Chicken Spinach Mushroom Oven Dish

This creamy chicken spinach and mushroom oven dish became my favorite solution for busy weeknights when I wanted something hearty but still low in carbs. The blend of green onions in the cream cheese and melted mozzarella lifts humble chicken breast to dinner-worthy comfort without a lot of fuss or fancy prep.

I first threw this together on a chilly Thursday with a half-bag of spinach that needed using and instantly loved the bubbling cheese and savory mushrooms. My family asks for it every time someone wants a cozy yet lighter dinner.

Ingredients

• Chicken breasts: thinly sliced for quick cooking and extra moisture in every bite make sure they are even in thickness for best results
• Fresh baby spinach: brings color and nutrients go for bright green leaves with no signs of wilting
• Sliced mushrooms: add earthiness use cremini or white mushrooms and check for firmness with no slimy spots
• Green onion cream cheese: lends tangy depth let it soften at room temperature for easier mixing
• Olive oil: creates a rich, luxurious sauce choose extra virgin olive oil for best flavor
• Chicken broth: lightens the cream cheese and infuses the vegetables with more savory taste opt for low sodium if you want to control the salt
• Shredded mozzarella cheese: melts into golden bubbly perfection buy a block and shred it yourself for the best melt
• Herb and garlic seasoning: brightens and rounds out the dish avoid blends with added salt if you are watching sodium
• Pepper: adds subtle heat use freshly ground for the most aroma

Instructions

Prepare the Pan and Chicken:

Arrange the thin sliced chicken breasts in a single even layer in a nine by thirteen inch baking pan. Be sure there are no overlaps so the chicken cooks evenly and stays juicy.

Add the Vegetables and Seasonings:

Scatter fresh baby spinach leaves over the chicken making sure to cover all the gaps. Top with the sliced mushrooms spreading them out evenly. Sprinkle the pepper and herb garlic seasoning over the top for balanced flavor.

Mix the Sauce:

Allow the green onion cream cheese to come to room temperature so it is easy to stir. Whisk it together in a bowl with olive oil and chicken broth until completely smooth and pourable.

Assemble and Bake Part One:

Gently pour the cream cheese sauce over the chicken spinach and mushrooms, covering as evenly as possible. Lay a piece of foil loosely over the pan but do not seal it. Bake in a preheated oven at three hundred seventy five degrees Fahrenheit for twenty minutes so the chicken begins cooking through but stays moist.

Bake Uncovered for Finish:

Carefully remove the foil and continue baking uncovered for another twenty to twenty five minutes. Watch as the mushrooms shrink and the sauce bubbles around the chicken.

Add Cheese for Final Bake:

Sprinkle the shredded mozzarella cheese evenly over the dish then return it to the oven uncovered. Bake for about ten minutes or until the cheese melts fully and the top starts to brown beautifully. Allow the dish to cool for ten minutes so everything firms up before serving.

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Every time I make this I love how the mozzarella bubbles and browns at the edges. My favorite part is scraping up the baked cheesy bits with a spoon when nobody’s looking a trick I learned from my grandmother on Sundays.

Storage Tips

Let the dish cool to room temperature before covering and refrigerating. It keeps well for three days and reheats best in a low oven or gently in the microwave to keep the chicken tender and cheese creamy. You can also freeze single portions and rewarm them for easy lunches.

Ingredient Substitutions

If green onion cream cheese is not available softened regular or whipped cream cheese works well just stir in a couple of sliced green onions and a small dash of garlic powder. Swiss or provolone can stand in for mozzarella if you like a sharper flavor profile. You can swap baby kale for spinach as long as you chop it coarsely.

Serving Suggestions

Serve this over a bed of roasted cauliflower rice for more substance or next to a pile of steamed green beans for a pop of color. Sometimes I garnish with a sprinkle of fresh parsley if I have some on hand.

Recipe Story and Context

This recipe feels classic in the way that only an old school casserole can but it fits today’s need for lighter yet satisfying meals. Dishes like this always remind me of potlucks and cozy childhood dinners where the cheese nearly always stretched between bites.

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Enjoy this satisfying low carb dinner any night of the week. It is the perfect mix of comfort and health in each cheesy, spinach-layered forkful.

Frequently Asked Questions

→ How do you prevent the chicken from drying out?

Baking covered for the first half keeps the chicken moist, while the creamy sauce also helps retain juiciness.

→ Can I use different types of mushrooms?

Yes, cremini, button, or portobello mushrooms all work well and add unique depth to the dish.

→ Is there a substitute for green onion cream cheese?

Plain cream cheese with finely chopped green onions is an easy alternative if green onion cream cheese is unavailable.

→ Can spinach be replaced with another green?

Yes, kale or Swiss chard can be used instead of spinach though cooking times may need slight adjustment.

→ What sides complement this dish?

Serve with a crisp green salad or steamed vegetables for a balanced, low-carb meal.