Chicken Spinach and Mushroom
When I’m craving something comforting yet nutritious, this Chicken Spinach and Mushroom Low Carb Oven Dish is my go-to recipe. I developed this dish during my low-carb journey, and it’s become a family favorite that even the carb-lovers can’t resist! The combination of tender chicken breasts, vibrant spinach, and creamy green onion cream cheese creates a perfect harmony of flavors without the carb overload.
What makes this recipe special is how the green onion cream cheese melts into a luscious sauce, coating each bite with rich flavor. The mozzarella forms that irresistible golden, bubbly crust we all love, while the spinach adds both nutrition and a pop of color. Best of all, this dish comes together quickly, making it perfect for busy weeknights when you need something satisfying without spending hours in the kitchen.
The key to this recipe’s success lies in the quality of your ingredients. I recommend using fresh baby spinach for the best texture and flavor. When selecting chicken breasts, the thin-sliced variety works wonderfully here as they cook evenly and quickly. And don’t skimp on the cheese – a good quality mozzarella will melt beautifully and create that picture-perfect cheesy topping.
Pro tip: Bringing the cream cheese to room temperature before cooking makes it much easier to incorporate into the spinach mixture!
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh baby spinach | 1 small bag | Approximately 5-6 oz |
| Pepper | Dash | Freshly ground if available |
| Herb and Garlic Seasoning | Dash | Any brand works well |
| Mozzarella cheese | 8 oz | Freshly shredded melts better than pre-packaged |
| Thin-sliced chicken breasts | 6 pieces | About 1.5 lbs total |
| Green onion cream cheese | 1 container | 8 oz container |
| Olive oil | 1/4 cup | Extra virgin preferred |
| Chicken broth | 1/2 cup | Low-sodium works best |
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes Servings: 4 | Difficulty: Easy
Now let’s dive into the cooking process. I love how this dish builds layers of flavor while keeping things simple. The combination of stovetop preparation and oven finishing gives us the best of both worlds—perfectly cooked chicken with that irresistible cheese crust.
Preparing the Chicken
I start by preheating my oven to 375°F (190°C). While it’s heating, I gather all my ingredients and have them ready to go. In a large oven-safe skillet, I heat the 1/4 cup of olive oil over medium heat until it shimmers. This is where the magic begins!
I carefully place the thin-sliced chicken breasts in the hot oil, being careful not to overcrowd the pan. I cook them for about 3-4 minutes per side until they develop a beautiful golden-brown crust. The chicken doesn’t need to be completely cooked through at this point since it will finish in the oven. Once browned, I transfer the chicken to a plate and set it aside.
Creating the Creamy Spinach Base
Using the same skillet with all those delicious chicken flavors, I add the entire bag of fresh baby spinach. It looks like a mountain at first, but don’t worry—it wilts down dramatically! I stir continuously for about 2-3 minutes until the spinach reduces in volume and becomes tender.
Next comes my favorite part: adding the green onion cream cheese to the wilted spinach. I drop spoonfuls of the cream cheese throughout the spinach and stir until it melts completely, creating a velvety sauce that coats every leaf. The aroma at this point is incredible!
I season this mixture with a dash of pepper and a generous dash of herb and garlic seasoning, tasting as I go to ensure it’s perfectly flavored. Then I pour in the chicken broth, which not only adds depth of flavor but creates enough sauce to keep everything moist and delicious.
Bringing It All Together
I return the browned chicken breasts to the skillet, nestling them into the spinach mixture. Each piece gets lovingly covered with the creamy spinach sauce before I sprinkle the entire dish with all 8 ounces of shredded mozzarella cheese.
Pro tip: For an extra golden top, I sometimes place the skillet under the broiler for the final minute of cooking time!
The skillet goes into the preheated oven for 15-20 minutes, until the cheese is completely melted, bubbly, and beginning to brown in spots. I know it’s ready when the chicken reaches an internal temperature of 165°F (74°C) and the entire dish looks irresistibly golden.
Serving Suggestions, Variations, and FAQs
When the timer dings, I pull the skillet from the oven and let it rest for about 5 minutes—though resisting the aroma is truly challenging! This brief rest allows the sauce to thicken slightly and the flavors to settle.
Serving Suggestions
This dish stands beautifully on its own, but I often pair it with complementary sides. For a complete low-carb meal, I love serving it alongside roasted cauliflower rice or zucchini noodles that can soak up the delicious sauce. A simple side salad with a light vinaigrette also makes a perfect accompaniment, adding freshness to balance the richness of the main dish.
For family members who aren’t counting carbs, this pairs wonderfully with crusty garlic bread or over a small portion of pasta. The versatility is one reason we return to this recipe again and again.
Delicious Variations
While I adore this recipe as is, here are some ways I occasionally switch things up:
- When I’m craving extra umami flavor, I add 2 tablespoons of sun-dried tomatoes, finely chopped.
- For a hint of brightness, a squeeze of fresh lemon juice just before serving works wonders.
- Sometimes I substitute half the mozzarella with grated parmesan for a sharper flavor profile.
- For heat lovers in my family, adding a pinch of red pepper flakes to the spinach mixture creates a subtle warmth throughout.
Pro tip: This dish reheats beautifully! I often make a double batch and portion it out for quick, nutritious lunches throughout the week.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I cover with foil and warm in a 350°F oven for about 15 minutes, or microwave individual portions at 70% power to prevent the chicken from becoming tough.
Frequently Asked Questions
Q: Can I use frozen spinach instead of fresh? A: Yes! Just thaw completely and squeeze out excess moisture before adding to the skillet. You’ll need about 5-6 ounces of frozen spinach to equal a small bag of fresh.
Q: What if I can’t find green onion cream cheese? A: Regular cream cheese works too! Simply add 2-3 chopped green onions to the spinach while it’s wilting for a similar flavor profile.
Q: Is this recipe keto-friendly? A: Absolutely! With high protein, healthy fats, and minimal carbs from the vegetables, this dish fits perfectly into a ketogenic meal plan.
Q: Can I prepare this dish in advance? A: Yes, you can prepare everything up to the point of baking, refrigerate for up to 24 hours, then bake when ready to serve. Add about 5-7 minutes to the baking time if cooking from cold.
Q: How do I know when the chicken is fully cooked? A: The safest method is using a meat thermometer—chicken should reach an internal temperature of 165°F (74°C). If you don’t have one, cut into the thickest piece; the meat should be white throughout with no pink.
Chicken Spinach and Mushroom Low Carb Oven Dish
Ingredients
- 1 small bag fresh baby spinach approx. 5–6 oz
- Dash of freshly ground pepper
- Dash of herb and garlic seasoning
- 8 oz mozzarella cheese freshly shredded
- 6 thin-sliced chicken breasts about 1.5 lbs total
- 1 container 8 oz green onion cream cheese
- 1/4 cup olive oil extra virgin preferred
- 1/2 cup low-sodium chicken broth
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat.
- Sear chicken breasts for 3–4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add baby spinach and cook for 2–3 minutes until wilted.
- Add green onion cream cheese in spoonfuls and stir until melted and smooth.
- Season with pepper and herb and garlic seasoning.
- Pour in chicken broth and stir to combine into a creamy sauce.
- Return chicken to skillet, nestling into the spinach mixture.
- Top evenly with shredded mozzarella.
- Bake in preheated oven for 15–20 minutes, until cheese is bubbly and chicken reaches 165°F (74°C).
- Optional: Broil for 1 minute to brown the cheese topping.
- Let rest for 5 minutes before serving.
