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Easy Low Carb Chicken Spinach & Mushroom Bake!

This Easy Low Carb Chicken, Spinach, and Mushroom Oven Dish is 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.
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Prep Time 15 minutes
Cook Time 35 minutes

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

Why You'll Love This: Fast (15 min prep), Easy, Giftable, Crowd-pleasing.
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).