This Keto Chicken, Spinach, and Mushroom Low-Carb Oven Dish is a deliciously rich and creamy meal that brings together tender chicken, earthy mushrooms, and nutrient-packed spinach, all baked in a savory, cheesy sauce. It’s the perfect combination of flavors and textures—crispy, golden chicken on the outside, juicy and tender on the inside, with a luscious, cheesy sauce enveloping the vegetables. Whether you’re looking for a hearty family dinner or a meal prep option for the week, this dish fits seamlessly into a ketogenic lifestyle, providing all the indulgence of comfort food without the carbs.
One of the highlights of this recipe is how simple it is to prepare. The chicken is seared first to lock in flavor and juices, while the mushrooms and spinach are sautéed in a flavorful mix of garlic, herbs, and cream. The result is a sauce that’s both creamy and full of depth, thanks to the richness of the heavy cream and the earthy flavors of the mushrooms. Once everything is assembled, the dish bakes in the oven, allowing the flavors to meld and the cheese to melt into a bubbly, golden topping. It’s easy, yet feels like a special meal.
This dish is also incredibly versatile, allowing you to make adjustments based on your preferences. You can substitute the chicken breasts for thighs for extra moisture and flavor, or swap out the spinach for other keto-friendly greens like kale or Swiss chard. If you’re dairy-free, the recipe can easily be adapted by using coconut milk and dairy-free cheese. The creamy spinach and mushroom sauce itself is flavorful enough to stand on its own, but the addition of cheese makes it even more satisfying and indulgent.
Perfect for busy weeknights or a cozy weekend dinner, this Keto Chicken, Spinach, and Mushroom Low-Carb Oven Dish is the kind of recipe that becomes a family favorite. It’s comforting, full of flavor, and easy to prepare, making it a go-to option for anyone looking to eat well on a keto diet. Pair it with a simple side like cauliflower rice, roasted vegetables, or a fresh salad to round out the meal.
Keto Chicken, Spinach, and Mushroom Low-Carb Oven Dish
Ingredients:
- 4 boneless, skinless chicken breasts (or thighs, if preferred)
- 2 tbsp olive oil (or avocado oil)
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1/2 cup chicken broth (or vegetable broth)
- 2 cups fresh spinach (roughly chopped)
- 8 oz (225g) mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese (or a mix of mozzarella and parmesan)
- 1/2 cup grated parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions:
1. Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and garlic powder.
- Once the oil is hot, sear the chicken breasts for 2-3 minutes on each side, until golden brown. You’re not trying to cook the chicken through yet, just getting a good sear on the outside. Remove the chicken from the skillet and set aside.
2. Sauté the Vegetables:
- In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until softened.
- Add the garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms release their moisture and become tender.
- Stir in the spinach and cook for another 2 minutes, until wilted. Season with salt, pepper, oregano, and thyme.
3. Make the Creamy Sauce:
- Reduce the heat to medium-low. Add the chicken broth and heavy cream to the skillet, stirring to combine. Bring to a simmer, and cook for 2-3 minutes until the sauce begins to thicken slightly. Taste and adjust seasoning if necessary.
- Stir in half of the mozzarella cheese and half of the parmesan cheese, allowing it to melt into the sauce.
4. Assemble the Dish:
- In a 9×13-inch baking dish, spread a thin layer of the creamy spinach and mushroom mixture across the bottom.
- Place the seared chicken breasts on top of the mixture.
- Pour the remaining spinach and mushroom sauce over the chicken, ensuring it’s evenly coated.
- Sprinkle the remaining mozzarella and parmesan cheese over the top.
5. Bake the Dish:
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese on top is golden and bubbly.
6. Serve:
- Once done, remove the dish from the oven and let it rest for a few minutes before serving.
- Garnish with fresh parsley, if desired, and enjoy with your favorite low-carb side dish like cauliflower rice, roasted veggies, or a simple green salad.
Tips:
- Chicken Thighs: You can substitute chicken breasts for thighs, which can add more flavor and moisture to the dish.
- Dairy-Free Option: For a dairy-free version, use coconut milk instead of heavy cream, and choose a dairy-free cheese option.
- Make it Spicy: Add a pinch of red pepper flakes or cayenne pepper to the sauce for a bit of heat.
- Meal Prep: This dish is great for meal prep! You can make it ahead and store it in the fridge for 3-4 days. Just reheat in the oven until warmed through.
