This easy chicken bake brings together juicy chicken, fresh spinach, and tasty mushrooms—all in one dish! It’s perfect for those watching their carbs.
You’ll love how simple it is to prepare. Just toss everything together, bake, and enjoy a hearty meal without the fuss. Perfect for busy weeknights! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work best for this dish. However, you can swap them for thighs if you prefer darker meat. They tend to stay juicier and can add more flavor!
Spinach: Fresh spinach is great here, but if you don’t have it on hand, frozen spinach can be a good substitute. Just make sure to thaw and drain it well to avoid excess moisture.
Mushrooms: While white or cremini mushrooms are popular choices, feel free to use shiitake or portobello for a meatier texture. If you can’t find mushrooms, you could also add bell peppers for a different flavor.
Heavy Cream: If you’re looking to cut calories further, use half-and-half or even a low-fat milk. For dairy-free options, coconut milk or unsweetened almond milk can work, but they will change the flavor slightly.
Cheese: Mozzarella is a classic choice for its meltiness. If you’re in a pinch, you could use cheddar or fontina. Always a fan of texture, I sprinkle a bit more cheese on top for a deliciously cheesy crust!
How Do I Get Juicy Chicken in My Bake?
To keep your chicken moist, you want to ensure it’s seasoned well and covered in a creamy sauce. Cooking the chicken in the baking dish with the heavy cream allows it to stay juicy. Here’s how to do it:
- Use a meat thermometer to check for doneness. Remove from the oven at 165°F (74°C).
- Don’t skip the resting step after baking! Letting the chicken sit for about 5 minutes allows the juices to redistribute, making each bite tender.
Also, make sure you don’t overbake. Keep an eye on the cheese and chicken towards the end of the baking time to ensure everything comes out perfectly.
Easy Low-Carb Chicken Spinach Mushroom Bake
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, roughly chopped
- 1 cup mushrooms, sliced (white or cremini)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- Salt and pepper, to taste
- Optional: 1/4 teaspoon red pepper flakes for a slight kick
How Much Time Will You Need?
This delightful dish requires about 10 minutes of prep time and 30 minutes of cooking time, for a total of around 40 minutes from start to finish. It’s a quick and satisfying meal that’s perfect for busy weekdays!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure your chicken bakes perfectly!
2. Sauté the Garlic and Mushrooms:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until it’s fragrant, but be careful not to burn it! Then, toss in the sliced mushrooms and cook them for about 5-7 minutes, until they’ve released their moisture and started to brown beautifully.
3. Add the Spinach:
Next, add the chopped spinach to the skillet. Cook it for about 2 minutes or until it wilts down nicely. Once ready, remove the skillet from the heat and set aside.
4. Prepare the Chicken:
Season both sides of the chicken breasts with salt, pepper, and the dried Italian seasoning. This will give your chicken great flavor!
5. Arrange in the Baking Dish:
In a greased baking dish, lay the chicken breasts in a single layer. This helps them cook evenly.
6. Add the Cream:
Pour the heavy cream (or half-and-half) evenly over the chicken, making sure to coat each piece well.
7. Layer the Vegetables:
Spoon the sautéed mushroom and spinach mixture evenly on top of each chicken breast. You want to make sure they’re all covered for maximum flavor!
8. Top with Cheese:
Now, sprinkle the shredded mozzarella and grated Parmesan cheese generously over the top. Cheesy goodness is what makes this bake so delicious!
9. Bake!
Put the baking dish in your preheated oven and bake uncovered for 25-30 minutes. You’ll know it’s done when the chicken is fully cooked (internal temperature of 165°F or 74°C) and the cheese is bubbly and golden.
10. Optional Final Touch:
If you like your cheese topping crispy, switch to the broil setting for just 2-3 minutes at the end. Keep a close eye on it to prevent burning!
11. Let It Rest:
Once out of the oven, let the dish rest for about 5 minutes. This helps keep the chicken juicy and makes it easier to serve.
12. Serve and Enjoy:
Enjoy your delicious low-carb chicken bake paired with steamed veggies or a fresh green salad. It’s a healthy, satisfying meal that’s sure to please everyone at the table!
FAQ for Easy Low-Carb Chicken Spinach Mushroom Bake
Can I Use Frozen Spinach or Mushrooms?
Absolutely! If you’re using frozen spinach, thaw and thoroughly drain it before adding it to the dish. For frozen mushrooms, sauté them until they’re heated through, ensuring to remove any excess moisture.
Can I Substitute the Cream with a Lower-Fat Option?
Yes, you can use half-and-half or even a lower-fat milk. Just keep in mind that these substitutions may result in a slightly thinner sauce. If you want to maintain creaminess without full-fat cream, consider adding a bit of Greek yogurt after baking!
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop over low heat until heated through. If it looks a bit dry, you can add a splash of cream or broth to help restore moisture.
Can I Make This Dish Ahead of Time?
Definitely! You can prepare everything up to the baking step, cover it, and store it in the fridge for up to 1 day. When you’re ready to bake, just pop it in the oven — you may need to add a few extra minutes to the cooking time if it’s cold from the fridge.
