When I want something creamy, cozy, and low on carbs but big on flavor, this Chicken Spinach and Mushroom Oven Dish is my go-to. It’s one of those meals that feels indulgent, but is made with simple, fresh ingredients—and best of all, it comes together in just one baking dish.
This recipe layers juicy chicken with baby spinach, hearty mushrooms, and a velvety cream cheese sauce that gets a flavor boost from green onions and a touch of broth. Then it all gets blanketed in melty mozzarella cheese, baked until golden and bubbly. Honestly, it’s everything I love about comfort food—without the carbs.
Perfect for busy weeknights, meal prep, or even sharing with friends who are watching their carb intake but still want to eat well. Here’s how I make it and why it’s become a staple in my rotation.
Why This Recipe Works
- Low-carb but rich and flavorful: Creamy sauce, veggies, and melted cheese make this dish feel totally satisfying.
- Everything cooks in one dish: Fewer dishes, less fuss, and a meal that practically makes itself.
- Great for leftovers: The flavors deepen overnight, and it reheats beautifully.
- Customizable: You can tweak the veggies, swap out the cheese, or spice it up to fit your mood.
Ingredients You’ll Need
(Serves 4–6 | Prep Time: 10 mins | Bake Time: 55 mins)
- 6 thin-sliced chicken breasts
- 1 small bag fresh baby spinach
- 1 large package sliced mushrooms
- 1 container green onion cream cheese (softened)
- ¼ cup olive oil
- ½ cup chicken broth
- 8 oz shredded mozzarella cheese
- Dash of black pepper
- Dash of herb and garlic seasoning (or your favorite seasoning blend)
How I Make It (Step-by-Step)
1. Layer the Base
I preheat the oven to 375°F (190°C) and grab a 9×13-inch baking dish. I lay the chicken breasts in a single layer across the bottom. Then I scatter the spinach over the chicken, followed by the sliced mushrooms.
This gives a great base of protein and veggies, and everything cooks down into one creamy, flavorful bite.
2. Season It Up
Next, I sprinkle a dash of black pepper and a good shake of herb and garlic seasoning over the top. You can go light here or really layer it in, depending on your taste.
3. Mix the Sauce
In a separate bowl, I whisk together the softened green onion cream cheese, olive oil, and chicken broth until smooth. It doesn’t have to be perfectly blended—just enough to pour evenly over the dish.
Then I pour the cream cheese mixture over the chicken, spinach, and mushrooms. It will look a little loose at first, but it thickens beautifully as it bakes.
4. Cover and Bake
I lay a piece of foil loosely over the top—not sealed—just to help everything steam without overbrowning too soon. I bake for 20 minutes covered.
Then I remove the foil and bake uncovered for another 20–25 minutes, until the chicken is cooked through and the sauce is bubbling.
5. Add the Cheese and Finish
Finally, I sprinkle the shredded mozzarella cheese over the top and return the dish to the oven for another 10 minutes, uncovered, until the cheese is melted and just starting to brown in spots.
I let it cool for about 10 minutes before serving so the sauce thickens up and everything sets nicely.
What I Serve It With
This dish is filling enough on its own, but here are a few low-carb sides I love to pair it with:
- Cauliflower mash or mashed turnips for that cozy feel
- Zucchini noodles or spaghetti squash to soak up the sauce
- Side salad with lemon vinaigrette to brighten things up
- Steamed green beans or roasted broccoli for extra greens
Ways to Customize
This recipe is super adaptable—here are a few swaps and additions I’ve tried:
- Add chopped artichokes or sun-dried tomatoes for a Mediterranean spin
- Use cream cheese with chives or garlic herb if you can’t find the green onion variety
- Top with Parmesan for extra richness and a golden crust
- Add red pepper flakes for a little heat
- Swap mushrooms for sliced zucchini or eggplant if you’re not a fan
FAQs From My Kitchen to Yours
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs are great here—just make sure they’re boneless and adjust the bake time as needed.
Q: What if I can’t find green onion cream cheese?
A: Use plain cream cheese and stir in a few sliced green onions or chives yourself.
Q: Can I prep this ahead of time?
A: Yes! Assemble the dish and refrigerate it covered for up to 24 hours. Add 5–10 minutes to the bake time if starting from cold.
Q: How do leftovers hold up?
A: Really well. Store in the fridge for up to 4 days and reheat in the oven or microwave until warm.
Final Thoughts
This Chicken, Spinach, and Mushroom Oven Dish is one of those low-carb meals that doesn’t feel like a compromise. It’s creamy, hearty, and full of flavor, with just the right amount of cheesiness to make it feel indulgent—but with none of the heavy carb load.
Whether you’re eating low-carb for health reasons or just want a wholesome, comforting dinner that doesn’t leave you weighed down, this recipe is a keeper. One pan, easy cleanup, and a flavor payoff that’s totally worth the bake time.
Trust me—this one’s going into your regular rotation.
Creamy, Cheesy, and So Satisfying—This Oven Dish Is a Weeknight Winner
Ingredients
- 8 oz shredded mozzarella cheese
- 2 cups fresh spinach
- 1 cup sliced mushrooms
- 2 cups cooked chicken, shredded
- 1/2 cup cream cheese
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, spinach, mushrooms, cream cheese, garlic powder, onion powder, salt, and pepper.
- Mix until well combined.
- Transfer the mixture to a greased baking dish.
- Top with shredded mozzarella and parmesan cheese.
- Drizzle with olive oil.
- Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
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