Creamy Spinach & Mushroom Chicken (Low Carb)

Chef’s Secret time: I stumbled onto this creamy spinach and mushroom chicken while trying to rescue a lonely package of mushrooms and a wilted bag of spinach from the back of my fridge. I wanted something fast, comforting, and low-carb that still felt a little fancy — like I actually planned dinner. Spoiler: the shortcut of searing the chicken first and finishing it in a skillet sauce changed my weeknights forever. This dish gives you a silky, garlicky cream sauce, tender seared chicken with golden edges, and wilted, bright-green spinach all in under an hour. I’ll show you the small tricks that make it sing — no chef diploma required.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 35–40 minutes

Why This Recipe is Awesome

This recipe balances creamy richness with earthy mushrooms and a hit of bright lemon — the textures play nicely: crisped chicken edges, silky sauce, and soft-but-vibrant spinach. It stays low-carb without sacrificing satisfaction. It’s quick enough for a weeknight but pretty enough for guests. Also, it smells amazing — garlic, butter, and thyme make your kitchen smell like you order from a cozy bistro, even if you’re just home in slippers.

Ingredients

For the Main Dish:

• 1.5–2 pounds boneless, skinless chicken breasts (about 3–4 medium breasts)
• Salt and black pepper, to taste
• 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 ounces cremini or white mushrooms, sliced (about 2 cups)
• 1 small yellow onion, thinly sliced (about 1/2 cup)
• 3 cloves garlic, minced
• 5 ounces baby spinach (about 6 cups loosely packed)
• 1/2 cup low-sodium chicken broth
• 1 cup heavy cream
• 2 ounces cream cheese (about 1/4 cup), softened
• 1/3 cup grated Parmesan cheese, plus extra for garnish
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
• 1 tablespoon lemon juice (about half a lemon)
• Red pepper flakes (optional)

For the Sauce / Garnish (optional):

• Chopped fresh parsley, extra Parmesan, and a squeeze of lemon
• Small splash of white wine instead of 1/4 cup chicken broth (optional)

How I Make It

Step 1:

Pat the chicken dry and season both sides with salt, pepper, and garlic powder. Slice thicker breasts in half horizontally if they’re very thick so they cook evenly. Heat a large skillet over medium-high heat with 2 tablespoons olive oil. When the oil shimmers, add the chicken and let it sizzle—don’t move it for about 4–5 minutes so it forms a golden crust. Flip and cook the other side for another 3–4 minutes until nicely browned but not fully cooked through. Transfer chicken to a plate; it will finish in the sauce.

Step 2:

Reduce heat to medium and add 2 tablespoons butter to the skillet. Toss in the sliced onion and mushrooms. Stir occasionally until the mushrooms release their juices and the onions turn translucent and start to brown — about 5–6 minutes. I love the little popping sound as the mushrooms sear; it means flavor development. Add the minced garlic and thyme, cook one minute until fragrant.

Step 3:

Pour in 1/2 cup chicken broth and scrape any brown bits from the pan with a wooden spoon (those bits are flavor gold). Let the broth reduce by half — about 2 minutes. Stir in 1 cup heavy cream, 2 ounces cream cheese, 1/3 cup Parmesan, and 1 teaspoon Dijon mustard until smooth. The sauce will thicken and go glossy; sniff it — rich, garlicky, slightly tangy.

Step 4:

Return the chicken to the skillet and spoon sauce over each piece. Nestle the pile of spinach around and on top; it will wilt quickly. Simmer gently for 5–6 minutes until the chicken reaches an internal temperature of 165°F and the sauce coats the back of a spoon. Watch for the sauce bubbling softly and the chicken’s juices running clear as cues. If the sauce gets too thick, stir in up to 2 tablespoons of water or broth.

Step 5:

Finish with 1 tablespoon lemon juice, a pinch of red pepper flakes if you like heat, and a grate more Parmesan. Let the dish rest for a minute off the heat so the sauce settles. Serve hot, spoon extra sauce over the chicken, and garnish with chopped parsley. That creamy sheen and bright pop from the lemon make my eyes light up every time.

Pro Tips

• Flatten chicken to an even thickness with a meat mallet or rolling pin for faster, even cooking.
• Don’t overcrowd the pan when searing; cook in batches if needed so you get a proper golden crust.
• If your cream sauce splits, whisk in a teaspoon of cold water or a small cube of butter off heat to bring it back together.
• Use freshly grated Parmesan — pre-grated has anti-caking agents that melt differently and change texture.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu or tempeh for a vegetarian version — press tofu and sear until golden; the sauce remains the same.
• Use half-and-half instead of heavy cream for lighter calories, but the sauce will thin out slightly; thicken with a teaspoon of cornstarch mixed into cold water if needed.
• Substitute Greek yogurt for cream (tempered slowly off heat) for tang and fewer calories, but don’t boil after adding yogurt or it may curdle.
• For dairy-free: use coconut cream and nutritional yeast instead of Parmesan — expect a hint of coconut flavor and a slightly different texture.

Variations & Tips

• Spicy: Add 1 teaspoon smoked paprika and a pinch of cayenne for warmth.
• Herby: Swap thyme for rosemary or add fresh basil at the end for a summer vibe.
• Keto-friendly: This recipe already fits low-carb diets; serve over cauliflower mash or zucchini noodles.
• Kid-friendly: Leave out red pepper flakes and add a little extra Parmesan for a milder, cheesy crowd-pleaser.
• One-pan pasta twist: Stir in 8 ounces cooked short pasta at the end and heat through for a creamy pasta dinner.
• Make it smoky: Use smoked mushrooms or a drop of liquid smoke for a BBQ-like depth.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook through to the sauce stage, cool, and store in an airtight container in the fridge for up to 3 days. Reheat gently on low, adding a splash of broth to loosen the sauce.

Can I double the recipe?

Sure thing. Use a larger skillet or cook in two batches so you don’t overcrowd the pan. Timing per batch stays the same.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and consider adding a small pat of butter off heat for flavor.

How do I know it’s done?

Slide a meat thermometer into the thickest part of the chicken; it should read 165°F. Look for golden edges, clear juices, and a tender texture.

What if I don’t have ingredient X?

Short on mushrooms? Use extra onions and a splash of soy sauce for umami. No cream? Mix milk with a tablespoon of cornstarch, heat until thickened, and stir in cream cheese for richness.

How I Like to Serve It

I serve this over cauliflower rice for a low-carb dinner, but it also pairs beautifully with mashed potatoes or buttered noodles for carb-lovers. Add a crisp green salad and a chilled glass of Sauvignon Blanc or sparkling water with lemon. This dish fits cozy weeknights, casual date nights, or when friends drop by and you want something impressive but low-effort.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth to restore creaminess.
• Safe cooking temp for chicken: 165°F. Use a thermometer for accuracy.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this creamy, cozy skillet masterpiece. You’ve got dinner handled.