🍗🥬🍄 Chicken Spinach & Mushroom Low-Carb Oven Dish
Creamy • Comforting • Low Carb
🕒 Time
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Prep: 15 minutes
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Bake: 30–35 minutes
🍽 Yield
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4 servings
🧾 INGREDIENTS
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4 boneless, skinless chicken breasts (or thighs)
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2 tbsp olive oil or butter
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8 oz mushrooms, sliced
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3 cups fresh spinach
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3 cloves garlic, minced
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¾ cup heavy cream (or half-and-half)
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½ cup chicken broth
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½ cup grated Parmesan cheese
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½ tsp salt
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½ tsp black pepper
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½ tsp Italian seasoning
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¼ tsp paprika (optional)
👩🍳 INSTRUCTIONS
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Preheat oven to 375°F (190°C).
Lightly grease a baking dish. -
Sear chicken (optional but recommended)
Season chicken with salt and pepper.
Heat oil in a skillet over medium heat and sear chicken 2–3 minutes per side (not fully cooked). Transfer to baking dish. -
Cook vegetables
In the same skillet, sauté mushrooms until softened (4–5 minutes).
Add garlic and spinach; cook until spinach wilts. -
Make sauce
Stir in broth and cream. Simmer 2–3 minutes.
Add Parmesan, Italian seasoning, and paprika. -
Assemble dish
Spoon mushroom-spinach sauce over chicken. -
Bake
Bake uncovered for 30–35 minutes, until chicken reaches 165°F (74°C) and sauce thickens. -
Serve
Rest 5 minutes before serving.
🥗 Serving Ideas (Low-Carb)
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Cauliflower rice
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Zucchini noodles
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Steamed broccoli
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Side salad
📊 Nutrition (Approx. per serving)
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Calories: ~380
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Protein: ~38g
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Carbs: ~6–8g net
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Fat: ~24g
❓ Q & A
Q: Can I make this dairy-free?
A: Yes—use coconut cream and nutritional yeast instead of Parmesan.
Q: Can I use frozen spinach?
A: Yes—thaw and squeeze dry before adding.
Q: Is this keto-friendly?
A: Yes—very low in carbs. Use full-fat cream for keto.
Q: Can I make it ahead of time?
A: Assemble up to 24 hours ahead, refrigerate, then bake when ready.
Q: Can I freeze this dish?
A: You can, but cream sauces may slightly change texture. Best eaten fresh or refrigerated up to 4 days.
Q: How do I thicken the sauce more?
A: Simmer sauce longer or add extra Parmesan.
Q: What other seasonings work well?
A: Try:
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Garlic herb blend
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Lemon zest
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Red pepper flakes
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Thyme or rosemary