Tender chicken baked with creamy spinach, sautéed mushrooms, garlic, and melted cheese. A comforting low-carb, high-protein dinner that’s easy to prepare.

Ingredients

Chicken

1½ lb (680 g) boneless, skinless chicken breasts or thighs
1 tbsp olive oil
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper

Spinach & Mushroom Mixture

8 oz (225 g) mushrooms, sliced
5 oz (140 g) fresh spinach
3 cloves garlic, minced
1 tbsp butter or olive oil
½ tsp salt
¼ tsp black pepper

Creamy Sauce & Topping

½ cup cream cheese, softened
½ cup heavy cream
½ cup shredded mozzarella
¼ cup grated Parmesan
½ tsp Italian seasoning
¼ tsp black pepper
¼ tsp red pepper flakes, optional

Instructions

1. Prepare the Chicken

Preheat oven to 375°F (190°C).

Pat the chicken dry. If the breasts are very thick, slice them horizontally or pound them to an even thickness.

Season with olive oil, Italian seasoning, garlic powder, paprika, salt, and black pepper.

2. Cook the Mushrooms

Heat butter or olive oil in a large skillet over medium-high heat.

Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until browned and most of their moisture has evaporated.

Add the garlic and cook for another 30–60 seconds.

3. Add the Spinach

Add the fresh spinach to the skillet in batches.

Cook for 2–3 minutes, stirring until wilted.

Season with salt and black pepper.

4. Make the Creamy Mixture

Reduce the heat to low.

Add the softened cream cheese and heavy cream. Stir until the cream cheese melts and the mixture becomes smooth.

Stir in Parmesan, Italian seasoning, black pepper, and red pepper flakes.

5. Assemble

Place the seasoned chicken in a greased 9 × 13-inch baking dish.

Spoon the creamy spinach and mushroom mixture around and over the chicken.

Sprinkle the mozzarella evenly over the top.

6. Bake

Bake uncovered for approximately 25–35 minutes, depending on the thickness of the chicken.

The chicken should reach an internal temperature of 165°F (74°C).

For a golden, bubbly top, broil for 1–2 minutes at the end, watching carefully.

7. Rest & Serve

Let the casserole rest for 5 minutes before serving.

Garnish with fresh parsley or a little extra Parmesan.

Nutrition Information

Approximate per serving, based on 6 servings:

Calories: 390
Protein: 42 g
Fat: 22 g
Carbohydrates: 7 g
Fiber: 1–2 g
Net Carbs: 5–6 g
Sugar: 3 g
Sodium: ~600 mg

Nutrition varies depending on the chicken cut, cheese, and cream used.

Recipe Notes

Chicken thighs make the dish juicier and more flavorful.
For a lighter version, use reduced-fat cream cheese and replace some heavy cream with unsweetened milk.
Sauté the mushrooms until their water has evaporated so the casserole doesn’t become watery.
Fresh spinach works best, but frozen spinach can be used if thoroughly thawed and squeezed dry.
Add sliced bell peppers or zucchini for extra vegetables while keeping the dish relatively low in carbohydrates.

Q&A

Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much excess water as possible before adding it.

Q: Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work particularly well and are less likely to dry out.

Q: Can I make this without cream cheese?
Yes. Use additional heavy cream and Parmesan for a thinner creamy sauce.

Q: Can I prepare it ahead of time?
Yes. Assemble it, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if starting from cold.

Q: Can I freeze it?
Yes, although the creamy sauce may change texture slightly after thawing. Cool completely, portion, and freeze in airtight containers.

Q: What can I serve with it?
For a low-carb meal, serve it with roasted broccoli, cauliflower rice, zucchini noodles, asparagus, or a simple green salad.

Q: How do I know when the chicken is done?
The thickest part of the chicken should reach 165°F (74°C) on a food thermometer.