Easy 40-Minute Chicken, Spinach & Mushroom Low-Carb Bake — So Satisfying! Recipe

Introduction

This easy 40-minute chicken, spinach, and mushroom low-carb bake is a comforting and satisfying meal perfect for busy weeknights. Creamy, cheesy, and packed with fresh vegetables, it’s a delicious way to enjoy a wholesome dinner without the carbs.

Ingredients

• 1.5 pounds boneless skinless chicken breasts or thighs
• 8 ounces fresh mushrooms (button, cremini, or shiitake), sliced
• 5 ounces fresh baby spinach
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 cup heavy cream (or coconut cream for dairy-free)
• 1½ cups shredded mozzarella cheese (or cheese of choice)
• ¼ cup grated Parmesan cheese (optional, for topping)
• 2 tablespoons olive oil or butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional, for spice)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Step 2: In a large skillet, heat olive oil or butter over medium-high heat. Sear chicken on both sides (2–3 minutes per side) until golden. Set aside.
3. Step 3: In the same skillet, add diced onion and minced garlic. Sauté for 1–2 minutes until fragrant.
4. Step 4: Add sliced mushrooms and cook until browned and moisture has mostly evaporated, about 5–6 minutes.
5. Step 5: Stir in the baby spinach and cook just until wilted.
6. Step 6: Pour in the heavy cream and stir to combine. Simmer for 1–2 minutes. If desired, stir in a handful of shredded cheese to thicken the sauce.
7. Step 7: Transfer the mushroom-spinach mixture to the prepared baking dish. Arrange the seared chicken over the top, then pour the cream sauce evenly over the chicken.
8. Step 8: Sprinkle the remaining mozzarella cheese and optional Parmesan cheese over the dish.
9. Step 9: Bake uncovered for 25–30 minutes or until bubbly and the chicken reaches an internal temperature of 165°F (74°C).
10. Step 10: Let the bake rest for 5 minutes before serving. Garnish with fresh herbs or extra cheese if desired.

Tips & Variations

• For a dairy-free version, substitute heavy cream with coconut cream and use a plant-based cheese alternative.
• Feel free to add other low-carb veggies like zucchini or bell peppers for extra flavor and texture.
• Using chicken thighs can keep the meat juicier and more flavorful, especially if you prefer darker meat.
• Letting the dish rest before serving helps the sauce thicken and meld flavors.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) until heated through, or microwave in short intervals to maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Thaw and drain it well before adding to the skillet to avoid excess moisture in the dish.

Is this recipe suitable for meal prep?

Absolutely. This bake keeps well and makes convenient reheated meals. Prepare in advance and store in individual portions for easy lunches or dinners.

Easy 40-Minute Chicken, Spinach & Mushroom Low-Carb Bake — So Satisfying! Recipe

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★★★★★

4.7 from 124 reviews

• Author: Hugo
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

This easy 40-minute low-carb chicken bake combines tender seared chicken breasts or thighs with a creamy spinach and mushroom sauce, topped with melted mozzarella and Parmesan cheese. It’s a satisfying, wholesome dish perfect for a quick weeknight dinner that’s rich in flavor and simple to prepare.

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Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 1.5 pounds boneless skinless chicken breasts or thighs
• 8 ounces fresh mushrooms (button, cremini, or shiitake), sliced
• 5 ounces fresh baby spinach
• 1 small yellow onion, diced
• 3 cloves garlic, minced

Dairy and Sauces

• 1 cup heavy cream (or coconut cream for dairy-free)
• 1½ cups shredded mozzarella cheese (or cheese of choice)
• ¼ cup grated Parmesan cheese (optional, for topping)

Oils and Seasonings

• 2 tablespoons olive oil or butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional, for spice)

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Instructions

1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and prepare for baking.
2. Sear the Chicken: Heat olive oil or butter in a large skillet over medium-high heat. Sear the chicken breasts or thighs for 2–3 minutes on each side until they develop a golden-brown crust. Remove from heat and set aside.
3. Sauté Aromatics: In the same skillet, add the diced onion and minced garlic. Cook for 1–2 minutes until fragrant and translucent, stirring occasionally to prevent burning.
4. Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for about 5–6 minutes, allowing them to brown and release moisture until most of the liquid evaporates.
5. Wilt Spinach: Stir in the fresh baby spinach and cook just until wilted, which should take about 1–2 minutes.
6. Add Cream and Cheese: Pour in the heavy cream and stir well to combine all ingredients. Simmer for 1–2 minutes to thicken slightly. Optionally, stir in a small handful of shredded mozzarella cheese to enhance creaminess.
7. Assemble Bake: Transfer the mushroom-spinach cream mixture into the greased baking dish. Arrange the seared chicken pieces evenly on top and pour the cream sauce over them.
8. Add Cheese Topping: Sprinkle the remaining shredded mozzarella cheese evenly over the chicken and vegetables. Add grated Parmesan cheese on top if desired for extra flavor.
9. Bake: Bake the dish uncovered in the preheated oven for 25–30 minutes until the sauce is bubbly and the chicken reaches an internal temperature of 165°F (74°C).
10. Rest and Serve: Allow the bake to rest for 5 minutes before serving. Garnish with fresh herbs or extra cheese if preferred for a delicious presentation.

Notes

• To keep this dish dairy-free, substitute heavy cream with full-fat coconut cream and use a vegan cheese alternative.
• For added spice, include the optional red pepper flakes when sautéing the aromatics.
• Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
• This recipe is easily doubled for meal prep or larger gatherings.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: chicken bake, low carb dinner, spinach mushroom chicken, creamy chicken recipe, easy baked chicken, weeknight dinner, gluten free option