Description

This Creamy Low-Carb Chicken, Spinach and Mushroom Bake is a rich, comforting, one-pan dinner baked to perfection with tender chicken, sautéed mushrooms, fresh spinach, garlic, herbs, and a silky cream sauce. It’s keto-friendly, gluten-free, high in protein, and incredibly satisfying while staying low in carbs. Perfect for weeknight meals or meal prep.

Ingredients for

Creamy Low-Carb Chicken, Spinach & Mushroom Bake

For the Chicken & Vegetables

1.5 lbs (680 g) boneless, skinless chicken breasts or thighs
Salt & black pepper, to taste
1 tbsp olive oil or butter
8 oz (225 g) mushrooms, sliced
3 cups fresh spinach
3 cloves garlic, minced
1 small onion, diced (optional for ultra-low carb)

For the Creamy Sauce

1 cup heavy cream
½ cup chicken broth (low sodium preferred)
4 oz cream cheese, softened
1 cup shredded mozzarella or Monterey Jack cheese
1 tsp Italian seasoning
½ tsp paprika
¼ tsp crushed red pepper flakes (optional)
¼ cup grated Parmesan

Instructions

1. Prepare the Chicken

Preheat oven to 375°F (190°C).
Season chicken with salt and pepper.
Heat olive oil or butter in a large skillet over medium-high heat.
Sear chicken 3–4 minutes per side until lightly golden (does not need to be cooked through).
Place seared chicken in a greased baking dish.

2. Sauté the Vegetables

In the same skillet, add mushrooms and onions. Cook 4–5 minutes until softened.
Add garlic and cook 30 seconds.
Add spinach and cook until wilted.
Spoon mixture evenly over the chicken.

3. Make the Creamy Sauce

Lower heat to medium.
Add heavy cream, chicken broth, cream cheese, and mozzarella to the skillet.
Whisk until melted and smooth.
Stir in Italian seasoning, paprika, and red pepper flakes.
Pour sauce over the chicken and vegetables.

4. Bake

Sprinkle Parmesan on top.
Bake uncovered for 25–30 minutes, or until chicken reaches 165°F (74°C) and sauce is bubbly.
Rest 5 minutes before serving.

Serving Suggestions

Serve with cauliflower rice, zucchini noodles, roasted vegetables, or a simple side salad.
For non-low-carb eaters, pair with rice, mashed potatoes, or pasta.

Servings

4 servings

Estimated Nutritional Information (per serving)

(Values are approximate and may vary)

Calories: 430
Protein: 36 g
Fat: 29 g
Carbs: 7 g net
Fiber: 1 g
Sugar: 3 g
Sodium: ~550 mg

Health Benefits

✔ Low-carb & keto-friendly – keeps blood sugar stable
✔ High protein – supports muscle and satiety
✔ Spinach adds iron, magnesium, and antioxidants
✔ Mushrooms provide vitamin D and immune benefits
✔ Creamy sauce keeps it filling without added carbs
✔ Gluten-free – great for dietary restrictions

Chef Notes & Tips

Flavor Boosters

Add 1 tsp Dijon mustard to the sauce for brightness.
Use smoked paprika for deeper flavor.
Add fresh herbs (thyme or parsley) before serving.

Texture Tips

Don’t skip searing the chicken—it enhances flavor.
For a thicker sauce, reduce the cream mixture for 3–4 minutes before pouring over chicken.

Ingredient Swaps

Swap chicken for turkey, pork chops, or tofu (for a low-carb vegetarian version).
Replace heavy cream with full-fat coconut milk for a dairy-light version.

Make Ahead

Assemble the dish up to 24 hours in advance and refrigerate.
Bake 10 minutes longer if starting from cold.

Storing

Refrigerate: Up to 4 days
Freeze (fully cooked): Up to 2 months

Frequently Asked Questions

Q1: Can I use frozen spinach?

Yes! Use 1 cup frozen spinach (thawed and squeezed dry). Too much water will thin the sauce.

Q2: Can I make it dairy-free?

Yes—use coconut cream + a dairy-free cheese alternative. The flavor will be slightly sweeter.

Q3: Can I avoid searing the chicken?

Yes, but it will not have as much flavor and the texture may be softer. Increase bake time to 35–40 minutes.

Q4: Can I add more vegetables?

Absolutely. Great additions:

Zucchini
Bell peppers
Broccoli florets (lightly steamed first)

Q5: Can I meal prep this?

Yes. It reheats extremely well and stays creamy, making it ideal for lunches.