Chicken Spinach Mushroom Low Carb (Print View)

Creamy baked chicken with spinach, mushrooms, and melted mozzarella cheese. A protein-packed low-carb meal ready in 40 minutes.

# Ingredient List:

→ Proteins

01 - 2 cups cooked chicken breast, chopped or shredded

→ Vegetables

02 - 4 cups fresh spinach
03 - 2 cups mushrooms, sliced
04 - 1 small onion, finely chopped
05 - 3 cloves garlic, minced

→ Dairy

06 - 1 cup mozzarella cheese, shredded
07 - 1/4 cup parmesan cheese, grated
08 - 1/2 cup heavy cream

→ Oils & Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon Italian seasoning
11 - Salt and pepper, to taste

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9×13 inch casserole dish.
02 - Heat olive oil in a large skillet over medium heat. Add onions and mushrooms; sauté for 5–7 minutes until soft and lightly browned.
03 - Add garlic and cook for 1 minute until fragrant.
04 - Stir in spinach and cook until wilted. Season the mixture with salt, pepper, and Italian seasoning.
05 - Spread the cooked chicken evenly across the bottom of the prepared casserole dish.
06 - Layer the sautéed mushroom, spinach, and onion mixture over the chicken.
07 - Drizzle heavy cream evenly over the top.
08 - Sprinkle mozzarella and parmesan cheese over the entire dish.
09 - Bake uncovered for 20–25 minutes, or until the cheese is melted and golden brown.
10 - Remove from oven and let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The heavy cream creates this incredible velvety sauce that ties everything together without any flour or thickeners
  • It reheats so well that I actually prefer leftovers the next day when the flavors have had time to really settle in
02 -
  • Take the time to sauté the mushrooms and spinach until they're really cooked down, otherwise you'll end up with too much liquid in the finished dish
  • Shredding your own cheese instead of buying pre-shredded makes a surprising difference in how smoothly it melts
03 -
  • Pat your mushrooms dry with a paper towel before cooking them, this helps them brown instead of steam in their own moisture
  • If you're using leftover chicken that's already salted, taste the vegetable mixture before adding salt to the whole dish
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