This tasty chicken bake combines tender chicken, fresh spinach, and savory mushrooms all in one dish. It’s low in carbs and packed with flavor—perfect for any meal!
I love how easy it is to prepare; just mix everything in a baking dish and pop it in the oven. Plus, it’s a great way to sneak in some veggies without even noticing. Yum!
Key Ingredients & Substitutions
Chicken Breasts: Use boneless, skinless chicken breasts for a tender and easy bake. You can substitute with thighs if you prefer more flavor and moisture; just adjust cooking time slightly.
Spinach: Fresh spinach is ideal for this dish, as it wilts nicely and adds color. If fresh isn’t available, frozen spinach works too—just make sure to thaw and drain it well before use.
Mushrooms: I love using cremini mushrooms for their rich flavor, but white mushrooms are just fine as well. If you’re not a fan, you can leave them out or substitute with diced bell peppers.
Cheese: Mozzarella gives that lovely stretchy texture, while Parmesan adds depth. If you’re looking for a lower-fat option, you can use reduced-fat cheese or omit the Parmesan altogether for a lighter version.
Heavy Cream: This makes the sauce rich and creamy. For a lighter version, substitute with half-and-half or coconut cream for a dairy-free option. Just keep in mind it may alter the flavor a bit!
How Do I Cook the Chicken Perfectly?
Cooking chicken perfectly is key to this dish! Here’s how to ensure your chicken is juicy and tender:
- Season your chicken breasts well with salt, pepper, and herbs. This adds flavor right from the start.
- Arrange the chicken in the baking dish with some space between them. This allows even cooking.
- If you’re using thick breasts, consider pounding them to an even thickness. This helps them cook uniformly.
- Always use a meat thermometer! Aim for an internal temperature of 165°F (75°C) for perfectly cooked chicken.
- Let the dish rest after baking for about 5 minutes. This helps keep the juices locked in.
Easy Low-Carb Chicken Spinach Mushroom Bake
Ingredients You’ll Need:
For the Bake:
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, roughly chopped
- 1 ½ cups mushrooms, sliced (white or cremini)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious dish requires about 10 minutes to prep and 25-30 minutes to bake in the oven. Total time is around 40 minutes, making it a quick and satisfying option for any weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that your bake cooks evenly and gets that lovely golden color.
2. Sauté the Garlic and Mushrooms:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it’s fragrant. Next, add the sliced mushrooms to the skillet. Cook them for about 5-7 minutes until they are soft and lightly browned. This step brings out their delicious flavor!
3. Add the Spinach:
Once the mushrooms are ready, toss in the chopped spinach and stir until it wilts down, which should take about 2 minutes. Then, remove the skillet from the heat and set it aside.
4. Season the Chicken:
While the vegetables are cooling, season your chicken breasts with salt, pepper, thyme, and oregano on both sides. This creates a flavorful base for your bake.
5. Assemble the Dish:
In a baking dish, lay out the seasoned chicken breasts in a single layer. Spoon the delicious spinach and mushroom mixture evenly over each breast.
6. Add Cream and Cheese:
Next, pour the heavy cream over the chicken and veggie mix. Then sprinkle the shredded mozzarella and grated Parmesan cheese on top. This will create a creamy, cheesy layer that’s hard to resist!
7. Bake:
Place the baking dish in your preheated oven and bake for 25-30 minutes. You want the chicken to reach an internal temperature of 165°F (75°C) and the cheese to be melted and bubbly.
8. Rest and Serve:
Once baked, take the dish out of the oven and let it rest for about 5 minutes. This helps to keep the chicken juicy!
Now your Easy Low-Carb Chicken Spinach Mushroom Bake is ready to enjoy! Serve it warm and relish in all the flavors!
FAQ for Easy Low-Carb Chicken Spinach Mushroom Bake
Can I Use Frozen Spinach for This Recipe?
Yes, you can use frozen spinach! Just make sure to thaw it first and drain any excess water to avoid watering down your dish. It might be best to pat it dry with paper towels before adding it to the mix.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or coconut cream. Keep in mind that coconut cream will add a slight coconut flavor, so choose based on your preference!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare everything up to the baking point, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to bake, just let it come to room temperature while you preheat the oven.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or warm on the stove over low heat until heated through. You might want to add a splash of cream or a little broth to keep it creamy!
