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Whole30 Chicken with Mushrooms and Spinach

You’re going to love this healthy, easy Spinach Mushroom Chicken recipe — flavorful, dairy free, low carb and Whole30 friendly.

Sliced grilled chicken breast on white plate, topped with mushrooms and spinach, with copper fork on side of plate

Last year I shared many Whole30-inspired recipes and spent an entire month highlighting simple, satisfying Whole30 meals. This Spinach Mushroom Chicken is one of those easy favorites — a great weeknight option that’s quick to prepare, packed with vegetables and ideal if you’re following Whole30, avoiding dairy, or cutting carbs.

The recipe is built around juicy marinated chicken breasts topped with a warm sauté of mushrooms, spinach, onions and garlic. It comes together quickly and stores well for leftovers, so you can double the batch for meal prep or slice the leftover chicken for lunches throughout the week.

White plate of sliced spinach mushroom chicken with copper fork on the side of the plate, sitting on a gold and white patterned napkin

How do you make mushroom chicken?

Begin by marinating boneless, skinless chicken breasts in a simple mix of olive oil, sea salt, black pepper and Italian seasoning. Marinate for at least an hour for best flavor, or up to 8 hours if you have time.

Grill the chicken over medium heat until fully cooked — about 10–12 minutes per side depending on thickness. If weather or timing is a concern, an indoor grill or grill pan will work just as well and keeps cooking convenient year-round.

While the chicken cooks, prepare the spinach mushroom topping on the stovetop. Heat olive oil in a large skillet over medium heat, sauté the diced onion and sliced baby bella mushrooms until tender, add garlic briefly, then stir in fresh baby spinach and the remaining seasonings. Cook just until the spinach wilts and the flavors meld, then spoon the mixture over sliced grilled chicken.

What to serve with mushroom chicken?

This dish pairs nicely with low-carb sides such as zucchini noodles (zoodles), roasted spaghetti squash, or cauliflower rice for a light, vegetable-forward meal. If you prefer a heartier side, serve the chicken over polenta, pasta, or mashed potatoes.

For an easy twist on the cauliflower rice option: stir in a spoonful of dairy-free pesto (kale or basil-based) after cooking for extra flavor without compromising the Whole30 guidelines.

Grilled sliced chicken on plate, topped with sauteed mushrooms and spinach with copper fork on side of plate, garnished with fresh chopped parsley

Favorite Whole30 recipes

If you enjoyed this dish, try more Whole30-friendly recipes for simple, flavorful meals: buffalo chicken stuffed peppers, turkey taco salad, eggplant roll-ups, cilantro lime shrimp with spaghetti squash, Instant Pot Thai beef, pineapple teriyaki pork tenderloin, chipotle chili stuffed sweet potatoes, balsamic salmon zoodle bowls, guacamole stuffed chicken, or grilled steak kabobs with chimichurri. These dishes are all built around whole foods and bold flavors.

Sliced mushroom spinach chicken breast on plate with copper fork, sitting on gold and white patterned napkin

Whole30 Spinach Mushroom Chicken

A simple, satisfying chicken dinner topped with sautéed mushrooms, onions, garlic and fresh spinach. Dairy free, low carb and Whole30 friendly.

Servings: 2 people

Prep Time: 15 minutes

Cook Time: 20 minutes

Marinating Time: 1 hour (up to 8 hours)

Total Time: About 1 hour 35 minutes (including marinating)

Author: Whitney Bond

Ingredients

Grilled Chicken

  • 1/4 cup olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp Italian seasoning
  • 2 boneless, skinless chicken breasts

Spinach Mushroom Topping

  • 1 tbsp olive oil
  • 1/2 cup diced onion
  • 16 oz baby bella mushrooms, sliced
  • 4 cloves garlic, minced
  • 4 cups baby spinach
  • 2 tbsp Italian seasoning
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Instructions

  1. In a bowl, combine 1/4 cup olive oil, 1/2 tsp sea salt, 1/2 tsp black pepper and 2 tablespoons Italian seasoning.
  2. Place the chicken breasts in a large resealable bag or container, add the marinade, and refrigerate for at least 1 hour or up to 8 hours.
  3. When ready, remove the chicken from the marinade and grill over medium heat until cooked through, about 10–12 minutes per side depending on thickness. Alternatively, use an indoor grill or grill pan.
  4. While the chicken grills, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and sliced mushrooms and sauté for 5–7 minutes, until the mushrooms release their moisture and the onion is softened.
  5. Add the minced garlic and cook for about 1 minute, until fragrant.
  6. Stir in the baby spinach and sprinkle 2 tablespoons Italian seasoning, 1/2 tsp sea salt and 1/2 tsp black pepper over the vegetables. Sauté for another 3–4 minutes until the spinach is wilted and everything is well combined. Remove from heat and set aside.
  7. Slice the grilled chicken, arrange on plates and spoon the warm spinach and mushroom topping over each piece. Serve immediately.

Nutrition Facts (per serving)

  • Calories: 547 kcal
  • Carbohydrates: 25 g
  • Protein: 33 g
  • Fat: 37 g
  • Saturated Fat: 5 g
  • Cholesterol: 72 mg
  • Sodium: 1360 mg
  • Potassium: 1977 mg
  • Fiber: 7 g
  • Sugar: 6 g
  • Vitamin A: 5830 IU
  • Vitamin C: 23 mg
  • Calcium: 286 mg
  • Iron: 6.9 mg

Notes & tips

  • Marinating longer improves flavor — plan ahead when possible.
  • Adjust the seasoning to taste; reduce salt if serving with a salty side dish.
  • Leftovers keep well refrigerated for 3–4 days and make a great protein for salads or grain bowls.
  • To make this meal faster, sauté the mushroom-spinach topping while the chicken rests after grilling so juices can redistribute.