If you’ve been searching for a comforting yet healthy main course, the Chicken, Spinach, and Mushroom Low Carb Oven Dish Recipe is exactly what you need. This dish brings together tender chicken, fresh spinach, and earthy mushrooms in a creamy, cheesy sauce that bakes into a bubbling, golden masterpiece. It’s not only packed with flavor but also keeps the carbs low, making it perfect for those mindful of their diet without sacrificing taste. Whether you’re cooking for family or a small gathering, this recipe is a guaranteed winner every time.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient is chosen to build layers of flavor and texture, from the juiciness of the chicken to the fresh, vibrant greens, and the richness of the cheeses blending perfectly in every bite.
- Boneless skinless chicken thighs or breasts (1 1/2 pounds): Tender and easy to cook, these provide the dish’s hearty protein base.
- Olive oil (2 tablespoons): Adds a subtle fruitiness and helps sauté the vegetables to perfection.
- Yellow onion (1 small, diced): Sweetens the dish as it softens and caramelizes.
- Garlic (3 cloves, minced): Infuses a depth of savory aroma that elevates the overall flavor.
- Mushrooms (8 ounces, sliced): Brings an earthy, meaty texture that perfectly complements the chicken.
- Fresh spinach (5 cups, roughly chopped): Adds vibrancy and a natural pop of color along with nutrients.
- Salt (1/2 teaspoon): Enhances the flavors without overpowering them.
- Black pepper (1/4 teaspoon): Adds mild heat and balance.
- Dried thyme (1/2 teaspoon): Offers a subtle woodsy, herbal note.
- Paprika (1/2 teaspoon): Lends warmth and a gentle smoky touch.
- Heavy cream (1/2 cup): Creates the luscious, creamy sauce that ties everything together.
- Grated Parmesan cheese (1/2 cup): Adds sharpness and a salty bite to the sauce.
- Shredded mozzarella cheese (1 cup): Melts beautifully on top for that irresistible golden, bubbly finish.
How to Make Chicken, Spinach, and Mushroom Low Carb Oven Dish Recipe
Step 1: Sauté the Vegetables
Start by preheating your oven to 375°F (190°C) to get it ready for baking. Heat the olive oil in a large skillet over medium heat, then toss in the diced onion. Let it cook for about 3 to 4 minutes until it’s soft and fragrant. Next, add the minced garlic and sliced mushrooms. Sauté these together until the mushrooms turn golden brown and tender, roughly five minutes. This step builds a savory foundation full of aromatic flavors.
Step 2: Wilt the Spinach and Season
Once the mushrooms have cooked down, stir in the roughly chopped spinach. It may seem like a lot, but spinach wilts significantly and adds a fresh, vibrant color to your dish. Cook it for a couple of minutes until wilted, then sprinkle in salt, black pepper, thyme, and paprika. These seasonings will elevate the flavor profile and add subtle layers of warmth and earthiness.
Step 3: Cook the Chicken
Add the bite-sized chicken pieces directly into the skillet with the vegetables. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is just cooked through on the outside. It’s important not to overcook at this stage since the chicken will continue cooking in the oven, ensuring it stays juicy and tender.
Step 4: Make the Creamy Sauce
Pour in the heavy cream and sprinkle the grated Parmesan cheese into the skillet, stirring constantly. Let the mixture simmer for 2 to 3 minutes until the sauce thickens slightly and coats the chicken and vegetables beautifully. This creamy sauce is the soul of the recipe, tying the whole dish together with comforting richness.
Step 5: Bake and Finish
Transfer everything into a greased 9×13-inch baking dish. Evenly spread the mixture to ensure consistent cooking. Top with the shredded mozzarella cheese, creating a delicious cheesy crust. Pop the dish into the oven and bake for 20 to 25 minutes until the cheese is bubbly and golden. When it’s done, let it rest for about 5 minutes to set the flavors before serving.
How to Serve Chicken, Spinach, and Mushroom Low Carb Oven Dish Recipe
Garnishes
Fresh herbs like chopped parsley or basil sprinkled over the top can add a lovely burst of color and brightness just before serving. A light drizzle of extra virgin olive oil or a squeeze of lemon juice can also amplify the flavors elegantly without overpowering the creamy richness of the dish.
Side Dishes
This dish stands beautifully on its own, but pairing it with a crisp green salad or roasted low-carb vegetables such as zucchini, asparagus, or cauliflower rice will complete your meal while keeping it keto-friendly. The balance between the creamy bake and fresh sides is a delight for both the palate and your health goals.
Creative Ways to Present
For a more refined presentation, serve individual portions in small ramekins or cast-iron skillets straight from the oven. You can also sprinkle some toasted pine nuts on top for an added crunch and nutty flavor. This little twist delights guests and adds texture contrast.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Chicken, Spinach, and Mushroom Low Carb Oven Dish Recipe keep nicely in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, so meals often taste even better the next day!
Freezing
If you’d like to prepare this dish ahead for busy weeks, it freezes well. Place portions in freezer-safe containers or wrap the entire casserole tightly with foil and plastic wrap. Freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, warm in the oven at 350°F (175°C) for about 15-20 minutes until heated through and bubbly again. Alternatively, microwave individual servings on medium power in short intervals to avoid drying out, stirring gently midway.
FAQs
Can I use other types of greens instead of spinach?
Absolutely! Kale or Swiss chard make excellent substitutes if you want to mix things up. Just be sure to cook them a little longer since they are tougher than spinach.
Is this dish suitable for a keto diet?
Yes, it’s perfect for keto and other low-carb diets due to its high fat content from cream and cheese combined with lean protein and low-carb vegetables.
Can I use chicken breasts instead of thighs?
Yes, both boneless skinless thighs and breasts work well. Thighs tend to be juicier, but breasts are lean and still delicious in this recipe.
How do I make this recipe dairy-free?
You can swap heavy cream for coconut milk and use dairy-free cheese alternatives. Keep in mind this changes the flavor profile slightly but still results in a creamy, satisfying dish.
Can I double the recipe for larger gatherings?
Definitely! Just double all ingredients and bake in a larger dish, adjusting cooking time slightly. The flavors hold up beautifully even when made in bigger batches.
Final Thoughts
This Chicken, Spinach, and Mushroom Low Carb Oven Dish Recipe has quickly become a favorite in my kitchen, thanks to its comforting warmth, impressive flavor, and easy prep. It’s perfect for anyone who wants a healthy, hearty meal without fuss. I encourage you to try it out—it just might become your new go-to dish!
Print
Chicken, Spinach, and Mushroom Low Carb Oven Dish Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb,Gluten Free
Description
This hearty Chicken, Spinach, and Mushroom Low Carb Oven Dish is a creamy, cheesy bake perfect for a nutritious weeknight dinner. Tender chicken thighs or breasts combine with sautéed mushrooms, onions, and fresh spinach in a rich parmesan and heavy cream sauce, topped with melted mozzarella cheese. This low carb, gluten-free casserole is flavorful, easy to prepare, and ideal for meal prepping.
Ingredients
Chicken and Vegetables
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 5 cups fresh spinach, roughly chopped
Seasonings and Dairy
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Sauté Onion: In a large skillet over medium heat, warm the olive oil and sauté the diced yellow onion for 3 to 4 minutes until softened and translucent.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms, cooking for about 5 minutes until the mushrooms become browned and tender.
- Cook Spinach: Add the roughly chopped fresh spinach to the skillet and cook until wilted. Season the mixture with salt, black pepper, dried thyme, and paprika, stirring to combine all flavors.
- Cook Chicken: Add the bite-sized chicken pieces to the skillet and cook for 5 to 6 minutes, stirring occasionally until the chicken is no longer pink on the outside.
- Make Cream Sauce: Pour in the heavy cream and sprinkle the Parmesan cheese over the mixture. Cook for an additional 2 to 3 minutes while stirring until the sauce thickens slightly.
- Transfer and Top: Transfer the entire mixture to a greased 9×13-inch baking dish. Evenly spread the shredded mozzarella cheese over the top.
- Bake Casserole: Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the cheese is bubbly and golden brown on top.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes before serving to allow flavors to meld and the dish to cool slightly.
Notes
- You can substitute the spinach with kale or Swiss chard for a different leafy green option.
- For a touch of heat, add a pinch of red pepper flakes while seasoning.
- This dish reheats well and is excellent for meal prep, making leftovers a convenient option.
