Description
This Chicken Spinach and Mushroom Low-Carb Oven Dish is a creamy, flavorful, protein-packed meal perfect for busy weeknights or meal prep. Tender chicken breasts are smothered in a rich garlic-cream sauce with mushrooms and fresh spinach, then baked to perfection. It’s keto-friendly, gluten-free, and incredibly satisfying without feeling heavy.
Ingredients
For 4 servings
4 boneless, skinless chicken breasts
2 cups fresh spinach (loosely packed)
2 cups mushrooms, sliced
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup shredded mozzarella or provolone
¼ cup grated Parmesan
2 tbsp olive oil or butter
1 tsp paprika
1 tsp dried Italian herbs
½ tsp onion powder
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Prepare the chicken: Season the chicken breasts with salt, pepper, paprika, and onion powder.
Sear the chicken: In a large skillet, heat olive oil/butter over medium-high heat. Sear chicken 2–3 minutes per side until lightly golden (it will finish cooking in the oven).
Sauté the vegetables: In the same skillet, add mushrooms and cook until soft. Add garlic and cook 1 minute.
Create the sauce: Pour in heavy cream and chicken broth, stir, then add Parmesan and Italian herbs. Simmer 2–3 minutes until slightly thickened.
Add spinach: Stir in spinach and allow it to wilt.
Assemble the dish: Place the seared chicken breasts in a baking dish. Pour the creamy spinach-mushroom sauce over the chicken.
Top with mozzarella: Sprinkle cheese evenly over the dish.
Bake: Bake for 20–25 minutes, or until chicken reaches an internal temp of 165°F (74°C).
Serve: Let stand 5 minutes before serving.
Serving Ideas
Over cauliflower rice for a full keto meal
With roasted low-carb veggies
On its own as a creamy, protein-packed entrée
Nutritional Information (per serving, approx.)
Calories: 420–480
Protein: 40–45g
Fat: 26–30g
Carbs: 6–8g net
Fiber: 1–2g
(Values vary slightly based on cheese, cream, and chicken thickness.)
Benefits
✔ Low carb & keto-friendly
✔ High protein – supports muscle health
✔ Rich in vitamins A & K from spinach
✔ Contains antioxidants from mushrooms
✔ Creamy and satisfying without heavy carbs
Chef’s Notes
If you prefer a thicker sauce, simmer a bit longer before baking.
Works great with chicken thighs for extra juiciness.
You can substitute heavy cream with half-and-half (lower fat, but slightly thinner sauce).
Tips for Best Results
Do not skip searing the chicken—it adds flavor and locks in moisture.
Use fresh spinach; frozen can make the sauce watery.
Slice chicken breasts in half lengthwise if they’re very thick to ensure even cooking.
Add red pepper flakes for a slight kick.
Q & A
Q: Can I make this dish ahead of time?
Yes! Prepare everything up to step 7, cover tightly, refrigerate 24 hours, then bake when needed.
Q: Can I freeze it?
Yes, freeze after baking. Reheat at 350°F until warmed through. Sauce may separate slightly but will still taste great.
Q: Can I make it dairy-free?
Use coconut cream and dairy-free mozzarella. The flavor will be slightly different but still delicious.
Q: Can I add other vegetables?
Absolutely—zucchini, bell peppers, or asparagus work well and keep the dish low carb.