Low Carb Chicken Spinach and Mushroom is the perfect comfort food for anyone looking to maintain a low-carb lifestyle without sacrificing flavor. This creamy, cheesy, and satisfying meal is a go-to option for busy weeknights or a cozy family dinner. Packed with protein from chicken, nutrients from fresh spinach, and the umami richness of mushrooms, this dish is not only wholesome but incredibly indulgent. In just 40 minutes, you can serve up a meal that feels gourmet but is simple to prepare. Get ready to fall in love with this low-carb favorite!
Why You’ll Love This Low Carb Chicken Spinach and Mushroom
This recipe is everything you want in a meal: decadent, filling, and effortlessly easy to prepare. The combination of tender chicken, sautéed mushrooms, and wilted spinach in a rich, cheesy cream sauce creates a delightful blend of flavors. It’s naturally gluten-free, keto-compliant, and adaptable to suit your preferences. Whether prepping meals ahead or feeding the family, this dish brings comfort and satisfaction to the table.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 8 ounces mushrooms, sliced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
Step-by-Step: How to Make Low Carb Chicken Spinach and Mushroom
- Preheat your oven to 375°F (190°C).
- Warm olive oil in a skillet over medium heat. Add the mushrooms and sauté for 5-7 minutes until they turn golden brown.
- Add chopped spinach to the skillet and cook for 2-3 minutes, just until it’s wilted. Season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Take off the heat.
- Place chicken breasts in a baking dish in a single layer.
- Drizzle the heavy cream evenly over the chicken.
- Spoon the spinach and mushroom mixture on top of the chicken.
- Sprinkle mozzarella and Parmesan cheeses over everything.
- Bake without a cover for 25-30 minutes, or until the chicken is fully cooked and the cheese is golden and bubbly.
- Allow to cool for a few minutes before serving.
Helpful Tips
- Pound chicken breasts for even cooking.
- Use pre-shredded cheese to save time, but fresh grated will melt better.
- Let the dish rest after baking for better flavor and texture.
- Taste your spinach-mushroom mixture before layering to adjust seasonings.
- Add a touch of crushed red pepper if you enjoy a bit of heat.
Substitutions And Variations
- Chicken: Swap for boneless thighs for more flavor.
- Spinach: Kale or Swiss chard works well too.
- Mushrooms: Use baby bellas, cremini, or portobello for variety.
- Dairy-Free: Substitute cream with coconut cream and use dairy-free cheese.
- Herbs: Add fresh thyme or basil for a different twist.
Storage Instructions
Place any leftovers in a tightly sealed container and refrigerate for up to 4 days. Reheat in a covered baking dish at 350°F for 10-15 minutes, or microwave in 1-minute intervals until hot. Due to the creamy sauce, this dish doesn’t freeze well.
Nutritional Information
- Serving Size: 1 serving
- Calories: 450
- Fat: 30g
- Saturated Fat: varies
- Carbohydrates: 5g
- Fiber: 0g
- Sugar: 1g
- Protein: 40g
- Cholesterol: varies
- Sodium: varies
- Trans Fat: 0g
Serving Suggestions
Pair this dish with light, crunchy sides to balance its richness:
- A crisp green salad with lemon vinaigrette
- Steamed or roasted broccoli
- Cauliflower mash or rice
- Zucchini noodles
- Keto garlic bread
Frequently Asked Questions About Low Carb Chicken Spinach and Mushroom
Can I use frozen spinach instead of fresh? Yes! Just be sure to thaw it completely and squeeze out excess water to prevent the dish from becoming watery.
Can I prepare this dish in advance? Definitely. You can assemble it ahead, store in the fridge, and bake when ready to serve.
Is this recipe keto-friendly? Yes, it’s perfect for a keto diet thanks to its low carb and high fat content.
What if I don’t have heavy cream? Half-and-half or a blend of cream cheese and broth can be used as a creamy alternative.
How do I know when the chicken is done? Use a meat thermometer; the internal temperature should reach 165°F.
Conclusion
Thank you so much for giving this Low Carb Chicken Spinach and Mushroom a try! It’s one of my personal go-to meals because it’s both incredibly flavorful and simple to put together. The creamy texture, gooey cheese, and tender chicken make every bite a joy. I truly hope you enjoy it as much as I do. Happy cooking, and thanks for being part of our wonderful food-loving community!
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Low Carb Chicken Spinach and Mushroom
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Low-Carb Chicken Spinach and Mushroom is a creamy, cheesy, and easy-to-make low-carb dinner. Packed with protein, fresh veggies, and rich flavor, it’s perfect for a healthy weeknight meal. Make it in just 40 minutes—keto-friendly and family-approved!
Ingredients
1 lb boneless, skinless chicken breasts
2 cups fresh spinach, chopped
8 oz mushrooms, sliced
1 cup heavy cream
1 cup shredded mozzarella cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
Salt and pepper to taste
2 tbsp olive oil
1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Warm olive oil in a skillet over medium heat. Add the mushrooms and sauté for 5-7 minutes until they turn golden brown.
- Add chopped spinach to the skillet and cook for 2-3 minutes, just until it’s wilted. Season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Take off the heat.
- Place chicken breasts in a baking dish in a single layer.
- Drizzle the heavy cream evenly over the chicken.
- Spoon the spinach and mushroom mixture on top of the chicken.
- Sprinkle mozzarella and Parmesan cheeses over everything.
- Bake without a cover for 25-30 minutes, or until the chicken is fully cooked and the cheese is golden and bubbly.
- Allow to cool for a few minutes before serving.
Notes
Marinate the chicken ahead with olive oil, lemon juice, and herbs for extra flavor.
Substitute spinach with kale or Swiss chard if desired.
Add crushed red pepper for a spicy touch.
Not freezer-friendly due to the creamy base—store leftovers in the fridge up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 1g
- Carbohydrates: 5g
- Protein: 40g