This Chicken, Spinach, and Mushroom low-carb oven dish has been a weekday favorite in my kitchen for years. I first assembled this combination on a busy weeknight when I wanted something comforting, simple, and low in carbohydrates that still felt indulgent. The thin-sliced chicken cooks quickly and soaks up the creamy green onion mixture while the spinach wilts into a silky bed and the mushrooms add an earthy, meaty texture. My family always appreciates how the mozzarella browns on top—it's the little golden finishing touch that makes everyone smile.

I discovered this version while experimenting with cream cheeses and pantry staples during a meal-prep weekend. It was one of those discoveries that immediately became a repeat: straightforward prep, forgiving technique, and reliably delicious results. Texture plays such a big role here—the contrast of tender chicken, soft mushrooms, and the light chew of wilted spinach creates a satisfying bite every time. Serve it with a crisp side salad for a weeknight dinner or portion it into containers for grab-and-go lunches throughout the week.

Ingredients

• Thin-sliced chicken breasts: Use 6 thin-sliced breasts (about 1 1/2 pounds). Thin slices ensure quick, even cooking—if your breasts are thick, butterfly them or pound to 1/2-inch thickness.
• Fresh baby spinach: One 5-ounce bag. Fresh spinach wilts down to a silky layer; avoid frozen unless fully thawed and very well drained to prevent excess liquid.
• Sliced mushrooms: About 12 ounces (one large package). Cremini or white button mushrooms both work; slice uniformly so they cook evenly.
• Shredded mozzarella cheese: 8 ounces shredded. Part-skim is fine for a lighter finish; full-fat gives better browning and mouthfeel.
• Green onion cream cheese: One 8-ounce container. If you can't find green onion flavor, plain cream cheese plus 2 tablespoons chopped fresh green onion is a suitable swap.
• Olive oil: 1/4 cup to add silkiness to the sauce and help it pour evenly over the layered ingredients.
• Chicken broth: 1/2 cup to thin and loosen the cream cheese into a smooth sauce; use low-sodium if you want more control over salt.
• Black pepper: 1/4 teaspoon, freshly ground if possible for brighter flavor.
• Herb and garlic seasoning: 1/2 teaspoon. Choose a blend you like; if using dried herbs separately, try 1/4 teaspoon garlic powder and 1/4 teaspoon mixed Italian herbs.

Instructions

Preheat and arrange: Preheat the oven to 375°F (190°C). In a 9×13-inch baking dish, arrange the 6 thin-sliced chicken breasts in a single layer so each piece has even exposure to heat. This helps the chicken cook in roughly the same time without overcooking thinner spots. Layer the vegetables: Top the chicken evenly with the bag of fresh baby spinach, spreading it into a uniform layer, then add the sliced mushrooms on top. The spinach will wilt into the sauce during baking; if some stems are long, tear them for even coverage. Season the layers: Sprinkle 1/4 teaspoon black pepper and 1/2 teaspoon herb-and-garlic seasoning evenly over the spinach and mushrooms to ensure every bite has balanced flavor. This light seasoning amplifies the green onion cream cheese without overpowering it. Make the sauce: Let the green onion cream cheese sit at room temperature for 5 minutes so it softens slightly. In a medium bowl, whisk together the softened cream cheese with 1/4 cup olive oil and 1/2 cup chicken broth until smooth and pourable. If small lumps remain, a quick hand-mix with a fork will smooth it out. Assemble for baking: Pour the cream cheese mixture evenly over the layered chicken, spinach, and mushrooms. Cover the dish loosely with aluminum foil—don’t seal tightly; you want a bit of steam to escape so the top doesn’t become soggy. Bake in stages: Bake covered for 20 minutes to let the filling heat through and the spinach wilt fully. Remove foil and continue baking uncovered for 20–25 minutes so the chicken finishes cooking and the surface begins to set. Sprinkle 8 ounces shredded mozzarella evenly across the top and bake uncovered another 10 minutes or until cheese is melted and lightly browned and the chicken registers at least 165°F (74°C) using an instant-read thermometer. Rest and serve: Let the dish rest about 10 minutes before slicing or scooping. Resting lets the sauce thicken a bit and the juices redistribute so the chicken stays moist when served.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 4 days. To freeze, portion into meal-sized containers and label with the date; they keep well for up to 3 months. When reheating from the fridge, warm gently in a 325°F (160°C) oven covered with foil for 15–20 minutes or use a microwave in 60-second bursts until heated through—cover with a damp paper towel to preserve moisture. From frozen, thaw overnight in the fridge before reheating to ensure even warming and to maintain texture.

Ingredient Substitutions

If you prefer a different cheese, provolone or Monterey Jack are excellent substitutes and melt similarly. Swap the green onion cream cheese for plain cream cheese plus 2 tablespoons chopped scallions. For a dairy-free variation, use a dairy-free cream cheese and a shredded dairy-free meltable cheese; expect a slightly different mouthfeel. If you want more flavor, stir 1 teaspoon Dijon mustard into the cream cheese mixture. For added color and bite, fold in 1/2 cup chopped sun-dried tomatoes or roasted red peppers before baking.

Serving Suggestions

Serve this dish with a crisp green salad dressed with lemon vinaigrette or alongside roasted asparagus for a bright contrast. For a Mediterranean twist, finish with a sprinkle of chopped fresh parsley, a squeeze of lemon, and a few kalamata olives on the side. It also pairs nicely with cauliflower mash for a complete low-carb plate. Garnish with additional sliced green onions and a few grinds of black pepper for a polished presentation.

Cultural Background

This layered, baked approach draws on classic oven-dish techniques found across home kitchens—simple layering of protein, vegetables, and cheese to create a comforting, one-dish meal. While not tied to a single traditional cuisine, it borrows elements from European gratin-style bakes and American comfort-food sensibilities: creamy, cheesy, and easy to scale up for gatherings. The use of cream cheese as a sauce base is a modern pantry-friendly shortcut that delivers a luscious texture without complicated steps.

Seasonal Adaptations

In spring, add thinly sliced ramps or pea shoots with the spinach for a fresh, zucchini-like brightness. In autumn, swap in sautéed diced butternut squash and a sprinkle of sage for an earthier flavor profile. For winter gatherings, stir in roasted garlic and a pinch of smoked paprika into the cream cheese to bring warmth and depth. Seasonal mushrooms like chanterelles or shiitake make elegant substitutions when available.

Meal Prep Tips

To batch-cook, assemble two 9×13 dishes: bake one for dinner and refrigerate or freeze the other. Label containers with cook dates and portion sizes. When prepping for lunches, divide into shallow containers so portions reheat quickly and evenly. Chop and measure the mushrooms ahead of time and store them in a paper-towel-lined container to keep them from sweating. Keep the shredded cheese separate until the final bake step if you plan to reheat smaller portions: add cheese during the last 10 minutes of reheating for best texture.

This dish has become a staple in my rotation because it hits the sweet spot of comfort, ease, and nutrition. I hope you enjoy making it for busy weeknights, family meals, or as part of your meal-prep routine. Let it be a base you personalize and share—food tastes better when it carries a little of your own touch.