Chicken, Spinach & Mushroom Low-Carb Bake is the kind of creamy, satisfying comfort food I love when I want something rich without the carbs. Tender chicken is baked with earthy mushrooms and fresh spinach, then smothered in a savory cream cheese sauce and topped with melted mozzarella. It’s the perfect one-dish dinner that’s both wholesome and indulgent.

Why You’ll Love This Recipe

I get all the creamy, cheesy comfort of a casserole with none of the heavy carbs.
It’s a complete meal packed with protein and veggies in every bite.
I only need one dish from prep to oven, which makes cleanup super easy.
The flavors are bold, savory, and satisfying.
It’s great for meal prep—I often make it ahead and reheat portions throughout the week.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

thin-sliced chicken breasts
fresh baby spinach
sliced mushrooms
green onion cream cheese
olive oil
chicken broth
herb and garlic seasoning
black pepper
shredded mozzarella cheese

Directions

I preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
I arrange the chicken breasts in a single layer in the baking dish.
I top the chicken evenly with fresh spinach and mushrooms.
I sprinkle herb and garlic seasoning and black pepper over the vegetables.
In a separate bowl, I soften the green onion cream cheese and mix it with olive oil and chicken broth until smooth.
I pour the cream cheese mixture over the chicken and vegetables.
I cover the dish loosely with foil and bake for 20 minutes.
I remove the foil and continue baking for another 20–25 minutes, until the chicken is cooked through and the sauce is bubbling.
I sprinkle shredded mozzarella over the top and bake uncovered for 10 more minutes, or until the cheese is melted and slightly golden.
I let the casserole rest for 10 minutes before serving.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 50–55 minutes
Total Time: About 1 hour 10 minutes

Variations

I swap the mozzarella for shredded provolone or cheddar when I want to change up the flavor.
I sauté garlic and onions before adding them to the sauce for more depth.
Sometimes I add diced zucchini or bell peppers to the veggie layer.
I use full-fat cream cheese for extra richness or a light version to cut calories.
A sprinkle of red pepper flakes adds a subtle heat that I really enjoy.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I microwave portions or reheat the casserole in the oven at 350°F (175°C) for about 15–20 minutes.
Freezer: I assemble it ahead (unbaked), wrap it tightly, and freeze it for up to 2 months. I thaw overnight and bake as usual.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I thaw and squeeze out the excess liquid from frozen spinach before adding it to prevent a watery bake.

What can I use if I can’t find green onion cream cheese?

I use regular cream cheese and stir in chopped green onions or chives for the same flavor.

How can I tell when the chicken is fully cooked?

I check that the internal temperature has reached 165°F (74°C) and the juices run clear.

Can I prep this ahead?

Definitely. I assemble everything the night before and keep it in the fridge, then bake it fresh the next day.

Is this keto-friendly?

Yes, this dish is low in carbs and high in fat and protein, which makes it a great fit for a keto diet.

Conclusion

Chicken, Spinach & Mushroom Low-Carb Bake is one of my favorite dinners when I want something hearty and delicious without the carb overload. It’s creamy, cheesy, and packed with nourishing ingredients. Whether I’m cooking for the whole family or just meal prepping for myself, this casserole always hits the spot.