Chicken Spinach Mushroom Low Carb Oven Dish

When you’re looking for a chicken spinach mushroom low carb dinner that’s both satisfying and nutritious, this one-dish wonder delivers exactly what you need. I still remember the first time I made a version of this recipe on a busy Wednesday evening – my kitchen filled with the aroma of herbs and garlic, and I knew I’d found something special that would become a regular in my dinner rotation.

There’s something truly comforting about a dish that comes together in one pan and fills your home with those wonderful savory smells. Growing up in the Midwest, I learned that the best meals don’t have to be complicated – they just need good ingredients and a little love. This chicken spinach mushroom low carb recipe reminds me of those Sunday dinners at Grandma’s farm, where we’d gather around the table for hearty, home-cooked meals that nourished both body and soul. The creamy sauce bubbling around tender chicken and vegetables creates that same feeling of warmth and comfort, minus the heavy carbs. Time to get our hands cooking.

What Makes This Chicken Spinach Mushroom Low Carb Dish So Special

This recipe has become one of my go-to solutions for weeknight dinners, and I think you’ll quickly understand why. After years of experimenting with low-carb options that actually taste good, I’ve found that this combination of chicken, spinach, and mushrooms hits all the right notes – it’s satisfying without feeling heavy, and the flavors are absolutely restaurant-worthy.

Here’s why this chicken spinach mushroom low carb oven dish deserves a spot in your recipe box:

• Genuinely low in carbs while delivering rich, creamy flavors that won’t leave you feeling deprived
• Quick weeknight friendly – from prep to table in under an hour, perfect when you’re short on time
• One-dish convenience means minimal cleanup after dinner (always a win in my book)
• Protein-packed and nutritious with plenty of vegetables to keep things balanced
• Impressive enough for guests yet simple enough for a Tuesday night family dinner
• Easily customizable to suit different tastes or whatever vegetables you have on hand

I’ve served this to family members who aren’t even watching their carb intake, and they’ve loved it just as much as those following low-carb diets. That’s when you know you’ve got a keeper.

Ingredient Spotlight

Boneless, skinless chicken breasts serve as the protein foundation of this dish, providing lean meat that absorbs the herbs and stays juicy when seared before baking. I always choose breasts that are relatively even in thickness to ensure consistent cooking.

Fresh spinach adds a vibrant pop of color and nutrients, wilting down beautifully into the creamy sauce without adding carbs. In my kitchen, I prefer fresh over frozen for better texture, though frozen works in a pinch if you drain it thoroughly.

Button or cremini mushrooms bring that earthy, umami depth that makes this chicken spinach mushroom low carb recipe so satisfying. I’ve learned that taking the time to properly brown them in butter creates a rich foundation of flavor.

Cream cheese (softened) creates the luscious, thick base for our sauce, giving it body and tang without needing flour or other thickeners. I always let it come to room temperature first so it blends smoothly.

Heavy cream works alongside the cream cheese to create that silky, restaurant-quality sauce that coats every bite. This is what transforms simple ingredients into something truly special.

Parmesan cheese adds a salty, nutty dimension and helps create a beautiful golden top when the dish finishes baking. Freshly grated always melts better than pre-shredded varieties.

Dried herbs (thyme, oregano, basil) season the chicken with classic flavors that complement the earthiness of the mushrooms and the freshness of the spinach. Betty always kept these three herbs stocked in her pantry for good reason.

Fresh garlic provides aromatic depth that infuses throughout the entire dish. Fresh cloves make all the difference compared to powdered versions.

How to Make Chicken Spinach Mushroom Low Carb Oven Dish

Step 1. I always start by preheating my oven to 375°F and seasoning both sides of the chicken breasts generously with salt, pepper, thyme, oregano, and basil – don’t be shy with the herbs, as they create that wonderful aroma.

Step 2. Heat a large oven-safe skillet over medium-high heat with olive oil, then sear the seasoned chicken for 2-3 minutes per side until golden brown. Betty’s tip: we’re not cooking it through yet, just creating a flavorful crust that locks in moisture. You’ll know it’s ready to flip when it releases easily from the pan.

Step 3. Remove the chicken to a plate and, in that same skillet with all those lovely browned bits, melt butter over medium heat and add your sliced mushrooms and minced garlic. I’ve found that letting them cook undisturbed for the first few minutes helps them brown beautifully rather than steam.

Step 4. After the mushrooms are tender and golden (about 5-7 minutes), add the fresh spinach and stir until it wilts down, which takes just 2-3 minutes. The spinach releases some moisture that helps deglaze the pan and pick up all that delicious flavor.

Step 5. While the vegetables cook, whisk together the cream cheese, heavy cream, Parmesan, and chicken broth in a bowl until smooth and creamy. Through trial and error, I learned that room-temperature cream cheese blends much more easily without lumps.

Step 6. If you’re not using an oven-safe skillet, transfer the mushroom-spinach mixture to a baking dish and nestle the seared chicken breasts on top. Pour the creamy sauce over everything, making sure it gets into all the nooks and crannies.

Step 7. Bake uncovered for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the sauce is bubbling around the edges. For an extra-golden top, I like to broil for 2-3 minutes at the end, watching carefully to prevent burning.

Step 8. Let the dish rest for about 5 minutes before serving – this allows the sauce to thicken slightly and makes it easier to plate without burning your tongue.

Keeping This Chicken Spinach Mushroom Low Carb Dish Fresh

This recipe actually keeps beautifully, which makes it perfect for meal prep or enjoying leftovers throughout the week. I typically store leftovers in an airtight container in the refrigerator for up to 3 days. The creamy sauce holds up well, though you might notice it thickens slightly in the fridge – that’s completely normal and actually makes reheating even easier.

For freezing, Betty’s method works well because the cream-based sauce remains relatively stable. Let the dish cool completely, then portion it into freezer-safe containers and store for up to 1 month. I’ve learned to slightly undercook the chicken if I know I’m freezing it, as reheating will cook it just a bit more.

For the best texture when reheating, I prefer using the oven at 350°F covered with foil until warmed through, which takes about 15-20 minutes from refrigerated. The microwave works in a pinch – use 50% power and stir halfway through to prevent the sauce from separating. Adding a splash of chicken broth or cream during reheating helps restore that silky consistency.

Perfect Partners for This Low Carb Chicken Dish

Cauliflower rice is my first choice for keeping this meal completely low-carb while adding substance to the plate. The mild flavor soaks up that gorgeous creamy sauce, and the texture provides a satisfying rice-like element.

Roasted asparagus or green beans bring a fresh, slightly crispy contrast to the creamy main dish. I like to roast them with olive oil, salt, and pepper at 425°F until they develop some caramelized edges.

Zucchini noodles offer another pasta-free option that works beautifully with this chicken spinach mushroom low carb recipe. A quick sauté in garlic and olive oil is all they need.

Simple mixed green salad with cucumber, cherry tomatoes, and a light vinaigrette provides refreshing contrast to the rich, creamy sauce. My family particularly enjoys this combination during warmer months.

Roasted Brussels sprouts caramelized until crispy on the outside make an unexpectedly delicious pairing. The slight bitterness balances the richness of the cream sauce perfectly.

Garlic butter broccoli adds color, nutrition, and a complementary flavor profile that works harmoniously with the mushrooms and herbs in the main dish.

FAQs

Chicken, Spinach, and Mushroom Low Carb Oven Dish

Juicy chicken breasts baked with tender mushrooms and fresh spinach in a creamy Parmesan sauce for a satisfying low-carb dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 375

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts about 6-8 oz each
• 2 tbsp olive oil for searing
• 3 cloves fresh garlic minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt plus more to taste
• 1/2 tsp black pepper plus more to taste
• 4 cups fresh spinach packed
• 8 oz button or cremini mushrooms sliced
• 2 tbsp butter
• 4 oz cream cheese softened to room temperature
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup chicken broth

Equipment

• Large oven-safe skillet or 9×13 inch baking dish
• mixing bowl
• whisk
• Instant-read thermometer

Method

 

1. Preheat oven to 375°F (190°C). Season both sides of chicken breasts generously with salt, pepper, thyme, oregano, and basil.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown. The chicken should release easily from the pan when ready to flip. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add sliced mushrooms and minced garlic, sautéing for 5-7 minutes until mushrooms are tender and browned. Let them cook undisturbed initially for best browning.
4. Add fresh spinach to the mushrooms and cook for 2-3 minutes, stirring until spinach wilts completely.
5. In a mixing bowl, whisk together softened cream cheese, heavy cream, Parmesan cheese, and chicken broth until smooth. Season with salt and pepper to taste.
6. If using a baking dish, transfer mushroom-spinach mixture to the dish. Place seared chicken breasts on top of the vegetables.
7. Pour the creamy sauce evenly over the chicken and vegetables, ensuring everything is well coated.
8. Bake uncovered for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and sauce is bubbling.
9. Optional: Broil for 2-3 minutes for a golden top, watching carefully to prevent burning. Let rest for 5 minutes before serving.

Notes

Storage: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month. Reheat gently in oven at 350°F or microwave at 50% power. Can substitute chicken thighs for breasts. Can use frozen spinach (thawed and drained well). Add crushed red pepper flakes for extra kick. Don’t skip the searing step as it adds crucial flavor. For dairy-free, substitute with coconut milk and dairy-free cream cheese. Can add other low-carb veggies like zucchini, bell peppers, or cauliflower.