Mediterranean Creamy Low-Carb Chicken Spinach and Mushroom Bake
Total Time: About 45 minutes
Active Prep: 15 minutes
Cook Time: 30 minutes
This dish is a comforting mix of tender chicken, earthy mushrooms, and wilted spinach held together in a creamy, cheesy sauce. It gives you the richness of a classic casserole but keeps things light on carbs. The flavors lean Mediterranean thanks to garlic, olive oil, and Italian herbs. You can serve it as a full meal on its own or pair it with a simple salad. The recipe is easy and forgiving, and it works well for weeknights or meal prep because it reheats nicely without drying out.
Ingredients
For the Bake:
2 large boneless, skinless chicken breasts, cubed
8 oz cremini mushrooms, sliced
4 cups fresh spinach
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and black pepper to taste
2 tbsp olive oil
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Instructions
Preheat the oven to 400°F (200°C). Lightly grease a medium baking dish.
Season the chicken with salt, black pepper, and half the Italian seasoning.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook until lightly browned on the outside. It doesn’t need to be fully cooked yet. Transfer to a bowl.
Add the remaining oil to the skillet and sauté the mushrooms until they soften and release their moisture.
Stir in the garlic and cook for about a minute until fragrant.
Add the spinach and cook until just wilted. Season lightly with salt and pepper.
Pour in the heavy cream, then add half the mozzarella and half the Parmesan. Stir until the cheese melts into the cream and forms a smooth sauce.
Return the chicken to the skillet and fold it into the sauce. Let it simmer for one to two minutes so everything comes together.
Transfer the mixture to the baking dish. Top with the remaining mozzarella and Parmesan.
Bake for 20 to 25 minutes, or until the top turns golden and the bake is bubbling. Rest for five minutes before serving so it can set.
Tips
Cut the chicken into even cubes so it cooks consistently.
Don’t skip browning the chicken; it adds flavor and keeps it tender.
If the mushrooms release too much water, cook them a little longer to reduce the liquid before adding garlic.
Fresh spinach works best because frozen spinach can water down the sauce.
Adjust salt slowly since Parmesan is already salty.
If the sauce looks too thick before baking, splash in a tablespoon of broth or cream.
Use a baking dish that isn’t too large, or the sauce will spread too thin.
Let the casserole rest after baking so the cheese and cream thicken.
If you like a crisp top, broil for one minute at the end.
This reheats best covered, using low heat to keep the sauce creamy.
Variations
Swap chicken with turkey breast for a slightly leaner version.
Use roasted red peppers for a sweeter flavor.
Replace mozzarella with provolone for a stronger, smoky note.
Add artichoke hearts for more Mediterranean character.
Use kale instead of spinach if you prefer a sturdier green.
Add crushed chili flakes for a mild kick.
Mix in a tablespoon of pesto for an herby flavor boost.
Replace cream with half-and-half for a lighter sauce.
Add sun-dried tomatoes for tang and color.
Use goat cheese instead of Parmesan to make the sauce richer and creamier.
Q&A
Can I use pre-cooked chicken?
Yes. Add it at the end with the sauce and bake as directed.
Can I make this dairy-free?
Use coconut cream and dairy-free cheese. The flavor will be different but still good.
Will frozen spinach work?
Yes, but squeeze out as much water as possible.
Can I prepare this ahead of time?
You can assemble everything a day early and bake when ready.
Does the dish freeze well?
It freezes fine, though the sauce may separate slightly when reheated.
Can I use different mushrooms?
Any type works. Portobello or shiitake give a deeper flavor.
How do I avoid a watery casserole?
Cook mushrooms well, use fresh spinach, and don’t add extra liquid.
What can I serve this with?
A simple cucumber salad, roasted vegetables, or cauliflower rice.
Can I make it spicier?
Add paprika, chili flakes, or a pinch of cayenne.
How do I store leftovers?
Refrigerate in an airtight container for up to three days.
Nutrition
(Estimated per serving, serves 4)
- Calories: About 395
- Protein: 33 g
- Fat: 27 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Net Carbs: 5 g
Values can vary based on cheese brands and portion sizes.
Conclusion
This bake is simple to put together and delivers a creamy, savory meal without relying on pasta or heavy carbs. The chicken stays juicy, the mushrooms add depth, and the spinach blends smoothly into the sauce. It works well for any night of the week and leaves room for creativity if you want to try different cheeses, herbs, or vegetables. If you like recipes that feel comforting but still fit a low-carb approach, this one fits right in. Enjoy it straight from the oven or pack the leftovers for an easy next-day meal.