Low Carb Chicken Spinach Mushroom (Printable)

Tender chicken nestled in a creamy vegetable medley with melted cheese topping.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.3 pounds)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper

→ Vegetables

05 - 7 ounces fresh spinach, roughly chopped
06 - 9 ounces cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 small yellow onion, finely chopped

→ Sauce

09 - 1/2 cup heavy cream
10 - 1/2 cup cream cheese, softened (approximately 4 ounces)
11 - 1/2 cup grated Parmesan cheese (approximately 2 ounces)
12 - 1 cup shredded mozzarella cheese, divided (approximately 4 ounces)
13 - 1 teaspoon dried Italian herbs
14 - 1/4 teaspoon ground nutmeg

→ Optional Garnish

15 - Fresh parsley, chopped

# Step-by-step:

01 - Preheat the oven to 400°F. Lightly grease a 9 x 13-inch baking dish with cooking spray or a small amount of olive oil.
02 - Season both sides of the chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Transfer to a plate and set aside.
03 - In the same skillet, add the chopped onion and sliced mushrooms. Sauté for 4-5 minutes until softened and mushrooms have released their moisture.
04 - Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the chopped spinach and cook until just wilted, about 1-2 minutes.
05 - Reduce heat to low. Add cream cheese and heavy cream, stirring constantly until smooth and combined. Mix in Parmesan cheese, half of the mozzarella cheese, Italian herbs, and nutmeg. Taste and adjust salt and pepper if needed. Remove from heat.
06 - Spread the spinach-mushroom sauce mixture evenly across the bottom of the prepared baking dish. Arrange the seared chicken breasts on top, nestling them into the sauce. Spoon a small amount of sauce over each chicken piece.
07 - Sprinkle the remaining mozzarella cheese evenly over the top of the chicken and sauce.
08 - Bake uncovered for 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the cheese is melted and golden brown.
09 - Remove from oven and let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • This recipe proves that low-carb comfort food actually exists and tastes incredible
  • The sauce comes together so easily you'll feel like a kitchen genius
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Dont skip searing the chicken first because that browning creates depth you can't get from baking alone
  • The nutmeg might seem unusual but it balances the creaminess and prevents the sauce from tasting one dimensional
  • Make sure your cream cheese is fully softened or you'll end up with lumpy sauce
03 -
  • Pat the mushrooms dry before cooking so they actually sauté instead of steam
  • Let the chicken rest after baking so the juices redistribute instead of running all over your plate

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