Creamy, cheesy, savory, and packed with tender chicken, mushrooms, and spinach. This comforting oven-baked dish is naturally low in carbohydrates and makes an easy family dinner.
Ingredients
Chicken
- 1½ lb (680 g) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables
- 8 oz (225 g) mushrooms, sliced
- 4 cups fresh spinach
- 2–3 cloves garlic, minced
- 1 tablespoon olive oil or butter
Creamy Sauce
- ½ cup (120 g) cream cheese, softened
- ½ cup (120 ml) heavy cream
- ½ cup (50 g) shredded mozzarella
- ¼ cup (25 g) grated Parmesan
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Salt to taste
- Optional: ¼ teaspoon red pepper flakes
Instructions
1. Prepare the Chicken
- Preheat the oven to 400°F (200°C).
- Pat the chicken dry with paper towels.
- If the chicken breasts are very thick, slice them horizontally or gently pound them to an even thickness.
- Season both sides with garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper.
2. Sear the Chicken
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken and sear for about 2–3 minutes per side, just until lightly browned.
- Transfer the chicken to a plate. It does not need to be completely cooked yet.
3. Cook the Vegetables
- Add another tablespoon of olive oil or butter to the same skillet.
- Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally.
- Add the minced garlic and cook for about 30 seconds.
- Add the spinach and cook for 1–2 minutes, until wilted.
- If the mushrooms release a lot of liquid, allow some of it to evaporate so the finished dish isn’t watery.
4. Make the Creamy Sauce
- Reduce the heat to low.
- Add the softened cream cheese and heavy cream.
- Stir until the cream cheese melts into a smooth sauce.
- Add Parmesan, Italian seasoning, black pepper, and a little salt if needed.
- Stir in half of the mozzarella.
5. Assemble
- Return the chicken to the skillet and nestle it into the spinach and mushroom mixture.
- Spoon some of the creamy sauce over the chicken.
- Sprinkle the remaining mozzarella over the top.
6. Bake
- Transfer the skillet to the preheated oven.
- Bake for approximately 15–20 minutes, depending on the thickness of the chicken.
- The chicken should reach an internal temperature of 165°F (74°C) at the thickest part.
- For a more golden, bubbly top, broil for 1–2 minutes at the end, watching carefully.
7. Rest & Serve
Allow the dish to rest for 5 minutes before serving.
Serve hot with extra sautéed vegetables, cauliflower rice, zucchini noodles, or a simple green salad.
Servings
4 servings
Approximate Nutrition Per Serving
Values vary depending on the exact chicken, dairy products, and portion sizes used.
- Calories: ~500
- Protein: ~50 g
- Fat: ~29 g
- Total Carbohydrates: ~8–10 g
- Fiber: ~2 g
- Net Carbohydrates: ~6–8 g
Allergen Information
Contains:
- Milk/dairy — cream cheese, heavy cream, mozzarella, Parmesan
May contain:
- Some packaged cheeses or seasonings may have additional ingredients or cross-contact allergens.
Naturally:
- Gluten-free when all packaged ingredients are certified gluten-free.
- No flour is required.
- Low in carbohydrates.
Easy Substitutions
- Chicken breast: Use boneless, skinless chicken thighs for a juicier dish.
- Spinach: Baby kale or Swiss chard can be substituted.
- Mushrooms: Use white, cremini, or baby bella mushrooms.
- Heavy cream: Use half-and-half for a lighter sauce, though the sauce will be less rich.
- Mozzarella: Substitute Monterey Jack, provolone, or cheddar.
- Cream cheese: Neufchâtel can be used for a lighter option.
- Fresh spinach: Frozen spinach can work; thaw and squeeze out excess water first.
Storage
Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheat gently in the microwave or in a covered skillet over low heat. Add a small splash of cream or milk if the sauce becomes too thick.
Freezing
The dish can be frozen, but the creamy sauce may change texture slightly after thawing. For best results, cool completely, store airtight, and use within 2 months. Thaw overnight in the refrigerator and reheat gently.
Q&A
Q: Is this recipe low-carb?
A: Yes. It contains no flour, pasta, rice, or breadcrumbs, and the main ingredients are chicken, spinach, mushrooms, cheese, and cream.
Q: Can I make it without cream cheese?
A: Yes. Increase the heavy cream slightly and add a little extra Parmesan and mozzarella. The sauce will be thinner.
Q: Can I use frozen spinach?
A: Yes. Thaw it completely and squeeze out as much water as possible before adding it.
Q: Can I use chicken thighs?
A: Absolutely. Boneless, skinless thighs work especially well and stay tender during baking.
Q: How do I prevent the casserole from becoming watery?
A: Cook the mushrooms long enough to evaporate excess moisture, and squeeze frozen spinach very well before using it.
Q: Can I prepare this ahead of time?
A: Yes. Assemble the dish, cover, and refrigerate for up to 24 hours. Bake until the chicken reaches 165°F (74°C).
Q: What can I serve with it?
A: Try cauliflower rice, roasted broccoli, zucchini noodles, steamed green beans, or a fresh salad.
Q: Can I make it without mozzarella?
A: Yes. Use Parmesan, cheddar, Monterey Jack, or another good melting cheese.
Q: Is it gluten-free?
A: The basic recipe contains no gluten ingredients. Check the labels of packaged seasonings and dairy products if strict gluten avoidance is required.
Q: Can I make it spicy?
A: Yes. Add red pepper flakes, cayenne, or a little chopped chili to the sauce.
Q: How do I know when the chicken is done?
A: Check the thickest part with a food thermometer. It should reach 165°F (74°C).
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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