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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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 9x13 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.
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