Name: Chicken Spinach and Mushroom Low Carb Oven Dish
Prep time: 10 min
Cook time: PT-488375H55M49S
Total time: PT-488375H55M49S
Cuisine: American
Ingredients: 6 thin sliced chicken breasts; 1 small bag fresh baby spinach; 1 cup mushrooms, sliced (optional but recommended); 1 dash pepper; 1 dash herb and garlic seasoning; 8 oz shredded mozzarella cheese

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This chicken spinach and mushroom low carb oven dish is one of those comforting meals I love making when I want something hearty yet lighter in carbs. The chicken bakes tender and juicy under layers of spinach, mushrooms, and gooey mozzarella, making every bite satisfying without being heavy.

Why You’ll Love This Recipe

I love this dish because it’s simple, wholesome, and perfect for a weeknight dinner. The fresh spinach adds a healthy boost, the mushrooms give it a savory depth, and the melted mozzarella ties it all together with creamy richness. I also like that it’s low carb but still feels like real comfort food.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 small bag fresh baby spinach
1 dash pepper
1 dash herb and garlic seasoning
8 oz shredded mozzarella cheese
6 thin sliced chicken breasts
1 cup mushrooms, sliced (optional but recommended)

Directions

Preheat oven to 375°F and lightly grease a baking dish.
Lay the chicken breasts flat in the dish and season with pepper and herb and garlic seasoning.
Spread the baby spinach evenly over the chicken.
Add the sliced mushrooms on top of the spinach.
Sprinkle shredded mozzarella cheese generously over the vegetables and chicken.
Bake uncovered for 25–30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Let rest for a few minutes before serving.

Servings and timing

This recipe makes about 6 servings. It takes around 10 minutes to prepare and 25–30 minutes to bake, so I usually have it ready in under 40 minutes.

Variations

Sometimes I add a layer of sliced tomatoes or roasted red peppers for extra flavor. If I want a creamier version, I mix a couple tablespoons of cream cheese into the spinach before layering. I also like swapping mozzarella with provolone or a mix of Italian cheeses for a sharper taste.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place it in the oven at 350°F for about 15 minutes or microwave individual portions until hot.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I can use frozen spinach, but I make sure to thaw and drain it well before adding it to the dish so it doesn’t release too much water while baking.

Can I prepare this dish ahead of time?

Yes, I can assemble the dish up to a day ahead, cover it, and refrigerate it. When I’m ready to bake, I add 5 extra minutes to the cooking time.

What can I serve with this dish?

I like serving it with a fresh salad, roasted vegetables, or cauliflower rice to keep it low carb.

Can I use a different type of cheese?

Absolutely. I sometimes use provolone, gouda, or cheddar instead of mozzarella depending on what I have on hand.

How do I know when the chicken is cooked through?

I check that the internal temperature reaches 165°F and the juices run clear. That way, I know the chicken is perfectly cooked and still juicy.

Conclusion

This chicken spinach and mushroom low carb oven dish is one of my favorite easy meals because it’s wholesome, cheesy, and full of flavor. It comes together quickly, makes plenty for the whole family, and reheats beautifully for leftovers. Whenever I want a simple and satisfying low carb dinner, this is one of the first recipes I turn to.