Chicken Spinach & Mushroom Low Carb

The kitchen was quiet except for the gentle sizzle of mushrooms hitting hot olive oil, that sound that somehow signals comfort food is on the way. I had roasted a chicken earlier in the week and was staring at the leftovers when this idea came together. Something about creamy spinach and mushrooms just feels right after a long day.

My sister was over when I first pulled this out of the oven, bubbling and browned in all the right places. She took one bite and asked for the recipe immediately, which is basically the highest compliment a home cook can receive. Now it is our go-to when we need something that feels special but does not require hours standing at the stove.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves you so much time
• 4 cups fresh spinach: This cooks down dramatically so do not be afraid of the large volume at first
• 2 cups mushrooms, sliced: Button or cremini both work, just slice them evenly for consistent cooking
• 1 small onion: Finely chopped so it melts into the background rather than standing out in chunks
• 3 cloves garlic: Freshly minced gives you that aromatic punch that powder just cannot replicate
• 1 cup mozzarella cheese: Shredded from a block melts better than the pre-shredded stuff
• 1/4 cup parmesan cheese: Grated finely for that salty, nutty finish on top
• 1/2 cup heavy cream: This creates the silky base that binds everything together
• 2 tablespoons olive oil: For sautéing the vegetables and building those flavor foundations
• 1 teaspoon Italian seasoning: A simple blend that ties all the savory elements together
• Salt and pepper: Season at each step to build layers of flavor throughout

Instructions

Get your oven ready:

Preheat to 375°F and give a 9×13 inch dish a quick grease with butter or oil

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat and cook the onions and mushrooms for 5 to 7 minutes until they soften and pick up some golden color

Add the garlic:

Stir in the minced garlic and cook just 1 minute until fragrant, being careful not to let it brown

Wilt the spinach:

Add spinach to the pan and cook until completely wilted, then season everything with salt, pepper, and Italian seasoning

Layer it up:

Spread chopped chicken across the bottom of your baking dish, then spoon the vegetable mixture evenly on top

Add the cream:

Drizzle the heavy cream over everything so it seeps down into all the layers

Cheese it up:

Sprinkle mozzarella first, then parmesan across the entire surface for maximum coverage

Bake until golden:

Bake uncovered for 20 to 25 minutes until the cheese is melted, bubbling, and starting to turn golden brown

Let it rest:

Give the dish 5 minutes to set before serving, this makes it much easier to scoop clean portions

Save

There was a Tuesday last winter when I had zero energy to cook but threw this together with a rotisserie chicken. Eating it straight from the dish while standing at the counter, I realized comfort food does not have to be complicated or heavy to hit the spot.

Make Ahead Magic

You can assemble the entire dish up to a day ahead, cover it tightly, and keep it in the refrigerator. Just add a few extra minutes to the baking time since it will be cold going into the oven.

Customization Ideas

Sometimes I add artichoke hearts or sun-dried tomatoes for a Mediterranean twist. A pinch of red pepper flakes gives it a gentle warmth that cuts through the richness of the cream and cheese.

Storage And Reheating

This reheats beautifully and honestly tastes even better the next day when flavors have had time to mingle.

• Store in an airtight container for up to 4 days in the refrigerator
• Reheat individual portions in the microwave for 2 to 3 minutes
• Cover with foil if reheating the whole dish in the oven at 350°F for about 15 minutes

Save

Hope this becomes one of those recipes you turn to again and again, just like I do.

Recipe Q&A

→ Can I use raw chicken instead of cooked?

Yes, but you'll need to adjust the cooking time. Raw chicken pieces should be browned in the skillet first, then added to the dish. Bake for an additional 15-20 minutes until the chicken reaches 165°F internally.

→ What type of mushrooms work best?

Cremini or white button mushrooms are ideal for their mild flavor and meaty texture. Portobello mushrooms also work well if you want a more robust, earthy taste.

→ Can I make this dairy-free?

You can substitute heavy cream with full-fat coconut milk or almond milk thickened with a bit of cream cheese. Use dairy-free cheese alternatives, though the texture and melting properties may vary slightly.

→ How do I prevent a watery casserole?

Sauté the mushrooms and spinach thoroughly until all moisture evaporates. Fresh spinach releases water when cooked, so cook it down completely before layering. Also avoid overcrowding the pan when sautéing vegetables.

→ Can I freeze this dish?

Yes, assemble everything and freeze unbaked for up to 3 months. Thaw overnight in the refrigerator, then bake as directed. Alternatively, bake fully, cool completely, wrap tightly, and freeze for up to 2 months.

→ What vegetables can I add or substitute?

Bell peppers, zucchini, or broccoli florets make great additions. You can also use kale or Swiss chard instead of spinach—just remove tough stems and chop finely before cooking.