and pepper if needed. Remove from heat.
06 - Spread the spinach-mushroom sauce mixture evenly across the bottom of the prepared baking dish. Arrange seared chicken breasts on top of the vegetable mixture. Spoon a small amount of sauce over each chicken breast.
07 - Sprinkle the remaining shredded mozzarella cheese evenly over the top of the chicken breasts.
08 - Bake uncovered for 20-25 minutes until chicken is fully cooked (internal temperature reaches 165°F) and cheese is bubbly and lightly golden on top.
09 - Remove from oven and let casserole rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.

# Expert Advice:

01 -
  • The creamy sauce feels indulgent but keeps things low carb without that diet food texture
  • Everything bakes together so you are not standing at the stove while everyone else relaxes
  • Leftovers actually taste better the next day, if there are any
02 -
  • Searing the chicken first is not optional, it creates flavor you cannot get from baking alone
  • The nutmeg is not a mistake, a tiny amount cuts through the richness and makes everything taste balanced
  • If your sauce looks too thin, give it another minute on the stove before pouring it over the chicken
03 -
  • Pat the chicken dry before seasoning so it gets a better sear
  • Use freshly grated Parmesan if you can, the pre-grated kind has anti-caking agents that make sauce gritty

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