Low Carb Chicken Spinach Mushroom (Print)

Creamy, cheesy chicken casserole with spinach and mushrooms for a satisfying low-carb dinner.

# Ingredient list:

→ 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 (4 ounces)
11 - 1/2 cup grated Parmesan cheese (2.5 ounces)
12 - 1 cup shredded mozzarella cheese, divided (4 ounces)
13 - 1 teaspoon dried Italian herbs
14 - 1/4 teaspoon ground nutmeg

→ Optional Garnish

15 - Fresh parsley, chopped

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a 9 x 13-inch baking dish with cooking spray or a small amount of oil.
02 - Season the chicken breasts evenly 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. The chicken will finish cooking in the oven. 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 the onions are softened and mushrooms have released their moisture.
04 - Add the minced garlic and cook for 1 minute until fragrant. Stir in the chopped spinach and cook for 1-2 minutes until just wilted.
05 - Reduce heat to low. Add the cream cheese and heavy cream, stirring constantly until smooth and combined. Mix in the Parmesan cheese, half of the mozzarella cheese, Italian herbs, and nutmeg. Season with additional salt and pepper to taste. Remove from heat.
06 - Spread the spinach-mushroom sauce mixture evenly across the bottom of the prepared baking dish. Place the seared chicken breasts on top, nesting them into the sauce. Spoon some of the sauce over each piece of chicken.
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 bubbly and lightly golden on top.
09 - Remove from oven and let the dish rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Tips:

01 -
  • The sauce is velvety rich without any flour or thickeners, just honest cream and cheese doing their job
  • Everything happens in one skillet and one baking dish so cleanup is almost suspiciously easy
  • The nutmeg is my secret ingredient that makes people ask what is that lovely flavor
02 -
  • The chicken will continue cooking in the oven, so do not overcook it during the searing step or it will dry out
  • Make sure your cream cheese is truly softened or you will get tiny lumps in your sauce that never quite melt away
  • The nutmeg is optional but it adds such a lovely warmth that people notice but cannot quite place
03 -
  • Pat your mushrooms dry with paper towels before cooking so they brown instead of steam in their own moisture
  • Let the dish rest at least 5 minutes before serving so the sauce has time to thicken slightly and hold together

Go back