Low Carb Creamy Chicken, Spinach & Mushroom Bake

There’s something so comforting about a creamy chicken bake bubbling away in the oven. It’s the kind of dinner that makes the whole kitchen smell warm and cozy, the kind that feels a little indulgent but still fits right into a low-carb lifestyle. This one has saved many busy evenings in my house, especially on nights when I want something hearty without a lot of fuss.

I love how simple this recipe feels, even though the end result looks and tastes like you spent way more time on it than you actually did. Creamy, cheesy chicken paired with tender mushrooms and wilted spinach is just one of those combinations that always works. It’s familiar, comforting, and totally satisfying.

This is also one of those meals that makes great leftovers, which honestly makes it even better. You bake it once, enjoy it for dinner, and then quietly look forward to lunch the next day. Those are the best kinds of recipes, if you ask me.

Why You’ll Love This Recipe

First off, this recipe checks a lot of boxes without trying too hard. It’s low carb, rich and creamy, and incredibly filling, which means you don’t walk away from the table still feeling hungry. The combination of chicken, cheese, and veggies just hits that comfort-food sweet spot while still feeling like a smart choice.

It’s also wonderfully low effort. There’s no complicated prep, no long list of steps, and no fancy techniques. You layer everything into one baking dish, slide it into the oven, and let it do its thing. Those are my favorite kinds of dinners, especially on busy weeknights when energy is running low.

Another reason to love this one is how flexible it is. It works just as well for a family dinner as it does for meal prep, and it reheats beautifully. Plus, even picky eaters tend to love it because the creamy cheese sauce pulls everything together in the best way.

Ingredients You’ll Need

This recipe doesn’t ask for anything complicated. It’s mostly familiar ingredients that come together in the baking dish without much effort.

Chicken breasts (6, thin-sliced): sliced thin so they cook evenly and stay tender once everything’s baked.

Fresh baby spinach (1 small bag): looks like a lot at first, but it softens down quickly once it hits the heat.

Sliced mushrooms (1 large package): added right on top and mixed in as everything bakes.

Green onion cream cheese (1 container): this goes straight into the dish and melts down as it cooks.

Chicken broth (½ cup): poured in before baking so nothing dries out.

Olive oil (¼ cup): drizzled over the top before it goes into the oven.

Black pepper: just a light sprinkle over the chicken.

Herb and garlic seasoning: added with the pepper for extra flavor.

Mozzarella cheese (8 oz, shredded): sprinkled on at the end and left to melt until bubbly.

How to Make This Recipe

This is one of those recipes that mostly happens in the baking dish, which is probably why it ends up on repeat. There’s not much back and forth. Things get layered, the oven takes over, and that’s about it.

The chicken goes into the dish first, laid out in a single layer. It doesn’t need to be perfect. A light sprinkle of pepper and herb and garlic seasoning is enough before moving on.

The cream cheese comes next, spread over the chicken in rough patches. It looks uneven at this point, but it melts down as it cooks and sorts itself out. After that, the mushrooms are scattered over the top, followed by the spinach. The spinach looks like too much at first, but once it hits the heat, it softens down quickly.

A drizzle of olive oil goes over everything, then the chicken broth gets poured in around the edges. At this stage, it already looks like it knows where it’s headed. The mozzarella is sprinkled on last, right across the top.

Once it’s in the oven, there’s not much to do but wait. When it comes out, the cheese is melted and bubbly and the chicken is cooked through. Letting it sit for a few minutes before serving gives everything a chance to settle, and then it’s ready to scoop straight from the dish.

Helpful Tips

This recipe is pretty forgiving, which makes it great for busy nights, but a few small tips can make it even better. Nothing complicated — just little things that help everything turn out creamy and flavorful every time.

If your chicken breasts are on the thicker side, it’s worth taking a minute to make sure they’re evenly thin. Thin-sliced chicken cooks more consistently and stays tender, especially in a baked dish like this.

When spreading the cream cheese, don’t worry about getting it perfectly smooth. As it heats up, it melts and spreads on its own, mixing with the broth and olive oil to create that creamy sauce at the bottom.

It can be tempting to skip the resting time once it comes out of the oven, but letting it sit for a few minutes really helps. The sauce thickens slightly and everything settles, making it easier to serve without losing all that creaminess.

Lastly, keep an eye on the cheese toward the end of baking. If it’s bubbling and lightly golden, you’re good to go. If you prefer a deeper golden top, you can leave it in for a few extra minutes — just watch closely so it doesn’t overbrown.

Frequently Asked Questions

Serving Suggestions

This dish is rich and filling on its own, but it also pairs really nicely with simple sides that don’t compete with the creamy flavors. Since it’s already packed with protein and veggies, you don’t need much to round out the plate.

For a fully low-carb meal, serve it alongside cauliflower rice or roasted cauliflower. They soak up the extra sauce beautifully and keep everything feeling light but satisfying.

If you’re not strictly low carb, this bake is great over a small scoop of rice or mashed potatoes. The creamy sauce drips down and turns even the simplest side into something special.

A fresh, crisp salad on the side is another great option. Something with a light vinaigrette helps balance out the richness of the cheese and creaminess of the dish.

Storage and Reheating

If you’re lucky enough to have leftovers, this recipe holds up really well, which makes it perfect for meal prep or easy lunches later in the week.

Store any leftovers in an airtight container in the refrigerator. They’ll keep well for up to three days without losing their flavor or texture.

When it comes time to reheat, the microwave works just fine for individual portions. Heat gently and stir or reposition the chicken halfway through so it warms evenly. If the sauce looks a little thick, a small splash of broth can bring it back to life.

You can also reheat larger portions in the oven. Cover the dish with foil and warm it at 350°F until heated through. This helps keep the chicken from drying out while the cheese softens again.

Final Thoughts

This is one of those recipes that doesn’t make a big deal about itself, but somehow keeps getting made again. It’s creamy and comforting without feeling too heavy, and it’s simple enough that it doesn’t feel like work. Once it’s out of the oven, it just feels like dinner is handled.

It works on busy nights when you don’t want to think too much, but it also feels right on slower days when you want something warm and familiar. Everything bakes together in one dish, and the flavors come out balanced — tender chicken, creamy sauce, and vegetables that don’t feel like an afterthought.

If you’re trying to keep things low carb without feeling like you’re giving something up, this is an easy one to come back to. It’s dependable, comforting, and the kind of meal that quietly becomes part of your regular routine.