Chicken Spinach and Mushroom Low Carb Oven Dish – Easy 1-Pan Wonder
This one-pan Chicken Spinach and Mushroom Low Carb Oven Dish is cozy, cheesy, and packed with spinach and mushrooms—perfect for low-carb comfort food nights. Quick to prep, easy to customize, and even better the next day.
Equipment
- 9x13 inch baking dish
- Mixing bowl
- whisk or fork
- measuring cup
- Spoon or spatula
- Aluminum foil
Ingredients
- 6 pieces thin sliced chicken breasts
- 5 oz fresh baby spinach
- 12 oz sliced mushrooms (white or cremini)
- 8 oz green onion cream cheese
- 8 oz shredded mozzarella cheese
- ½ cup chicken broth
- ¼ cup olive oil
- Dash of pepper (to taste)
- Dash of Herb and Garlic Seasoning (or your favorite chicken seasoning)
- Optional pinch of salt, to taste
- Optional: chopped fresh parsley or chives, red pepper flakes for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly oil a 9x13 baking dish with some of the olive oil.
- Spread baby spinach over the bottom of the baking dish. Scatter half the sliced mushrooms over the spinach.
- Lay chicken breasts in a single layer over the spinach. Drizzle with remaining olive oil, then season with pepper, Herb and Garlic Seasoning, and optional salt.
- In a mixing bowl, whisk together green onion cream cheese and chicken broth until mostly smooth. Microwave for 30 seconds if needed to soften.
- Pour the cream cheese mixture over the chicken. Top with the remaining mushrooms and sprinkle shredded mozzarella evenly on top.
- Cover with foil and bake for 20 minutes. Uncover and bake 10–15 more minutes, or until chicken reaches 165°F and cheese is melted and bubbly.
- Let the dish rest for 5–10 minutes before serving. Garnish with fresh herbs or red pepper flakes if desired.