This low carb chicken spinach bake layers tender chicken, browned mushrooms, fresh spinach, and melted cheddar in one dish for a simple dinner with very few carbs per serving.
Everything bakes together in a single dish, so the work is mostly slicing and layering, and the leftovers reheat well for lunch. Seasoned with garlic and Italian herbs, it tastes rich even though it is light on carbs.
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Why This Low Carb Chicken Spinach Bake Recipe Works
Browning the mushrooms first drives off their water, which keeps the bake from turning soupy.
Cutting the chicken into 1 inch pieces cooks it quickly and evenly, and it soaks up the seasoning and garlic. Thin pieces also stay juicy when the dish is covered for the first half of the bake.
Covering the dish traps steam to cook the chicken gently, then uncovering it lets the cheese brown.
Ingredients for Low Carb Chicken Spinach Bake
- 1 1/2 pounds boneless skinless chicken breast or thighs, cut into 1 inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
- 5 ounces fresh baby spinach
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
Chicken. Breast stays lean and thighs stay juicier, and either works when cut evenly.
Mushrooms. Cook them in a single layer so they brown instead of steam. Any variety works, and sliced cremini add the most savory flavor.
Spinach. Pack it in raw, because it wilts down to a small amount as it bakes. Do not worry if the dish looks overfull at first.
Cheddar. Sharp cheddar gives the most flavor, and 1/2 cup is plenty.
Seasoning. Italian seasoning and garlic powder season the chicken without added sugar. Feel free to add dried basil or oregano if you want a stronger herb note.
How to Make Low Carb Chicken Spinach Bake
1. Heat the oven Heat the oven to 375 degrees F and grease a 9×13 inch baking dish.
2. Season the chicken Toss the chicken with 1 tablespoon olive oil, Italian seasoning, garlic powder, salt, and pepper.
3. Brown the mushrooms Heat the remaining oil in a skillet over medium heat and cook the mushrooms for 5 minutes, then add the garlic for 1 minute. Hold back extra salt until they brown, because salt pulls out water early.
4. Layer the dish Spread half the chicken in the dish, then half the mushrooms, spinach, and cheddar. Repeat the layers.
5. Bake covered Cover with foil and bake for 20 to 25 minutes, then remove the foil and bake 5 to 10 minutes more until the chicken reaches 165 degrees F.
6. Garnish Rest for 5 minutes and sprinkle with parsley before serving.
How to Serve Low Carb Chicken Spinach Bake
Serve the bake hot over cauliflower rice or with a simple side. Air fryer broccoli with parmesan and an Italian house salad keep the meal low in carbs. Garlic asparagus and mushrooms and parmesan garlic roasted brussels sprouts add more vegetables. Spoon any pan juices over the top for extra flavor.
How to Store and Reheat Low Carb Chicken Spinach Bake
Cool and refrigerate in a covered container for up to 3 days, or freeze for up to 2 months. Thaw overnight in the fridge and reheat until it reaches 165 degrees F. Drain any liquid from the dish before storing so the chicken does not get watery.
Tips and Variations for Low Carb Chicken Spinach Bake
Cut evenly. Uniform pieces cook at the same rate. Aim for pieces about 1 inch wide.
Dry the spinach. Squeeze thawed frozen spinach if you swap it in. Fresh spinach needs no prep beyond a quick rinse.
Season in layers. Light salt on each layer spreads flavor evenly. Keep the total salt modest, since cheddar already contributes some.
Check the chicken. Use an instant read thermometer to confirm 165 degrees F.
Do not rinse raw chicken. Washing spreads germs around the sink, so cook it to temperature instead.
Flag the allergens. This dish contains milk, and the seasoning labels should be checked for wheat or soy.
Swap the cheese. Mozzarella or Swiss both melt well. Pepper jack adds a little heat if you like spicy food.
Check trusted guidance. Safe handling of raw poultry and leftovers is covered in the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Low Carb Chicken Spinach Bake
How many carbs are in low carb chicken spinach bake?
Each serving has about 3 grams of carbs, mostly from the mushrooms and spinach.
Can I make low carb chicken spinach bake ahead?
Yes. Assemble the dish up to 1 day ahead, cover it, and bake when needed, adding 5 minutes. Let the dish sit on the counter for 20 minutes before baking. Keep the foil on until you are ready to uncover the dish partway through baking.
Can I freeze low carb chicken spinach bake?
Yes. Freeze portions for up to 2 months and thaw overnight before reheating.
Can I use frozen spinach?
Yes. Thaw it and squeeze out all the water first.
What can I add for extra flavor?
A spoonful of cream cheese stirred through the layers, or a squeeze of lemon juice at the end, adds richness and brightness. Fresh basil or a sprinkle of Parmesan also works well on top.
Low Carb Chicken Spinach and Mushroom Bake
Equipment
- 9×13 inch baking dish
- Large skillet
- Aluminum foil
- Instant read thermometer
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breast cut into 1 inch pieces, thighs also work
- 2 tbsp olive oil divided
- 1 tsp Italian seasoning
- ¼ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 8 oz sliced mushrooms button or cremini
- 2 cloves garlic minced
- 5 oz fresh baby spinach
- ½ cup shredded cheddar cheese
- ¼ cup chopped fresh parsley
Instructions
Cooking
- Season. Heat the oven to 375 degrees F. Toss the chicken with half the oil and the seasonings.
- Saute the mushrooms. Cook them in the remaining oil for 5 minutes until browned, adding the garlic for the last minute.
- Layer. Fill a greased 9×13 inch dish with half the chicken, mushrooms, spinach, and cheddar, then repeat.
- Bake. Cover with foil for 20 to 25 minutes, uncover, and bake 5 to 10 minutes until the chicken reaches 165 degrees F and the top is lightly browned.
- Finish. Rest for 5 minutes and top with parsley.
