🍗 Chicken, Spinach & Mushroom Low-Carb Oven Bake

A creamy, cheesy baked chicken dish loaded with mushrooms and spinach. It’s rich, comforting, and naturally low-carb—perfect for keto or anyone cutting carbs without sacrificing flavor.

🧾 Ingredients

Main Ingredients

• 2 lb (900 g) boneless, skinless chicken thighs or breasts

• 8 oz (225 g) mushrooms, sliced

• 4 cups fresh spinach (or 1½ cups frozen, thawed and well-drained)

• 1 small onion or 2 shallots, finely chopped

• 3 cloves garlic, minced

Sauce

• 1 cup heavy cream

• ½ cup chicken broth

• ¾ cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

Seasoning

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp Italian seasoning

• ½ tsp paprika (optional)

• Red pepper flakes (optional)

Cooking Fat

• 1 tbsp olive oil or butter

👩‍🍳 Instructions

1. Preheat the Oven

Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.

2. Cook the Vegetables

Heat olive oil or butter in a skillet over medium heat.

1. Add chopped onion and cook 2–3 minutes until soft.

2. Add mushrooms and cook until browned and most moisture evaporates.

3. Stir in garlic and cook 30 seconds until fragrant.

4. Add spinach and cook just until wilted.

Spread the vegetable mixture evenly in the baking dish.

3. Prepare the Chicken

Pat chicken dry with paper towels.
Season both sides with salt, pepper, Italian seasoning, and paprika.

Place chicken on top of the vegetables in a single layer.

4. Make the Cream Sauce

In a bowl, whisk together:

• Heavy cream

• Chicken broth

• Half of the mozzarella

• Parmesan cheese

Pour the sauce evenly over the chicken.

5. Bake

Cover loosely with foil and bake for 20 minutes.

Remove foil, sprinkle remaining mozzarella on top, and bake uncovered for 10–15 minutes, until:

• Cheese is melted and golden

• Chicken reaches 165°F (74°C) internally

Optional: Broil for 2–3 minutes for extra browning.

6. Rest and Serve

Let rest for 5 minutes before serving so the sauce thickens.

🥗 Nutrition (Approx. Per Serving)

• Net Carbs: 6–8 g

• Protein: High

• Fat: Moderate to high
  (Keto-friendly)

❓ Q & A

Q: Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work well but cook faster. Check for doneness early to prevent dryness.

Q: Is this recipe keto-friendly?

Yes. It’s naturally low-carb and suitable for keto when made with full-fat dairy.

Q: Can I make this ahead of time?

Yes. Assemble the dish up to 24 hours in advance, cover, refrigerate, and bake when ready.

Q: Can I freeze this dish?

Best frozen before baking. Freeze tightly covered for up to 2 months. Thaw overnight in the refrigerator before baking.

Q: Why is my sauce watery?

Common causes:

• Mushrooms not cooked long enough

• Frozen spinach not fully drained

• Chicken releasing moisture

Solution: Bake uncovered longer or broil briefly at the end.

Q: What can I serve with this (low-carb)?

• Cauliflower mash

• Roasted broccoli or asparagus

• Zucchini noodles

• Simple green salad

Q: Can I add more cheese?

Absolutely. You can add extra mozzarella or mix in cream cheese for a thicker, richer sauce.