Chicken, Spinach & Mushroom Low-Carb Oven Dish

This creamy, cheesy baked chicken casserole is packed with tender chicken, sautéed mushrooms, and spinach. It’s low in carbohydrates, high in protein, and perfect for a comforting weeknight dinner.

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 6

Ingredients

For the Casserole

• 2 pounds (900 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 8 ounces (225 g) mushrooms, sliced
• 4 cups fresh baby spinach
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper

Creamy Sauce

• 4 ounces (115 g) cream cheese, softened
• ½ cup heavy cream
• ¼ cup chicken broth
• ½ cup grated Parmesan cheese
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ¼ teaspoon crushed red pepper flakes (optional)

Topping

• 1 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

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Instructions

1. Preheat the Oven

• Preheat oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish.

2. Cook the Vegetables

1. Heat olive oil in a large skillet over medium-high heat.
2. Sauté the onions for 3–4 minutes until softened.
3. Add the mushrooms and cook for 5–6 minutes until they release their moisture and begin to brown.
4. Stir in the garlic for 30 seconds.
5. Add the spinach and cook until just wilted.
6. Remove from the heat.

3. Prepare the Chicken

• Season the chicken with Italian seasoning, paprika, thyme, salt, and pepper.
• If desired, quickly brown the chicken in the same skillet for 2–3 minutes (it will finish cooking in the oven).

4. Make the Sauce

In a bowl, whisk together:

• Cream cheese
• Heavy cream
• Chicken broth
• Parmesan cheese
• Dijon mustard
• Garlic powder
• Red pepper flakes (if using)

5. Assemble

1. Spread the vegetable mixture evenly in the baking dish.
2. Add the seasoned chicken.
3. Pour the creamy sauce over the top and gently stir to coat.
4. Sprinkle with mozzarella and Parmesan.

6. Bake

• Bake uncovered for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and golden.
• For extra browning, broil for 2–3 minutes at the end.

7. Serve

Garnish with chopped parsley and serve hot.

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Serving Suggestions

Pair with:

• Cauliflower rice
• Roasted broccoli
• Garlic green beans
• Zucchini noodles
• A crisp green salad

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Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months.
• Reheating: Warm in a 350°F (175°C) oven for 15–20 minutes or microwave individual portions until heated through.

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Approximate Nutrition (Per Serving)

• Calories: 395
• Protein: 42 g
• Fat: 22 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Net Carbohydrates: 5 g
• Sugar: 3 g
• Sodium: 520 mg

Tips for Success

• Use chicken thighs for extra tenderness and flavor.
• Cook the mushrooms until their liquid has evaporated to avoid a watery casserole.
• Let the dish rest for 5–10 minutes after baking so the sauce thickens slightly before serving.
• Add chopped cooked bacon or a pinch of nutmeg to the sauce for extra richness and depth of flavor.