This chicken, spinach, and mushroom low-carb oven dish has been a weeknight lifesaver in my kitchen ever since I first put it together on a rainy evening. I was juggling a busy schedule, a half-empty fridge, and cravings for something creamy and comforting without the carbs of pasta or rice. The combination of tender thin-sliced chicken breasts, wilted baby spinach, earthy mushrooms and a tangy green onion cream cheese sauce filled that gap perfectly. It’s simple enough for a Monday, yet elegant enough to serve when friends stop by unexpectedly. I learned early on that using thin-sliced breasts speeds cooking and keeps the dish light while ensuring every bite is coated in the savory sauce.

I discovered this method by adapting several family favorites and swapping starchy sides for extra greens. The texture is an inviting balance: juicy, lightly seasoned chicken; a soft, silky cream cheese sauce; and a bubbling, golden mozzarella crust that gives every forkful a gentle pull. What makes it special is how adaptable it is—subtle herb-and-garlic seasoning brightens the mushrooms and spinach, while the green onion cream cheese lends a mild tang that pairs beautifully with the olive oil and chicken broth. Over time, this has become the dish I take to potlucks and the one my family requests for busy holiday evenings when we want comfort without heaviness.

Ingredients

• Thin-sliced chicken breasts (6 pieces): Choose thin-cut or have regular breasts butterflied and pounded to 1/4-inch thickness. Thin cuts cook evenly and stay moist under the sauce; boneless, skinless is easiest for layering.
• Fresh baby spinach (1 small bag): Look for vibrant, tender leaves without yellowing. Baby spinach wilts quickly and adds volume and color while keeping carbs very low. Avoid pre-washed bags with excess liquid.
• Sliced mushrooms (1 large package): Cremini or white button mushrooms both work; slice evenly for consistent cooking. Mushrooms add an earthy counterpoint and release savory juices into the sauce.
• Shredded mozzarella (8 ounces): Part-skim mozzarella melts beautifully and keeps the dish from feeling too heavy; full-fat gives richer flavor if preferred.
• Green onion cream cheese (1 container): This flavored cream cheese provides the base of the sauce; soften at room temperature for easy whisking. If unavailable, plain cream cheese plus minced green onions works well.
• Olive oil (1/4 cup): Use a good-quality extra virgin olive oil for flavor; it helps loosen the cream cheese and gives the dish a silky mouthfeel.
• Chicken broth (1/2 cup): Low-sodium broth is best to control salt levels; it thins the cream cheese into a pourable sauce while adding savory depth.
• Seasoning: One dash of pepper and one dash of herb-and-garlic seasoning—adjust to taste. You can add a pinch of kosher salt if using unsalted broth.

Instructions

Prepare the oven and pan: Preheat the oven to 375°F. Use a 9x13-inch baking dish for even cooking. Lightly grease the dish with a small swipe of olive oil to prevent sticking and to help the bottom of the chicken brown slightly during the first covered bake. Arrange the chicken: Lay the six thin-sliced breasts in a single layer in the baking dish. Pat the chicken dry with paper towel before laying it down; removing surface moisture helps the seasoning stick and prevents excess pooling of liquid in the pan. Layer the vegetables: Spread a layer of baby spinach evenly over the chicken, followed by an even layer of sliced mushrooms. Distribute vegetables so each chicken piece gets coverage; the vegetables will shrink as they cook and concentrate flavor. Season evenly: Sprinkle freshly ground pepper and herb-and-garlic seasoning over the spinach and mushrooms. If your herb blend is salty, skip extra salt. Press gently so the flavor melds with the vegetables before adding the sauce. Make the creamy sauce: Let the green onion cream cheese soften for a few minutes at room temperature. In a medium bowl, whisk together the softened cream cheese, 1/4 cup olive oil, and 1/2 cup chicken broth until smooth and pourable. The oil emulsifies the cream cheese while the broth thins it into a silky coating. Assemble and bake covered: Pour the cream cheese mixture evenly over the layered chicken, spinach and mushrooms. Cover the baking dish loosely with foil—do not seal tightly; the foil keeps moisture in so the chicken stays tender during the initial bake. Bake in stages: Bake covered for 20 minutes at 375°F. Remove foil and continue baking uncovered for 20–25 minutes until juices run clear and the internal temperature of the thickest part of the chicken reaches 165°F. Top with the shredded mozzarella and return to the oven uncovered for 8–10 minutes, until cheese is melted and lightly golden. Rest before serving: Let the dish rest about 10 minutes after removing from the oven. Resting allows the sauce to thicken slightly and the juices to redistribute, making it easier to portion and keeping the chicken succulent.

Storage Tips

Allow the casserole to cool to room temperature before storing to prevent condensation that wets the cheese. Store in airtight containers in the refrigerator for up to 3 days. For longer storage, wrap tightly with plastic wrap and aluminum foil and freeze for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently in a 325°F oven until warmed through—about 20–25 minutes if refrigerated, longer if frozen—cover with foil to prevent the top from browning excessively. Single portions reheat well in a microwave for 60–90 seconds, stirring half-way if needed.

Ingredient Substitutions

If you don’t have green onion cream cheese, substitute 8 ounces plain cream cheese plus 2 tablespoons minced green onions and a pinch of garlic powder. To reduce dairy, swap half the cream cheese for full-fat coconut milk (flavor will shift slightly) and use dairy-free shredded mozzarella. Replace chicken with turkey cutlets for a lighter taste, or use thin pork cutlets for a slightly sweeter profile. For a lower-fat option, reduce mozzarella to 4 ounces and use a light cream cheese, though the texture will be less luxurious.

Serving Suggestions

Serve hot with a crisp green salad dressed with lemon vinaigrette to cut the richness, or spoon over cauliflower rice for extra low-carb bulk. Garnish with chopped fresh parsley and a few extra sliced green onions for color and brightness. For a heartier meal, pair with roasted Brussels sprouts or steamed asparagus. This dish works well plated for family dinners or served buffet-style—simply transfer from the baking dish to a warm platter and allow guests to portion their own servings.

Seasonal Adaptations

In spring and summer, add fresh cherry tomatoes halved and scattered over the top before adding mozzarella to bring a bright, juicy contrast. Autumn calls for swapping cremini mushrooms for a blend of shiitake and oyster mushrooms for deeper umami. In winter, fold in a handful of frozen peas (thawed) at the end of baking for a pop of color and sweetness. Herbs can be tailored to the season—tarragon in spring, rosemary in winter—to subtly shift the profile without changing the technique.

Meal Prep Tips

To streamline weekly meals, assemble multiple pans and refrigerate or freeze them before baking. For same-week dinners, assemble and bake one pan immediately and refrigerate a second pan, covered, for up to 24 hours; add 5–10 minutes to the covered baking time when baking from chilled. Portion into single-serving containers after baking for grab-and-go lunches. Label frozen pans with the date and contents; reheat to 165°F internal temperature before serving to ensure safety and texture.

Success Stories

Readers have told me this dish helped simplify holiday weeknights and made potluck hosting far less stressful. One friend served it to a dinner party and received requests for the "leftover recipe"—they appreciated that it tasted even better the next day. Another commented that by doubling the spinach the dish satisfied even the pickiest greens-avoiders in their family. I’ve also used the same method with thin turkey cutlets for a lighter summer take that still delighted guests.

This oven-baked chicken, spinach and mushroom dish brings comfort without the heaviness of starches, and its ease makes it one I return to again and again. I hope it becomes one of your dependable weeknight wins too—adapt it, make it yours, and enjoy the simple pleasure of a warm, cheesy bake shared with people you love.