Name: Chicken Spinach and Mushroom Low Carb Oven Dish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 thin sliced chicken breasts; 1 container green onion cream cheese; 1/4 cup olive oil; 1/2 cup chicken broth; 1 large package sliced mushrooms; 1 small bag fresh baby spinach; Weber Herb and Garlic Seasoning (to taste); Pepper (to taste); 8 oz shredded mozzarella cheese

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You know those nights when you just want something a little more special but don’t have it in you to turn the whole kitchen upside down? Oh, I’ve had plenty of evenings standing there, fridge wide open, debating between yet another basic salad or committing to a big-deal, every-pan-in-the-house kind of dinner. But this creamy chicken, spinach, and mushroom bake? It’s my “just right” solution every time. It feels a little bit sophisticated, maybe even worthy of company—but you only need one baking dish, so cleanup isn’t a project in itself. Kitchen win!

Imagine this: tender, juicy chicken hanging out under a blanket of green-onion cream cheese sauce. Mushrooms get all soft and savory, the fresh baby spinach wilts just enough, and everything finishes off with a bubbly mozzarella topping. Even my pickiest will dig in if there’s enough gooey cheese (and for what it’s worth, nobody complains about eating their greens). It’s my go-to Sunday night cozy dinner, but just as good slotted into a Wednesday when you want comfort food without the fuss.

Why You’ll Love It

Cozy, creamy, and low-carb – The kind of comfort food that doesn’t weigh you down. You lose the pasta, not the feeling of digging into something hearty.
Leftovers reheat like a dream – Honestly, I almost look forward to lunch the next day as much as the first round. It stays creamy (not sad and dried out) and I bet you’ll feel the same.
One pan, easy cleanup – Everything nestles and bubbles together in a single 9×13, so you’re not stuck scrubbing a mountain of pots later. You can thank me then.
Wide open for swaps – Toss in extra veggies, try different cheese, or add what’s left in your herb garden. Honestly, I love giving my crisper drawer a little clean-out.
Crowd-pleasing magic – Not exaggerating: I never have leftovers at family potlucks. It’s mild enough for the kids but just interesting enough for the “fancy” grown-ups, too.

Ingredient Notes (and Fun Substitutions)

Chicken breasts – I always reach for thin-sliced (or just use regular and cut them in half lengthwise). Chicken thighs are perfect if you want a little more richness—just give them a few extra minutes in the oven to make sure they’re done.
Green-onion cream cheese – My shortcut for max flavor. Can’t find it? Use regular cream cheese and stir in a couple tablespoons of chopped green onions or chives. (The “Philly” kind in the tub works great and melts easier!)
Extra-virgin olive oil – This adds a little depth and helps with the sauce texture. Avocado oil works too.
Chicken broth – Low sodium if you have it. Since the cream cheese is already salty, you don’t want to overdo it.
Mushrooms – Button, cremini, or even baby bellas. Don’t skip! The earthy taste balances out all the creamy richness.
Baby spinach – Fresh is my favorite, but you can totally use frozen (just thaw and squeeze all the water out first!).
Garlic & herb seasoning – Your favorite blend will work, or just sprinkle on garlic powder, dried Italian herbs, and onion powder in a pinch.
Mozzarella cheese – That melty, stretchy finish. Any melting cheese works—Swiss, Monterey Jack, or Gruyère would all be fab, if you’re feeling fancy.
Fresh cracked black pepper – Seriously, this makes everything taste a little more chef-y with almost no effort.

Pro tip: For a bright pop, add chopped parsley or fresh chives after baking. It instantly elevates the whole look. (Even if you’re just eating this in yoga pants at the coffee table.)

Directions

Preheat and prep: Heat your oven to 375°F (190°C). Grab a 9×13-inch baking dish and brush it with olive oil or hit it with a spritz of cooking spray. Do not skip greasing! Baked-on cheese is no joke when it comes to cleanup.
Season the chicken: Arrange your chicken pieces in a single layer with a little elbow room between them. Sprinkle generously with your garlic and herb blend and a bunch of cracked pepper. I usually skip extra salt since the cream cheese packs plenty.
Layer in spinach: Take big handfuls of spinach and pile it right on top of the chicken. It’ll look like way too much, but trust me—it cooks way down as it bakes.
Add mushrooms: Scatter sliced mushrooms on top of everything. As they roast, they get all saucy and tender—pure gold.
Make the sauce: In a microwave-safe bowl, soften the green-onion cream cheese for about 20 seconds. (Makes it sooo much easier to mix.) Stir in the olive oil and chicken broth, whisking until pretty smooth. If it’s a little thick, add another splash of broth. Pour this magic sauce over everything, using a spatula to nudge it into all the corners and cracks.
Bake covered: Loosely tent your baking dish with foil—leave room for steam to sneak out—and bake for 20 minutes. Honestly, this is a great moment to put your feet up or call your sister.
Add cheese and finish: Uncover, sprinkle with mozzarella, and pop it back in for another 10 minutes (or until the cheese gets bubbly and tempting). If you’re after that classic “just browned” topping, flip on the broiler for 1-2 minutes, but don’t walk away! Cheese loves to go from toasty to burnt behind your back.
Rest and serve: Let it hang out on the counter 10 minutes to set up before you scoop. This keeps the sauce in the dish (not all over the counter). Add your fresh herbs on top if you’re feeling a little chef-y. Now, dig in and enjoy that pure creamy comfort!

Variations

Want a Mediterranean feel? Add sun-dried tomatoes or artichoke hearts before baking.
Try Swiss, Gruyère, or a cheddar blend instead of (or alongside!) the mozzarella for a whole new flavor profile.
Mix in a spoonful of pesto (right into the cream cheese mixture) for a hint of summer, even in the dead of winter.
Love onions? Go wild and scatter caramelized onions over the mushrooms for an extra sweet-savory punch.
Swap chicken broth for marinara sauce if that’s what you crave (my Italian-loving friends rave about this twist!).
Making it vegetarian? Use thick sliced zucchini or eggplant in place of the chicken—just decrease the baking time by a few minutes depending on your veggie’s thickness.

No need to be fussy or follow the rules too closely. This is the kind of recipe that says: “Use what’s in your fridge and don’t stress!” A little improvising is half the fun (and the point).

Storage & Reheating Tips

Honestly, this dish is just as good, if not better, the next day. Pop any leftovers into an airtight container (I usually just cover the whole baking dish with some foil if it’ll fit in the fridge) and keep for up to three days. When you’re ready to revisit, I like the oven at 350°F for 10-15 minutes—it keeps everything creamy and lets the cheese re-melt. But honestly, if you’re just grabbing a quick lunch, the microwave is totally fine. Zap on medium power and stir halfway through, and you’re golden.

If you want to really plan ahead, this bake is surprisingly freezer-friendly. Just let it cool completely, transfer to a freezer-safe dish, and stash it for up to two months. Defrost in the fridge overnight, then reheat as above. I swear, the flavors somehow deepen and get even more comfort-y after a little “rest” in the fridge or freezer. Perfect make-ahead food for busy, hungry weeks.

FAQs

Can I use frozen spinach? Absolutely. Just make sure it’s thawed and squeezed dry—otherwise, your bake will get too watery (been there, learned the hard way!).

What if I can’t find green-onion cream cheese? Not a biggie! Grab plain cream cheese and mix in chopped green onions, chives, or even some dried flakes. Works just as well.

Breasts vs. thighs? Thighs work wonders if you’re after a little extra richness and juiciness. Just keep the pieces thin or pound them slightly and add a few more minutes to your bake time.

Is it keto-friendly? Yes! Each serving clocks in around 4-6 net carbs (depending on the cream cheese brand). It’s filling, flavorful, and won’t make you bust your daily carb budget.

What’s the best side dish? Honestly, I’m happy with a big green salad and maybe some roasted green beans or tomatoes on the side. If you’re not worried about carbs, grab some crusty bread for swooping up extra sauce—nobody ever minds that.

Conclusion

This chicken, spinach, and mushroom bake is true comfort food—easy enough for a weeknight but always welcome on the table for something special. Warm, creamy, and full of flavor, it’s the recipe I reach for when I want dinner to feel cozy but uncomplicated. If you try it, leave a comment and let me know if you riffed on anything or came up with your own genius twist—I absolutely love swapping kitchen stories with you all! Here’s to comfy kitchens, happy hearts, and maybe a few less dishes to scrub tonight. Enjoy!