Low Carb Chicken Spinach Mushroom Bake (Print Version)
Savory chicken baked with mushrooms, spinach, and mozzarella in a rich, creamy low-carb sauce. Ready in under an hour.
# 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
# How to Cook:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish.
02 - Season chicken breasts with salt and pepper on both sides.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden. Remove from skillet and set aside.
04 - In the same skillet, add mushrooms. Sauté for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
05 - Add spinach and cook until just wilted, about 1 minute. Remove from heat.
06 - Arrange seared chicken breasts in the prepared baking dish. Top evenly with the mushroom-spinach mixture.
07 - Pour heavy cream evenly over the chicken and vegetables. Sprinkle shredded mozzarella on top.
08 - Bake uncovered for 25–30 minutes, until chicken is cooked through (internal temperature reaches 165°F) and cheese is golden and bubbly.
09 - Let rest for 5 minutes before serving.
# Expert Advice:
01 -
- The creamy sauce feels indulgent but keeps things light enough for weeknight rotation
- Everything bakes together in one dish, meaning less cleanup and more evening freedom
02 -
- Searing the chicken first creates a flavor foundation that baking alone cannot achieve
- Overbaking will dry out the chicken, so check for doneness at the 25 minute mark
03 -
- Pat the chicken thoroughly dry before seasoning to ensure a proper golden sear
- Use a meat thermometer to avoid overcooking, as carryover heat will finish the job