Creamy Chicken Spinach Mushroom Bake – Easy Low Carb Dinner

Posted on November 6, 2025

creamy chicken spinach mushroom bake - featured image

About two years ago, I was staring at a pack of chicken breasts in my fridge, completely uninspired. I’d made grilled chicken, stir-fried chicken, and yes, even boring baked chicken a million times before. But I wanted something different—something creamy, comforting, and (let’s be honest) just a little indulgent. Enter: the Creamy Chicken Spinach Mushroom Bake. It’s hearty, healthy, and low carb—basically, a Pinterest dream recipe that checks all the boxes.

When I made the first batch, I knew I hit the jackpot. The chicken comes out tender, the spinach is perfectly wilted, and the mushrooms soak up all that creamy, garlicky sauce like little flavor sponges. I’ve made this recipe on busy weeknights, for friends coming over, and even as meal prep for the week. Every time, it gets rave reviews. Let’s dive in!

Why You’ll Love This Recipe

If you’re looking for a dish that feels fancy but is ridiculously easy to pull off, this is it. Here’s why I think you’ll love it:

Low Carb Comfort Food: All the creamy, cheesy goodness without the carb overload. Perfect for keto or low-carb diets.
One Pan Wonder: The whole thing cooks in one baking dish. Less mess, less stress.
Protein-Packed: Between the chicken and the spinach, this dish is loaded with nutrients that’ll keep you full for hours.
Customizable: Swap out the mushrooms for zucchini, add a sprinkle of red chili flakes for heat, or experiment with different cheeses. It’s super versatile.

This recipe is like a warm hug on a plate—perfect for those nights when you need something cozy and satisfying without a ton of effort.

What Ingredients You’ll Need

Here’s what you’ll need to make this creamy chicken spinach mushroom bake. Most of these are pantry staples, but I’ll share a few tips to make your shopping (and cooking) even easier:

Chicken breasts (4 medium) – Boneless, skinless chicken breasts work best here. If they’re super thick, butterfly them or pound them out for even cooking.
Fresh spinach (4 cups) – Baby spinach is my go-to. It wilts beautifully and doesn’t need extra chopping. Frozen spinach works, but make sure to thaw and squeeze out the water.
Mushrooms (2 cups, sliced) – I use baby bella mushrooms for their rich flavor, but white button mushrooms work too.
Heavy cream (1 cup) – This is what makes the sauce luscious and creamy. Avoid substitutes like milk—it won’t have the same richness.
Cream cheese (4 oz) – Softened and cut into small cubes so it melts evenly into the sauce.
Garlic (4 cloves, minced) – Fresh garlic is a must. No shortcuts here (trust me, the flavor is worth it).
Parmesan cheese (½ cup, grated) – Freshly grated is best. Skip the powdery stuff in a can—it won’t melt properly.
Olive oil (2 tbsp) – For searing the chicken before baking. I use extra virgin for the flavor boost.
Seasonings: Salt, pepper, paprika, onion powder, and Italian seasoning for a flavor-packed punch.

Quick note: If you’re feeling adventurous, you can add a splash of white wine to the sauce for extra depth. It’s optional, but oh-so-good.

Equipment Needed

You won’t need anything fancy to make this recipe—just the basics:

Large oven-safe skillet or baking dish: I use a 9×13-inch glass dish, but a cast iron skillet works beautifully too.
Tongs: For flipping the chicken when you sear it. You can use a spatula, but tongs make life easier.
Whisk: To mix the creamy sauce until it’s smooth and dreamy.
Knife and cutting board: For slicing mushrooms and mincing garlic.
Aluminum foil: Helps keep the chicken moist while baking.

Pro tip: If your skillet isn’t oven-safe, just transfer everything to a baking dish after searing the chicken.

How to Make It: Step-by-Step

Alright, let’s get cooking! Follow these simple steps to create your new favorite chicken dinner:

Preheat the oven: Set your oven to 375°F (190°C).
Season and sear the chicken: Pat the chicken breasts dry and season generously with salt, pepper, paprika, and onion powder. Heat the olive oil in a large skillet over medium-high heat, then sear the chicken for 2-3 minutes per side until golden. You don’t need to cook it through—just get some color.
Sauté the mushrooms: Remove the chicken from the skillet and set aside. Add the sliced mushrooms to the same skillet and sauté for 3-4 minutes until softened. Sprinkle in a pinch of salt and pepper.
Make the creamy sauce: Reduce the heat to low and stir in the minced garlic, heavy cream, cream cheese, and Parmesan. Whisk until the mixture is smooth and bubbly. If it’s too thick, add a splash of chicken broth or water.
Assemble the dish: Place the chicken breasts back into the skillet (or transfer everything to a baking dish). Top with the fresh spinach and pour the creamy mushroom sauce over everything.
Bake: Cover the dish with aluminum foil and bake for 20 minutes. Then, uncover and bake for an additional 10-15 minutes until the chicken is cooked through (internal temperature should reach 165°F/74°C).
Broil (optional): For a golden, bubbly top, sprinkle extra Parmesan on top and broil for 2-3 minutes.

That’s it! Serve hot and prepare to wow everyone at the table.

My Best Tips & Techniques

Here are a few tricks I’ve learned from making this recipe countless times:

Don’t skip the searing: It locks in the juices and adds flavor to the chicken.
Use room temperature cream cheese: It melts faster and blends into the sauce easily.
Fresh spinach is key: Frozen spinach will water down the dish unless you squeeze out every bit of moisture.
Adjust the seasoning: Taste the sauce before baking and add more salt, pepper, or Italian seasoning if needed.

And here’s my favorite tip: Make extra sauce. It’s amazing over cauliflower rice, zucchini noodles, or even mashed potatoes.

Ways to Mix It Up

This recipe is incredibly versatile. Here are some ideas to customize it:

Add Bacon: Sprinkle cooked, crumbled bacon into the sauce for a smoky twist.
<strongmake it="" spicy: Add red chili flakes or a dash of cayenne to the sauce for some heat.
Swap the Veggies: Use kale, Swiss chard, or even broccoli instead of spinach.
Use Different Cheese: Swap Parmesan for Gruyere, mozzarella, or sharp cheddar for a different flavor profile.

Have fun experimenting and make it your own!

Serving Ideas & Storage

This dish is a crowd-pleaser, whether you’re serving it for dinner or meal prepping for the week:

How to Serve:

Over cauliflower rice or zucchini noodles for a low-carb meal.
With a side of roasted veggies like asparagus or green beans.
As is, with a simple side salad for a light dinner.

How to Store:

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven.
Freezer: Freeze in individual portions for up to 3 months. Defrost overnight in the fridge before reheating.

Pro Tip: Make extra sauce and freeze it separately—it’s perfect for quick meals later.

Nutritional Info & Health Benefits

Here’s the breakdown for one serving (based on 4 servings):

Calories	350
Protein	35g
Carbs	7g
Fat	20g
Fiber	2g

Why it’s healthy: This dish is packed with protein, low in carbs, and full of spinach (hello, vitamins!). Plus, the mushrooms offer antioxidants and a dose of fiber. It’s a great way to enjoy comfort food without feeling sluggish afterward.

Final Thoughts

So there you have it—my Creamy Chicken Spinach Mushroom Bake! Whether you’re looking for a quick weeknight dinner, meal prep ideas, or a dish to impress your family, this recipe has you covered.

I absolutely love how customizable this is. Once you’ve mastered the basic recipe, the sky’s the limit with variations and add-ins. And don’t forget to share your creations!

Happy baking, and I hope this dish becomes a regular in your kitchen like it has in mine!

FAQs

Q: Can I use chicken thighs instead of breasts?

A: Absolutely! Boneless, skinless chicken thighs work beautifully here. Just adjust the cooking time slightly since thighs take a little longer.

Q: Can I make this dairy-free?

A: Yes! Use coconut cream instead of heavy cream and dairy-free cream cheese. The flavor will be slightly different but still delicious.

Q: What can I serve this with?

A: Cauliflower rice, zucchini noodles, or a side of roasted veggies are all great low-carb options.

Q: Can I prep this ahead of time?

A: Definitely! Assemble everything in the baking dish, cover, and refrigerate. Bake as directed when you’re ready to serve.

Q: Do I have to sear the chicken?

A: Technically, no—but it adds SO much flavor. If you’re short on time, you can skip it and bake the chicken raw, but I highly recommend searing for the best results.

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