introduction
This warm, cozy Chicken Spinach Mushroom Low Carb Oven Dish is an easy weeknight winner that’s perfect for meal prep and family dinners. It’s cheesy, comforting, and stays low carb—so you get big flavor without the carbs.
If you enjoy simple baked chicken dinners, you might also like this savory slow cooker chicken and rice casserole for busy nights for another fuss-free option.
Why You’ll Love This Chicken Spinach Mushroom Low Carb Oven Dish :
- Big, comforting flavor with melty cheese and sautéed mushrooms.
- Low carb and protein-forward — great for keto or low-carb meal plans.
- Hands-off baking after quick stovetop prep.
- Family-friendly and easy to adapt for picky eaters.
- Great for meal prep: reheats well for lunches or dinners.
Ingredients Needed :
Protein
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 2 cups fresh spinach, chopped
- 2 cups mushrooms, sliced
Fats & Oils
- 2 tablespoons olive oil
Spices & Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
Cheeses / Toppings
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Step-by-Step Instructions :
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, or until they are soft and browned.
- Once the mushrooms are cooked, add the chopped spinach to the skillet. Sauté for an additional 2-3 minutes, or until the spinach is wilted. Remove the skillet from heat and set aside.
- In a mixing bowl, season the chicken pieces with garlic powder, onion powder, oregano, paprika, salt, and pepper. Mix well to coat the chicken evenly with the spices.
- In a large baking dish, spread the seasoned chicken in an even layer. Top with the sautéed spinach and mushrooms.
- Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated Parmesan cheese. If desired, add the red pepper flakes for a bit of heat.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden brown. Let it cool a few minutes before serving.
Serving Suggestions Chicken Spinach Mushroom Low Carb Oven Dish
- Serve over cauliflower rice or roasted spaghetti squash for an extra low-carb meal.
- Pair with a crisp green salad and a lemon vinaigrette to brighten the dish.
- Add roasted asparagus or steamed broccoli on the side for more veggies.
- Top with a spoonful of pesto or a squeeze of fresh lemon for a flavor boost.
Tips for Success Chicken Spinach Mushroom Low Carb Oven Dish
- Dry mushrooms well before sautéing to encourage browning instead of steaming.
- Cut chicken into uniform pieces so it cooks evenly.
- Use a meat thermometer to ensure chicken reaches 165°F for safety and juiciness.
- If using frozen spinach, thaw and squeeze out excess moisture before adding.
- Let the dish rest 5 minutes after baking so the cheese sets and serving is cleaner.
variation (if any)
- Make it spicy: increase red pepper flakes or add a pinch of cayenne.
- Creamy version: stir 1/2 cup cream cheese into the spinach-mushroom mix before topping the chicken.
- Swap the cheeses: use provolone or fontina for a different melt and flavor profile.
- Vegetarian option: replace chicken with firm tofu cubes or chickpea halves and adjust baking time.
FAQs
Q: Can I prepare this ahead and bake later?
A: Yes. Assemble the dish, cover tightly, and refrigerate up to 24 hours. Add a few extra minutes to the bake time if baking straight from cold.
Q: Can I use frozen mushrooms or spinach?
A: You can, but thaw and drain frozen spinach and pat mushrooms dry to avoid extra moisture in the casserole.
Q: How can I make this dairy-free?
A: Replace mozzarella and Parmesan with dairy-free shreds and nutritional yeast for a cheesy flavor, and reduce bake time slightly to avoid drying the chicken.
Q: Is this recipe freezer-friendly?
A: Yes—assemble and freeze unbaked. Thaw in the fridge overnight, then bake as directed, adding a few extra minutes if still chilled.
Servings: 4 servings
Calories: 450kcal
Ingredients
Protein
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 2 cups fresh spinach, chopped
- 2 cups mushrooms, sliced
Fats & Oils
- 2 tablespoons olive oil
Spices & Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
Cheeses / Toppings
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, or until they are soft and browned.
- Once the mushrooms are cooked, add the chopped spinach to the skillet. Sauté for an additional 2-3 minutes, or until the spinach is wilted. Remove the skillet from heat and set aside.
- In a mixing bowl, season the chicken pieces with garlic powder, onion powder, oregano, paprika, salt, and pepper. Mix well to coat the chicken evenly with the spices.
Assembly and Cooking
- In a large baking dish, spread the seasoned chicken in an even layer. Top with the sautéed spinach and mushrooms.
- Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated Parmesan cheese. If desired, add the red pepper flakes for a bit of heat.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden brown. Let it cool a few minutes before serving.
Notes
Dry mushrooms well before sautéing to encourage browning instead of steaming. Cut chicken into uniform pieces so it cooks evenly. Use a meat thermometer to ensure chicken reaches 165°F for safety and juiciness. If using frozen spinach, thaw and squeeze out excess moisture before adding. Let the dish rest 5 minutes after baking so the cheese sets and serving is cleaner.
Nutrition
Serving: 1g | Calories: 450kcal | Carbohydrates: 10g | Protein: 40g | Fat: 25g | Saturated Fat: 10g | Sodium: 600mg | Fiber: 3g | Sugar: 2g
Tried this recipe?Let us know how it was!
