Creamy, cheesy, and packed with tender chicken, mushrooms, and spinach, this easy oven-baked dish makes a satisfying low-carb dinner without pasta, rice, or potatoes.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: ~430 per serving
Carbs: ~8 g per serving
Protein: ~45 g per serving
Cuisine: American-inspired
Difficulty: Easy
Ingredients
Chicken
1½ lb (680 g) boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp Italian seasoning
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
¾ tsp salt
½ tsp black pepper
Creamy Spinach & Mushroom Sauce
8 oz (225 g) mushrooms, sliced
4 cups (120 g) fresh spinach
½ medium onion, finely chopped
3 cloves garlic, minced
4 oz (115 g) cream cheese, softened
½ cup (120 ml) heavy cream
½ cup (120 ml) chicken broth
½ cup (50 g) grated Parmesan cheese
1 cup (100 g) shredded mozzarella cheese
¼ tsp red pepper flakes, optional
Salt and black pepper, to taste
Instructions
- Prepare the Chicken
Preheat your oven to 375°F (190°C).
If the chicken breasts are thick, slice them horizontally into thinner cutlets. This helps them cook evenly and stay juicy.
Pat the chicken dry with paper towels.
Season both sides with Italian seasoning, paprika, garlic powder, onion powder, salt, and black pepper.
- Sear the Chicken
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Add the chicken and sear for about 2–3 minutes per side, just until lightly golden. The chicken does not need to be completely cooked at this point.
Transfer the chicken to a greased 9×13-inch baking dish if you’re not using an oven-safe skillet.
- Cook the Vegetables
Add the remaining tablespoon of olive oil to the skillet.
Add the sliced mushrooms and chopped onion. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are browned and the onion is tender.
Add the minced garlic and cook for another 30 seconds.
Add the spinach and cook for 1–2 minutes, just until wilted.
- Make the Creamy Sauce
Reduce the heat to low.
Add the softened cream cheese, heavy cream, and chicken broth. Stir until the cream cheese melts into a smooth sauce.
Stir in the Parmesan cheese and red pepper flakes if using.
Taste and adjust with additional salt and black pepper if needed.
- Assemble
Place the seared chicken in the baking dish.
Spoon the creamy spinach and mushroom mixture evenly over the chicken.
Sprinkle the shredded mozzarella over the top.
- Bake
Bake uncovered for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
For an extra golden, bubbly cheese topping, broil for 1–2 minutes at the end. Watch closely so the cheese doesn’t burn.
- Rest & Serve
Remove from the oven and let the dish rest for 5 minutes before serving.
Spoon plenty of the creamy mushroom-spinach sauce over each piece of chicken.
Tips for the Best Results
Don’t overcook the chicken: Use a meat thermometer and remove it once it reaches 165°F (74°C).
Brown the mushrooms well: Let them cook undisturbed for a few minutes so they develop better flavor.
Use softened cream cheese: It blends into the sauce much more easily.
Fresh spinach works best, but frozen spinach can also be used. Thaw and squeeze out excess water first.
For a thicker sauce, reduce the chicken broth slightly.
Let the casserole rest before serving so the sauce can thicken.
Easy Variations
Extra Cheesy
Add another ½ cup mozzarella or a little shredded provolone on top.
Garlic Parmesan
Add 1–2 additional cloves of garlic and increase the Parmesan to ¾ cup.
Spicy
Add ½ teaspoon crushed red pepper flakes or a pinch of cayenne.
Bacon Chicken
Cook 4–6 slices of bacon, crumble them, and sprinkle over the casserole before serving.
Chicken Thigh Version
Boneless, skinless chicken thighs work beautifully and stay especially juicy.
Mediterranean Style
Add sliced olives, sun-dried tomatoes, oregano, and a little crumbled feta.
What to Serve With It
Keep the meal low-carb with:
Roasted broccoli
Cauliflower mash
Steamed asparagus
Zucchini noodles
Roasted green beans
Simple cucumber salad
Cauliflower rice
Mixed green salad
Storage
Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
Reheating: Reheat gently in the microwave or covered in a 350°F oven until hot. Adding a small splash of cream or broth can help loosen the sauce.
Freezing: The chicken can be frozen, but the creamy sauce may change texture slightly after thawing. For best quality, refrigerate leftovers rather than freezing the completed casserole.
Recipe Q&A
Can I use chicken thighs?
Yes. Boneless, skinless thighs are an excellent substitute. Cook until they reach 165°F (74°C).
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it.
Can I use half-and-half instead of heavy cream?
Yes, although the sauce will be slightly lighter and less rich.
Can I make this without cream cheese?
Yes. Use additional heavy cream and Parmesan, although the sauce won’t be quite as thick.
Is this recipe keto-friendly?
It can fit into a keto-style meal plan, but the exact carbohydrate count depends on the ingredients and serving size.
Can I add other vegetables?
Absolutely. Broccoli, zucchini, asparagus, or bell peppers are good choices. Avoid adding too many watery vegetables, which can thin the sauce.
Can I prepare it ahead of time?
Yes. Assemble the dish, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if the casserole goes into the oven cold.
How do I prevent watery sauce?
Brown the mushrooms thoroughly and squeeze excess moisture from frozen spinach. Avoid overcrowding the pan while cooking the mushrooms.
Can I make it gluten-free?
Yes. The basic ingredients are naturally gluten-free, but always check packaged broth, seasonings, cream cheese, and other processed ingredients for their labels.
Is this recipe nut-free?
Yes, the basic recipe contains no peanuts or tree nuts. If serving someone with a nut allergy, check ingredient labels for possible cross-contact warnings.
