This layered chicken, spinach, and mushroom low-carb oven dish became a weekday lifesaver the first winter I tried it. I was juggling late meetings and picky eaters and needed something that felt comforting without being heavy on carbs. I discovered this combination when I pulled together a container of green onion-flavored cream cheese with pantry staples and the result was unexpectedly bright, creamy, and satisfying. The dish offers tender, thin-sliced chicken breasts topped with fresh baby spinach and generous sliced mushrooms, drenched in a simple cream cheese-based sauce and finished with mozzarella for a golden top.

I remember the first time I brought it to a casual Sunday dinner: my brother declared it “better than restaurant food” and a notoriously hesitant spinach eater cleaned his plate. The texture balances—juicy, baked chicken; the slight chew and earthiness of mushrooms; and the silky richness of the cream cheese sauce. It’s an ideal recipe when you want something that feels indulgent but keeps carbs low, is easily scaled for guests, and reheats beautifully for lunches the next day.

Ingredients

• Thin-sliced chicken breasts: 6 thin-sliced boneless, skinless chicken breasts (about 1.5–2 lb total). Thin slices bake quicker and stay tender—if your breasts are thick, butterfly them or pound to an even thickness.
• Fresh baby spinach: 1 small bag (about 5 oz). Fresh spinach keeps the bake bright and avoids extra water; if you must use frozen, thaw and squeeze dry in a clean towel.
• Sliced mushrooms: 1 large package (approximately 16 oz) of white or cremini mushrooms, thinly sliced. Sautéed briefly or left raw before baking—both work; sautéing concentrates flavor.
• Shredded mozzarella: 8 oz shredded mozzarella for a melty, golden topping; low-moisture mozzarella works best for browning.
• Green onion cream cheese: 1 container (8 oz) plain or green onion-flavored cream cheese—the flavored variety gives an extra savory lift.
• Olive oil: 1/4 cup to loosen the cream cheese into a silky sauce and add gloss to the vegetables.
• Chicken broth: 1/2 cup low-sodium chicken broth to thin the cheese into a pourable cream sauce and add depth.
• Seasonings: A dash of freshly cracked black pepper and a dash of herb-and-garlic seasoning; adjust to taste.

Instructions

Step 1: Preheat and arrange Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, arrange the 6 thin-sliced chicken breasts in a single even layer so they cook uniformly. Pat the chicken dry before layering to help the sauce cling and to encourage a better bake on the exterior. Step 2: Layer the greens and mushrooms Top the chicken with an even layer of fresh baby spinach (about a 5 oz bag). Add the sliced mushrooms in a single layer—if your mushrooms are very juicy, give them a quick 3–4 minute sauté in a skillet with a teaspoon of olive oil to reduce excess moisture and concentrate flavor. Step 3: Season Sprinkle a dash of freshly cracked black pepper and a dash of herb-and-garlic seasoning across the spinach and mushrooms. These seasonings meld during baking to season both the vegetables and the chicken beneath. Step 4: Prepare the creamy sauce Let the 8 oz container of green onion cream cheese sit at room temperature for a few minutes to soften. 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. The oil helps emulsify the sauce while the broth thins it; whisk until you have a silky consistency with no lumps. Step 5: Assemble and cover Pour the cream cheese mixture evenly over the chicken, spinach, and mushrooms so the sauce nests between the layers. Lay a piece of aluminum foil loosely over the baking dish (do not seal tightly) to allow steam to escape while preventing the top from drying out. Step 6: Bake in stages Place the covered dish in the preheated oven and bake for 20 minutes. Remove the foil and continue baking uncovered for an additional 20–25 minutes to let the top set and liquids reduce slightly. Sprinkle the 8 oz shredded mozzarella over the top and return to the oven uncovered for 10 minutes or until the cheese is melted and lightly browned. Chicken should reach an internal temperature of 165°F (74°C) at the thickest point. Step 7: Rest and serve Let the dish rest for about 10 minutes after removing from the oven; resting lets the sauce thicken slightly and makes serving easier. Spoon generous portions onto plates and enjoy with a crisp side salad if desired.

Storage Tips

Cool the dish to room temperature, cover tightly with foil or transfer to an airtight container, and refrigerate for up to 3 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months. Reheat gently in a 325°F oven (160°C) for 15–25 minutes from refrigerated, or 30–40 minutes from frozen, until warmed through and bubbling. When reheating, cover loosely with foil to prevent the top from over-browning and add a splash of chicken broth if the sauce seems too thick.

Ingredient Substitutions

If you don’t have green onion cream cheese, plain cream cheese plus 1–2 tablespoons of finely chopped scallions will work perfectly. Swap the mozzarella for fontina or Monterey Jack for a similar melt and flavor; for a sharper finish, use a blend with a small amount of Parmesan. Use turkey cutlets instead of chicken breasts for a leaner option. If you prefer a richer sauce, replace 1/4 cup of chicken broth with heavy cream; reduce baking uncovered time slightly to prevent scorching.

Serving Suggestions

Serve slices straight from the baking dish with a crisp green salad dressed in a bright vinaigrette to cut through the richness. For a heartier plate, pair with roasted root vegetables or cauliflower mash to keep the meal low-carb. Garnish with chopped fresh parsley or extra sliced green onions for color and a fresh bite. This dish also pairs nicely with a light, acidic white wine such as Sauvignon Blanc.

Cultural Background

This type of layered baked dish draws on continental comfort-cooking traditions where simple proteins are combined with seasonal vegetables and a creamy binder. While not tied to a single regional cuisine, it echoes the practicality of casseroles and gratins that became popular as family dinners in the 20th century—easy to scale, simple to transport, and perfect for feeding a crowd without complicated technique.

Seasonal Adaptations

In summer, fold in roasted cherry tomatoes or swap mushrooms for thinly sliced zucchini for a lighter profile. In colder months, use hearty cremini mushrooms and add a teaspoon of dried thyme to the sauce for warmth. During the holidays, scatter toasted pine nuts on top after baking for texture and a festive touch.

Meal Prep Tips

Assemble the dish up to 6 hours ahead and keep it covered in the refrigerator; remove it from the fridge 20–30 minutes before baking to temper. For individual lunches, portion into smaller containers before baking and reheat in a toaster oven. If making several pans for a crowd, rotate them between racks halfway through uncovered baking for even browning.

This dish is an easy, flexible main that’s become a staple in my kitchen. It’s the kind of recipe you’ll return to again and again—simple enough for a weeknight, pretty enough for company, and endlessly adaptable to what’s in your pantry. Give it a try and make it your own.