Introduction
Hey there, friend! You know those nights? The ones where you’re completely wiped out, maybe you just got the kids to bed, or perhaps you just need a moment to breathe after a long day, but everyone’s hungry? Yeah, I know those nights all too well. And on those nights, the last thing you want is a complicated recipe with a million steps and dirty dishes piling up. That’s exactly why I fell head over heels for this Easy Low Carb Chicken, Spinach, and Mushroom Oven Dish! It’s one of those magical recipes that feels like comfort food but secretly checks all the “healthy” boxes. It’s quick to get into the oven, uses simple ingredients you might already have, and the result is a creamy, cheesy, satisfying bake that the whole family will devour. Seriously, save this one – it’s going to be a lifesaver on your busy nights, and it tastes so good, you’ll forget you’re eating low carb!
Why You’ll Love This Recipe
This dish isn’t just easy; it’s a winner for so many reasons. Here’s why I think you’ll be adding it to your regular rotation:
- Fast: Prep is super quick – think 15 minutes tops! The oven does most of the work.
- Easy: Minimal steps, simple technique. Perfect for beginners or seasoned cooks who need a break.
- Giftable: While not a traditional gift, it’s a fantastic meal to bring to a friend who just had a baby or is going through a tough time. Comfort food delivered!
- Crowd-pleasing: Even folks not watching carbs tend to love the creamy, savory flavors and tender chicken.
Ingredients
Gather ’round, let’s talk about the simple heroes of this dish. You don’t need anything fancy here!
- 1 small bag fresh baby spinach: The base layer! It wilts down beautifully, adding nutrients without being overpowering.
- 1 dash pepper: Simple black pepper is perfect to start, but feel free to add a little kick if you like!
- 1 dash Herb and Garlic Seasoning: This is where a lot of the flavor comes from! Use your favorite blend – garlic powder, dried herbs like basil, oregano, thyme… whatever makes your tastebuds happy.
- 8 oz shredded mozzarella cheese: Oh yes, the glorious cheese! Mozzarella melts perfectly and creates that lovely bubbly topping.
- 6 thin sliced chicken breasts: Using thin slices helps the chicken cook quickly and evenly in the bake. You can buy them pre-sliced or slice larger breasts yourself.
- 1 container green onion cream cheese: This is the secret weapon for creamy goodness! The green onion flavor adds a lovely freshness. Make sure it’s softened slightly at room temperature to make it easier to dollop.
- 1/4 cup olive oil: Good quality olive oil adds richness and helps everything cook nicely.
- 1/2 cup chicken broth: This creates a little steam and moisture in the dish, preventing it from drying out and helping the flavors meld.
- 1 Large package sliced mushrooms: Earthy and delicious! Use cremini (baby bellas) or white button mushrooms.
How to Make It
Alright, let’s get this deliciousness happening! Grab a baking dish (a 9×13 inch dish works great here) and preheat your oven to 375°F (190°C).
Step 1: Prep Your Veggies (and Oven!)
First things first, preheat your oven to 375°F (190°C). While it’s heating up, give your mushrooms a quick wipe (don’t wash them unless they’re really dirty, they soak up water!) and make sure they’re sliced. You’ll also want your baby spinach ready to go.
Step 2: Layer the Greens and Shrooms
Pour the olive oil into the bottom of your baking dish and spread it around. Now, scatter the fresh baby spinach evenly across the bottom of the dish. Top the spinach with the sliced mushrooms.
Step 3: Add the Chicken
Next, arrange the thin sliced chicken breasts over the mushroom layer in a single layer. Don’t worry if they overlap a little, but try to keep it mostly even so they cook at the same rate. Give the chicken a sprinkle of pepper and that yummy Herb and Garlic Seasoning.
Step 4: Get Creamy!
Now for the creamy goodness! Take your softened green onion cream cheese and dollop spoonfuls of it all over the top of the chicken breasts. Try to distribute it somewhat evenly so you get cheesy creaminess in every bite. You can gently spread it a little if you like, but dollops work just fine!
Step 5: Add Liquid and Cheese
Pour the chicken broth carefully into the baking dish around the chicken and veggies. Finally, generously sprinkle the shredded mozzarella cheese over the entire dish, making sure to cover everything well. This is going to be your beautiful, bubbly topping!
Step 6: Bake to Perfection
Pop the dish into your preheated oven. Bake for 30-40 minutes, or until the chicken is cooked through (it should no longer be pink in the center) and the cheese is melted, bubbly, and starts to turn golden brown around the edges. Cooking time can vary depending on the thickness of your chicken, so checking with a meat thermometer is always a good idea (internal temp should be 165°F or 74°C).
Step 7: Rest and Serve!
Carefully remove the dish from the oven (it will be hot!). Let it rest for about 5-10 minutes before serving. This allows the juices to redistribute in the chicken and the dish to set slightly. Spoon out portions and enjoy your easy, delicious, low-carb meal!
Substitutions & Additions
This recipe is super flexible! Feel free to play around based on what you have or what you’re craving:
- Cheese: Swap mozzarella for cheddar, Monterey Jack, or a blend. Add a sprinkle of parmesan for extra flavor!
- Cream Cheese: Plain cream cheese works too, or try a different flavored variety like chive and onion or even garlic herb.
- Veggies: Add other low-carb friendly vegetables like bell peppers, zucchini, or chopped broccoli florets. Sautéing tougher veggies like broccoli for a few minutes before adding can help them cook through.
- Protein: While this is a chicken dish, you could potentially adapt it for thin pork cutlets or even firm tofu.
- Flavor Boosters: Add minced garlic to the dish with the oil, sprinkle in some red pepper flakes for heat, or mix in some sun-dried tomatoes for a burst of flavor.
- Liquid: If you don’t have chicken broth, vegetable broth works too.
Tips for Success
Even easy recipes have little tricks that can make them even better. Here are a few I’ve picked up:
- Thin Chicken is Key: Make sure your chicken breasts are thin (about 1/2 inch thick). This ensures they cook fully in the same amount of time as the rest of the dish without drying out.
- Don’t Skip the Rest: Letting the dish sit for a few minutes after baking makes a difference in the chicken’s tenderness and prevents it from being watery when you serve it.
- Pat Your Chicken Dry: For the best seasoning adherence, gently pat the chicken breasts dry with a paper towel before seasoning and layering.
- Prep Ahead: You can slice your mushrooms and chicken a day in advance and store them in airtight containers in the fridge to make assembly even faster on cooking night.
How to Store It
Got leftovers? Lucky you! This dish stores quite well.
Let any leftovers cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions until heated through, or cover and warm gently in the oven at a lower temperature (around 300-325°F) until hot.
FAQs
Here are a couple of questions people often ask about bakes like this:
Q: Can I use frozen spinach?
A: Yes, but make sure to thaw it completely and squeeze out as much water as possible before adding it to the dish. Excess water will make your bake watery.
Q: Is this recipe Keto-friendly?
A: Yes, this recipe is naturally low in carbohydrates and fits well within a Keto or low-carb eating plan.
Q: Can I assemble this ahead of time and bake later?
A: You could assemble it earlier in the day and keep it covered in the fridge. You might need to add an extra 5-10 minutes to the baking time since you’ll be starting with a cold dish.
There you have it! A simple, delicious, low-carb meal perfect for any night of the week. I hope you love it as much as we do!
Easy Low Carb Chicken Spinach & Mushroom Bake!
Equipment
- Baking dish A 9x13 inch dish works great
- Meat thermometer Optional, for checking chicken doneness (165°F / 74°C)
Ingredients
Main Ingredients
- 1 small bag fresh baby spinach
- 1 dash pepper
- 1 dash Herb and Garlic Seasoning
- 8 oz shredded mozzarella cheese
- 6 thin sliced chicken breasts
- 1 container green onion cream cheese softened slightly at room temperature
- 0.25 cup olive oil
- 0.5 cup chicken broth
- 1 Large package sliced mushrooms cremini or white button mushrooms
Instructions
- First things first, preheat your oven to 375°F (190°C). While it's heating up, give your mushrooms a quick wipe (don't wash them unless they're really dirty, they soak up water!) and make sure they're sliced. You'll also want your baby spinach ready to go.
- Pour the olive oil into the bottom of your baking dish and spread it around. Now, scatter the fresh baby spinach evenly across the bottom of the dish. Top the spinach with the sliced mushrooms.
- Next, arrange the thin sliced chicken breasts over the mushroom layer in a single layer. Don't worry if they overlap a little, but try to keep it mostly even so they cook at the same rate. Give the chicken a sprinkle of pepper and that yummy Herb and Garlic Seasoning.
- Now for the creamy goodness! Take your softened green onion cream cheese and dollop spoonfuls of it all over the top of the chicken breasts. Try to distribute it somewhat evenly so you get cheesy creaminess in every bite. You can gently spread it a little if you like, but dollops work just fine!
- Pour the chicken broth carefully into the baking dish around the chicken and veggies. Finally, generously sprinkle the shredded mozzarella cheese over the entire dish, making sure to cover everything well. This is going to be your beautiful, bubbly topping!
- Pop the dish into your preheated oven. Bake for 30-40 minutes, or until the chicken is cooked through (it should no longer be pink in the center) and the cheese is melted, bubbly, and starts to turn golden brown around the edges. Cooking time can vary depending on the thickness of your chicken, so checking with a meat thermometer is always a good idea (internal temp should be 165°F or 74°C).
- Carefully remove the dish from the oven (it will be hot!). Let it rest for about 5-10 minutes before serving. This allows the juices to redistribute in the chicken and the dish to set slightly. Spoon out portions and enjoy your easy, delicious, low-carb meal!
Notes
Substitutions & Additions: Cheese (cheddar, Monterey Jack, blend, parmesan), Cream Cheese (plain, chive/onion, garlic herb), Veggies (bell peppers, zucchini, broccoli - may need pre-sautéing), Protein (thin pork, firm tofu), Flavor Boosters (minced garlic, red pepper flakes, sun-dried tomatoes), Liquid (vegetable broth).
Tips for Success: Thin Chicken is Key (about 1/2 inch thick), Don't Skip the Rest (5-10 min after baking), Pat Your Chicken Dry, Prep Ahead (slice chicken/mushrooms a day in advance).
Storage: Cool completely, transfer to airtight container, refrigerate up to 3-4 days. Reheat in microwave or covered oven (300-325°F).
FAQs: Frozen spinach ok (thaw/drain well), Keto-friendly (yes), Assemble ahead (yes, may add 5-10 min bake time from cold).