Name: Keto Chicken Spinach & Mushroom
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 chicken breasts (thin fillets); 2 cups spinach (fresh preferred); 1 cup mushrooms (cremini or white button); 1 cup heavy cream; 1/2 cup chicken broth; 1 cup mozzarella cheese; 1/4 cup Parmesan cheese; 3 garlic cloves, minced; 2 tbsp olive oil; 1 tsp dried Italian seasoning; 1/2 tsp paprika; Salt and pepper, to taste

Why I Love This Recipe

I love this dish because it hits that perfect balance of rich, cheesy comfort food and keto-friendly nutrition. The chicken stays juicy thanks to a quick sear before baking, the mushrooms add earthiness, and the spinach gives me an extra boost of greens. The creamy sauce ties everything together beautifully, and I can switch up the cheeses or veggies depending on what I have on hand. Best of all, it only takes about 45 minutes from start to finish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 chicken breasts (thin fillets)
2 cups spinach (fresh preferred, but frozen works if drained well)
1 cup mushrooms (cremini or white button)
1 cup heavy cream
½ cup chicken broth
1 cup mozzarella cheese
¼ cup Parmesan cheese
3 garlic cloves, minced
2 tbsp olive oil
1 tsp dried Italian seasoning
½ tsp paprika
Salt and pepper, to taste

Directions

I preheat the oven to 375°F (190°C).
I season the chicken fillets with salt, pepper, paprika, and Italian seasoning.
In a skillet over medium heat, I add olive oil and sear the chicken for about 3 minutes per side, then transfer to a plate.
In the same skillet, I sauté garlic and mushrooms for about 4 minutes. Then I stir in the spinach and cook for 2 more minutes until wilted.
I pour in the heavy cream and chicken broth, letting the sauce simmer for 4 minutes.
I return the chicken to the skillet and spoon the sauce over the fillets.
I transfer everything to a baking dish, sprinkle with Parmesan and mozzarella, and bake uncovered for 25 minutes, until the chicken is fully cooked and the cheese is melted and bubbly.
I garnish with parsley or basil before serving.

Servings and Timing

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Chicken thighs: I swap chicken breasts for boneless thighs and adjust the cooking time slightly.
Veggie swap: Zucchini or broccoli can replace mushrooms or spinach for variety.
Cheese blend: I mix mozzarella with provolone, gouda, or cheddar for extra flavor.
Dairy-free: I use coconut cream instead of heavy cream and a dairy-free cheese alternative.
Spicy twist: A pinch of red pepper flakes or cayenne gives the sauce a nice kick.

Storage/Reheating

Fridge: I store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: I freeze portions in airtight containers for up to 3 months.
Reheating: I reheat in the oven at 350°F until warmed through, or in the microwave for a quick option (though the oven keeps the texture better).

FAQs

Can I make this with chicken thighs?

Yes, chicken thighs work well—just adjust the cooking time since they may take a bit longer.

Can I make this ahead of time?

Absolutely. I prepare the dish up to the baking step, refrigerate it, and then bake when ready to serve.

Is there a substitute for heavy cream?

Yes, coconut cream is a good alternative if I want it dairy-free, though the flavor will be slightly different.

What can I use instead of mushrooms?

Zucchini, broccoli, or even bell peppers make great substitutes.

How do I know when the chicken is done?

I use a meat thermometer—165°F (74°C) at the thickest part means it’s ready.

Conclusion

This keto chicken spinach & mushroom bake is a hearty, cheesy, and wholesome dish that fits right into a low-carb lifestyle. It’s quick to prepare, versatile with plenty of substitutions, and makes an excellent meal-prep option. Whether I serve it with zucchini noodles, cauliflower rice, or just on its own, it’s a satisfying dinner that always hits the spot.