Here’s a delicious and satisfying low-carb baked chicken dish featuring spinach and mushrooms in a creamy, cheesy sauce. It’s comforting, flavorful, and perfect for a weeknight meal or meal prep.

Easy Homemade Baked Chicken with Spinach and Mushrooms (Low-Carb)

Tender chicken breasts baked in a rich, creamy spinach and mushroom sauce—low in carbs, high in flavor, and naturally gluten-free.

 

 

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 2 cloves garlic, minced
• 1 small onion, diced
• 8 oz mushrooms, sliced (white or cremini)
• 4 cups fresh spinach (or 1 cup frozen spinach, thawed and squeezed dry)
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• ½ teaspoon dried thyme or Italian seasoning
• Optional: red pepper flakes for a little heat

 

 

Instructions

1. Preheat the Oven
Preheat oven to 375°F (190°C). Lightly grease a baking dish.

2. Sear the Chicken
Season chicken breasts with salt and pepper. In a large skillet over medium heat, heat 1 tablespoon olive oil. Sear chicken for 2–3 minutes per side until lightly golden (they don’t need to be fully cooked). Transfer to the baking dish.

3. Cook the Vegetables
In the same skillet, heat another tablespoon of olive oil. Add onion and garlic and sauté for 2 minutes.

Add mushrooms and cook until softened, about 4–5 minutes. Stir in spinach and cook until wilted. Season with thyme, salt, pepper, and optional red pepper flakes.

4. Make the Cream Sauce
Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese and mix until creamy and slightly thickened (about 2 minutes). Remove from heat.

5. Assemble and Bake
Spoon the creamy spinach-mushroom mixture over the chicken breasts in the baking dish. Top each breast with shredded mozzarella.

Bake uncovered for 20–25 minutes, or until the chicken reaches an internal temp of 165°F (74°C) and the cheese is melted and bubbly.

6. Serve
Let rest 5 minutes before serving. Pair with cauliflower rice, zucchini noodles, or a crisp side salad for a full low-carb meal.

 

Tips

• For extra flavor, use chicken thighs instead of breasts.
• Add sun-dried tomatoes or chopped bacon to the sauce for a tasty variation.
• Store leftovers in an airtight container in the fridge for up to 3 days.