Creamy Chicken Mushroom Spinach Bake
A cozy skillet-to-oven dinner – juicy chicken, earthy mushrooms, and wilted spinach in a garlic cream sauce
This bake is weeknight comfort that still hits your protein target. Chicken thighs (or breasts) roast under a blanket of mushrooms, spinach, and a silky garlic-Parmesan cream. Everything goes in one dish – brown, stir, bake, done.
The sauce stays rich without flour, so the carb count stays low. Serve it as-is, over cauliflower rice, or with a simple green salad. Family-friendly and excellent leftover the next day.
Why you’ll love this bake
- 42g protein per serving – a real dinner, not a side
- Only 6g net carbs – keto and low-carb friendly
- One baking dish, about 45 minutes start to table
- Creamy garlic-mushroom flavor without a flour roux
- Reheats well for meal prep lunches
- Easy to swap chicken breast or thighs
Health notes
- High protein: Chicken plus cheese keeps you full for hours.
- Low carb: No pasta, no flour – spinach and mushrooms do the bulk.
- Spinach: Iron, folate, and fiber with almost no carbs.
- Mushrooms: Umami depth plus B vitamins and antioxidants.
Key element – the cream sauce
Softened cream cheese melted with a splash of broth and a little heavy cream gives you a thick, clingy sauce that won’t break in the oven. Season well with garlic, salt, pepper, and a pinch of paprika. Don’t boil hard after the cheese goes in – gentle heat keeps it silky.
Ingredients
Chicken and veg
- 2 lb (900g) boneless chicken thighs or breasts, cut into large chunks
- 8 oz (225g) cremini or button mushrooms, sliced
- 5 cups fresh spinach (about 5 oz / 140g)
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 Tbsp olive oil + 1 Tbsp butter
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 3/4 tsp salt + 1/2 tsp black pepper
Creamy sauce and topping
- 6 oz (170g) cream cheese, softened
- 1/2 cup heavy cream
- 1/3 cup chicken broth
- 1/2 cup grated Parmesan
- 11/4 cups shredded mozzarella
- Optional: pinch red pepper flakes, extra parsley
Swaps
- Lighter: Use chicken breast and light cream cheese (sauce will be a bit thinner).
- Dairy-light: Swap half the cream for extra broth + 2 Tbsp extra Parmesan.
- Extra veg: Fold in steamed broccoli florets or sliced zucchini.
- Spicy: Add 1/2 tsp chili flakes or a spoon of Calabrian chili.
Instructions
| 1 | Heat the oven and season the chicken. Heat oven to 400F (200C). Pat chicken dry and toss with salt, pepper, Italian seasoning, and smoked paprika. |
| 2 | Brown the chicken. In a large oven-safe skillet or casserole, heat oil and butter over medium-high. Sear chicken 2 – 3 minutes per side until golden (it will finish in the oven). Transfer to a plate. |
| 3 | Cook the vegetables. In the same pan, sauté onion and mushrooms 5 – 6 minutes until the mushrooms release liquid and start to brown. Add garlic 30 seconds. Stir in spinach until just wilted. |
| 4 | Make the sauce. Lower heat. Stir in cream cheese, broth, and heavy cream until smooth. Mix in Parmesan. Taste and adjust salt. Nestle chicken back into the pan and spoon sauce over. Top with mozzarella. |
| 5 | Bake. Bake 18 – 22 minutes until chicken is cooked through (165F / 74C) and the cheese is bubbling and golden. Rest 5 minutes. Garnish with parsley and serve hot. |
Pro tips
- Dry the chicken well so it browns instead of steaming.
- Don’t crowd the mushrooms – they need space to brown.
- Softened cream cheese melts smoother; cube it first.
- If the sauce looks thin, simmer 1 – 2 minutes before baking.
- Let it rest 5 minutes so the sauce thickens on the plate.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 420 |
| Protein | 42g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 24g |
| Sodium | 620mg |
Estimates. Values vary by chicken cut and cheese brand.
Variations
Sun-dried tomato
Stir in 1/3 cup chopped sun-dried tomatoes with the spinach for extra savoriness.
Bacon mushroom
Crisp 4 slices of bacon first; use a spoon of the fat to sear the chicken and crumble bacon on top.
Artichoke spinach
Add 1 cup chopped artichoke hearts with the spinach for a dip-inspired bake.
Cauli-rice bowls
Serve over cauliflower rice or zucchini noodles to keep it low carb.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Covered; reheat gently |
| Freezer | Up to 2 months | Thaw overnight, reheat at 350F |
| Meal prep boxes | Up to 4 days | Pairs well with extra greens |
FAQ
Test your knowledge
5 quick questions about this bake
1. Protein per serving?
2. Net carbs per serving?
3. Safe internal temperature for the chicken?
4. What keeps the sauce thick without flour?
5. Oven temperature for the bake?
