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–+ servings

Chicken, Spinach, and Mushroom Oven Dish

This low-carb chicken dish features tender chicken, fresh spinach, and earthy mushrooms, all topped with a creamy green onion sauce and melted mozzarella, creating a comforting meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 6 pieces thin-sliced chicken breasts lean protein, quick to cook
  • 1 small bag fresh baby spinach tender and vibrant
  • 1 large package sliced mushrooms earthy and hearty
  • 1 container green onion cream cheese for a tangy, creamy sauce
  • 1/4 cup olive oil adds richness
  • 1/2 cup chicken broth brings it all together
  • 1 dash pepper
  • 1 dash herb and garlic seasoning for depth and aroma
  • 8 oz shredded mozzarella cheese the golden topper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Place chicken in a single layer in a greased 9x13 pan.
  3. Top with spinach, then evenly scatter mushrooms over top.
Seasoning
  1. Sprinkle with pepper and herb and garlic seasoning to taste.
Making the Sauce
  1. In a mixing bowl, whisk softened green onion cream cheese with olive oil and chicken broth until smooth and pourable.
Baking
  1. Pour sauce over chicken and veggies, spreading evenly.
  2. Lay foil loosely over the top (don’t seal).
  3. Bake for 20 minutes.
  4. Remove foil and bake uncovered for 20–25 more minutes, until veggies are tender and sauce thickens.
Finishing Touches
  1. Sprinkle mozzarella over the top.
  2. Return to oven for 10 minutes uncovered until cheese is golden and bubbly.
Serving
  1. Let it rest for 10 minutes before slicing and serving — this helps the sauce set up beautifully.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 24gSaturated Fat: 9gFiber: 2gSugar: 1g

Notes

Soften the cream cheese before mixing for easier blending. Don’t over-bake the chicken; thin cuts cook quickly. Add the cheese at the end for the best texture and browning. If the sauce looks thin, let the dish rest longer after baking, as it thickens as it cools. Store in airtight containers for up to 3 days in the fridge or freeze for up to 2 months.

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