Easy Low-Carb Chicken Spinach Mushroom Bake
Ingredients
- 4 boneless, skinless chicken breasts (or thighs for juicier meat)
- 8 oz fresh mushrooms, sliced (cremini or button work well)
- 4 cups fresh spinach roughly chopped
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup heavy cream (or coconut cream for dairy-free)
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and black pepper to taste
Optional additions: Red pepper flakes (for heat) + Fresh parsley for garnish + Nutritional yeast (for a dairy-free, cheesy flavor boost)
Instructions
- Preheat and prep: Heat oven to 375°F (190°C). Lightly grease a 9x13 baking dish.
- Cook the mushrooms: Warm olive oil in a skillet over medium heat. Add mushrooms, cook 5–7 minutes until browned and soft.
- Add spinach and garlic: Stir in garlic, cook 1 minute until fragrant. Add spinach and cook until wilted (2–3 minutes). Remove from heat.
- Season chicken: Pat chicken dry and season generously with salt, pepper, thyme, and oregano.
- Assemble the bake: Place chicken in the baking dish. Spread mushroom-spinach mixture over the top. Pour cream evenly over everything.
- Top with cheese: Sprinkle mozzarella and Parmesan over the dish.
- Bake: Bake uncovered 30–35 minutes, or until chicken reaches 165°F (75°C) internally and cheese is golden.
- Rest & serve: Let sit 5 minutes before serving. Garnish with parsley if desired.
Notes
- Meal Prep Friendly: Cook fully, cool, and store in airtight containers. Keeps well in the fridge for 3–4 days.
- Freezer Storage: Freeze in portions for up to 2 months. Reheat covered at 350°F until hot.
- Vegetable Swaps: Spinach can be replaced with kale, broccoli, or zucchini. Always sauté before baking to avoid excess water.
- Protein Boost: Use chicken thighs for more fat (keto-friendly) or double the chicken for extra protein.