Chicken Spinach & Mushroom Low-Carb Bake
This creamy Chicken Spinach & Mushroom Low-Carb Bake is a comforting and protein-packed dish loaded with juicy chicken, tender mushrooms, fresh spinach, and melted cheese. It’s rich, satisfying, and perfect for a healthy weeknight dinner without the extra carbs.
Ingredients
- 2 large chicken breasts, diced
- 2 cups fresh spinach
- 1½ cups mushrooms, sliced
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt and black pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish lightly.
- Heat olive oil in a skillet over medium heat.
- Add chicken pieces, season with salt, pepper, paprika, and Italian seasoning, then cook until lightly golden.
- Add onion and garlic, sautéing until fragrant.
- Stir in mushrooms and cook until softened.
- Add spinach and cook until wilted.
- Pour in heavy cream and simmer for 2–3 minutes.
- Transfer the mixture to the baking dish.
- Sprinkle mozzarella and Parmesan cheese evenly over the top.
- Bake for 20–25 minutes until bubbly and golden brown.
- Let cool slightly before serving.
Description
This low-carb bake is creamy, cheesy, and packed with savory flavor from seasoned chicken and earthy mushrooms. The spinach adds freshness while the golden melted cheese creates a rich and comforting finish that’s perfect for keto-friendly meals.
Q&A
Q1: Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work great and stay extra juicy.
Q2: Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and suitable for keto diets.
Q3: Can I add more vegetables?
Absolutely. Broccoli, zucchini, or bell peppers are excellent additions.
Q4: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days.
Q5: What can I serve with this bake?
It pairs well with cauliflower rice, roasted vegetables, or a fresh salad.