Chicken spinach and mushroom low carb oven dish


  • 4 boneless, skinless chicken breasts
  • Salt and black pepper to taste
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 8 oz mushrooms, sliced
  • 4 cups fresh spinach, washed and chopped
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 2 tablespoons cream cheese
  • Fresh parsley, chopped (for garnish)


  1. Preheat your oven to 375°F (190°C).
  2. Season both sides of the chicken breasts with salt, black pepper, paprika, garlic powder, onion powder, and dried thyme.
  3. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until browned. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the sliced mushrooms and cook for 3-4 minutes until they start to release their moisture.
  5. Add the chopped spinach to the skillet and cook until wilted.
  6. Pour in the chicken broth, heavy cream, and add the cream cheese. Stir until the cream cheese is melted and the sauce is well combined.
  7. Place the seared chicken breasts back into the skillet, nestling them into the spinach and mushroom mixture.
  8. Sprinkle shredded mozzarella and grated Parmesan cheese over the top.
  9. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
  10. Garnish with chopped fresh parsley before serving.
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