This Easy Low-Carb Chicken Spinach Mushroom Bake is a cozy dish packed with tender chicken, fresh spinach, and juicy mushrooms. It’s simple to make and perfect for a quick dinner!
You’ll love how creamy and hearty this bake is. Plus, it’s a great way to sneak in some greens without anyone noticing! I like to serve it with a sprinkle of cheese on top for extra yumminess!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect here for their quick cooking time. If you want to save even more time, you could use rotisserie chicken instead—just shred it and mix it in later!
Mushrooms: Cremini mushrooms add a nice depth of flavor, but you can use white button mushrooms if that’s what you have on hand. If you’re not a fan of mushrooms, feel free to replace them with zucchini or bell peppers!
Spinach: Fresh spinach works best for its tenderness. If you need to use frozen, just make sure to thaw and drain it well before adding it to the dish. This keeps the sauce from getting too watery.
Cheese: Mozzarella gives a lovely stretch, while Parmesan adds a nice sharpness. You can replace mozzarella with provolone or even a dairy-free cheese if you’re avoiding dairy.
Heavy Cream: I love using heavy cream for its richness, but you can substitute it with coconut cream for a dairy-free option. Just remember, coconut will change the flavor a bit!
How Do I Get the Chicken Just Right?
Cooking chicken perfectly can be tricky! Here’s how to ensure it’s juicy and cooked through:
- Cook your chicken on medium heat, allowing it to brown without cooking too quickly. This creates a nice crust while keeping the inside moist.
- After browning, you don’t need it to be fully cooked in the skillet; just golden on both sides. It will finish cooking in the oven.
- Use a meat thermometer to check the internal temperature. Aim for 165°F (75°C) for perfectly cooked chicken.
Following these tips will help you enjoy a delicious and satisfying meal every time. Happy cooking!
Easy Low-Carb Chicken Spinach Mushroom Bake
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 8 ounces cremini or white mushrooms, sliced
- 3 cups fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- 1/2 teaspoon paprika (optional)
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 25 minutes to bake, so you’ll be enjoying a delicious meal in around 35-40 minutes total. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s nice and hot when your bake is ready to go in!
2. Season the Chicken:
Grab your chicken breasts and season them generously with salt, pepper, paprika, and Italian seasoning. This will give the chicken great flavor!
3. Brown the Chicken:
In a large skillet, heat the olive oil or butter over medium heat. Add the seasoned chicken and cook for about 4-5 minutes on each side, or until they are golden brown but not fully cooked through. Then, remove the chicken from the skillet and set it aside on a plate.
4. Cook the Mushrooms:
In the same skillet, toss in the sliced mushrooms. Cook for about 5-6 minutes, stirring occasionally until they are nicely browned and their moisture has evaporated.
5. Add Garlic and Spinach:
Now, add the minced garlic into the skillet with the mushrooms and cook for an additional minute until it becomes fragrant. Then, stir in the chopped spinach and cook for about 2 minutes until it wilts down.
6. Make the Creamy Sauce:
Pour in the heavy cream and add half of the mozzarella and Parmesan cheeses into the skillet. Stir it all together, letting the cheese melt slightly to create a creamy sauce. Taste it and add a bit of salt and pepper if needed!
7. Assemble the Bake:
In a baking dish, place the partially cooked chicken breasts. Spoon the creamy spinach and mushroom mixture evenly over the chicken. Finally, sprinkle the remaining mozzarella and Parmesan cheese on top for that cheesy deliciousness!
8. Bake:
Place the baking dish in your preheated oven and bake for about 20-25 minutes. The chicken should be cooked through (165°F or 75°C) and the cheese should be beautifully melted and bubbly.
9. Cool and Serve:
Once it’s done, carefully remove the dish from the oven and let it rest for about 5 minutes before serving. This helps everything settle a bit!
Enjoy this comforting, low-carb chicken bake that’s perfect for a nutritious weeknight meal! You’ll love the flavors and the creamy texture.
FAQ for Easy Low-Carb Chicken Spinach Mushroom Bake
Can I Use Frozen Chicken for This Recipe?
Yes, but ensure it’s fully thawed before cooking! You can thaw chicken overnight in the refrigerator or quickly by placing it in a sealed plastic bag submerged in cold water. Make sure to adjust the cooking time slightly for thicker pieces.
What Can I Substitute for Heavy Cream?
If you want a dairy-free option, coconut cream is a great alternative! If you’d prefer a lighter option, you can use half-and-half or even full-fat evaporated milk. Just keep in mind that each will give a slightly different taste and texture to the dish.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm gently on the stovetop or microwave, adding a splash of cream if needed to refresh the sauce’s consistency.
Can I Make This Ahead of Time?
Absolutely! You can prepare the chicken and the spinach-mushroom mixture ahead of time and then assemble it right before baking. Just cover and refrigerate the assembled dish for up to 24 hours. When ready to cook, simply increase the baking time a bit since it will be cold out of the fridge.
