Description
This Chicken, Spinach & Mushroom Low-Carb Bake is a creamy, cheesy, and protein-packed one-dish dinner that’s perfect for keto or low-carb lifestyles. Tender chicken breasts are baked with fresh spinach, mushrooms, and a green onion cream cheese sauce, then topped with melty mozzarella for a satisfying, low-carb casserole the whole family will love.
Ingredients
- 1½–2 lbs thin-sliced chicken breasts
- 4 cups fresh baby spinach
- 2 cups sliced mushrooms
- 8 oz green onion cream cheese (or regular + chopped green onions)
- 2 tbsp olive oil
- ½ cup chicken broth
- 1½ tsp herb and garlic seasoning
- ½ tsp black pepper
- 1½ cups shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Place chicken breasts in a single layer in the baking dish.
- Evenly layer fresh spinach and sliced mushrooms over the chicken.
- Sprinkle with herb and garlic seasoning and black pepper.
- In a separate bowl, soften the cream cheese and mix with olive oil and chicken broth until smooth.
- Pour the cream cheese sauce evenly over the chicken and vegetables.
- Cover loosely with foil and bake for 20 minutes.
- Remove foil and bake an additional 20–25 minutes, or until chicken is cooked through and sauce is bubbling.
- Sprinkle shredded mozzarella on top and bake uncovered for another 10 minutes, until melted and lightly golden.
- Let rest for 10 minutes before serving.
Notes
- Use frozen spinach (thawed and drained) if fresh isn’t available.
- Add sautéed garlic or onions for extra depth of flavor.
- Mozzarella can be swapped with provolone, cheddar, or Italian blend.
- Great for meal prep—store in portions and reheat throughout the week.
- Keto-friendly and gluten-free as written.
