The first time I made this Chicken Spinach Mushroom Oven recipe, I was stunned by how a few simple ingredients could create such a luxuriously creamy, savory dinner. This dish proves you don’t need complicated techniques to get a restaurant-quality meal on the table. I’ve tested this method multiple times to ensure the chicken stays perfectly juicy while the mushrooms and spinach meld into a silky, flavorful sauce.

Chicken, Spinach, and Mushroom Low-Carb Oven Dish Recipe

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Author: Dorothy Miller

Ingredients

Scale

6 thin-sliced chicken breasts
1 container (8 oz) green onion cream cheese
¼ cup olive oil
½ cup chicken broth
1 large package of sliced mushrooms
1 small bag of fresh baby spinach
1 dash Weber Herb and Garlic Seasoning
8 oz shredded mozzarella cheese

Instructions

Preheat your oven to 375°F (190°C).
Arrange the chicken breasts in a single layer in a 13×9-inch baking dish. Season with salt, pepper, and a dash of Weber Herb and Garlic Seasoning.
Sauté the fresh mushrooms in a little olive oil until softened, then sprinkle them over the chicken breasts, followed by the fresh spinach.

In a bowl, mix the green onion cream cheese, chicken broth, and olive oil to create a creamy sauce. Pour the sauce evenly over the chicken, mushrooms, and spinach.
Cover the baking dish loosely with foil (do not seal) and bake for 20 minutes.

After 20 minutes, remove the foil and bake for an additional 20 minutes.
Sprinkle the shredded mozzarella cheese over the casserole and bake for another 5-10 minutes, or until the cheese is melted and bubbly.