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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
Wilt Spinach: Stir in the fresh baby spinach and cook just until wilted, which should take about 1–2 minutes.
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.
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.
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.
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).
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