Tender chicken baked with garlic mushrooms, creamy mascarpone, and a big helping of spinach—this is the kind of cozy, satisfying low-carb dinner I turn to when I want comfort without the carb crash. Whether you’re trying to eat clean or just want something creamy and cheesy that actually fills you up, this Keto Chicken Florentine Casserole hits the spot every time.
Why You’ll Be Making This One Over and Over
There’s just something about the combo of creamy cheese, garlic, and sautéed mushrooms that feels like a warm hug on a plate. It’s rich without being heavy, and has all the feel-good flavors of a restaurant-style dish without the fuss.
I make this casserole on those nights when I’m short on time but still want dinner to feel like a treat. You can prep it in the morning, stash it in the fridge, and bake it fresh in the evening. Plus, it uses pantry and freezer staples—frozen spinach, leftover chicken, block cheese—so you’re likely to already have most of what you need on hand.
The best part? It makes enough for leftovers, and it tastes even better the next day.
What You’ll Need
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Cooked chicken – I usually shred leftover roasted chicken or grab a rotisserie from the store if I’m in a pinch.
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Mushrooms – Fresh is always better for that earthy, umami kick.
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Frozen spinach – Just thaw and squeeze out the liquid. Easy.
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Heavy cream – Adds that luscious texture.
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Mascarpone cheese – Super creamy and slightly tangy. You can sub cream cheese if that’s what you’ve got.
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Parmesan and mozzarella – For bold flavor and that bubbly cheese top.
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Garlic and butter – Because every great casserole starts here.
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Salt and pepper – Just enough to balance the flavors.
Let’s Get Cooking: Step-by-Step
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Start with your skillet. Melt the butter over medium heat and toss in the mushrooms. Cook them until they get a little golden and toasty around the edges. This step adds a ton of flavor, so don’t rush it.
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Add the garlic. Just for a few seconds—you’ll smell when it’s ready. Then stir in the mascarpone cheese and let it melt into the mushrooms. Turn off the heat and let it cool down for a minute.
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Mix it all up. In a big bowl, combine your cooked chicken, thawed spinach, parmesan, salt, pepper, and that mushroom-mascarpone mix. Pour in the cream and half the mozzarella. Stir it well—this is your rich, cheesy filling.
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Layer and bake. Spoon everything into a greased 9×9 dish and top with the rest of the mozzarella. Bake at 375°F for about 30 minutes, until it’s golden and bubbly on top.
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Let it rest. Give it 5–10 minutes before serving. The flavors settle and it slices better.
My Real-Life Tips for Easier Prep
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Use rotisserie chicken. It cuts your prep time in half and adds extra flavor.
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Squeeze the spinach dry. Seriously, get out all that moisture or you’ll have a watery casserole.
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Let the mushrooms brown. That caramelization makes a huge difference in flavor.
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Double the batch. This freezes like a dream. I often make two—one for dinner, one for the freezer.
How I Store It
Leftovers go into an airtight container and stay good in the fridge for 3–4 days. If I know we won’t finish it in time, I portion it into freezer-safe containers and stash it for later. It reheats great in the oven or microwave (just add a splash of cream if it looks a little dry).
What Goes Well With This?
Since this dish is super rich and creamy, I usually serve it with something fresh and crunchy. A simple side salad with lemon vinaigrette is my go-to. If I have more time, I whip up a cucumber tomato salad or even roast a few zucchini spears on the side.
Try These Swaps and Add-Ins
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Chicken – Thighs, breasts, or a mix—it all works.
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Mushrooms – Any fresh variety is good. Portobello adds a deeper flavor.
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Spinach – If you’ve got fresh, sauté it down. Just remember it shrinks a ton.
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Cheese – Don’t have parmesan? Romano, Asiago, or even a sharp white cheddar can step in.
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Onions or leeks – Add them in with the mushrooms for more depth.
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Cream cheese instead of mascarpone – Works well if you want a slightly denser texture.
Questions I Get About This Recipe
What exactly is Chicken Florentine?
It’s all about spinach and cream. Most versions use chicken, spinach, mushrooms, and a creamy garlic sauce—baked or pan-cooked.
How many carbs are in a serving?
Each serving has just 3 net carbs, which makes it a great fit if you’re keeping things low-carb or keto.
Can I use other cuts of chicken?
Absolutely. Thighs are juicy, breasts are lean—it’s really up to your preference.
Did Chicken Florentine come from Florence?
Surprisingly, no. It’s French! The story goes that Catherine de Medici brought her love of spinach to France from Florence when she married into French royalty. So “Florentine” dishes typically feature spinach in her honor.
More Keto-Friendly Casseroles You’ll Love
If casseroles are your dinner-time lifesavers like they are for me, you’ll also want to check out:
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Chicken and Broccoli Bake
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Creamy Chicken Alfredo Casserole
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Keto Chicken Fajita Casserole
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Cheesy Chicken Parmesan Casserole
All comforting, all easy, and all made with everyday ingredients that don’t break the budget.
Let me know how this turns out in your kitchen—I’d love to hear if you added your own twist or paired it with something fun! This one’s become a favorite in our home, and I hope it finds a regular spot in yours too.
Keto Chicken Florentine Casserole
Experience a comforting, low-carb spin on a classic—this Chicken Florentine Casserole brings together juicy chicken, earthy mushrooms, and nutritious spinach, all nestled in a luxuriously creamy, cheesy sauce.
Ingredients
- 9oz frozen spinach, well drained and thawed
- 8oz baby bella mushrooms, sliced
- 14oz shredded cooked chicken
- 1 cup heavy cream
- ½ cup mascarpone cheese
- 1 cup parmesan cheese, grated
- 1½ cups mozzarella cheese, shredded (divided)
- 2 garlic cloves, minced
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the Vegetables:Melt butter in a medium skillet over medium heat. Add sliced mushrooms and cook until they develop a golden color. Stir in the minced garlic and cook for about 15 seconds, until fragrant.
- Create the Sauce:Reduce heat and add mascarpone cheese to the mushroom-garlic mixture. Stir until smooth and melted. Remove from heat and let cool briefly.
- Combine Ingredients:In a large mixing bowl, combine shredded chicken, well-drained spinach, grated parmesan, salt, pepper, heavy cream, and half of the mozzarella. Add in the mushroom-mascarpone mixture and stir until everything is well combined.
- Assemble:Transfer the mixture to a 9x9-inch casserole dish lightly coated with nonstick spray. Sprinkle the remaining mozzarella on top.
- Bake:Place in the oven and bake for about 30 minutes or until the top is bubbly and golden.
Notes
- For best texture, squeeze out as much liquid from the spinach as possible.
- Use rotisserie or leftover chicken for extra convenience.
- Serve with a fresh green salad or roasted low-carb veggies for a complete keto meal.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 658Total Fat: 55gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 204mgSodium: 945mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 32g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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