This creamy Chicken Spinach and Mushroom Bake is a delicious, comforting meal packed with tender chicken, fresh spinach, savory mushrooms, garlic, and melted cheese. Baked in a rich, creamy sauce, it’s an easy one-dish dinner that’s perfect for busy weeknights. It’s naturally low in carbohydrates and full of satisfying protein.

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 4
Ingredients
For the Chicken:

  • 4 boneless, skinless chicken breasts (about 1½–2 lb)
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ½ teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper
    For the Spinach and Mushroom Sauce:
  • 8 oz (225 g) mushrooms, sliced
  • 3 cups fresh baby spinach
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • ½ cup heavy cream
  • 4 oz (115 g) cream cheese, softened
  • ½ cup chicken broth, preferably low-sodium
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon black pepper
    For the Topping:
  • ¾ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley (optional)
    Instructions
  1. Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish.
  2. Season the chicken: Pat the chicken breasts dry. Rub them with olive oil, paprika, Italian seasoning, garlic powder, salt, and black pepper.
  3. Sear the chicken (optional): Heat a skillet over medium-high heat. Sear the chicken for 2 minutes on each side until lightly golden. It does not need to be cooked through. Transfer to a plate.
  4. Cook the mushrooms: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for 5–6 minutes until softened and golden.
  5. Add garlic and spinach: Stir in the minced garlic and cook for 30 seconds. Add the spinach and cook until wilted, about 1–2 minutes.
  6. Prepare the creamy sauce: Lower the heat. Add the cream cheese, heavy cream, chicken broth, Italian seasoning, and black pepper. Stir until smooth and creamy. Remove from the heat.
  7. Assemble the dish: Arrange the seasoned chicken breasts in the prepared baking dish. Spoon the spinach and mushroom sauce evenly over the chicken.
  8. Add cheese: Sprinkle mozzarella and Parmesan cheese over the top.
  9. Bake: Bake uncovered for 25–35 minutes, depending on the thickness of the chicken, until the chicken reaches an internal temperature of 165°F (74°C) in its thickest part and the cheese is melted and bubbly.
  10. Rest and serve: Let the dish rest for 5 minutes. Garnish with fresh parsley and serve warm.
    Helpful Tips
  • Use evenly sized chicken breasts: If some pieces are very thick, pound them gently to an even thickness for more consistent cooking.
  • Avoid watery sauce: Cook mushrooms until their moisture evaporates before adding the spinach and cream.
  • Make it extra cheesy: Add a little more mozzarella on top during the last 5 minutes of baking.
  • Add more vegetables: Sliced zucchini or roasted red peppers make delicious additions.
  • For a lighter version: Use half-and-half instead of heavy cream, although the sauce will be less rich.
  • For meal prep: Divide into individual portions after cooling and refrigerate.
    Nut Information & Allergens
    Does this recipe contain nuts?
  • Peanuts: Not included.
  • Almonds: Not included.
  • Walnuts: Not included.
  • Cashews: Not included.
  • Pecans: Not included.
  • Pistachios: Not included.
  • Other tree nuts: Not included.
    Potential allergens:
  • Milk and dairy: Heavy cream, cream cheese, mozzarella, Parmesan, and butter.
  • Check chicken broth and seasonings for additional ingredients or allergen warnings.
    Nut-free: The listed ingredients contain no nuts, but check packaged products for possible nut cross-contact warnings.

Gluten-free: Naturally gluten-free when all packaged ingredients, especially broth and seasonings, are verified gluten-free.

Low-carb: Yes. This recipe uses no flour, breadcrumbs, or added sugar.
Estimated Nutrition Per Serving

  • Calories: 520 kcal
  • Protein: 55 g
  • Total Carbohydrates: 7 g
  • Fiber: 1 g
  • Net Carbs: 6 g
  • Fat: 30 g
  • Saturated Fat: 15 g
  • Sugar: 3 g
  • Sodium: 650 mg
    Nutrition is an estimate and will vary with the size of the chicken breasts and brands of dairy products, broth, and cheese.
    Q&A
    Q: Can I prepare this dish ahead of time?

A: Yes! You can prepare the creamy spinach and mushroom sauce and season the chicken a day ahead. Store them separately in the refrigerator, then assemble and bake when ready.

Q: Can I use frozen spinach?

A: Yes. Thaw it completely and squeeze out as much excess water as possible before adding it to the sauce.

Q: Can I use chicken thighs instead of chicken breasts?

A: Absolutely! Boneless, skinless chicken thighs work beautifully. Adjust the baking time as needed and cook until they reach at least 165°F (74°C).

Q: Is this recipe keto-friendly?

A: Yes. With approximately 6 grams of estimated net carbohydrates per serving, it can fit many keto and low-carb meal plans.

Q: Can I make this recipe without cream cheese?

A: Yes. You can replace the cream cheese with additional heavy cream, although the sauce will be thinner.

Q: How do I store leftovers?

A: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Q: Can I freeze this chicken dish?

A: Yes, but creamy sauces may change texture slightly after thawing. Freeze in airtight portions for up to 2 months and thaw overnight in the refrigerator before reheating.

Q: What should I serve with this dish?

A: Serve it with cauliflower rice, roasted broccoli, zucchini noodles, steamed green beans, or a fresh cucumber salad for a delicious low-carb meal.

Q: How can I make it lower in sodium?

A: Use no-salt-added chicken broth, reduce the added salt, and choose lower-sodium cheeses when available. Check product labels because cheese and broth can contribute significant sodium.