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Comforting, creamy, and weeknight-easy—this Easy Low-Carb Chicken Spinach Mushroom Bake layers juicy chicken with garlicky mushrooms, tender spinach, and a luscious Parmesan-cream sauce. It bakes into a golden, bubbly casserole that feels cozy and indulgent while staying light on carbs. Serve it with a crisp salad or roasted veggies for a complete, satisfying dinner that reheats like a dream.

The method is simple: quickly sear or season the chicken for flavor, sauté mushrooms and garlic, wilt in spinach, then blanket everything in a light cream-and-cheese sauce. A sprinkle of mozzarella and Parmesan on top turns bronzed and bubbly in the oven, giving you that irresistible casserole finish—no pasta or rice required.

It’s flexible, too. Swap the cheeses, add herbs, or stir in extra low-carb veggies. Make it family-friendly mild or amp it up with chili flakes—either way, it’s a fuss-free win.

Key Ingredients & Substitutions

Every ingredient pulls its weight for maximum flavor with minimal carbs—use what you have and tweak to taste.

Chicken: Boneless, skinless breasts are classic; thighs are extra-juicy. Cut into cutlets or bite-size pieces for even cooking.

Mushrooms: Cremini or baby bella offer meaty flavor. Button mushrooms work; shiitake add extra depth.

Spinach: Fresh baby spinach wilts fast and tastes bright. Frozen chopped spinach works—thaw and squeeze very dry.

Garlic & aromatics: Fresh garlic is key; a little onion or shallot adds sweetness (optional).

Cream: Heavy cream delivers a silky sauce. Half-and-half or evaporated milk work for a lighter bake (reduce broth slightly).

Broth: Chicken broth thins and seasons the sauce—use low-sodium so you can finish to taste.

Cheese: Parmesan for savory backbone and mozzarella for melty pull. Fontina, provolone, Gruyère, or Asiago are great swaps.

Seasonings: Italian seasoning, paprika, salt, pepper. Add red pepper flakes for gentle heat; lemon zest for brightness.

Equipment You’ll Need

• 12-inch skillet (oven-safe if you want to bake in the same pan)
• 9×13-inch baking dish (if not using an oven-safe skillet)
• Cutting board and chef’s knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Instant-read thermometer

Flavor Variations & Add-Ins

• Alfredo-ish: Add 2 oz cream cheese to the sauce and a pinch of nutmeg.
• Bacon & scallion: Stir in 3 slices crisped bacon (crumbled) and 2 sliced scallions before baking.
• Herby lemon: Finish with 1 teaspoon lemon zest and 2 tablespoons chopped parsley.
• Sun-dried tomato & basil: Add 1/3 cup chopped oil-packed sun-dried tomatoes and scatter torn basil after baking.
• Broccoli boost: Swap half the spinach for 2 cups small broccoli florets (steam 2–3 minutes first).
• Extra heat: 1–2 teaspoons Calabrian chili paste or a pinch of crushed red pepper in the sauce.

How to Make Easy Low-Carb Chicken Spinach Mushroom Bake

Ingredients You’ll Need:

• 1 1/2–2 lbs boneless, skinless chicken breasts or thighs, cut into cutlets or 1 1/2-inch pieces
• 1 teaspoon kosher salt, divided (plus more to taste)
• 3/4 teaspoon black pepper, divided
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika (sweet or smoked)
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter (optional, for richness)
• 10–12 oz cremini mushrooms, sliced
• 3–4 garlic cloves, minced
• 5 oz fresh baby spinach (about 5 lightly packed cups) or 1 1/2 cups thawed, well-drained frozen spinach
• 3/4 cup low-sodium chicken broth
• 3/4 cup heavy cream (or 1 cup half-and-half)
• 1 teaspoon Dijon mustard (optional, for depth)
• 1/2 cup finely grated Parmesan, divided
• 1 cup shredded low-moisture mozzarella
• Pinch red pepper flakes (optional)
• Fresh parsley or chives, for garnish

How Much Time Will You Need?

Prep: ~15 minutes. Sauté: ~10 minutes. Bake: 18–22 minutes. Rest: 5 minutes. Total: about 45 minutes.

Step-by-Step Instructions:

1. Season the chicken

Pat chicken dry. Toss with 3/4 teaspoon salt, 1/2 teaspoon pepper, Italian seasoning, and paprika.

2. Sear (optional but tasty)

Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear chicken in a single layer 1–2 minutes per side—just to get light color (it will finish in the oven). Transfer to a plate.

3. Sauté mushrooms & aromatics

Add remaining 1 tablespoon oil and the butter to the skillet. Sauté mushrooms with a pinch of salt over medium-high until they release moisture and brown, 5–6 minutes. Stir in garlic; cook 30 seconds until fragrant.

4. Build the sauce

Pour in broth to deglaze, scraping up browned bits. Reduce 1 minute. Stir in cream, Dijon (if using), a pinch of red pepper flakes, 1/4 teaspoon pepper, and 1/4 cup Parmesan. Simmer 1–2 minutes until slightly thickened and glossy.

5. Wilt spinach & assemble

Stir in spinach just until wilted (work in batches if needed). Taste and adjust salt. If your skillet is oven-safe, nestle chicken into the sauce. Otherwise, transfer mixture to a greased 9×13-inch baking dish and tuck chicken pieces throughout.

6. Top & bake

Sprinkle mozzarella and remaining 1/4 cup Parmesan over the top. Bake at 400°F (200°C) for 18–22 minutes, until the chicken reaches 165°F in the thickest piece and the cheese is melted and lightly browned. Broil 1–2 minutes for extra color if you like.

7. Rest & serve

Let rest 5 minutes so the sauce settles. Garnish with chopped parsley or chives. Spoon into bowls and serve with a side salad or roasted cauliflower.

Pro Tips for Best Texture & Taste

• Dry the mushrooms: Give them room in the pan so they brown instead of steam.
• Keep spinach dry: If using frozen, squeeze out excess water to avoid thinning the sauce.
• Don’t over-reduce: The sauce thickens as it bakes; aim for lightly nappe (coating a spoon) before it goes in the oven.
• Even chicken size: Uniform pieces cook at the same rate and stay juicy.
• Finish under the broiler: A quick broil adds gorgeous color—watch closely.

Frequently Asked Questions

Can I make this ahead?

Assemble up to the point of baking (Step 6), cover, and refrigerate up to 24 hours. Bake covered for 10 minutes, then uncover and continue until bubbly and 165°F, adding a few minutes since it starts cold.

Is it freezer-friendly?

Yes—cool the cooked casserole completely, then freeze up to 2 months. Thaw overnight. Reheat covered at 350°F until hot; uncover to re-crisp cheese.

How can I lighten it further?

Use half-and-half, reduce mozzarella to 3/4 cup, and add extra mushrooms/spinach. Season boldly so it still tastes rich.

Keto or gluten-free?

It’s naturally GF—just confirm broth and mustard are GF. For strict keto, stick with heavy cream and full-fat cheeses; carbs come mostly from veggies and dairy.

What should I serve with it?

Great sides include roasted asparagus, garlicky green beans, a simple arugula salad with lemon, or cauliflower mash. If not low-carb, buttered noodles or rice are lovely for soaking up the sauce.