Low Carb Chicken Spinach Mushroom Bake (Printable Version)

Tender chicken baked with mushrooms, spinach, and mozzarella in a rich, creamy low-carb sauce. Ready in under an hour.

# What You Need:

→ Proteins

01 - 4 boneless skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 8 oz cremini or white mushrooms, sliced
03 - 4 cups fresh baby spinach
04 - 2 cloves garlic, minced

→ Dairy

05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup heavy cream

→ Pantry Staples

07 - 2 tbsp olive oil
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper, pressing the seasoning into the meat to adhere.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 2-3 minutes per side until golden brown. Transfer to a plate and set aside.
04 - In the same skillet, add sliced mushrooms. Sauté for 3-4 minutes until they release moisture and begin to brown slightly.
05 - Add minced garlic to the mushrooms and cook for 30 seconds until fragrant. Add fresh spinach and toss until just wilted, about 1 minute. Remove from heat.
06 - Arrange seared chicken breasts in the prepared baking dish. Top evenly with the mushroom-spinach mixture, distributing it across all pieces.
07 - Pour heavy cream evenly over the chicken and vegetables. Sprinkle shredded mozzarella cheese generously across the top, covering the surface.
08 - Bake uncovered for 25-30 minutes until chicken reaches an internal temperature of 165°F and cheese is melted and golden brown with bubbly edges.
09 - Remove from oven and let the casserole rest for 5 minutes. This allows the juices to redistribute and the sauce to thicken slightly for easier serving.

# Expert Tips:

01 -
  • Its the kind of dinner that looks fancy but comes together in under an hour
  • The creamy sauce brings everything together without any flour or thickeners
02 -
  • Pat your chicken really dry before searing or it will steam instead of getting that gorgeous golden crust
  • Dont skip searing the chicken first because that browning creates layers of flavor you cant get from baking alone
03 -
  • Use a meat thermometer to check doneness because cutting into the chicken lets all those juices escape
  • Let the cream come to room temperature before pouring it over the chicken so it distributes evenly

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