Chicken, Spinach & Mushroom Low-Carb Bake

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Chicken, Spinach & Mushroom Low-Carb Bake

A creamy, comforting casserole packed with protein and veggies! This easy oven-baked dish is keto-friendly, gluten-free, and full of flavor—perfect for meal prep or a cozy weeknight dinner.

Why You’ll Love This Recipe

  • Under 5g net carbs per serving – Ideal for low-carb/keto diets.
  • One-pan wonder – Minimal cleanup and maximum flavor.
  • Rich & creamy – Without heavy carbs weighing it down.
  • Meal-prep friendly – Tastes even better as leftovers!

Ingredients (Serves 4)

Main Ingredients:

  • 1.5 lbs (700g) boneless, skinless chicken thighs (or breasts), cubed
  • 8 oz (225g) cremini mushrooms, sliced
  • 3 cups fresh spinach
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp olive oil

Creamy Sauce:

  • 1 cup (240ml) heavy cream (or coconut cream for dairy-free)
  • ½ cup (120ml) chicken broth
  • 1 tsp Dijon mustard
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • ½ cup (50g) grated Parmesan
  • Salt & pepper to taste

Topping (Optional):

  • ½ cup shredded mozzarella
  • Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Prep & Sear the Chicken

Preheat your oven to 375°F (190°C).

In an oven-safe skillet, heat the olive oil over medium-high heat. Sear the cubed chicken for 3-4 minutes per side until lightly browned. Remove from the pan and set aside.

2. Sauté the Vegetables

In the same skillet, add the diced onion and mushrooms. Sauté for about 5 minutes until softened.

Stir in the minced garlic and spinach, cooking for another 1-2 minutes until the spinach is wilted.

3. Make the Creamy Sauce

Pour in the heavy cream, chicken broth, Dijon mustard, Italian seasoning, and paprika. Simmer for 2-3 minutes, stirring occasionally.

Add the grated Parmesan and stir until the sauce slightly thickens. Taste and adjust seasoning with salt and pepper.

4. Bake the Casserole

Return the seared chicken to the skillet, ensuring it’s coated in the creamy sauce.

If using, sprinkle shredded mozzarella over the top.

Transfer the skillet to the oven and bake for 20-25 minutes, until the sauce is bubbling and golden on top.

5. Garnish & Serve

Remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh parsley and enjoy!

Dietary Adjustments

  • Dairy-free? Swap heavy cream for coconut cream and use nutritional yeast instead of Parmesan.
  • Extra protein? Add cooked bacon or sausage for even more richness.

Serving Ideas

  • ** Over zucchini noodles** – For a low-carb “pasta” experience.
  • ** With a crisp salad** – To balance the richness with freshness.
  • ** With avocado** – Adds healthy fats for extra satiety.

Storage & Reheating Tips

  • ** Refrigerate:** Store in an airtight container for up to 3 days.
  • ** Reheat:** Warm in the oven at 350°F (175°C) for 10-15 minutes until heated through.

Perfect For:

Keto meal prep
Comfort food cravings
Easy but impressive dinners

Try this Chicken, Spinach & Mushroom Low-Carb Bake for a simple yet indulgent meal that fits perfectly into a healthy lifestyle!

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